THOMAS D. NEWCOMB, General Partner

Tom has spent his entire professional career in the hospitality industry. After graduating from Denison University he joined the Stouffer's Food Corporation and worked his way from an hourly employee to corporate regional management. As the founder of Corporate Dining, Tom focuses on committing to projects where the team relationship will provide long term strategic benefits for the clients.

Pioneering the confidential data sharing of corporate Dining Service liaisons he has brought together such corporations as Motorola, Ford Motor Company, Nationwide Insurance, Sprint, TIAA-Cref, Bank of America, TRW, Coca Cola, Halliburton, Capitol One, Motorola and Procter & Gamble.

Tom is a member of the SFM, American Society for Quality Control and is on the Board of Directors for the Society for Foodservice Management. He speaks nationally and internationally on the subject of the Process of Benchmarking.

E-mail directly at: tomnewcomb@corporatedining.com

WILLIAM A. DINGWELL, Senior Affiliate

Since graduating from the University of Florida with a degree in Building Construction, Bill has been responsible for the design and construction of over 210 foodservice projects. As executive Vice President of Miller International Group, he was responsible for restaurant construction in all states east of the Mississippi River.

With Brown Derby Restaurants, a client of Miller International Group, he successfully directed their $9,000,000 expansion program in six states. As Director of Design and Construction he was responsible for site evaluation, project estimating, design, construction and maintenance of fifty-five Dining Service and hotel projects.

Eleven years ago he started his own independent design management consulting company. Consulting assignments have ranged from providing conceptual planning and estimating for the $18,000,000 Orlando Airport foodservice renovation, to the equipment layout and design of Dining Services for numerous corporate headquarters.

As a consultant to the Marriott Corporation Bill established his relationship with Tom Newcomb. The founding of their affiliation is a result of their work together through a variety of projects.

E-mail directly at: billdingwell@corporatedining.com

MARGARET M. STEFANEK, R.D., L.D., Senior Associate

Maggie graduated from the University of Dayton with a Bachelor of Science degree in Dietetics. She completed her Dietetic Traineeship at Ingalls Memorial Hospital, Harvey, Illinois and was registered by the American Dietetic Association and licensed by the State of Ohio.

Maggie was employed by Stouffer's Corporation in their Management Food Service Division. She was later promoted to Regional Staff Marketing Manager responsible for promotions, marketing, sales and new facility openings.

In 1989 Maggie worked with Cini-Little International, foodservice consultants, as a Project Coordinator. She came to Corporate Dining in May of 1991 as a Project Manager.

E-mail directly at: mstefanek@corporatedining.com

RICHARD S. KRESKY, Associate

Richard "Dick" Kresky has been in foodservice for over 35 years. Twenty years with Marriott as Vice-President in various roles. A strong operations background in all areas of foodservice and conference center management was enhanced with roles in Total Quality Management and Marketing. He held Senior Operations positions with Interstate United, Stouffers and Service Systems prior to the acquisition by Marriott. Dick retired from Marriott in 1997 and has been affiliated with Corporate Dining as Senior Associate since late 1998. He has been a consultant to several corporations and serves on the Board of Directors at the Follett Corporation and Nutrition Management Services Company.

Dick is a founding member of the Society for Foodservice Management (SFM) serving three terms on the Board of Directors and a year as President of the organization in 1996. Dick was a Hennessy Award Judge for the United States Airforce in 1997. He is a frequent speaker at industry events. In 2000 Dick was presented from the SFM the Lifetime Achievement Award.

Dick is a graduate of the University of Wisconsin, Madison and the UW Management Institute. He holds the CHA Designation from the American Hotel and Motel Association and is a Life Member of the Eagle Scout Association. He is the father of two sons and lives in Wisconsin with his wife Sherie.

E-mail directly at: rkresky@corporatedining.com

TIMOTHY SPOFFORD, Associate

Tim graduated from the State University of New York with a degree in Hotel Management. After graduation he worked with Holiday Inns as a Food and Beverage Controller in Freeport, Grand Bahamas. After joining the Stouffer's Management Foodservice Division, he met Tom Newcomb. With Stouffer's Tim worked at the Nestle's USA Headquarters, Equitable Life Insurance Corporate Headquarters and IBM Management Development Center. As a District Manager he was responsible for all Conference/Training Centers and IBM Facilities in Westchester County, New York. Tim was promoted to Regional Manager for Conference/Training Centers. As Regional Manager, he was responsible for all on-site management including Dining Services, lodging, grounds, maintenance, housekeeping, classrooms and fitness centers. In addition to IBM, Tim has assisted GTE, AT&T, Unisys, Sun Oil, Data General and General Electric with their Hospitality Service operations management.

