Guckenheimer
Matthew Thayer has a diverse and extensive work experience. Matthew most recently served as the Vice President of Products at ISS Guckenheimer, starting in January 2023. Prior to that, they held the position of Director Digital Excellence at ISS A/S from July 2020 to December 2022. Before joining ISS A/S, Matthew worked at Guckenheimer as the Director of Cafe Solutions from August 2018 to July 2020, and as a Senior Area Manager from October 2015 to July 2018. Matthew also has experience at Red Lobster, where they served as the Director of Menu and Beverage Strategy from December 2014 to October 2015, and as a Brand Manager from January 2011 to November 2014. Matthew began their career at Kraft Foods Group, starting as an Associate Brand Manager for Tassimo in July 2008 and then moving on to become a Senior Associate Brand Manager for Maxwell House from October 2009 to January 2011. Before that, they worked as a Senior Food Service Director at ARAMARK from June 2000 to March 2006.
Matthew Thayer earned a BS degree in Food and Beverage Management and Finance from Cornell Peter and Stephanie Nolan School of Hotel Administration in 2000. Matthew later pursued an MBA degree in Brand Management and Marketing at Cornell Johnson Graduate School of Management from 2006 to 2008.
This person is not in any offices
Guckenheimer
ISS Guckenheimer is a premier on-site corporate restaurant management and catering company. At its core, we believe in chef-crafted, fresh food – always. We are team of food experts that bring a compulsive curiosity to our clients' workplaces in order to provide a variety of culinary solutions that match an organization's culture, values, and facility type. Our services include: · Cafés and culinary experiences · Catering, events, and executive dining · Micro-kitchens and pop-ups · Coffee, water, and espresso · Flexible Food Solutions · Specialized Programs While traditional food management organizations may provide companies options through a variety of different branded products, ISS Guckenheimer believes that an organization’s culture and brand have the biggest impact on the outcomes achieved through a food program.