Eby-Brown Welcomes New Corporate Foodservice Manager

EBY BROWNMathew Mandeltort, formerly with Technomic brings 25 years of experience to his new role. 

Eby-Brown Company, LLC announces the addition of former Technomic Inc. consultant, Mathew Mandeltort, as the newly created corporate foodservice manager.

In this role, Mandeltort will focus on current and future retailer foodservice needs, utilizing leading edge foodservice category data, analytics and insights to help build profitable foodservice programs.

“With the restaurant industry maturing in the U.S., foodservice in the convenience store channel is one of the most dynamic and growing segments in the marketplace. It’s an incredibly exciting opportunity and a great challenge. I look forward to enhancing Eby’s expertise in providing highly successful foodservice programs that deliver profitability, in-store execution, and food safety,” said Mandeltort.

Mandeltort brings 25 years of extensive experience working on the front lines of the foodservice industry in kitchen operations for industry leaders, such as Marriott, Lettuce Entertain You Enterprises Inc., Erickson Retirement Communities, and most recently, Technomic Inc. His expertise extends to product development, systems development, menu development and operations, including inventory control, sourcing and costing. As the Executive Chef and Owner of Hearthfare, Mandeltort successfully managed an award-winning Home Meal Replacement (HMR) business located outside of Chicago.

As a consultant with Technomic, Mandeltort was responsible for developing, managing and conducting professional services for foodservice operators and manufacturers. This involved working primarily for operating systems, management structure, concept/menu development, new product research and development, market research, and situation for growth planning, mergers or acquisitions. He also worked with numerous c-store chains to help improve their existing foodservice programs including speed of service and cost of goods sold. Additionally he has worked on the development of complete c-stores foodservice programs including menu development, operations manuals, recipes and costing to layout and training.

During his tenure with Technomic, Mandeltort managed and contributed to numerous projects for foodservice clients, including restaurant chains, independents, as well as hospitality and recreation foodservice operators. Mandeltort’s responsibilities included operational and menu assessments, concept development and launch, evaluation of menu trends, operational/staff training programs, acquisition studies and litigation support.



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