Full-Time
Business Development Manager
National Accounts
Alto-Shaam
201-500 employees
Manufactures commercial ovens for foodservice efficiency
No salary listed
Menomonee Falls, WI, USA
In Person
Travel requirement is 70% or more.
Bachelor's
 Business & Strategy (1) |
|---|
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- A bachelor's degree in business, marketing, hospitality, culinary arts, foodservice management, or a related field is required; an equivalent combination of education and relevant industry experience may be considered.
- A minimum of 5–7 years of progressive sales, business development, national account, key account, or channel management experience is required.
- Demonstrated success identifying, developing, and converting new business opportunities with regional, national, and multi-unit account customers is required.
- Experience working with franchise groups, senior living operators, hospitality organizations, contract foodservice providers, or other multi-location customer segments is strongly preferred.
- Strong understanding of foodservice operations, commercial kitchen workflows, culinary applications, equipment specification processes, and customer operational challenges is preferred.
- Proven ability to build relationships with executive leaders, procurement teams, culinary teams, operations leaders, dealers, consultants, and manufacturer representative partners is required.
- Strong consultative selling skills, including the ability to uncover customer needs, identify operational challenges, and position value-based solutions, are required.
- Strategic planning and account management skills, including the ability to prioritize target accounts, develop growth plans, and execute against defined sales objectives, are required.
- Interpersonal, communication, presentation, negotiation, and relationship-building skills, including the ability to influence stakeholders at multiple organizational levels, are required.
- Proficiency with customer relationship management platforms, opportunity pipeline management, forecasting, reporting, and sales activity documentation is required.
- Proficiency with Microsoft Office applications is required.
- Problem-solving, conflict management, and decision-making skills are required.
- Research, identify, qualify, and prioritize prospective national account customers across multi-unit foodservice, franchise, senior living, hospitality, and contract foodservice channels.
- Cultivate long-term relationships with executive leaders, decision-makers, culinary teams, operations teams, procurement contacts, and other key stakeholders.
- Position company products and solutions through consultative selling, customer discovery, value-based presentations, product demonstrations, culinary support, and application-focused recommendations.
- Create and implement account-specific business plans, sales strategies, opportunity pipelines, and growth initiatives.
- Manage opportunities through the sales cycle, advance customer commitments, support conversion of targeted prospects, and execute initiatives that increase sales volume, account penetration, and long-term revenue growth.
- Monitor market trends, competitive activity, customer challenges, and industry developments to identify new business opportunities and inform account development strategies.
- Collaborate with internal sales, culinary, marketing, product development, customer service, service, dealer, and representative partners to deliver coordinated customer solutions.
- Support negotiations related to pricing, programs, specifications, standards, and account agreements while ensuring alignment with company policies, channel strategy, terms, and conditions.
- Maintain accurate CRM records, manage opportunity pipelines, track customer engagement, analyze account performance, and provide timely reporting on activities, progress, forecasts, and results.
- Attend customer meetings, industry trade shows, conferences, networking events, and other market-facing activities.
- Travel 70% or more to support customer engagement, business development activity, trade shows, and account growth initiatives.
- Experience working with franchise groups, senior living operators, hospitality organizations, contract foodservice providers, or other multi-location customer segments.
- Strong understanding of foodservice operations, commercial kitchen workflows, culinary applications, equipment specification processes, and customer operational challenges.
Alto-Shaam designs and builds commercial kitchen ovens and related equipment used by restaurants and foodservice operations. Its Cook & Hold oven and its line of combination and multi-cook ovens allow cooks to prepare meals and then hold them at a safe, ready-to-serve temperature, improving efficiency and consistency. The products are designed to reduce waste, streamline workflows, and raise food quality for professionals around the world. The company differentiates itself by its long history (founded in 1955), being the original inventor of the Cook & Hold concept and a pioneer in the combination/multi-cook oven category, and by operating as a private, multi-generational business that emphasizes ongoing product improvement and customer service. Its goal is to support lasting foodservice success for its customers by delivering reliable equipment and ongoing innovation that improves operations and results.
