Rick Sykes

Rick began working in the restaurant industry at 14 years old. Throughout high school, Rick was with a pizza chain as it grew from 7 to 38 locations. At the age of 19, he became General Manager of two oceanfront locations. Rick moved into the white tablecloth segment working for several high-end restaurants. His passion for food led him to become an Executive Sous Chef for a major hotel chain. Rick then moved into sales as a division sales representative for a premier foodservice distributor. Rick is excited to apply his passion and experience to help operators and manufacturers with creative ideas to contribute to their continued growth and success.

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