Tim York, President, Markon Group, joins Sarah Hoxie for this exclusive interview from the PMA Foodservice 2012 show in Monterey, California. Mr. York talks about the benefits of the show, his start with Markon and the company’s efforts at food safety.<hr class="legacyRuler"><hr class="invisible minimal-padding"><hr class="invisible minimal-padding"> The company uses the foodservice conference as a foundation for member meetings, including events like field tours for the members that lasted from the Tuesday prior to the last day of the foodservice show. The company has some exciting new products they will be launching this Fall. The company also spent time at the conference with one of its operator customers on some new product innovations and ideas. The event was a time for Markon to set priorities, strategies and agendas fort the months to come.<hr class="legacyRuler"><hr class="invisible minimal-padding"><hr class="invisible minimal-padding"> Mr. York found his way to the company by way of Paul Gordon, President and CEO, GFS/Markon Group. Markon’s President approached Mr. York who was at that time working for a grower-shipper and had no idea what foodservice was. Eventually, Mr. York found himself situated as President where he has remained for the past 21 years.<hr class="legacyRuler"><hr class="invisible minimal-padding"><hr class="invisible minimal-padding"> Food safety is an important aspect of the industry and Mr. York takes time to reflect on the subject. Markon tries to assure that they have the right suppliers, and food safety programs place, and that they have communicated the right information all the way down the produce supply chain so that from a transportation/distributor/operator standpoint everyone is doing what they can around food safety.<hr class="legacyRuler"><hr class="invisible minimal-padding"><hr class="invisible minimal-padding"> Exciting and innovative for Mr. York, at this year’s PMA Foodservice show, was the continuing evolution of additional items that are prepacked and ready to use in the foodservice operators’ kitchens.<hr class="legacyRuler"><hr class="invisible minimal-padding"><hr class="invisible minimal-padding">
