Foodservice Equipment Reports

Michelle Layden, of Michigan City, Ind., will join rep group Stiefel Associates on Aug. 1. In her role, she will work to manage sales growth for Stiefel Associates’ lines in Indiana’s K-12 schools. Layden has previously worked with the Lee Company, selling K-12 furniture, fixtures and playground equipment; at Kendall Group/Kendall Electric as an account manager for seven years; and, most recently, as a regional sales director for Compass Group – Canteen for the last 10 years.

Change has been the name of the game when it comes to foodservice at Lubbock Independent School District in Lubbock, Texas. “Our district has been around for a long time and a lot of our buildings are very old, so we have serving lines that need updates to meet the needs of students,” says Lori Johnson, resident district manager for student nutrition with Aramark, Lubbock ISD’s foodservice provider for the past 40 years.

Penn Station East Coast Subs has officially rebranded to Penn Station Sandwiches. In conjunction with its new brand identity, the chain is working to expand its markets/store count and menu offerings alike. “This next phase for Penn Station Sandwiches is about building on our legacy while embracing growth and innovation,” says Lance Vaught, president of Penn Station Sandwiches.

Ashley Powell, child nutrition director for Auburn City Schools in Alabama, has taken over for Stephanie Dillard as the president of the School Nutrition Association for 2026-2027. Powell is part of a 60-member child nutrition team serving one of Alabama’s fastest-growing districts, with nearly 9,500 students at 14 sites, plus two schools under construction. Last year, her team served about 300,000 breakfasts and 840,000 lunches.

Chipotle Mexican Grill will open it first restaurant in Mexico this Thursday, July 16. The restaurant will open in San Pedro Garza García, Nuevo León, part of the Monterrey metropolitan area. Alsea, a restaurant operator in Latin America and Europe, serves as Chipotle’s partner on the expansion. Chipotle and Alsea first announced their development deal in April 2025. The companies plan to open additional restaurants in Nuevo León later this year and expand into Mexico City in 2027.

As part of a planned leadership transition, Edward Don & Company has announced that Roger Mellum, vice president of national sales, is set to retire and Phil Blas will step up to the fill the role. Mellum has served Don for 40 years. He’ll remain with the company through the end of 2026 to ensure a seamless transition and work closely with Blas. “Roger’s 40 years of dedication have left an incredible legacy at Don,” says Steve Don, president and CEO of Don, in the release.

Lo Davlin, senior regional account manager at SilverChef, will transition to support the company’s Florida territory. In the role, Davlin will work directly with hospitality equipment dealerships across the state. Davlin joined SilverChef two years ago and was promoted from regional account manager to senior regional account manager in October 2025. In 2025, Davlin led the SilverChef US sales team in Rent-Try-Buy financing volume.

Buffalo’s Express—one of FAT Brands’ fast-casual concepts—has opened its first-ever standalone restaurant and location at a casino. It resides within Northern Quest Resort & Casino in Airway Heights, Wash. “Opening the first standalone Buffalo’s Express at Northern Quest is an exciting milestone for the brand,” says Jake Berchtold, COO of FAT Brands’ fast casual division, in a July 13 press release.

Burkett Restaurant Equipment & Supplies, based in Perrysburg, Ohio, has donated a combi oven to The Maritime Academy of Toledo. The oven offers steam, combi-steam and hot-air cooking methods, allowing students in the school’s culinary arts program to learn a variety of cooking techniques on a single piece of equipment. “This is exactly the kind of opportunity we look for when we talk about supporting our community,” says Jameel Burkett, president and CEO of Burkett, in the release.

Atlanta-based Zaxbys is expanding in New York this summer with openings in the Bronx and Manhattan. The former location, spanning about 2,000 square feet, opened June 29, while the Manhattan unit—a 2,800-square-foot store on the Upper East Side—opens later this summer. It will feature 16 dine-in seats and self-service ordering kiosks. “New York is one of the most influential food cities in the world, and we’re incredibly proud to introduce Zaxbys to this market,” says Zaxbys CEO Bernard Acoca.