At MSE Branded Foods, we provide a variety of operating options including full-service restaurants and bars, and food courts featuring nationally branded quick-service concepts. MSE operations cover the spectrum of airports, universities, hotels and premium shopping centers.
Most importantly, the fact that MSE is owner-operated means you have all of our attention, all of the time. You get personalized, hands-on involvement from the principals who own the company and who understand your objectives. We’re large enough to serve you, but small enough to give you our one-on-one, top level commitment. It’s what set us apart.
From start to finish, we customize design, construction, brand selection and operations based upon client preference and demographics. We also staff, manage and operate each venue day to day. Our unique concept of consolidated food centers utilizes shared kitchens, storage, supplies and staff to minimize expense and maximize efficiency. And for our business partners, that means a stable, reliable, up-to-date food service operation.
Customized Mix of National Brands
Research confirms the power of brands. When a known consumer brand replaces a generic food product in a food service setting, sales increase by an average of 15%-30%. From mainstay brands like Chick-fil-a©, Arby’s© and Sbarro© through specialty offerings like Caribou Coffee© and Auntie Anne’s, MSE’s superior national brand relationships and years of hands-on experience assure the right mix based on customized analysis, design, implementation and operation.
Start to Finish, Day to Day
MSE successfully develops and operates multi-branded food service programs throughout the United States, assuring convenience, quality and choice for airports, hospitals, retail centers and hotels.
As a consultant, we have an advantage other companies do not. Because of our extensive on site operations experience, we understand real-world restaurant flow and operations and apply that knowledge in a variety of settings, such as airports, universities, hotels and casinos. Our consulting services include customized analysis, design and layout, construction, equipment selection, marketing/training and post-implementation support.
Expertise based on Experience
Our cross-functional team of retail food experts has over 100 years of combined experience in assisting institutions with the creation, implementation and daily operation of successful food service programs. With MSE as your one-source partner, you are assured of experience-based solutions and a proven track record of performance.
Jack Hough, President
With 30 years of experience in the restaurant business, and extensive expertise in commercial banking and real estate development, Mr. Hough is the founder of MSE Branded Food Systems. As a pioneer in manufacturer branded food concepts, he was one of the first to adopt the “consolidated food court” format. Jack holds a Bachelor of Science degree in Accounting, with an emphasis in Banking.
Ed Jones, Vice-President
After growing up in the Hospitality industry, Ed pursued a Bachelors Degree in Accounting. After twenty years of financial management in the publishing and vehicle rental industries, the move to MSE in 1999 was an easy transition. In addition to overseeing MSE’s Accounting department, Ed also provides valuable leadership to the Operations and Business Development teams.
Peter J. Wenzell, Senior Vice-President of Business Development
Pete brings over 26 years of Airport and other nontraditional food and beverage experience to MSE with heavy emphasis in the areas of airport specific operations, concept development, brand strategy, strategic planning, RFP response and development, financial analysis and contract negotiation. Earlier, Mr. Wenzell was with Dobbs Houses, Inc. and Dobbs-Paschal Midfield Corp. for over 13 years, serving as Chief Financial Officer and Director of Operations at Hartsfield-Jackson International Airport.