Alan joined the company in 1985. He is a CPMR graduate, received his CFSP level I accreditation and is ServSafe certified. Alan was awarded the Young Lion Award in 1995 by Foodservice Equipment and Supply magazine. He is a past president of MAFSI Region 5, a past president of MAFSI National. In addition he serves on the Editorial Boards of the MAFSI Outfront Magazine and the NAFEM In-Print Magazine. His many awards include the FEDA Leadership Award, MAFSI Pacesetter Award, NAFEM Doctorate of Foodservice, NAFEM Award of Merit and he has been recognized by CFESA in appreciation of his dedication and service. Alan graduated from the University of Maryland with a bachelor of science in Business Management and Marketing.
With more than 20 years in customer service, Brenda excels at providing the top-notch quality service that customers, manufacturers and end-users deserve when they call Squier Associates. Brenda’s background includes, among other things, managing a customer service center. This has given her extensive experience in working with customers. Her commitment to customer service ensures Squier Associates continues to meet and exceed our customers’ expectations.
Chris comes to us with experience as a subcontractor renovating commercial properties. Chris also worked for a management company as a project foreman renovating and maintaining a condominium complex. He has experience with customer service and has worked in local restaurants in the Columbus, Ohio area. While at Emory and Henry College and Columbus State Community College, he studied construction management and business management.
Vicki has honed her skills with years of experience with the Montgomery County Government, Chevy Chase Bank and Leisure World. While at Montgomery County, she created a tracking system for purchases. Vicki was responsible for data entry and maintaining the state of Maryland’s database for the Family Services Division. Before that, she worked as an administrative assistant along with helping to organize and assist in training for a staff of more than 200.