Steve Neira
About Steve Neira
Steve Neira serves as the Regional Sales Manager at Shamrock Foods, where he has worked for 27 years, specializing in the Asian and Latino restaurant segments. He co-founded Asian Foods Inc and has a background in Business Management from the University of Phoenix.
Work at Shamrock Foods
Steve Neira has served as the Regional Sales Manager at Shamrock Foods since 1997, contributing 27 years of experience in this role. Based in Denver, Colorado, he initially focused on the Asian restaurant supply segment. Over time, he expanded his responsibilities to include the Latino segments and broadline districts. Neira manages five profit center teams, which consist of 50 sales representatives. His teams service over 1,500 restaurants monthly across various regions in Colorado, emphasizing a comprehensive foodservice restaurant supply strategy.
Education and Expertise
Steve Neira studied Business Management at the University of Phoenix, where he earned a Bachelor of Science (B.S.) degree from 1996 to 1999. Additionally, he attended the University of Minnesota-Twin Cities for one year at the Institute of Technology from 1984 to 1985. Neira specializes in the Asian and Latino restaurant segments, leveraging his educational background and industry knowledge to drive consistent profitable sales growth.
Background
Before his tenure at Shamrock Foods, Steve Neira co-founded Asian Foods Inc in St. Paul, Minnesota. In this role, he developed and implemented strategic plans that resulted in 10 consecutive years of profitable sales growth. His experience in the Asian restaurant supply segment laid the foundation for his later work at Shamrock Foods, where he broadened his focus to include additional market segments.
Achievements
Throughout his career, Steve Neira has demonstrated a commitment to leading teams and executing strategic initiatives. His leadership at Shamrock Foods has been instrumental in managing multiple profit centers and enhancing service delivery to a large number of restaurants. Neira's focus on a 'one-stop-shop' foodservice restaurant supply strategy reflects his dedication to meeting the diverse needs of the restaurant industry.