Richard Schneider
Chief Development Officer, Areas USA
As the Chief Development Officer of Areas USA, Richard Schneider is responsible for the company’s growth, leading its business development team to identify, attract and establish new client relationships in the travel hospitality business. Areas is a global leader in travel dining and retail, with over 1,900 restaurants and points of sale in ten countries across the world.
Schneider developed many strong culinary relationships across the country in multiple verticals to help design award winning concepts. He utilizes his expertise and relationships to help foster a culture of excellence and empowerment, with a genuine mentorship approach to leadership.
Before joining Areas USA in 2020, Schneider served as Executive Vice President/COO and Head of Foodservice for Spectra responsible for day-to-day operations across 243 Spectra food venues and Brulee Catering. Previously, he was COO of Delaware North’s Sportservice, COO of Delaware North’s airport food and retail business and Vice President of Hospitality and Guest Services, Gaming and Entertainment. He also held executive positions with Midwest Gaming and Entertainment, Caesars Entertainment, and MGM Entertainment. Schneider is the 2025 Chairman of the National Restaurant Association Board of Directors.
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IN HIS OWN WORDS
How did you get your start in the foodservice industry?
I got my start at a very early age working in my family’s restaurant, the Silver Lake Inn in Clementon, New Jersey. I started in the dish room and was hooked from the start. It was an education I always say you can’t pay for working in a family business. From the foundation I built at the Silver Lake Inn, I moved all across the Midwest and East Coast taking advantage of every opportunity to learn and grow.
What advice do you have for someone new to the foodservice industry?
Stay curious. Never stop building your knowledge or your network reach – both will serve you in profound ways throughout your career. Reach out to your favorite local chef, restaurateur, or business owner and ask to meet for coffee. Ask vendors for their recommendations, ask competitors how they are dealing with industry challenges, ask community leaders to break down how their agenda will impact your business. Find creative ways to remain connected to industry publications, associations, forums, or conferences. Dedicate as much time to your craft as you can to remaining connected to those in the industry.
What does being a Silver Plate recipient mean to you?
I am extremely grateful to share this honor with so many incredible leaders and advocates of our industry. I grew up feeling the profound impact hospitality has on an individual, a family, a community, even a country. Growing up in my family’s restaurant, I felt the magic shared with each guest as each meal was prepared with love and compassion.
Fast forward to the 1984 Culinary Olympics in Germany, I watched my father lead the US Team as Captain with unimaginable pride, passion and dedication to mastery of the craft. There is no greater legacy than continuing to inspire the next generation of hospitality leaders and I share this honor with so many that have inspired my career.
What trends do you see shaping the future of foodservice?
I see the farm to table movement becoming more approachable and sustainable, with a push for ethnic and cultural flavors becoming more mainstream. This helps diversify experiences that drive inclusion and opportunities for individuals to curate more stable means to support their families as they strive for their dreams in hospitality. There is a growing appreciation for quality and connectivity, fueled by creativity and authenticity. Genuine experiences help elevate the industry as a whole from a meal to memories.
If you could have dinner with any chef, past or present, who would it be and why?
Leah Chase - The impact she had on our industry, profession, but more importantly the community was inspiring. Spending an hour in the kitchen with her, I got an education and life lessons that stay with me to this day. I would love to be able to do it one more time.
RICHARD'S MENTOR
Roz Mallet
Founder, CEO and President
PhaseNext Hospitality
Mallet moved to the entrepreneurial side of foodservice business in 2009 after leadership roles at Caribou Coffee, Le Madeleine, and TGI Fridays. Her company, PhaseNext Hospitality is multi-brand restaurant portfolio at airport locations across the US. The company oversees 13 restaurants in four states comprised of seven franchised brands.
Mallet’s expertise is in enterprise strategy, transition planning, turnarounds, systems implementation, human capital development, and franchise operations. She is recognized for her innovative approaches, financial and organizational development results, and her commitment to positively impacting both the hospitality industry and her community. Mallet has utilized her board roles to influence business strategies, mentor CEOs and their leadership teams as well as role model the advantages of diversity and inclusion. She is a Silver Plate Award honoree from 2024.