Acxion Foodservice

Trey Preston has over 20 years of experience across foodservice, hospitality and culinary operations. At Acxion Foodservice, he leads culinary strategy, helping operators translate market trends into practical, profitable menu solutions.

Building a Foundation through Diverse Experiences

Trey’s career has been shaped by a series of experiences that built the skills he relies on today. It started years ago when he was living in New Zealand and working at a market where everything centered on artisan food and local sourcing. Ordering directly from farms taught him to think differently about inventory, seasonality and product utilization. Although he did not realize it then, he was learning about inventory management and cost control.

At night, Trey used to help a friend with a bento box catering business. That strengthened his knife skills, time management and mise en place while teaching him how to maximize every ingredient.

Joining Capella Hotels and Resorts became another defining moment. Working alongside talented chefs and a culinary team exposed him to the discipline, consistency and attention to detail required to operate a high-performing kitchen. Later, supporting independent restaurants and emerging multi-unit chains helped him better understand business operations, cost management and team leadership. Moving into foodservice sales expanded his perspective by showing how manufacturers, distributors and operators work together across the industry.

Culinary Programs That Adapt to Every Market

Adapting culinary programs requires balancing consistency with flexibility. Core menu items, product specifications and preparation standards should remain consistent, but execution must reflect regional preferences, customer demographics and operational realities.

Flavor profiles, spice levels and menu applications can vary significantly across different markets. Trey works closely with operators and customers to develop flexible menu concepts built around standardized products that allow customization without compromising quality, labor, efficiency or profitability.

Consumer expectations are also changing. They expect menu variety, transparency, convenience and value at the same time. Organizations must design their operations around versatile ingredients, labor-efficient preparation methods that support multiple dayparts while embracing evolving preferences like globally inspired flavors, plant-forward options and clean-label ingredients. Understanding those changing preferences also requires data. Acxion Foodservice has a dedicated data mining team to identify opportunities and develop solutions that address customer needs.              

Turning Simplicity into Strength

One mindset Trey believes the industry should leave behind is the assumption that culinary excellence requires greater complexity. Culinary innovation should simplify operations while maintaining quality. Standardized procedures, versatile ingredients and scalable menu items reduce waste, improve consistency and allow culinary teams to focus their creativity where it has the greatest impact. Operational simplicity is not a limitation. It is a competitive advantage that enables sustainable innovation.

Technology also plays an important role. Equipment originally designed for quick-service restaurants often creates opportunities across other segments. Applying those tools in different environments can improve consistency and reduce preparation time. This allows chefs to spend more time creating signature finishes rather than repeating labor-intensive preparation.

Trey wishes he had been more open to the resources available throughout the industry while running operations. Manufacturers, distributors and brokers provide products and solutions that help operators improve efficiency while maintaining quality.

Advice for Emerging Leaders

For emerging culinary leaders, Trey’s advice is simple. There are no shortcuts, and there is no universal formula for success. Consistency remains the foundation of long-term performance. Along with the food being served, this applies to leadership, discipline, integrity and the way people interact with employees, customers and partners every day.

Relationships continue to define this business. Trey believes his success reflects the collective strength of Acxion Foodservice's people. Strong teams, trusted partnerships and consistent execution remain the foundation for delivering meaningful results.