FPO CONTENT. Continental, the Midwests largest food management company, delights its guests, every meal, every day with fresh handcrafted fare in corporate cafés, grab-and-go micro markets, at special events and on luxury yacht charters.
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Continental Innovation Center
700 Stephenson Hwy, Troy, MI 48083
248.414.1700
LetsConnect@ContinentalServes.com
LOCATIONS
Ann Arbor | Cleveland | Columbus | Detroit | Erie | Indianapolis | Jamestown | South Bend | Toledo And Everywhere In-Between
Continental Innovation Center
700 Stephenson Hwy, Troy, MI 48083
248.443.3166
LetsConnect@ContinentalServes.com
LOCATION
Ann Arbor | Cleveland | Columbus | Detroit | Erie | Indianapolis | Jamestown | South Bend | Toledo And Everywhere In-Between
OUR TEAM
MEMBERS
Top of Our Job Board
Looking for your next role or know someone who’d be the perfect fit at Continental?
We made referring friends and family or applying to a new role even easier.
Now instead of JIRA, just head to your Pinpoint Employee Dashboard to see all available openings. Haven’t used it yet? Sign up and check it out.
SPREAD THE WORD
THE DISH
CONTINENTAL’S BI-MONTHLY NEWSLETTER
Vol. 5 | March 2025
Welcome to your source for the latest and greatest in team member news, job openings, core values content and more.
Have feedback, questions, ideas or content and photos from engagement events for future volumes? Reach out to us at TheDish@ContinentalServes.com.
New Team Members
We’re excited to introduce the following talented individuals who have joined our Continental team this year.
A VERY WARM WELCOME
HEALTHY BEHAVIORS:
✔ Making all guests feel welcome and valued
✔ Serving with urgency and attentiveness
✔ Seeking to understand guest needs
✔ Going the extra mile for exceptional experiences
✔ Actively requesting feedback to enhance service
Nominate a fellow team member and share how they personify a core value to make our culture more rewarding.
OUR CORE VALUES
WHO REPRESENT OUR CORE VALUES
CORE VALUE AMBASSADORS
We’re honored to have so many talented team members living our core values each day. See how their impact is felt across our organization.
RESPONSIBILITY
We hold ourselves accountable to be there for our team and clients, to deliver what we say we will, when we say we will and check in on progress along the way.
We are tirelessly committed to providing the highest quality food, beverage and service by anticipating our guests' needs so they can count on memorable experiences every time.
HOSPITALITY
COLLABORATION
We unite as one team to achieve remarkable experiences by working together with a shared vision and effective and transparent communication.
EXCEPTIONAL
We recruit and retain phenomenal people who consistently go the extra mile to deliver results that lead the industry.
We are forward-thinkers always looking for new processes, technologies and techniques to increase efficiencies, scalability and improve our services.
INNOVATION
THE DISH
CONTINENTAL’S
BI-MONTHLY NEWSLETTER
Vol. 5 | MARCH 2025
Welcome to your source for the latest and greatest in team member news, job openings, core values content and more.
Have feedback, questions or ideas for future volumes? Reach out to us at TheDish@ContinentalServes.com.
Big Moves and Bold Innovations in 2025
FUELING OUR FUTURE
Company Promotions
We’re honored to call the following leaders part of our team. Please join us in celebrating their well-earned promotions and exciting new roles in their careers.
CONGRATULATIONS ARE IN ORDER
Christopher Baldwin
Executive Chef
Bob Beason
HR Manager
Kyle Carroll
Team Leader - Recruiting
Charlie Giacona
Vice President - New Market Integration
Noel Harrison
Support Event Manager
Scotty Johansen
Director of Operations
Carolyn Keiser
Warehouse Manager
Alyssa Pinson
Hospitality Manager
Jon Sadler
Hospitality Manager
Tomi Sauerhage
HR Manager
COMPANY PROMOTIONS
GET TO KNOW OUR LEADERS
Welcome to your source for the latest and greatest in team member news, job openings, core values content and more.
Have feedback, questions, ideas or content and photos from engagement events for future volumes? Reach out to us at TheDish@ContinentalServes.com.
Speaking of feedback, we're excited to share what we learned from you all as part of our annual Engagement Survey at upcoming local Connect meetings. We'd like to thank the 1,200+ who participated and can't wait to share the actionable ways we'll be making and impact based on the findings.
