About Aladdin Food Management Services
Today, Aladdin serves a broad spectrum of clients in 18 states [Florida, Illinois, Indiana, Iowa, Kansas, Maryland, Missouri, Nebraska, New Jersey, New York, North Carolina, Ohio, Oklahoma, Pennsylvania, Virginia, West Virginia, Michigan, Vermont] by providing food services to colleges and universities; health care facilities; private, independent schools; and businesses.
We are a regional company, founded in 1978, that maintains a closeness to all of our accounts. At Aladdin, we like to say that “We are big enough to serve… but small enough to care.”
Our magic begins with this basic principle – our clients deserve the best service at the most economical cost. This simple statement is the foundation of everything we do. We strive to produce a high quality product, to pay fair wages to our employees, and to conduct ourselves as good corporate neighbors in the communities where we work and live.
To provide the best service, we tailor our programs so that they specifically meet your requirements. We do not force standardized programs on you. We work with you to customize a program that addresses your special needs and concerns.
Because we work with you on an individual basis, our corporate support staff and local management really get to know and understand your particular needs.
Aladdin does not have a complex corporate hierarchy that inhibits communication. You can pick up the phone and call our president at any time. Because our corporate staff members all have extensive operations experience, we do not incur burdensome overhead expenses. You can trust that your dollars are being used efficiently to manage your food services.
President & CEO
Tom Cusimano, President and CEO of Aladdin, has been servicing the needs of clients, customers, and employees within the service industry throughout his career. Tom has been a member of the TrustHouse Services Group for the past 3 years and previously as an executive with global food and service management companies. Tom has a passion for delivering an excellent customer experience – Great Food, Great Service and Great Value through Great People. Tom is committed to developing individual, innovative dining solutions to meet the needs of each client.
Tom’s experience within the service industry reaches across both dining and facility services within the education, healthcare, and corporate service marketplaces. Tom has been successful in expanding business opportunities with both new and existing clients by meeting their needs through understanding and by delivering on their expectations. His approach is to continuously evaluate and modify services so as to drive continuous improvement that reflects the changing expectations of consumers.
Tom has an MBA from Keller Graduate School of Management and Bachelor of Science in Biology from Illinois Benedictine. He has studied Italian at Universita per Stranieri di Perugia, Italy. He is a member of the International Facility Managers Association, Society of Food Service Managers, and American Society for Healthcare Environmental Services.
VP of Finance
Ryan Ralston joined Aladdin Food Management Services in 2012 as Controller and was promoted to Vice President of Finance in 2015. He is responsible for all aspects of the financial management and reporting functions of Aladdin. Prior to joining Aladdin, Ryan spent five years in public accounting in KPMG’s Columbus, Ohio office. During his time there, Ryan led the audit engagement of the office’s largest publicly-traded manufacturing client and was progressively promoted from audit associate to audit manager. Following his time at KPMG, Ryan worked in the operational finance department of RTI International Metals in Pittsburgh, Pennsylvania, largely focusing on the integration of the accounting and finance functions of domestic and international acquisitions.
Ryan graduated from Ohio University with a Bachelor of Business Administration in Accounting and later obtained a Master of Business Administration from the Katz Graduate School of Business at the University of Pittsburgh. He is a Certified Public Accountant and is a member of the AICPA.
Ryan resides in St. Clairsville, Ohio with his wife and son and enjoys golfing and reading.
VP of Marketing
Jim Alder brings over 40 years of experience across many segments of the contract food service industry: public, private and independent schools, colleges and universities, healthcare, and business & industry.
Prior to becoming Director of Marketing, Alder served as an Aladdin District Manager, overseeing its Ohio, Kentucky, and Indiana regions. He also assisted as its interim Director of Human Resources on multiple occasions. Before joining Aladdin in October 1996, Alder held several key management positions in the food service industry, having served as a District Manager and then Vice-President of Program Development for a large Midwestern contract food service company.
In 2002, Jim was promoted to Vice-President of Marketing for Aladdin Food Management Services, LLC and participated as one of the ownership partners of the corporation for many years.
Jim is a graduate of The Ohio State University with a Bachelor of Science in Education. He resides in St. Clairsville, OH with his wife, Geri. They have two grown children and four grandchildren.
VP of Operations
Paul Kowalczyk began his career in contract food management at the age of 16 working as a jack-of-all-trades at the local University. After earning his bachelor’s degree from the State University of New York at Brockport, he took on a management role in higher education working as a food service director at four different institutions.
