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Each year roughly 1 in 6 Americans get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases--many of them foodservice-related. That’s unacceptable to consumers who are more attuned than ever to food quality and integrity. Other casualties include our businesses’ reputation and livelihood. What can we be doing differently? Greg Richards discusses nontraditional approaches to sanitation that may help overcome longstanding barriers to improved safety.

Greg Richards, Franke, Vice President of Business Development, Franke Foodservice Systems

Greg Richards has served as Vice President of Business Development at Franke Foodservice Systems since 2002, where he has contributed to the launch of technology-driven products and services that have expanded the company’s reach into new market segments. He also advises on marketing, branding and communications initiatives. Greg previously served as Vice President-Education for NAFEM, and as Editor in Chief of Foodservice Equipment & Supplies where he helped found several of the magazine’s signature awards and research programs. He is a recipient of the NAFEM President’s Award and the MAFSI Market Mover Award. Greg and his wife Anne are long-time residents of the Chicago area.