Leadership
Spotlight
Let us know below.
BEHAVIORS TO AVOID:
✖ Treating guests as mere transactions
✖ Being unapproachable or unresponsive
✖ Doing only the bare minimum
✖ Making assumptions instead of listening
✖ Being inflexible to guest requests
FALL RECIPES
AUTUM SALMON SALAD
Salmon Fillet (Farm Atlantic, 40-4 oz GFS) – 1 each
Salt & Pepper – 0.5 teaspoon
Red Quinoa (cooked) – 3 oz
Baby Kale – 2 oz
Roasted Butternut Squash – 3 oz
Apples (Delicious) – 0.5 oz
Pumpkin Seeds (Eden Foods) – 1 tablespoon
Creamy Maple Dressing – 1.5 fl oz
Goat Cheese Log – 0.5 oz
Dried Sweetened Cranberries – 0.5 oz
Fresh Thyme – 1 teaspoon
Garlic Butter – 0.5 oz
INGREDIENTS:
INSTRUCTIONS:
PREP WORK:
1. Roast Butternut Squash: Dice, season with salt and olive oil, and bake at 375°F until tender.
2. Cook Quinoa: Follow package directions and cool to room temperature.
3. Prepare Maple Dressing & Garlic Butter: According to recipe.
4. Dice Apples: Submerge in lemon water to prevent browning.
TO SERVE:
Cook Salmon:
Heat oil in a skillet. Season salmon with salt and pepper, sear both sides until lightly browned. Cook to an internal temperature of 130°F and let rest for 3 minutes.
Prepare Salad:
Heat garlic butter in a sauté pan until foaming.
Add roasted butternut squash and fresh thyme, sauté until warm.
Add quinoa and baby kale, sauté until just warm.
Season with salt, pepper, and a small drizzle of maple dressing.
Assemble:
Place the warm salad in the center of the plate and top with salmon. Garnish with goat cheese, cranberries, apples, and pumpkin seeds.
Finish:
Drizzle remaining maple dressing over the salmon and salad.
KY'S MOLASSES CRINKLE COOKIES
INGREDIENTS:
2 large eggs
½ cup molasses
1 1/8 teaspoon cinnamon
2 teaspoons allspice
1/8 teaspoon black pepper
1 ½ cups granulated sugar
¾ cup unsalted butter
3 ¼ cups all-purpose flour
1 tablespoon + ¾ teaspoon baking soda
½ teaspoon salt
INSTRUCTIONS:
1. Cream butter and sugar.
2. Add eggs, molasses, and mix.
3. Incorporate dry ingredients.
4. Scoop dough, roll in sugar, bake at 350°F for 8-10 minutes.
Which part of The Dish has you hooked every time?
Hospitality is how we show we care. It builds trust, strengthens relationships, and ensures that every guest feels valued. By focusing on genuine connection and personalized service, we turn everyday interactions into something extraordinary.
RECIPE FROM OUR KITCHEN
The Spring Pesto
Chicken Club
RECOGNIZING OUR TEAM MEMBERS
Our teams are tackling major initiatives across the company to strengthen operations, enhance technology, and drive business growth.
Here’s a quick look at what’s ahead:
Charles Scicluna
Sous Chef
Mackenzie Shaul
Café & Catering Sales Coordinator
Hayden Stover
Sous Chef
Kruamat Thielk
Executive Chef
Justin Trupiano
Executive Chef & Catering
What Hospitality Looks Like
Why It Matters
Laura’s journey to Continental started with a simple LinkedIn message—one she let simmer in the back of her mind for a month before realizing this was exactly where she wanted to be. What made her stay? Without hesitation, she credits the people and her incredible team.
Laura initially set out to become a big-time newscaster, studying broadcasting at Central Michigan University. By her junior year, she discovered a passion for business and made the switch—a decision that shaped her career. After graduating, she jumped into the hospitality industry, gaining valuable experience managing multiple venues and off-premise catering.
She joined Continental as a Charter Specialist selling Infinity & Ovation and has since played a key role in the company’s growth. Over the last 10 years, Laura has helped pilot new initiatives—including the introduction of the global sales team—allowing Continental to expand its reach. Her dedication and leadership have propelled her through multiple sales roles, leading to her current position as VP of Sales for the Events Group, where she oversees Managed Venues and Forte Belanger.
