"We see this as a natural extension of our current hospitality services," says Murray Dow II, president of the Dow Hotel Company. "We already have in place an extraordinary team that provides supervisory and support food services to more than one million hotel guests annually. We are positioned perfectly to present additional food services to a variety of venues outside of traditional hotels."

The company has named Randy Hayden, who brings with him 30-years of industry experience, as managing partner and vice president. Prior to joining DHC, Hayden was vice president and COO of Design Food Management, a large food service company in the Pacific Northwest. He began his career with Saga Corporation (which was later acquired by Marriott Hotels) where he advanced to the position of regional operations director. He earned his Bachelor of Science degree from Western Washington University and an advanced certificate for restaurant management from the University of California at Los Angeles.

"The vast majority of food management service providers are headquartered out of either the eastern United States or Europe," Hayden says. "The western U.S., with more than $10 billion worth of institutional food service management volume, represents an incredible opportunity for a more innovative, flexible approach. We intend to take advantage of it."