Chief Executive Officer ~ Mark Frank
Mark truly enjoys the diversity of daily management and the challenges of running a high quality dining service company. Mark says, “We have been in business for over 25 years, we started with one customer and three employees, and as our motto states we are “Built on Customer Satisfaction.” Our customers are truly satisfied, and many have been with us since our first year. Our management team work hard and respond very quickly to your needs.”
Chief Financial Officer ~ Jim Dyvig
Jim has over 40 years of food service experience. He is an owner of New Horizon Foods and has a true passion for the success of all our customers dining programs. He works with our District Managers to ensure that resident and customer satisfaction goals are met. He continually reviews staffing efficiencies and menu production to ensure optimal satisfaction and cost management goals are achieved.
Chief Operations Officer ~ Amy Wemple, RD, LD
Amy has over 13 years experience in the healthcare and foodservice industry including hospitals, nursing homes, assisted/independent living, and education. She graduated from University of Wisconsin with a bachelor’s degree in Dietetics. She proceeded to complete an integrated master’s internship program from Central Michigan. Amy is a Registered Dietitian with the Commission of Dietetic Registration and also a Licensed Dietitian. In addition to the Business Development role with New Horizon Foods she instructs the ServSafe Certification courses for our employees. She brings a wealth of knowledge in all facets of foodservice and clinical areas from financial, personnel, food safety and sanitation to sales and marketing. She has conducted numerous continuing education sessions for administrators, registered dietitians, certified dietary managers, and cooks.
Chief Sales Officer ~ Ray Hermanson
Ray has over 42 years of experience in all facets of food service including 23 years with New Horizon Foods. He assists in the marketing of the dining program and is involved with resident focus groups including resident councils and other dining meetings. He also works with the housing managers on ways to increase revenue through in-house and community caterings along with the potential café revenues. A baker and accomplished chef by background, Ray the “Pie Man” is famous for visiting communities and treating people to his delicious pies.
District Manager ~ Teresa Wagner
Teresa has over 31 years experience in restaurant and hospitality industry including over 20 years of overseeing multiple unit communities. She currently manages a 3.2 million dollar portfolio. She has extensive knowledge in all areas of financial management including budget, forecasting, and cost control. Teresa brings additional expertise in the areas of quality assurance and personnel management. She prides herself on making a difference with our staff, and possesses a demonstrated ability to mentor promising talent. She values being able to promote from within and feels that staff longevity is key to customer satisfaction. Teresa is a tremendous asset to New Horizon Foods and all of our customers.
District Manager ~ Lory Vincent, CDM, CFPP
Lory has over 18 years with New Horizon Foods and 25 years in the food service industry. Lory is an expert in child residential and adult non-residential programs ensuring compliance with the CACFP regulations. She oversees all programs that are USDA regulated. She has extensive knowledge in USDA policies and procedures, production records, creditable/non-creditable foods, menu development, audit reviews and many other concepts. She graduated from Winona State University and is a Certified Dietary Manager.
District Manager ~ Mary Strand
Mary has over 33 years of experience in foodservice operation and sales. She has worked as a Regional Manager for Country Kitchen Restaurants and was owner and operator of The Donut Connection. Mary is successful at helping companies achieve their strategic and tactical foodservice goals. She has considerable experience in managing business and industry dining services and catering programs, with a passion for ensuring compliance with standards for customer relations, food costs, safety, sanitation, product preparation and merchandising are met.
Corporate Registered Dietitian ~ Sandy Heil, MPH, RD
Sandy has over 24 years of experience in the healthcare and foodservice industry as a Registered and Licensed Dietitian. She graduated from Mankato State University with a B.S. in Dietetics. She has a Master Degree in Public Health from the University of Minnesota. She has worked as a clinical consultant and continues in that service for New Horizon Foods. She works closely with medical teams at various New Horizon Foods accounts consulting clients on weight management, eating disorders, addictions, diabetes, and a host of other disease states. As the Corporate Dietitian, Sandy oversees Registered Dietitians at New Horizon Foods. Her responsibilities include providing clinical support for New Horizon District Managers, clinical support at Long-term Care & Transitional Care accounts, special diet menu development, and staff/client nutrition education.
District Healthcare Manager ~ Laura Cierzan, MS, RD, LD
Laura has over 8 years of experience in clinical nutrition and foodservice management in long term care, transitional care, and assisted/independent living. After receiving her Bachelor of Arts degree in Psychology from St. Cloud State University and her Master of Science degree in Foods and Nutrition from Minnesota State University- Mankato, she went on to complete a dietetic internship program with the Veteran Affairs Medical Center in Minneapolis. In addition to her education, Laura is a Registered Dietitian by the Commission on Dietetic Registration and a Licensed Dietitian in Minnesota. Laura has extensive experience in project development and leadership including menu design and implementation, community quality improvements, and strategic planning within foodservice operations. She believes in promoting a positive work environment for her staff which involves thorough communication, team involvement, and employee recognition.