Vice President, Strategic Initiatives and Facility Development
Our job is about helping create a standout experience for clients, both internal and external—and using our talents to benefit everyone long-term. Sometimes that means getting creative with the resources we have, and those are our biggest wins.
As Vice President of Strategic Initiatives and Facility Development, Doug provides the high-level leadership that gets architects, general contractors, engineers and facility managers “to sing from the same hymnal,” so to speak. Doug unites our trusted professionals in vision and execution for each facility transformation, guiding the process from the idea phase until completion.
Doug plays a pivotal role on our leadership team, developing and implementing new concepts and innovative processes to enhance our current operations. And he’s a firm believer that “the way we’ve always done it” isn’t always the best way forward. “While it might seem as direct as completing projects on time and within budget,” he says, “our job is bigger than that. It’s about helping our clients, both internal and external, create a standout experience —and using our talents to benefit everyone long-term. Sometimes that means getting creative with the resources we have, and those are our biggest wins.”
Doug has served on the Lumina Foods® leadership team for more than a decade. Prior to joining TBHC Delivers® and Lumina Foods, he spent more than thirty years in the transportation industry and five years with the International Foodservice Distribution Association, the premier trade association for the foodservice distribution industry. Doug comes from a military background (U.S. Air Force) and holds multiple industry certifications including Certified Transportation Professional, NPTC; Karrass Effective Negotiating; Food Service Design Boot Camp; and the Alpha Kappa Psi Award. He is a Certified Transportation Professional with the National Private Truck Council and a member of the Construction Management Association of America (CMAA) and the Restaurant Facility Management Association (RFMA). A lifelong learner, he holds a Business Administration Degree from Lipscomb University and will soon graduate from the Construction Management Master’s program at Auburn University.