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Metz promotes senior execsMetz promotes senior execs

Paul Frumkin, Managing Editor

November 15, 2011

1 Min Read
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Paul Frumkin

Metz Culinary Management, the onsite dining management service company, has promoted two senior level officials.

The company, which is based in Dallas, Pa., named Jim Dickson to the post of senior vice president of corporate dining, higher education, independent and K-12 schools; and Vanessa Weaver director of marketing and sales.

Dickson, who is a 30-year industry veteran, previously was vice president of the corporate dining and higher education divisions. In his new position, he will assume new responsibilities for K-12 schools and independent schools. Before Dickson joined Metz in 2000 as regional vice president, he worked for Aramark, Sodexo and other dining service providers.

As director of marketing and services, Weaver will create marketing programs and promotional materials that help clients, including K-12 schools, higher education facilities, hospitals and restaurants. She joined Metz in 2006. Previously, she was marketing and public relations associate for Regional Hospital of Scranton, Pa.

“Metz recognizes hard work and dedication, and we are thrilled to announce the promotions of Jim Dickson and Vanessa Weaver, president and chief executive Jeffrey C. Metz said in a statement. “In their time here, both have exhibited a passion and commitment to excellence that has helped shape Metz into a national recognized service management company.”

Metz Culinary Management provides service for a variety of clients, including hospitals, public and independent schools, colleges, corporate offices and manufacturing facilities.

Contact Paul Frumkin at [email protected].
 

About the Author

Paul Frumkin

Managing Editor, Nation’s Restaurant News

After graduating from the State University of New York at New Paltz with a degree in English, Paul Frumkin attended the Culinary Institute of America in Hyde Park, N.Y., graduating with honors in 1980. That year he moved to New York City where he worked for several foodservice and hotel publications. In 1984 he co-wrote “The Norman Table, The Traditional Cooking of Normandy,” with chef-restaurateur Claude Guermont. The cookbook, which was published by Charles Scribners Sons, won the “Best European Cookbook” award from the International Association of Culinary Professionals in 1985. He joined Nation’s Restaurant News in 1990 and has held a number of editorial positions there. He currently covers legislative policy and the Northeast for NRN.

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