Aramark Names Business Dining President
In his newly elevated position, Crompton will have full operational responsibilities for Aramark's thousands of business and industry clients within the U.S., Canada and Puerto Rico where Business Dining provides food and beverage services to cafes, onsite restaurants, convenience stores, catering and conference centers.
"One of Gary's distinguishing traits is his drive to provide guests with an exceptional onsite dining experience," said Cohn. "As a result, his team develops food and beverage programs that ultimately benefit our clients with enhanced employee satisfaction, productivity and retention."
Crompton has also led his team's efforts to develop and implement sustainable innovation.
"We take full advantage of our vast proprietary research in order to develop industry-leading practices that help our business partners reach their own unique goals," said Crompton. "For instance, our ongoing educational campaign about simple, practical 'green' alternatives has rapidly helped our clients implement sustainable alternatives within their workplace. It's a win for our partners and their employees, and more importantly, our environment."
Crompton began his 17-year career at Aramark as a general manager. After three years, he was promoted to district manager in the New York City area, and shortly thereafter he was named the director of Business Development. In 2000, he was named executive director of National and Global Accounts, where he was responsible for the development of national accounts in addition to managing and cultivating existing client relationships.
In 2002, Crompton was appointed regional vice president for the Northeast Region, where he assumed the responsibility of operating a region which included three key market areas: New York City, Boston and Hartford. He was promoted to executive vice president for Business Dining in 2004.
Prior to joining Aramark, Crompton spent five years in the fine dining sector of the restaurant industry. He is a graduate of Johnson & Wales University with a B.S. in Foodservice Management.
From the June 9, 2008, Prepared Foods e-Flash