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
[email protected]
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
[email protected]
LOCATION
Ann Arbor | Cleveland | Columbus | Detroit | Erie | Indianapolis | Jamestown | South Bend | Toledo And Everywhere In-Between
OUR TEAM
MEMBERS
& EXPLORE OPEN ROLES
Looking for your next step—or know someone who’d thrive at Continental? Visit your Pinpoint Employee Dashboard to view open positions and easily refer friends or family.
We’re proud to champion internal mobility. Whether you're exploring new challenges or planning your long-term path, we’re committed to providing clear opportunities for growth and advancement.
New to the dashboard? Sign up and check it out.
THE DISH
CONTINENTAL’S BI-MONTHLY NEWSLETTER
Vol. 10 | March 2026
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 [email protected].
New Team Members
We’re excited to introduce the following talented individuals who have joined our Continental team this year.
A VERY WARM WELCOME
Shout out a fellow team member to share how they personify a core value and make a positive impact on our culture!
OUR CORE VALUES
Speak Up and our Code of Conduct are key parts of our commitment to building a culture where everyone feels safe, heard, and empowered to share feedback, raise concerns, and do what’s right.
If you haven’t already, please ensure you complete the required Speak Up and Code of Conduct eLearning modules in Paycom as soon as possible.
COMPLETE NOW
RESPONSIBILITY
HOSPITALITY
COLLABORATION
EXCEPTIONAL
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 [email protected].
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.
Dylan Benson
Route Manager
Jeffrey Bianca
General Manager, 601 Warehouse
Devin Crawford
Sous Chef, Atrium Cafe,
The Department at Hudon's
Mary Contreras
Warehouse Operations Manager
Eric DuBay
Director, Communications & Creative
Elyse Esquivel
Executive Sous Chef, The Ford House
Kevin Frader
Chef Manager, Borg Warner
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.
RECIPE FROM OUR KITCHEN
The Spring Pesto
Chicken Club
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.
Donald Farley
Mechanic, Lead
Steven French
Route Merchandiser
40
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 recruit and retain phenomenal people who consistently go the extra mile to deliver results that lead the industry.
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
35
YEARS
Karen Jasper
Route Merchandiser
20
YEARS
Carolyn Berry
General Manager
Scott Cox
Service Manager
John Tatay
Route Merchandiser
CONTINENTAL’S BI-MONTHLY NEWSLETTER
Vol. 8 | October 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 [email protected].
Stay Vigilant: Phishing Scams Are More Sophisticated Than Ever
Phishing emails and text messages are becoming increasingly sophisticated, often mimicking legitimate communications such as urgent IT alerts or messages from your boss or trusted vendors. Their objective is to catch you off guard and encourage you to click, reply, or share sensitive information.
The good news is that a moment of pause can be immensely helpful. If something seems rushed, unexpected, or just a little bit off, trust your instincts.
Test your ability to recognize phishing attempts with this quick and engaging quiz at: https://phishingquiz.withgoogle.com/.
Harnessing GenAI: A Powerful Tool When Used Correctly
We embrace innovation and effective work practices — and Generative AI can be a fantastic resource for research and idea generation. However, it’s essential to use these tools responsibly.
According to our employee handbook, GenAI tools should not be used for business purposes without IT approval, and they should never be used to upload any confidential or proprietary information related to the company, its customers, or its vendors. Think of public GenAI tools as effective brainstorming aids — perfect for generating ideas but not for handling sensitive information.
If you have any questions or uncertainties, don’t hesitate to reach out to IT. We’re here to help you innovate while ensuring that Continental remains safe and secure.
- Ahmad Malik, CIO
UPDATES & INITIATIVES
CYBERSECURITY AWARENESS
RECOGNIZING OUR TEAM MEMBERS
SPREAD THE WORD
CELEBRATING CAREER LANDMARKS
CONGRATULATIONS ARE IN ORDER
CORE VALUES IN ACTION
TEAM MEMBER SPOTLIGHT
Fabiana Mushe - Fabiana consistently demonstrates exceptional diligence and attention to detail in her work. She takes great care to ensure accuracy, continuously delivering error-free payrolls with reliability and precision. Her commitment to excellence is evident in the pride she takes in her responsibilities and the high standards she upholds.
Beyond her core duties, Fabiana proactively brings forward new ideas and thoughtful improvements that add value to the team. She exemplifies what it means to be an exceptional employee — dependable, innovative, and committed to quality. Fabiana is truly an asset not only to the Total Rewards team but to the organization as a whole.
25
YEARS
Lance Parker
Service Technician
Jacquelyn Carden
SVP Operations, Events Group
15
YEARS
Adam Rost
Director, Total Rewards
10
YEARS
Michael Belisle
Regional Vice President, RSG
Robin Gerhart
Warehouse Supervisor
Mathew Hawk
Route Merchandiser
Jeremy Kinney
Account Manager
Kevin Morehead
Route Manager
Beth Moore
Route Manager
Kathryn Motylinski
Market Merchandising Strategist
Thomas Soucy
Account Manager
Michael Tavis
Account Manager
Robert Thornton
Field Service Technician
Jeffrey Gunnels
Sous Chef, Autoliv
Kurtis Kwolek
Route Manager
Fred Milledge
Route Manager
Neil McPherson
Route Manager
Beth Moore
Route Manager
Brian Ross
RSG Training and Compliance Supervisor
Patrick Rorick
Ft. Wayne Account Manager, OCS
Isiah Salazar
Cafe Manager, GMLDT/GR
Dan Slaughter
Route Manager
Christopher Williams
Director of Logistics & Distribution, Hospitality Group
Anthony Young
Route Merchandiser
Ray Zaidan
Executive Chef, Ford House Events and the Continental Restaurant at Ford House
LIVING OUR CORE VALUES
SPEAK UP &
CODE OF CONDUCT
CORE VALUE AMBASSADORS
NOMINATE
NEW BRANDED
BANNERS
We’ve created a new collection of branded LinkedIn banners to make updating your profile simple and professional. Whether you’re updating your profile for a milestone, celebrating a project win, or sharing your career journey, these banners offer clean, ready‑to‑use options.
All banners are available now in Brandfolder under the “LinkedIn Banner” tag.
GREYSTONE
PICKLEBALL CLUB
NEW HOSPITALITY PARTNERSHIP
We’re thrilled to announce Continental’s newest hospitality partnership at Greystone Pickleball Club in Auburn Hills, MI — a dynamic hub for one of the country’s fastest‑growing sports. Our team is now proudly operating a full‑service kitchen, a welcoming bar, and a private event space inside the club, bringing our signature hospitality to players, guests, and the broader community.
This partnership marks an exciting step in expanding our footprint in community‑driven spaces. It also opens the door to meaningful visibility through active media exposure (Local 4’s Live in the D, Fox 2 Detroit, and The Dave LewAllen Podcast)!
5
YEARS
Marlysann Alakson
General Manager
Erik Boesen
Warehouse Associate
Phillip Coffel
Reset Implementation Specialist
Ryan Deward
Senior Director of RSG Analytis
Jacob Gorman
Warehouse Associate
Jeffery Hackett
Route Merchandiser
Rachel Joseph
Sales Executive, Continental Events
Riley Koepf
Innovation Center Hospitality Administrator
Robert Mauck
Regional Operations Manager
Ariel Middlebrook
Field Staff
Nolt Narhwold
Equipment Deployment Specialist
Kate Pernia
Senior Sales Executive, Continental Events
Destiny Priester
Senior Systems Coordinator
Andrew Rosner
Warehouse Attendant
Katlyn Sparks
Route Merchandiser
Derek Virzi
Director of Operations
