About Fitz, Vogt & Associates
Providing nutritious meals is not a trend, it’s what we’ve been doing for years. Our menu is what drives our relationship with our clients, and that’s why we provide the most nutritious, tasty, and appetizing choices possible. Our offerings are customized per account and include fresh, whole grain, organic, made from scratch, baked-not fried meal options. We take into consideration different food needs, likes, dislikes, and budget constraints, and we constantly revisit our commitment to the eating habits of those we serve.
FitzVogt understands that people are at the heart of our success. We encourage a family environment and creative teamwork in all of our communities, and our prestigious training program enhances our employees, our clients, and their communities alike. We support the communities we serve, and we purchase foods from local purveyors and farmers whenever feasible. We take advantage of recycling and reusing programs whenever possible, and we are highly committed to supporting sustainable local agriculture.
Customization is FitzVogt’s strength; it is what allows us to excel in the food service industry. As we build our relationship and management plan, we begin with a solid foundation of programs, training, and management, and then take into consideration each client’s special needs to create a unique offering that is truly beneficial to the client and their community. It’s important to us that each client realizes we understand their needs and trusts our guidance. Positive communication, an unflagging desire to meet our customers’ needs, and the exceptional work ethic of our employees and management team makes our success possible.
FitzVogt is a division of Aladdin Food Management Services. Aladdin serves a broad spectrum of clients in 18 states [Florida, Illinois, Indiana, Iowa, Kansas, Maryland, Missouri, Nebraska, New Jersey, New York, North Carolina, Ohio, Oklahoma, Pennsylvania, Virginia, West Virginia, Michigan, Vermont] by providing food services to colleges and universities; health care facilities; private, independent schools; and businesses.
We are a regional company, founded in 1978, that maintains a closeness to all of our accounts. At Aladdin, we like to say that “We are big enough to serve… but small enough to care.”
Our magic begins with this basic principle – our clients deserve the best service at the most economical cost. This simple statement is the foundation of everything we do. We strive to produce a high quality product, to pay fair wages to our employees, and to conduct ourselves as good corporate neighbors in the communities where we work and live.
To provide the best service, we tailor our programs so that they specifically meet your requirements. We do not force standardized programs on you. We work with you to customize a program that addresses your special needs and concerns.
Because we work with you on an individual basis, our corporate support staff and local management really get to know and understand your particular needs.
FitzVogt does not have a complex corporate hierarchy that inhibits communication. You can pick up the phone and call our president at any time. Because our corporate staff members all have extensive operations experience, we do not incur burdensome overhead expenses. You can trust that your dollars are being used efficiently to manage your food services.
Keith Cullinan holds the position of President of Aladdin since joining the organization in January 2016.
With more than 35 years of experience within the food service management industry, he is an effective and experienced leader. Prior to this role, Keith held various roles of increasing responsibility within the Compass Group during his 19-year tenure. Most recently he was the Senior Vice President, Strategic Relations for Chartwells Schools where he launched an extensive training and accountability system to establish a retention culture focused on cultivating, enhancing and promoting client relationships.
Before his most recent role, Keith was the President of Chartwells (1997 – 2013) where he expanded the business from $65M to $900M in managed volume through acquisitions and organic growth to become the market leader.
Keith holds a certificate of advanced graduate study from Babson College, an MBA from Anna Maria College and a bachelor’s degree in management from Boston College.
Bob Love brings more than 25 years of successful experience in dining services, hospitality, healthcare, consulting, and operations management to his role as Vice President of Operations for FitzVogt. After earning his degree in Hotel and Restaurant Management from the Stone School in Hamden, CT, Bob worked progressively through several of food and beverage positions up to department head for a major hotel brand in Cambridge, MA. He subsequently worked for a top-tier contract food management company, overseeing a variety of support services for seventeen senior living facilities throughout the country including a CCRC in Chicago with more than 800 residents. Bob then started his own consulting company helping different senior living communities with a variety of projects. In 2007, he accepted the position of District Manager in the Mid-Atlantic region for FitzVogt. In his current role as Regional VP of Operations, Bob supports and manages four District Managers who oversee 45 food service client locations throughout the New England and the Mid-Atlantic regions, including senior living and corporate services.