Outside of work, Laura enjoys the simple joys of life, is an avid golfer and loves spending quality time with her two beloved dogs, Duke and Zoey. She also finds relaxation and creativity in crocheting, a hobby that allows her to unwind and recharge.
For Laura, hospitality isn’t just about service—it’s about connection. Whether she’s supporting her team or enhancing the client experience, she leads with warmth, care, and a commitment to excellence.
EXCITING NEWS
Forté Belanger Joins Forces With Bedrock at The Department at Hudson's
We’re thrilled to announce our exclusive partnership with Bedrock as the food and beverage provider for The Department at Hudson’s—Detroit’s premier new event destination opening this spring!
For the first time in our history, we’re taking on an exclusive venue partnership, bringing Forte Belanger’s signature hospitality and culinary excellence to this stunning, 56,000-square-foot space in the heart of downtown. From elegant galas to corporate events, The Department is set to redefine Detroit’s event scene with world-class service, cutting-edge amenities, and unforgettable dining experiences.
We can’t wait to bring remarkable events to life in this iconic space.
“This partnership is a game-changer for Detroit’s event landscape, and we’re honored to help shape the city’s next chapter.” - Charlie Millerwise, President of Dining & Hospitality.
Company Anniversaries
Thank you for your commitment and all the hard work through the year to drive Continental forward and make our company truly the best in the business.
RECOGNIZING CAREER LANDMARKS
What have been some of the most important lessons you’ve learned throughout your career?
Consistency is key. Also, take pride in your work—people notice. Oh and don’t ride too close to anything.
35
YEARS
Michelle Hatton
Route Driver
ANNIVERSARY
SPOTLIGHT
What do you love most about your job?
I really enjoy being out and about; it makes the day fly by. I also enjoy my customers, many of whom I have known for decades. When I come back from vacation, they all clap—that's a good feeling.
Kyle Belz-Thomas
Director of IT Infrastructure & Support
Karen Servatius
Vendor Manager
15
YEARS
Tracy Ballmes
Chef Manager
Tieana Harris
Server - RMC
Karey Hart
Hospitality Manager
10
YEARS
Mitchell Bailey
Loss Prevention Supervisor
Zachary Boyer
Director and Executive Chef
Thomas Champion
Market Jump Driver
Tyson Hudson
Vending & Market Route Driver
Ronald Robinson
Executive Chef
5
YEARS
Laura StewartVP OF SALES FOR THE EVENTS GROUP
Ron Booth
Service Technician
Ryan Davis
Utility Route Driver
Michael Evans
Regional Business Manager
Derek Garbarino
Market Route Driver
Raymond Goldsmith
Warehouse Associate
River Hawk
Warehouse Associate
Evan Hilliard
Warehouse Associate VB
D'Ondria Higgins
Grill Cook
Joseph Hutzelman
Jumper
Bryson Monsma
Utility Route Driver
Anthony Pepple
Warehouse Associate VB
Justin Pimpedly
Route Optimization Specialist
Taylor Proctor
Warehouse Supervisor
Kye Reese
Vending Route Driver
Ty Rodesiler
OCS Route Driver
Grace Rothgery
Warehouse Associate
Brandon Smyth
OCS Route Driver
Jeff Turley
Order Fulfillment Associate
Justin Wilson
Market Route Driver
RSGClaire Anagonye
Lease and Fixed Asset Manager
Sahra Eldaly
Graphic Designer
Nancy Kelley
Senior Director, Sales Marketing
CORPORATEShirley Bishop
Warehouse Attendant VB
Laura Blanco
Food Production
Gary Cooper
Utilities
Austin Daniels
Food Service
Tonya Dobbs
Food Service
Bethany Dzierwa
Food Service
Heather Feigel
Prep Cook
Jaclyn Flegm
Director of Operations, GM
Luis Fuentes
Prep Cook
Hannah Ellis
Grill Cook
Kevin Kerr
Grill Cook
Lauren Kirk
Director of Event Innovation & Design
Patricia Okerhjelm
Food Service
Alec Parker
Food Service
Andre Payne
Grill Cook
Kevin Putnam
Food Service
Alana Register
Food Service
Matthew Robinson
Station Cook
Victor Schiro
Director of Operations, GM
David Seals
Executive Chef
Alexis Springfield
Sous Chef
Jessica Tuttle
Food Service
Ashely Willis
Food Service
DININGJerry Cremin
Vice President of Hospitality, Forté
Ali Theiring
Event Producer
EVENTSSAME STORE SALES IMPROVEMENT
- Boosting revenue with fresh food offerings, dynamic pricing, and smarter product selection.
