Specialists for Every Need

Our team of experienced Specialists are available to assist you with product knowledge, training or value added services. Click on a Specialty to learn more about the services and expertise that we offer.

Specialists

Center of the Plate

photo-terrymiller
Terry Miller is Nicholas and Company’s Center of the Plate (COP) Specialist with over 35 years of experience in the meat industry. He has an extensive management background and an excellent understanding of marketing, merchandising and product knowledge. As our Center of the Plate Specialist, Terry can be a resource for menu ideas, product utilization, maximizing yields, identifying market trends and more. Learn more here.

Beverage and Chemical

photo-maryhiggins
Mary Higgin’s 25+ years in the food industry began with Safeway stores in Salt Lake City. It was there that she discovered her passion for gourmet and natural foods. She then worked for 17 years at Fleming Companies in Sacramento, California with responsibilities in purchasing, marketing and selling specialty/gourmet and natural/organic foods, including coffee and tea. Mary is the Beverage and Chemical Specialist for Nicholas and Company, where she brings her wealth of knowledge of product selection, equipment needs and equipment placement. Learn more here.

Produce

photo-jasonthornton
Jason is the newest addition to the Nicholas and Company Sales Specialist Team. He has 12 years of food service experience in FOH and BOH. Jason studied Nutrition and Health Promotion at Weber State University and has formal training in horticulture as well. While obtaining his Culinary Arts degree from SLCC, he organized their first community garden and has since been involved with various organizations that support local food production. Learn more here.

Business Solutions Manager

photo-randyflook

Randy Flook, our Business Solutions Manager, has over 45 years of experience in the hospitality industry as a chef, restaurant and catering company owner and operator, Distributor Sales Representative, and District Sales Manager. Randy’s extensive knowledge in restaurant operations, from point of purchase to point of sale includes controls of prime costs, expenses, training, marketing and P&L’s. Contact Randy to see how his experience can help find the best business solutions for your establishment.