We're transforming
food service through the
power of connection.

At Upper Crust, we believe that when people feel truly taken care of, it transforms everything. We're building a world where hospitality creates lasting connections and meaningful impact.

About Upper Crust Food Service

Everyone is looking for connection, and we believe food is the most natural way people come together.

Around meals, barriers disappear and relationships form, creating the environments where your best memories are made.

Through comprehensive food service management for organizations nationwide, we handle everything from menu planning to operations so you can focus on your core mission while we take care of creating those meaningful moments that matter most.

Our Values Guide
Everything We Do

H
E
A
R
T

HOSPITALITY

Every person on our team carries hospitality, whether they’re plating food or processing invoices. We create moments where people exhale and think, “I’m so glad they’re handling this.

Ethics

We do the right thing when nobody’s watching. Complete honesty, immediate ownership of mistakes, and uncompromising integrity in every interaction.

Adaptability

Our proven systems give us the infrastructure to pivot quickly and bring solutions faster than anyone else. We say “yes” when others have to say “maybe.”

Responsibility

We are guests in other people’s worlds. Every interaction extends outward, carrying our name with it. We understand that our actions impact everyone around us.

Transparency

Clear communication about goals, expectations, and performance. Honest pricing and capabilities. We’ve built a culture where people can tell the truth without fear.

Our Values Guide
Everything We Do

HOSPITALITY

Every person on our team carries hospitality, whether they’re plating food or processing invoices. We create moments where people exhale and think, “I’m so glad they’re handling this.

Ethics

We do the right thing when nobody’s watching. Complete honesty, immediate ownership of mistakes, and uncompromising integrity in every interaction.

Adaptability

Our proven systems give us the infrastructure to pivot quickly and bring solutions faster than anyone else. We say “yes” when others have to say “maybe.”

Responsibility

We are guests in other people’s worlds. Every interaction extends outward, carrying our name with it. We understand that our actions impact everyone around us.

Transparency

Clear communication about goals, expectations, and performance. Honest pricing and capabilities. We’ve built a culture where people can tell the truth without fear.

Nationwide Footprint,
Personal Touch

Our passion for serving students and groups of all ages has grown into a national presence. From Greek houses to camps, K-12 schools to colleges and universities—we bring the same commitment to excellence everywhere we serve.

Locations Nationwide
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Employees
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States Served
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Students Fed Daily
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Our Leadership Team

Our leadership brings decades of combined experience in food service management, operations, and hospitality. We’ve built our careers understanding what it takes to create exceptional dining experiences at scale while maintaining the personal touch that makes all the difference.

ADAM GUY

CEO

JACK DAWSON

PRESIDENT

BOB TYE

VP OF OPERATIONS

SHANA SMITH

VP OF STRATEGIC PARTNERSHIP

LISA TYE

VP OF FINANCE

JAKE SANDERS

SENIOR DIRECTOR OF CLIENT SUCCESS

MELANIE MELTZER

SENIOR DIRECTOR OF HUMAN RESOURCES

JOHN LAIRD

SENIOR DIRECTOR OF SALES

MASON UPTON

DIRECTOR OF PROCUREMENT

JOE NELSON

SENIOR DIRECTOR, BUSINESS STRATEGY

TAYLOR ROSS

SENIOR DIRECTOR OF FINANCE

CAMILLE GRIFFIN

DIRECTOR OF SPECIAL PROJECTS/EVENTS

CRAIG ACHEBACH-RICE

SENIOR DIRECTOR OF FIELD OPERATIONS

ANTHONY ADAMI

SENIOR DIRECTOR OF FIELD OPERATIONS

BILLY ANGEL

SENIOR DIRECTOR OF FIELD OPERATIONS

DAVID LUTHER

DIRECTOR OF CAMP OPERATIONS

TONY HUDSON

SR. REGIONAL DIRECTOR

JAY JOSEPH

SR. REGIONAL DIRECTOR

LISA MORGAN

SR. REGIONAL DIRECTOR

KIM JOHNSON-DYKSTRA

REGIONAL DIRECTOR

SHANNON FIFE

REGIONAL DIRECTOR

DANIEL HOLLOWAY

REGIONAL DIRECTOR

JAMIE MARIE KOHLER

REGIONAL DIRECTOR

JOHNNY RUSSELL

REGIONAL DIRECTOR

Blog

Table Talk

Our blog is a hub for stories, guides, and best practices for food service management and community building. We share what we’ve learned to help the broader industry deliver better experiences.

UPC-2604_FebruaryBlog_Week1

5 Menu Trends Greek Houses Should Know About in 2026

5 Menu Trends Greek Houses Should Know...
UPC-2524B_WeShowUpCover

We Show Up: Introducing the New Upper Crust

We Show Up: Introducing the New Upper Crust https://youtu.be/yp2KoMr58gA?si=aKks83-72g31sj_r After...

cook-book-rebrand

Private Chefs vs Upper Crust Food Service

Private Chefs vs. Upper Crust Food Service If you are...

Let’s Connect

We believe the best partnerships start with genuine conversation. Whether you’re exploring food service options, have questions about our approach, or want to discuss a specific challenge you’re facing, we’re here to listen and help.