Food and Drink International - Winter 2016 Volume 2 - 121

r

RETAIL

Accent Food Services

Personal Attention
Accent Food Services has built its reputation in Texas by emphasizing the
importance of its customers and employees. By Bianca Herron
company profile
Accent Food Services
www.accentfoods.com
HQ: Pflugerville, Texas
Employees: 300
Josh Rosenberg, CEO and president:
"As long as we can keep evolving with
this constantly changing consumer
environment, the sky is the limit for
what we can do."

A

ccent Food Services is the

leading provider of vending, coffee and break room
refreshment services in the
state of Texas. Tom & Rhonda Hawkins founded the company in 1994 initially as a vending company for snacks
and beverages, but quickly realized
the opportunity to broaden scope as
technology firms established in Austin,
offered a much broader breakroom offering than the norm.
"In our region at that particular
time, many operators either offered
snacks or coffee," CEO and President Josh Rosenberg says. "Hawkins
brought them both together to broaden the company service lines. In 1994,
we were a $1 million company. Today,
our revenue is now pacing $72 million
with pending acquisitions that will
take us to more than $100 million by
the end of the year."
The market has evolved and Accent Food Services has grown with
it, says Rosenberg, noting that nearly
six years ago the industry produced
its most progressive innovation yet:
micro markets. "They are unattended
retail stores within the work place,"
he says. "We've grown that business

>> Accent Food Services takes pride in its ability to adapt and stay ahead of trends in serving customers.

from zero stores to more than 350,
which has equated to more than $20
million in total revenue. It's taken the
industry by storm."
At Accent Food Services, the backbone of what the Texas-based company does is adaptability, explains
Rosenberg. "We're always trying to

stay ahead of the trend," he says. "This
industry relied heavily on low-cost
distribution, driven by the buy side of
large-scale sugar-based beverage and
snacks. This approach limits consumer
reach, whereas we've always thought
of ourselves more as retailers. That's
the mindset I've tried to bring since

food & drink international * winter 2016 volume 2 * www.fooddrink-magazine.com

121


http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink International - Winter 2016 Volume 2

Contents
Food and Drink International - Winter 2016 Volume 2 - Cover1
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