SoDel Concepts holds professional development retreat

February 8, 2020

SoDel Concepts recently held its third annual SoDel Professional Development and Strategic Retreat at the Clubhouse at Baywood in Millsboro, an event venue and one of the Rehoboth Beach-based company’s 12 restaurants.

More than 170 employees attended the event, which included a keynote address, a session for questions and answers, a chef panel and breakout sessions.

“We’re dedicated to helping our employees grow professionally and personally,” said Scott Kammerer, president of SoDel Concepts, which also has hospitality management and consulting divisions. “We hold support and development classes throughout the year, but this retreat gives us a concentrated block of time to learn and exchange ideas.”

Dan Levin, director of operations, kicked off the retreat with a recap of 2019. Three chefs – Doug Ruley, Ronnie Burkle and Dru Tevis – participated in a moderated panel session that explored their paths to success.

“It was inspiring to the young cooks and chefs in the room, and it showed them how they can grow with our company,” said Kammerer, who held a question-and-answer session.

Alan Levin, SoDel Concepts senior advisor, gave the keynote speech. Before joining SoDel Concepts, Levin was the director of the Delaware Economic Development Office, and the president, CEO and majority owner of Happy Harry’s, a Delaware-based drugstore chain.

Eunice Carpitella, owner of Transformative Dynamics, talked about leadership, and Kim Blanch, community services manager at Beebe Healthcare, discussed using breath to manage stress.

The event also included a philanthropy panel featuring Lindsey Barry, the controller for SoDel Concepts, who also works with SoDel Cares, the company’s foundation. The panel also included Shannon Colburn, a director of operations, who is active in philanthropic endeavors, and Jen Bradour, an executive chef, who oversees the kitchen for Meals on Wheels Lewes-Rehoboth, a SoDel Concepts client.

Attendees were treated to breakfast and lunch prepared by the Clubhouse at Baywood team members. Tevis made the desserts.

“The team at The Clubhouse at Baywood does an excellent job preparing and setting up the building for our event, and the food is delicious,” Kammerer said.


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