Luis C. Benavides - Member/Manager

Donald J. Gala - Member/Manager

ABOUT THE FOUNDERS

As former General Managers of several large food service companies, Luis Benavides and Don Gala possess stellar, proven track records of the most productive working relationships with local agencies, parents, principals and administrators.

Both Luis and Don have extensive experience in growing districts. While Don has first hand on the job experience in districts that have opened three schools in one year, Luis has worked in large metropolitan school districts that had the need to develop newsletters and communication tools in order to keep the public informed of issues within the district.

Their experience in Arizona schools and in their other previous assignments was instrumental in forging the culture of Southwest Foodservice Excellence.

CULINARY OPERATIONS

Our Executive Vice President of Culinary Operations, Manuel Alvarado, ensures creative, diverse, appealing and appetizing menus while controlling food cost and minimizing waste. Manuel utilizes SFE chefs for district sponsored caterings, and extra-curricular activities, such as afternoon training sessions for school staff at various school locations. These sessions are geared towards assisting busy working parents and teachers in order for them to create healthy meals at home. Southwest Foodservice Excellence will strive to be the leader in nutrition and healthy lifestyles at school, work and home.

IMPROVING THE IMAGE OF FOODSERVICE!

No foodservice company in the world can provide services without front line staff. With this in mind Southwest Foodservice Excellence spends countless training hours and resources in order to improve the services provided by our employees. SFE’s founders have many years of experience working side by side with diverse groups of workers from all walks of life. We are looking forward to working alongside your employees. Our experience shows that once we start working together, we all realize that we are trying to accomplish the same goals. These goals include treating staff with fairness and respect. This translates into a more positive work environment which in turn results in better customer service. A proud and happy staff member will take a more active role in improving the quality and presentation of the food which the children will appreciate.