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NACS Show 2023
  • Conference: October 3-6, 2023
  • Expo: October 4-6, 2023
  • Georgia World Congress Center | Atlanta

Joseph G. Chiovera

Foodservice Retail/Manufacturing Executive
Premium Brands Holdings

A graduated of Johnson & Wales University in Providence, RI, Joe earned B.S. Degree in Food Service Management in 1986 and an A.S. Degree in Culinary Arts in 1984.

Following eight years of serving in multiple roles for Marriott Management Services (Sodexo), Joe joined the convenience store industry in 1996 as the Concept Development Manager for Sheetz. From 2000-2008, he held several foodservice, marketing, and operation positions for ExxonMobil On The Run. In early 2008, Joe accepted the position of Sr. Director of Fresh Foods for 7- Eleven, Inc. overseeing Innovation & Development, Procurement, and QA for North America. Joe joined Alimentation Couche-Tard in early 2011 as the Vice President of Food Service for Circle K Stores, Inc. North America.

Joe went out on his own and formed XS Foodservice & Marketing in the spring of 2013. The firm had offices in Dallas & Minneapolis and provided retailers holistic retail-based solutions and manufacturers the proper insights to retail-based challenges.

In 2016, Joe moved onto to one of his clients, Buddy’s Kitchen, to become President of Innovation & Design. The company was sold to Premium Brands Holdings in 2017 and Joe became President of the Buddy’s in 2019. Joe left Buddy’s in 2020 and is now an Executive Consultant to Premium Brands Holdings focused on Innovation and Culinary.

Joe will also remain in an advisory capacity to the Executive and Foodservice Team at Spinx Convenience Stores in Greenville, SC. A position he has held since 2014.

Joe currently lives in the Mt. Pleasant, SC with his wife DeAnna. They have two sons, Xavier 23 and Giuseppe 20.

Speaking at:

Menu Optimization: Think Like a Restaurant

As retailers add foodservice to their operations, there are growing pains, and it often takes time to turn a profit. However, there are learnings we can glean from the restaurant industry. Come to...
 
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