Paul joined Aladdin in 1999. He quickly became a District Manager with a primary focus on education. Paul was promoted to Regional Vice President of Operations in 2009 where he has played a significant role in key contract extensions while maintaining the standards of the territory on a day-to-day basis.
Paul resides in Canonsburg, PA with his wife Karina and three children.
David Hacker brings more than a decade of diverse experience in human resource management and business operations. His experiences span across industries, including non-profit management, federal and local government, and contract service management.
David joined Aladdin Food Management Services, LLC as the Corporate Human Resources Manager in 2014. David’s role has grown into the Director of Human Resources for Aladdin Food Management Services, AmeriServe Food Service Management, and Fitz, Vogt and Associates. Before becoming a part of the TrustHouse companies, David was the Human Resources Officer for Easter Seals Rehabilitation Center, Inc. In addition, David served as the Executive Director for one of the largest Meals on Wheels programs in the state of Ohio.
David has dual bachelor degrees from Wheeling Jesuit University, and an MBA focusing in human resource management and labor relations. David resides in Martins Ferry, Ohio with his wife and daughter.
Director of Nutrition Services
Bonnie Bland, RD has diverse experience in the administrative, operational, and clinical sectors of the contract and private foodservice industry. After graduating from Marshall University, she began her career in the contract foodservice industry as a production manager at Concord University, Athens, WV. During this period, she transitioned to Clinical Staff Dietitian and Director Nutrition Services. In 1982, Bonnie entered the private sector and became Director of Food and Nutrition Services at a regional medical center in Jonesboro, Arkansas. A 375 bed regional medical center with extensive programs, she served as department director and was involved in community nutrition education, and co-director of an annual Health and Wellness event with over 10,000 people registering throughout the community.
Bonnie joined Aladdin in 1986 as Corporate Dietitian and has also served as District Manager. Her role has expanded to Director of Nutrition Services for Aladdin, AmeriServe and FitzVogt companies. She is a member of the Corporate Risk Management Committee working extensively within the WorkPlace and Food Safety programs across the division.
She is a member of the Academy of Nutrition and Dietetics and various practice groups within the organization. She is also a member of the International Association for Food Protection. When not traveling or in Wheeling, Bonnie resides in Franklin, WV.
VP Fitz Vogt
Bob Love brings more than 25 years of successful experience in dining services, hospitality, healthcare, consulting, and operations management to his role as Vice President of Operations for Fitz Vogt. After earning his degree in Hotel and Restaurant Management from the Stone School in Hamden, CT, Bob worked progressively through several of food and beverage positions up to department head for a major hotel brand in Cambridge, MA. He subsequently worked for a top-tier contract food management company, overseeing a variety of support services for seventeen senior living facilities throughout the country including a CCRC in Chicago with more than 800 residents. Bob then started his own consulting company helping different senior living communities with a variety of projects. In 2007, he accepted the position of District Manager in the Mid-Atlantic region for Fitz Vogt. In his current role as Regional VP of Operations, Bob supports and manages four District Managers who oversee 45 food service client locations throughout the New England and the Mid-Atlantic regions, including senior living and corporate services.
Corporate Executive Chef
Dennis’ foodservice career began in 1976 with the Stouffers Restaurant Corporation. He graduated in 1980 from the Culinary Institute of America with an AOS degree. After graduation, he became the Sous Chef at the newly opened Houlihan’s Restaurant in Pittsburgh.
In 1981, Dennis became the Executive Chef at the Wheeling Downs Race track in Wheeling, WV and joined Aladdin in 1983 as Executive Chef at Hidden Valley Ski Resort and Wheeling Country Club. In 1985, Dennis became the Executive Chef at The Top of the Triangle Restaurant, a Stouffer’s Corporation fine dining property.
In 1997, Dennis returned to Aladdin as its Corporate Executive Chef. Dennis is a Certified Executive Chef, is ServSafe certified and enjoys working with the Culinary Institute of America’s mentoring program for prospective students. He resides in Pittsburgh, PA in the Historic Mexican War Streets district. He enjoys historic house restoration, cooking in his commercial home kitchen, and restoring classic automobiles.
Seasoned food service veterans with more than 200 years of combined experience in the dining services industry.
Experience in dining services and facility services within the education, healthcare, and corporate service marketplace.
An extensive network of executive and management personnel across all business sectors allowing us to leverage unit support for operations , openings, and events.