Franke Foodservice Systems Adds Peter Revesz and Rick Seiss to Leadership Team

Franke Foodservice Systems, a leading provider of comprehensive equipment and facilities solutions, is  announced the addition of Peter Revesz and Rick Seiss to its executive leadership team. Both report directly to Christian Mathesius, CEO of the global Foodservice Systems Division of Franke Group, and are based at the headquarters in Smyrna, Tennessee near Nashville.

Revesz takes on the role of President of the Americas business unit, looking to expand the reach of Franke‘s facility-related equipment, supplies and service portfolio into the quick-service restaurant and convenience store segments. Revesz directly oversees the firm’s U.S. operations as a manufacturer, distributor and program management partner to some of the world’s largest chains. Meanwhile, he coordinates the business unit’s role in Franke’s global matrix organizations for areas such as Manufacturing Operations, Supply Chain, Procurement and Product Development

Seiss heads one of those matrix organizations as Vice President, Global Product Development. He leads all engineering functions, in activities spanning from production to research and development, across the Division’s various business units. Franke’s technology focus includes equipment fabrication, hot and cold food holding, workspace organization, dispensing and ventilation.

Revesz served Hilti, Inc. most recently as President and CEO of Hilti Mexico and previously as head of the company‘s Southeast U.S. region. He has extensive development and production experience in Asia, as well. Revesz studied Electrical Engineering at Kettering University and obtained his MBA from the Owen School of Management, Vanderbilt University in Nashville.

Seiss previously held the role of Director of Engineering with Unified Brands where he oversaw a broad foodservice equipment range. He has held management roles with other leaders such as Delfield Company and Beverage-Air. Seiss holds a Bachelor of Science degree in Mechanical Engineering from West Virginia University in Morgantown, West Virginia.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.