Kathryn Fenner has over 20 years of experience in the Food Industry, including experience in the Foodservice, Vend, Convenience and Drug Channels. Kathryn has been part of the Technomic team for more than seven years, and is responsible for managing and executing research and consulting programs for manufacturers, restaurant operators and trade associations throughout the foodservice industry. Kathryn also spent many years working for foodservice manufacturers in various marketing, sales and innovation roles. Noncommercial foodservice and foodservice innovation are particular areas of expertise.

Rob currently oversees culinary development for Sodexo North America. His team manages new concepts, menus for all of Sodexo’s market segments including all new ingredients and recipes.

Rob has a flair for creating authentically-inspired food for his customers. But, after nearly 40 years in the food industry, his expertise extends beyond culinary delights—including purchasing and supply chain, consumer insight research and project management. As a leader, he inspires his team to find innovative solutions to address customer needs both now and in the future. This has driven a clear strategic focus on “Sustainable Eating” – plant powered cuisines that customers are looking for that will drive environmental improvements for Sodexo and our client partners.

Rob has experience in all facets of food service management, including experience at noted establishments such as the Kennedy Center for the Performing Arts and the Capital Hilton Hotel, as well as nearly 25 years with Sodexo – most of which was spent in the Universities Segment.

Rob is media aware and focused, with nearly 5000 followers on LinkedIn and actively creating critical exposure for Sodexo both internally to clients and consumers, and externally to the marketplace.

Joe Pawlak, Managing Principal, serves as the head of Technomic’s Advisory Group and is responsible for conducting consulting and research engagements for food & beverage manufacturers, trade associations, private equity firms as well as restaurant chains. His experience covers virtually every food, beverage and supply category and channel. His specific responsibilities include project management, study design and planning, analysis of research findings and client business planning immersion.