Mexican Ambassador learns about Flexeserve's expansion plans
A delegation from the Mexican Embassy, led by Ambassador Josefa Gonz�lez-Blanco, visited manufacturer and hot food to-go specialist Flexeserve to learn more about the firm 's ambitions to grow across the Americas.
Flexeserve welcomed Her Excellency Josefa Gonz�lez-Blanco and her team to discuss opportunities for expanding into Mexico and to experience a demonstration of their equipment and expertise.
Appointed 18 months ago, the Ambassador is focused on further consolidating the business relationship between Mexico and the UK.
Global CEO of Flexeserve, Jamie Joyce, said: “It 's an incredible honour to have Josefa visiting us. Now, more than ever, our business has a truly global outlook and mindset for growth.
“The support and insight of Ambassadors from key territories is invaluable to our international ambitions. ”
During the Embassy 's visit, Flexeserve shared its vision to transform hot food programmes throughout the Americas with its Flexeserve Solution service.
This is already vastly improving food quality, guest experience, operational efficiencies and even sustainability - by reducing food waste and energy consumption.
The Ambassador toured Flexeserve 's Foodservice Innovation Centre, dedicated R&D department and manufacturing facilities, where major investment has significantly increased production capacity.
The visit 's highlight was the showcase of a Mexican-themed lunch menu hot-held in Flexeserve Zone, led by Billy Eatenton as head of culinary.
Billy said: “It was exciting to develop a Mexican menu tailored to this visit, and our unique technology is the only way to hot-hold such a diverse range of cuisine.
“We can hold incredible hot food for hours, not minutes, and I was delighted that our menu and food quality received the highest praise from Her Excellency. ”
Sustainability was also a key topic of discussion during the visit, with the Ambassador being an environmental lawyer by profession.
Jamie explained: “We have a shared concern regarding the environment and, as we continue our journey of international growth, sustainability is a key consideration. Managing and reducing carbon throughout our global operation is central to our overall strategy.
“We have also recently evolved Flexeserve Solution to deliver next-level operational and energy efficiency to help our customers achieve their own sustainability goals when preparing and serving hot food throughout the day. ”
Flexeserve established its US-based business, Flexeserve Inc., in 2022 as part of a five-year strategy to create a footprint and expand its support across the Americas.
Since then, progress has been swift, with the appointment of Dave Hinton as president of the Americas in November.
The foodservice equipment executive has been building a team at speed, with Patrick Walker, VP of Technical Service and Adam Dyer, director of Culinary now based at its soon-to-be launched HQ in Southlake (Dallas), TX.
Joining the meeting live from Texas, Dave said: “I 'm hugely excited that Josefa has chosen to visit Flexeserve in the UK, and I 'm delighted to be part of this event, even via a very early video call from Dallas!
“Mexico holds tremendous opportunities for Flexeserve, and developing this strategic relationship with the Mexican Embassy brings those opportunities one step closer to a reality. ”
Pictured: Erik Barajas (Mexican Embassy), Mick Steele (technical director, Flexeserve), Jamie Joyce, Her Excellency Josefa Gonz�lez-Blanco, Mandy Haque (international director, Greater Birmingham Chambers of Commerce and Beverley Dunn (marketing, Flexeserve)