2013 Speakers

Steve Hammel
Dining Services Program Manager, Navy Region Southwest
Steve Hammel has an extensive hospitality and operational management background achieved over 30 years. Hammel graduated from the University of Nevada Las Vegas with a degree in hotel administration and holds a Masters degree from DePaul University in Chicago. Through increasingly responsible positions, Hammel helped shape the food and beverage operations of major hotels including Marriott, Hyatt, Playboy and Radisson. He developed food and beverage operations for Disneyland’s California Adventure and was responsible for retail quality assurance for Starbucks Coffee.

Hammel heads a US Navy operation of 40 retail foodservice facilities serving 30,000 meals daily with annual sales of $40 million. Additionally, more than 900,000 meals are served to active duty military in the 13 galley operations also under his leadership. Nine of his galleys hold the Navy’s 5-star rating, two are rated 4-star and during the past five years, four have been awarded the Ney Memorial Award for foodservice excellence.  

Under his innovative leadership, overall sales have increased 2% each year since he assumed his position with the Navy in 2004. Due to Hammel’s approach to operations, marketing and merchandizing, utilization has significantly increased yet the cost of goods has decreased by 5%.

Hammel was recently named to the Restaurant Leadership Conference Advisory Board; he has held a seat on the Foodservice at Retail Exchange (FARE) Advisory Board for 3 years. He received the FARE Leaders in Retail Foodservice Award in 2012.  Hammel won the International Foodservice Manufacturers Association 2008 Silver Plate Award and has twice been the recipient of the Society for Foodservice Management President’s Award. Hammel was awarded the 2011 Meritorious Civilian Service Award by Rear Admiral W.D. French, who said, “Mr. Hammel’s exceptional contributions and unfailing commitment to excellence reflect great credit upon himself … and uphold the highest traditions of the United States Naval Service.”
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