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. 11 | May 2026
Welcome to your source for the latest and greatest in team member news,
job openings, core values content and more.
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 Continental a great place to work!
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.
Mitch Bailey
Loss Prevention Manager
Chelsea Bartolone
Senior Project Manager
Mitchell Bowery
Managed Venues Senior Operations Manager
Zach Boyer
Culinary Director, GM Tech
Derek Garbarino
Route Support Merchandiser
Andrew Garvin
Route Manager
Nathan Good
Route Support Merchandiser
Lori Guerra
Regional Chef
Nathan Hall
Account Manager
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.
Matthew Beaupre
Regional Vice President,
RSG Operations
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 are forward-thinkers always looking for new processes, technologies and techniques to increase efficiencies, scalability and improve our services.
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
30
YEARS
Janet Bowley
Route Merchandiser
Vickie Rodgers
Grill Cook
20
YEARS
Alice Cornett
Administrative Assistant
Robin Morgan
Field Service Technician
Edward Osredkar
Route Training &
Compliance Supervisor
Kacey Thompson
Route Merchandiser
CONTINENTAL’S BI-MONTHLY NEWSLETTER
Vol. 11 | May 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].
Phishing emails are one of the most common security threats. While deleting them may seem like the right step, reporting them helps protect the entire organization.
How to Report Phishing
In Outlook, select the "Report Phishing" button in the toolbar. The message will be sent to the security team and removed from your inbox. If you are unsure whether an email is suspicious, report it.
If you have questions or need assistance, contact IT Service Desk - Jira Service Management
REPORTING PHISHING EMAILS
CYBERSECURITY AWARENESS
RECOGNIZING OUR TEAM MEMBERS
SPREAD THE WORD
CELEBRATING CAREER LANDMARKS
CONGRATULATIONS ARE IN ORDER
CORE VALUES IN ACTION
TEAM MEMBER SPOTLIGHT
Chelsea Bartolone - Chelsea consistently brings a solution-oriented mindset to complex projects and always finds ways to improve processes! Her ability to turn ideas into practical solutions makes a meaningful impact on all teams and our overall operations.
15
YEARS
Sandra Bealer
Route Optimization Specialist,
QA Manager
Carlene Bostic
Chef Manager
Bryan Dixon
Route Merchandiser
Peter Little
Route Merchandiser
Jean Michaels
System Administrator
Deborah Monschein
Warehouse Associate
Stephen Nolan
Utility Worker
10
YEARS
Daniel Cole
Chef Manager
Jenna Pierce
Warehouse Associate
Brian Potts
Sr. Manager, Business Intelligence
Kenneth Sargent
Purchasing Supervisor
Richard Snodgrass
Chef Manager, Sr
Kevin Spindler
Route Merchandiser, OCS
Christopher Wells
Route Merchandiser, OCS
Sara White
Bartender
Ramon Santana Herrera
Chef Manager, American Axle
Wilhelm Jakob
Assistant General & Events Manager, Greystone
Nancy Kelley
Vice President, Performance Marketing
Riley Koepf
Planning and Design Administrator
Lauren Maceri
Senior Manager, CRM & Sales Systems
Robert Mauck
Director of Concessions
Maria McDonald
Assistant General Manager/Catering Manager
Miles Pearce
Route Support Merchandiser
Jennifer Posh
Regional Hospitality Manager
Rex Pryor
Route Merchandiser
Najee Robbins
Executive Business Partner,
Sales & Marketing
Laura Rogers
Event Design and Planning Specialist
Tomi Saurhage
Sr. HR Manager - RSG
Keegan Smith
Route Support
Amanada Taylor
RSG Data Integrity Administrator
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.
SPOTLIGHT WINNER
Continental earned national recognition at The NAMA Show 2026, taking home the Spotlight Award for Most Creative Use Case of Convenience Services for our market and barista installation at the Cuyahoga County Justice Center.
The NAMA Show is an annual conference that brings together the best in convenience services and highlights the innovations shaping the future of unattended retail, making this honor a meaningful industry acknowledgment of both creativity and execution.
Thank you to everyone who makes installations like this possible!
5
YEARS
Brandon Bennett
Associate Route Merchandiser
Sylvester Burkes
Cook, MFCU
Domnique Coleman
Contract Manager
Nicola Dibartolomeo
Field Service Technician
Lucas Fleener
Route Merchandiser
Logan Gorman
Warehouse Associate
Todd Hiebler
Equipment Deployment Specialist
Richard Jackson
Event Driver
Juliet Konieczki
Director of Sales, Forte Belanger
Jennifer Laise
Route Manager
Gary Lawson
Sous Chef, R&D
Kevin Latimer
Cook
Allison Long
Route Manager
Lauren Maceri
Senior Manager, CRM & Sales Systems
Brent Marzion
Senior Operations Manager
Mandisa Mccowin
Server
Kira Reynolds
Galley IOYC
Ryan Snyder
Route Manager
Hayden Stover
Sous Chef
Chloe Toth
Server
TERRITORY GROWTH
Our Annual Engagement Survey is right around the corner. This is one of the most important ways we hear directly from you—what’s working, where we can improve, and how we continue building a stronger workplace together.
The survey will be open June 9–19. Keep an eye on your inbox for your personalized link, or use the QR code below once it launches.
NORTHWOOD VENDING
& CREATIVE REFRESHMENTS
We’ve expanded our footprint in the Toledo market with two recent acquisitions, Northwood Vending and Creative Refreshments. These additions strengthen our regional presence and density in Toledo.
Join us in welcoming both to Continental!
Share your feedback, questions, photos or content ideas for future volumes by scanning the clicking the link below.
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