- Using data-driven insights to optimize inventory and enhance the customer experience.
EXPANDING OUR REACH: NEW BUSINESS, NEW OPPORTUNITIES
- Driving growth through digital marketing, cutting-edge CRM tools, and strategic sales expansion.
- Strengthening our service lines and keeping customers coming back.
SEALING THE DEAL: SMART GROWTH THROUGH MERGERS & ACQUISITIONS (M&A)
- Acquiring and integrating new businesses to expand our footprint and drive revenue.
- Streamlining the M&A process to make transitions seamless and successful.
TRANSFORMING VENDING: THROUGH MARKET CONVERSTIONS
- Upgrading vending locations into modern micro-markets and nano-markets.
- Scaling up installations and expanding into new territories.
MAXIMIZING MARGINS: SMARTER PRICING, SRTONGER PROFITS
- Improve profitability through better pricing strategies and optimization.
- Standardizing operations and introducing efficiency-boosting pre-kitting.
- Creating a playbook for success by standardizing processes and optimizing staffing.
- Strengthening warehouse operations to support long-term growth.
OPERATIONAL EXCELLENCE: BUILDING A STRONGER FUTURE
TECH UPGRADES: SMARTER SYSTEMS, SMOOTHER OPERATIONS
- Enhancing financial and cybersecurity systems for a high-tech future.
- Improving customer-facing tools like online ordering and POS systems.
INVESTING IN PEOPLE: ELEVATING TALENT & LEADERSHIP
- Developing future leaders, evaluating benefits, and refining compensation strategies.
- Creating a workplace that attracts and retains top talent.
These initiatives set the foundation for an exciting year ahead. Stay tuned for updates as we continue to grow and innovate!
We are tirelessly committed to providing the highest quality food, beverage and service by anticipating our guests' needs so they can count on memorable experiences every time.
Hospitality
CORE VALUE IN FOCUS
Hospitality is more than great service—it’s the foundation of unforgettable experiences. It transforms a simple meal into a meaningful moment, a routine event into a lasting memory. When we approach every interaction with warmth, attentiveness, and a commitment to excellence, we don’t just meet expectations—we exceed them.
This sandwich is the perfect way to welcome spring—fresh, vibrant, and packed with flavor. Grilled herb-marinated chicken, creamy pesto spread, heirloom tomatoes, and crisp prosciutto come together on a toasted ciabatta roll for a gourmet sandwich that’s easy to make at home.
For the best results, find a locally made artisan ciabatta bread—it makes all the difference in texture and taste!
INGREDIENTS | MAKES 2 SANDWICHES- Ciabatta Loaf (or 2 Ciabatta Rolls)
- 2 Boneless, Skinless Chicken Breasts
- 2 Tbsp Olive Oil
- 1 tsp Dried Italian Herbs (or a Mix of Basil, Oregano, & Thyme)
- Salt & Pepper to Taste
- 4 Tbsp Pesto Cream Spread (See Recipe)
- 2 Slices Prosciutto
- 4 Slices Heirloom or Yellow Tomatoes
- 1 Cup Fresh Arugula
- 2 Tbsp Grated Parmesan Cheese
INSTRUCTIONS1. Marinate the Chicken: Coat the chicken with olive oil, Italian herbs, salt, and pepper. Let sit for at least 15 minutes.
2. Grill the Chicken: Cook over medium-high heat until the internal temperature reaches 165°F, about 5–6 minutes per side. Let rest, then slice thinly.
3. Prepare the Bread: Slice the ciabatta rolls in half and lightly grill or toast until golden brown.
4. Assemble the Sandwich: Spread pesto cream on both sides of the bread. Layer sliced chicken, tomatoes, prosciutto, arugula, and Parmesan.
5. Serve & Enjoy!
QUICK PESTO CREAM SPREADINGREDIENTS1. In a food processor, blend cream cheese
until smooth.
2. Stir in pesto, garlic, and salt until well
combined.
3. Store in the fridge until ready to use.
- 6 oz cream cheese, softened
- 5 oz pesto (store-bought or homemade)
- ½ tsp granulated garlic
- ½ tsp fresh garlic, minced
- ¼ tsp kosher salt
INSTRUCTIONS
