In a world where time is precious, our society is having to do more with less. More work, less staff. More activities, more commitments, more travel and it all means being away from home, more often. It’s no surprise that given these demands, the average American dines out more than 4 times/week simply out of necessity.
As a result, today’s diners are savvier than ever. They are more educated about product ingredients and sensitive to allergens, cleanliness, & cross-contamination. With the evolution of technology, feedback about poor restaurant experiences often finds its way through social media sites like Facebook, Instagram, or Snapchat before it ever is discussed with the restaurant management itself, leaving little to no opportunity to manage the feedback loop. Restaurants have no choice but to ensure all bases are covered when it comes to service, food quality, and safety.
email@example.com | (800) 828-0031 | Jackson Hole, WY
GEORGE BARLOW PRESIDENT
A serial entrepreneur, George started his first business at 14 years old. After he graduated College with a major in Business and a minor in Economics, he worked with the corporation of Hilton Hotels in their ‘Hilton Professional Development Program’. Returning to Colorado, George had 27+ years of experiences in the QSR industry as a multi-unit franchisee for multiple food concepts.
Operations, Food Safety, and Customer Service are those key elements of making restaurants successful which are now the foundation for Dr. John’s Labs, a Wyoming-based, innovative food safety company founded in 2014. A lifetime of foodservice industry knowledge has led him to create Sani Station.
Sani Station is the first warewashing system to clean and sanitize commercial kitchen utensils right at the point of use. Cross-contamination is eliminated with this patented system. Protecting customers from possible food-borne bacteria as well as cross-contact of allergens is what makes this system so innovative.
Maybe it is the West that raises practical problem solvers? Having summited 5 of the Seven Summits around the globe, George loves the mental and material challenges of figuring it out. Born and raised in Wyoming, it’s grit, determination and intelligence that bring him to common sense, smart solutions.
George is passionate about outdoor adventures like skiing, trail running, mountaineering, and is a private pilot with over 1200 hours of flying. BBQ contest winner, skiing champion, Sandwich Artist, general contractor, and mixologist are all a part of his life experiences.
He now lives in Jackson, Wyoming with his wife and a four-legged family of dogs and horses.
DIRECTOR SALES / MARKETING
Chris Boyd offers over thirty years of experience in servicing and maintaining long term customer relations, procurement and marketing.
While working as the Vice President with a nationally ranked top twenty-five distribution company, Chris operated a broad line distribution company. He serviced more than three-dozen multi-unit operators including QSR, Fast Casual and Fine Dining Segments where he obtained expertise not only in food, but also disposables, janitorial, supplies and equipment.
Chris served as a board member for his company’s buying groups where he provided a national presence and shared his knowledge of industry best practices. He is ServSafe trained and certified.
Chris enjoys the vibrant restaurant scene in Denver, where he lives. He serves as the Vice Chairman at the Food Bank of Larimer County.
NATIONAL ACCOUNTS MANAGER
A Colorado native, Jennifer has been fortunate to spend over 20 years in the food industry. A 2001 graduate of Colorado State University, Jennifer began her formal career in Consumer Product Goods, working in sales & management for Hershey Chocolate. This led her into Food Distribution, where she was most recently the Director of Program Sales for a Top 6 National FoodService Distributor.
Over the course of her tenure, Jennifer has been exposed to all facets of distribution for major key customers. She enjoys defining strategies, problem solving, and is extremely passionate about servant leadership in this industry. Jennifer lives in Northern Colorado with her husband & two children.