Vice President of Nutrition Standards and Compliance
Bonnie Bland, RD has diverse experience in the administrative, operational, and clinical sectors of the contract and private foodservice industry. After graduating from Marshall University, she began her career in the contract foodservice industry as a production manager at Concord University, Athens, WV. During this period, she transitioned to Clinical Staff Dietitian and Director Nutrition Services. In 1982, Bonnie entered the private sector and became Director of Food and Nutrition Services at a regional medical center in Jonesboro, Arkansas. A 375 bed regional medical center with extensive programs, she served as department director and was involved in community nutrition education, and co-director of an annual Health and Wellness event with over 10,000 people registering throughout the community.
Bonnie joined Aladdin in 1986 as Corporate Dietitian and has also served as District Manager. Her role has expanded to Director of Nutrition Services for Aladdin, AmeriServe and FitzVogt companies. She is a member of the Corporate Risk Management Committee working extensively within the WorkPlace and Food Safety programs across the division.
She is a member of the Academy of Nutrition and Dietetics and various practice groups within the organization. She is also a member of the International Association for Food Protection. When not traveling or in Wheeling, Bonnie resides in Franklin, WV.
VP of Operations
Paul Kowalczyk began his career in contract food management at the age of 16 working as a jack-of-all-trades at the local University. After earning his bachelor’s degree from the State University of New York at Brockport, he took on a management role in higher education working as a food service director at four different institutions.
Paul joined Aladdin in 1999. He quickly became a District Manager with a primary focus on education. Paul was promoted to Regional Vice President of Operations in 2009 where he has played a significant role in key contract extensions while maintaining the standards of the territory on a day-to-day basis.
Paul resides in Canonsburg, PA with his wife Karina and three children.
Director of Marketing
Trent Krupica joined the company in February 2016. In his position he is responsible for leading all marketing efforts and providing support for in-unit marketing, trade show management and proposal support coordination. Trent will work directly with the Elior North America Creative and Proposal teams to fulfill all marketing requests and produce proposal responses for the company.
Prior to joining Aladdin, Trent spent a year at Wheeling Jesuit University in the Marketing Department implementing new brand standards across the university. Following his time at Wheeling Jesuit, he spent 4 years at Lakeview Golf Resort and Spa as the Marketing Manager. He was responsible for managing all marketing and communications initiatives including marketing strategy development, graphic design, event coordination, media planning, social media and websites. At Lakeview, Trent helped the resort through a $3 million renovation and contributed to the resort’s highest revenue year in it’s history.
Trent graduated from Wheeling Jesuit University with a Bachelor of Arts in Political Science and holds a Master of Science in Integrated Marketing Communications from West Virginia University.
Trent resides in Morgantown, West Virginia and enjoys WVU sports and traveling.
VP of Finance
Ryan Ralston joined Aladdin Food Management Services in 2012 as Controller and was promoted to Vice President of Finance in 2015. He is responsible for all aspects of the financial management and reporting functions of Aladdin. Prior to joining Aladdin, Ryan spent five years in public accounting in KPMG’s Columbus, Ohio office. During his time there, Ryan led the audit engagement of the office’s largest publicly-traded manufacturing client and was progressively promoted from audit associate to audit manager. Following his time at KPMG, Ryan worked in the operational finance department of RTI International Metals in Pittsburgh, Pennsylvania, largely focusing on the integration of the accounting and finance functions of domestic and international acquisitions.
Ryan graduated from Ohio University with a Bachelor of Business Administration in Accounting and later obtained a Master of Business Administration from the Katz Graduate School of Business at the University of Pittsburgh. He is a Certified Public Accountant and is a member of the AICPA.
Ryan resides in St. Clairsville, Ohio with his wife and son and enjoys golfing and reading.
Seasoned food service veterans with more than 200 years of combined experience in the dining services industry.
Experience in dining services and facility services within the education, healthcare, and corporate service marketplace.
An extensive network of executive and management personnel across all business sectors allowing us to leverage unit support for operations , openings, and events.