Company Size
201-500
Company Stage
N/A
Total Funding
N/A
Headquarters
Menomonee Falls, Wisconsin
Founded
1955
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Simplify's Take
What believers are saying
- April 2026 Origin and July 2026 VMC2 launches refreshed the pipeline.
- March 2026 factory-install expansion reduces buyer friction and speeds deployments.
- 2026 promotions across EMEA, Australia, and Asia Pacific widen international reach.
What critics are saying
- RATIONAL's 2026 China combi launches intensify competition against Alto-Shaam's premium ovens.
- Alto-Shaam's 469-person workforce stays small, limiting manufacturing scale and global support.
- If ventless multicook demand slows, product-led growth stalls and Menomonee Falls expansion underutilizes.
What makes Alto-Shaam unique
- Alto-Shaam's Vector VMC2 uses Structured Air Technology and zero-flavor-transfer chambers.
- Origin Multi-Cook launched April 2026 with four-item cooking and no pan rotations.
- ChefLinc remote management and ventless footprints solve cramped, labor-starved kitchens.
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Company News
Multi-Cook Ovens. Jul 27 2026 Featured New Products Alto-Shaam has introduced its Vector VMC2 Multi-Cook Ovens featuring a series of operator-focused enhancements designed to strengthen reliability, maintenance, usability and day-to-day performance. As the latest evolution of Alto-Shaam's Vector series, the VMC2 range builds on a proven foundation, featuring Alto-Shaam's patented Structured Air Technology, independent chamber control, multicook flexibility with zero flavor transfer, ChefLinc remote oven management and a compact, ventless footprint. The latest updates focus on the practical details of day-to-day kitchen operations, with enhancements aimed at making the ovens easier to maintain, easier to use and better suited to demanding commercial environments, including maintenance-free air filters, redesigned heating elements, an improved fan wheel for quieter and more efficient operation, optimized cooling for electronics in hot kitchen environments, capacitive touch controls, and reinforced door hardware. Alto-Shaam
Alto-Shaam, Inc. May 18, 2026 Social Purpose Spotlight. In NAFEM's bimonthly Social Purpose Spotlight, one member company's social purpose story is featured. Perhaps reading about the creativity and dedication of fellow NAFEM members will inspire you to start a program at your organization or provide some new ideas to enhance what you're already doing This month, North American Food Equipment Manufacturers talked to Stephanie Maahs, talent manager, Alto-Shaam, Inc., Menomonee Falls, Wis. Alto-Shaam has worked with their local food bank for many years, and their involvement grew naturally from a desire to support the local community and address food insecurity close to home. "As a company rooted in the foodservice industry, with deep ties to culinary, this work is closely aligned with who we are and what we do every day," Maahs explained. Over time, Alto-Shaam's efforts have expanded into more structured partnerships with organizations like Feeding America(R) Eastern Wisconsin, resulting in consistent and meaningful impact. Joining with #NAFEMFightingHunger allows an even broader commitment. Maahs continues, "being part of NAFEM's program helps us amplify our impact, share best practices and reinforce that addressing food insecurity is something we're stronger tackling together." Alto-Shaam has an internal social responsibility committee to help guide and organize social purpose activities. In addition to serving as chair of the Maahs Family Foundation, Stephanie Maahs is also a member of Alto-Shaam's social responsibility committee. "The committee aligns efforts around four focus pillars - advancing culinary arts and education, enhancing the lives of children, pioneering a cure for blood cancer and supporting our global industry and communities," Maahs said. The committee organizes volunteer opportunities designed to encourage company-wide initiatives and invites employees across departments to get involved in whatever way is meaningful to them. Locally, Alto-Shaam associates have volunteered at food banks and participated in food drives and equipment donations. They have also become involved with Blessings in a Backpack, which helps ensure students have access to meals outside school on weekends. This event was particularly meaningful when Alto-Shaam associates donated 650 mac & cheese cups and fruit cups and then volunteered to pack food for about 60 local students who rely on the program. Maahs elaborates, "Our employees have been highly engaged, and participation continues to grow as more people see firsthand the need that exists in our own community." Maahs believes social purpose activities are a win-win because they foster a sense of pride and connection among associates, while reinforcing the impact that can be achieved outside the company's walls. Participation creates trust, and the impact Alto-Shaam has on the community helps cement their reputation as a company that genuinely cares about people, not just products. If your organization is considering a social purpose initiative Maahs suggests, "Start small and start local. Connecting with a nearby food bank is often as simple as asking where help is most needed. Build relationships, involve your employees early and be open to learning. And remember that partnering with organizations like NAFEM can provide resources and encouragement to sustain momentum over time." NAFEM's Social Purpose program, #NAFEMFightingHunger, launched its seventh year in March. Since 2020, NAFEM members have donated more than 50 million meals to neighbors in need. When members donate funds, food, equipment & supplies or volunteer time to their local Feeding America member food banks or any local food bank, NAFEM contributes matching funds. For ideas to start or enhance your company's efforts, visit #NAFEMFightingHunger. If you have questions or would like to be featured in a future Social Purpose Spotlight, contact NAFEM Headquarters, +1.312.821.0201.