E-mail directly at: timspofford@corporatedining.com

WARD BYRNE, Associate

Ward brings with him a strong financial acumen, an operational background, and experience in sales and marketing. After graduating from Fairfield University with a Bachelor of Science degree in Accounting, his career developed in hospitality management. In this venue he held the following positions: Cook Manager, Unit Manager, General Manager, District Manager, Regional Operations Manager, Sales Executive, Account Executive, National Account Manager - Nursing Homes, Kosher; Colleges & Universities; School Lunch, K-12; Business & Industry; Conference Centers; and Corporate Services.

Just prior to joining us, Ward was instrumental in doing the leg work to set up and manage the NYC Restaurant Revitalization Program, a program funded by the Salvation Army to assist restaurants whose businesses were pretty much decimated by the events of September 11. The program was written about in Crain's New York Business, Entree Magazine, Grid Magazine of Real Estate Business and the Norwalk Hour among others.

"It was devising a procedure, putting it in place, and then managing the process. The end result was that we'd buy a couple of hundred meals, a couple of days per week, from about 100 different restaurants. The intent was to reach out and help as many as possible, and not just a few. The food would be picked up, brought to "The Tent" at Ground Zero and served free to the rescue workers, volunteers, firemen, and policemen - anyone who was working there Ð up to 10,000 meals per day. We couldn't replace their lost retail business, but the Salvation Army's program had to significantly help their cash flow as they were given their checks, virtually the same week."

"It was new and different, challenging and difficult at times, but it was really great working with people who have unlimited dedication and a tireless effort Ð owners, contractors, volunteers, vendors, suppliers, associations, NYC agencies and departments - it was incredible. To be a part of it, that was a privilege."

Ward, his wife Fran, and their four children (a house full of teenagers) live in Southport, CT. He is a member of the Society for Foodservice Management and is active in his neighborhood and community. He also serves on the Board of Directors for Wakeman's Memorial Association, a Boys and Girls Club of America.

E-mail directly at: wbyrne@corporatedining.com

VANNEL HASSETT, FoodMark Administrator

After graduation, Vannel became employed by the Ohio Aerospace Institute located on the grounds of the NASA Glen Research. As a program manager, Vannel assisted in the development of collaborative proposals prepared by government, university and industry scientists and engineers. She also managed contracts and grants that were awarded through collaborative efforts of government, industry and university scientist and engineers. Additionally, she developed and managed the company database. She was also the Conference Coordinator for conferences and workshops hosted by NASA Glen Research Center and Ohio Aerospace Institute.

In 1995, Vannel joined Corporate Dining. She worked in different phases of the organization with the development of RFP'S, database development for surveys and questionnaires. Most recently Vannel has worked as a Program Coordinator for the FoodMark Program. The FoodMark Program is a benchmarking program developed by Corporate Dining, which provides monitoring tools, internal and external data, recommendations and support to Corporate Food Service Liaisons and Administrators. Vannel assisted with the development of the database used for the benchmarking program.

E-mail directly at: vhassett@corporatedining.com

BARBARA J. CLEMENS, Office Director

Barbara began her career as a legal secretary working in private law and then moved to Dallas, Texas and worked for the Sheraton Corporation as Admin. Assist. to the Controller at their downtown Dallas property. She left to go to the Dresser Industries corporate headquarters in Dallas, working in the Government/Business Affairs Department. She was responsible for assembling and compiling data for export trade licenses, S.I.C. Codes, boycotts, anti-trust, environmental matters and mergers and acquisitions. She moved to Toledo, Ohio where she worked for a legal firm specializing in insurance litigation.

She went to work for Honda Manufacturing International in Marysville, Ohio as an associate in the Purchasing Department and transferred to Information Systems. Some of her functions related to hardware and software equipment included: Project management, corporate needs, testing and implementing new software, purchasing, support for a large user base and teaching several software classes. She played a large role in the budgeting process for all departments and coordinated with the three plants in the Ohio area to write and implement Operations Standards and Procedures for the PC Section.

Barbara has been with Corporate Dining for almost four years. Her current role at Corporate Dining includes assisting with the development of RFP's, providing project and documentation support and office administration.

E-mail directly at: bclemens@corporatedining.com