PRICE CHOPPER SUPERMARKETS PROMOTES FLORAL DIRECTOR
here has promoted Jon Strom to vice president of floral operations. Strom succeeds Dean Smith, who left the company a year ago. Strom will be responsible for all merchandising, procurement, marketing and sales in the floral departments of the company's 106 stores. Strom, who most recently was director of floral operations for Price Chopper, reports to Larry Zettle, Price Chopper's executive vice president and chief operating officer. Before joining Price Chopper, Strom worked at Proflowers.com, where he was director of national sales. Previously, he was the vice president of sales and marketing for Seagroatt Floral Co.
UNITED CREATES NEW FOOD SAFETY/NUTRITION POST
WASHINGTON -- The United Fresh Fruit & Vegetable Association has named Jennifer Tong director of food safety and nutrition outreach, a new position within the 100-year-old produce industry trade group. Tong was most recently director of health and safety regulatory affairs for the National Restaurant Association, where she advised restaurant industry executives in quality assurance, food safety, security, employee safety, nutrition and risk control. At United, she will join Donna Garren, United vice president and a food microbiologist, in providing member companies with expertise on various issues as they relate to food safety and nutrition.
WILD OATS NAMES NEW CHIEF OF FOOD SERVICE
BOULDER, Colo. -- Andre Halston, a recognized chef and former restaurant executive, has been named vice president of food service and corporate executive chef, a new position at Wild Oats Markets. Halston will be responsible for further enhancing the chain's food-service department, which includes store delis, cheese departments, juice and coffee bars, and commissary kitchens nationwide. He also will be responsible for research and development, which will include ongoing development of new recipes. Halston will report to Steve Kaczynski, senior vice president of sales, merchandising and marketing for Wild Oats. Halston brings 30 years of experience in culinary operations, production, procurement and management to his new position. Most recently, he was chief culinary officer for La Madeleine Restaurants, a 62-unit chain of restaurants, based in Dallas, where he was responsible for managing menu development and overseeing kitchen and boulangerie operations for all the company's restaurants. Previously, he was vice president of culinary and corporate executive chef for Champps Entertainment, a Denver-based restaurant chain. Wild Oats operates 108 natural and organic food stores in 24 states and British Columbia.