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. 6 | June 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:
✔ Exploring new ideas and sharing them with others
✔ Staying open to change and new possibilities
✔ Asking questions and challenging assumptions
✔ Being willing to test, learn, and adapt
✔ Encouraging a culture of continuous improvement
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
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.
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
Victor Austin
Market Route Driver
Mitchell Bowery
Events Operation Support Manager
Xayveon Grear
Jump Driver
Joshua Holdridge
Market Route Driver
Crystal Johnson
Executive Pastry Chef
Gabrielle Kovachich
Vending Customer Service Rep
Kurtis Kwolek
Field Operations Supervisor
Lucas Limauro
Data Management Specialist
Justin Scott Nagle
Route Optimization Specialist
Nicholas Stephen Pappas
Regional Business Manager
Alyssa Pinson
Hospitality Manager-The Department
Bruce W Roberts
Jump Driver
COMPANY PROMOTIONS
GET TO KNOW OUR LEADERS
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
BEHAVIORS TO AVOID:
✖ Dismissing ideas out of habit or bias
✖ Relying on “how it’s always been done”
✖ Avoiding feedback or new perspectives
✖ Ignoring the potential impact of decisions
✖ Waiting for others to solve problems
Innovation moves us forward. It helps us grow, stay ahead, and serve better. By staying curious and courageous, we build a workplace where ideas thrive—and where excellence is always evolving.
RECIPE FROM OUR KITCHEN
The Spring Pesto
Chicken Club
RECOGNIZING OUR TEAM MEMBERS
What Innovation Looks Like
Why It Matters
Ken Hrabnicky started working part-time in the warehouse back in 1997 while training to become a firefighter and paramedic. What began as a side job quickly sparked a passion—one that’s led to a 27-year career and his current role overseeing six branches across Ohio.
Since joining Continental, Ken has shifted from daily operations to strategic leadership, bringing a hands-on understanding of the business and a deep commitment to progress. He’s a firm believer in the power of innovation—from using data to refine guest experiences to finding smarter, faster ways to serve. “There’s no more ‘I can’t,’” he says. “We challenge ourselves to think differently and find a way.”
Ken’s known for his grit, heart, and ability to empower teams to lead with curiosity. His advice? Be genuine. Listen to understand. Care deeply about your people.
When we asked Ken what he enjoys outside of work, he didn’t hesitate—spending time with family comes first. He also shared his love for golfing, grilling, enjoying a good beer, and getting creative with landscape design. And if he could swap jobs for a day? He’d give sales a shot—just to see if he could close the deal.
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
Alexis Ball
Executive Chef
Scott Fairbanks
Route Coordinator
Adam Vicsek
Route Driver- Utility
Brian Taylor
Route Driver- Utility
Anatole Ostrovsky
Vice President, Information Technology
Grover Draugh
Chef American Axle
Jason Herring
Shuttle Driver Supervisor
Stephen Okeefe
Senior Vice President, Operations
20
YEARS
Ken HrabnickyREGIONAL VICE PRESIDENT, RSG - OHIO
15
YEARS
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
Lindsey Torres
Cafe Director
Jessica Tuttle
Food Service
Ashely Willis
Food Service
DININGJerry Cremin
Vice President of Hospitality, Forté
Ali Theiring
Event Producer
EVENTSWe are forward-thinkers who embrace new ideas, technologies, and approaches to continuously improve the way we serve.
INNOVATION
CORE VALUE IN FOCUS
Innovation is about curiosity, creativity, and the courage to explore what’s possible. It means challenging assumptions, learning from others, and staying open to better ways of working. When we lead with innovation, we make our services smarter, our teams stronger, and our impact greater.
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
OUR CORE VALUES
Margaret Rucinski
Guest Experience Agent
Anna Savone-Caiozzo
Director, Procurement
Brett Smith
Field Operations Supervisor
Sam Walsh
Jump Driver
Mykel Wittbrodt
Route Optimization Specialist
Anthony Young
Warehouse Lead
10
YEARS
James Aldridge
Vending Route Driver
Daryl Alltop
Route Driver- Vending
Jacob Bloomhuff
Sr. Director Sales Marketing
& Client Retention
Chantavia Brooks
Senior OCS Customer Service Representative
Brandon Duncan
Regional Operations Manager
Yvonne Hallman
Branch Manager
Christopher Joslin
Mechanic
Michelle Lancaster
Regional Support Manager
Mark Martell
Executive Chef, Global Production
Jimmy Pace
Cook - Events
Deborah Pearsall
Food Service
Timothy Robinson
Lead Captain
Laura Stewart
Vice President, Sales
Jeffrey Thress
Warehouse
Jaren White
Cafe Supervisor
5
YEARS
Kaylin Day
General Manager
Shelby Fligger
Account Manager
Gary Isherwood
Captain
Bryan Nelson
Lead Captain
Karen Wisnor
Chief of Staff to CEO
25
YEARS
Fernando Melendez
Vice President of Hospitality
CONTINENTAL’S BI-MONTHLY NEWSLETTER
Vol. 6 | June 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.
