"We see this as a natural extension of our current hospitalityservices," says Murray Dow II, president of the Dow Hotel Company."We already have in place an extraordinary team that providessupervisory and support food services to more than one millionhotel guests annually. We are positioned perfectly to presentadditional food services to a variety of venues outside oftraditional hotels."

The company has named Randy Hayden, who brings with him 30-yearsof industry experience, as managing partner and vice president.Prior to joining DHC, Hayden was vice president and COO of DesignFood Management, a large food service company in the PacificNorthwest. He began his career with Saga Corporation (which waslater acquired by Marriott Hotels) where he advanced to theposition of regional operations director. He earned his Bachelor ofScience degree from Western Washington University and an advancedcertificate for restaurant management from the University ofCalifornia at Los Angeles.

"The vast majority of food management service providers areheadquartered out of either the eastern United States or Europe,"Hayden says. "The western U.S., with more than $10 billion worth ofinstitutional food service management volume, represents anincredible opportunity for a more innovative, flexible approach. Weintend to take advantage of it."

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