Adam Dyer

About Adam Dyer

Hi, I’m Director of Culinary at Flexeserve Inc, manufacturer and world leader in hot-holding. We’re transforming foodservice and guest experience across the Americas with our unrivaled Flexeserve Zone and Flexeserve Hub, together with our unique hot-holding expertise. Flexeserve is more than a manufacturer, we’re the hot-holding partner to operators around the world, including Circle K, Amazon Go, QuikTrip and many more. While other hot-holding unit manufacturers aim to display hot food, we focus on maintaining products at temperature and quality – to deliver incredible benefits. I’m proud to be part of an amazing team of specialists in culinary, technical, packaging and in-store operations that deliver Flexeserve Solution – our ‘service beyond the sale’ – which helps you make the most of hot-holding. My career includes 30 years of experience in foodservice, training under master chefs, as well as roles in naval avionics. The blend of culinary and technical skills I’ve developed makes me ideal to advise you on developing the perfect hot-holding operation. I’m passionate about utilising technology to combat the biggest challenges of the industry, such as food shrink and staff shortages. Flexeserve improves your hot food program in the kitchen, at the counter and on the doorstep. We can help you achieve the impossible in hot-holding, from crispy French fries for 90 minutes, to a soft poached egg for five hours. With Flexeserve Solution and our patented hot air recirculation technology, you can hot-hold food at temperatures for longer whilst maintaining taste, texture and visual appeal. A busy chef’s dream! My broad, in-depth understanding of eating trends and food cultures across the Americas allows me to help you tap into the amazing opportunities across all dayparts provided by our equipment. Together, we can unlock hot-holding in so many more cuisines. From Flexeserve Inc. HQ in Southlake (Dallas), TX, we help major and independent hot food operators in North, Central and South America to sell more and waste less. I head up our Culinary Support Center, a state-of-the-art facility where we design, refine and validate your hot food menu and cooking processes – to achieve unrivaled results. From c-stores, grocery stores and QSRs, to stadiums, education and B&I – let me show you what’s possible with Flexeserve. I guarantee you’ll be blown away! To transform your hot food game – increase food quality and range, reduce waste and energy usage, improve speed of service and your bottom line – call me on (81••••••20 or email a••••••••@flexeserve.com.

Experience

1. Director of Culinary Flexeserve Inc

   Flexeserve

   Dec 2022 — Present · Dallas, TX, US

   As Director of Culinary for the Americas at Flexeserve Inc, I’m responsible for: • Delivering food, culinary and packaging expertise to support customers, rep groups and dealers • Menu development and validating customer hot food programs • Creating partnerships with food producers and packaging manufacturers • Identifying new sectors for Flexeserve hot-holding • Business development and customer acquisition • Collaborating with R&D to develop new products • Helping our customers deliver excellent guest experience