New Alto-Shaam convection ovens come to market. Origin Multi-Cook is the latest model from the global foodservice equipment maker Global catering equipment manufacturer Alto-Shaam has launched its new Origin Multi-Cook Convection Ovens, designed to deliver even, consistent cooking results across a full load of food with minimal operator intervention. Engineered to address uneven cooking results at full capacity, which has been a persistent challenge in convection cooking, Origin features Alto-Shaam's patented Structured Air Technology to deliver high velocity, vertical airflow for targeted air distribution across the oven. The result is even, consistent cooking of every dish at full capacity without the need for pan rotations, helping operators improve throughput, reduce hands-on monitoring and keep service moving. The new oven also features multi-cook capabilities, enabling operators to cook different food items at once with multiple shelf timers removing the need for manual cook time management, allowing operators to load, set, and move on. Designed for straightforward operation, Origin features simple switches, intuitive time controls and a smooth rolling temperature dial to support fast training and consistent execution. Removable racks and machine washable internal components help simplify cleaning, while the oven's standard convection footprint supports easy placement in existing kitchen layouts. "Convection cooking shouldn't require constant intervention and monitoring in order to achieve consistent results," said Alto-Shaam's director of product management Michael Cayo. "With Origin, we are changing the rules of convection. No hot spots. No pan rotations. Just consistent results that free staff to focus on everything else."
Alto-Shaam appoints south-central sales manager. Brian Hageman, who spent time at RATIONAL, will be responsible for driving sales growth across the region. Alto-Shaam has appointed Brian Hageman as senior regional sales manager for the South Central region. In his new role, Hageman will be responsible for driving sales growth across the region. He'll work alongside dealer, distributor and consultant partners to deliver a seamless customer experience. Based in Texas, Hageman joins Alto-Shaam with more than 20 years of experience working across the foodservice, beverage and hospitality sectors, including more than eight years at RATIONAL. Also at Alto-Shaam, Todd Schneider recently joined as CFO, and Mark Dimmick has become regional sales manager for the Northeast region.
Alto-Shaam appoints CFO. Todd Schneider will report to Alto-Shaam CEO Steve Maahs as part of the senior leadership team. Alto-Shaam has appointed Todd Schneider as its CFO. He has more than 30 years of finance, operations and continuous improvement leadership experience. Most recently, Schneider served as CFO for advanced medical materials and chemical packaging specialist Pacur LLC. He also has experience working across the manufacturing sector, including more than a decade spent working at specialty printing manufacturer Serigraph. Schneider is Lean Six Sigma black belt certified. Schneider will report to Alto-Shaam CEO Steve Maahs. "We are pleased to welcome Todd to our Alto-Shaam family," Maahs says in the release. "He is a dynamic leader with extensive experience and expertise in financial leadership and continuous improvement, which will be valuable as we enter our next phase of growth." Also at Alto-Shaam, Mark Dimmick stepped into the role of regional sales manager for the Northeast region in October.