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Spotlight: Jimmy Cain

Name: Jimmy Cain

Title: Regional manager

Location: Atlanta

Years with the company: 29

Favorite Sunday dinner: low-country crab boil

Three decades ago, Jimmy Cain was preparing to finish college with an engineering degree, when he applied for a job with Piccadilly Restaurants. Shortly after, Cain was given the opportunity to enter Piccadilly’s manager training program.

He’d never thought of a job in the food service industry, but as he worked through training, the job made sense.

“I’m actually an industrial engineer, and we can work anywhere,” he says. “We specialize in scheduling, logistics and evaluating how to perform functions more efficiently. At Piccadilly, this involves the process of ordering food, scheduling shifts, organizing storerooms and more.”

And 29 years later, Cain is doing it on an even larger scale, serving as regional manager for Piccadilly’s Atlanta region.

That doesn’t leave much time for cooking, though Cain is perfectly at home in the kitchen, thanks to his extensive training. And after all, he’s a native of Savannah, Georgia. When asked to describe the perfect Sunday dinner, he points to his roots.

“It’s probably not what people think of as the usual Sunday dinner. For me, it’s seafood ‒ what we call a low-country boil,” Cain says. “I love boiled crabs, crawfish with some corn and potatoes in there, some oysters. Maybe a football game, and everybody’s hanging out.”

When it comes to professional life, much of his time these days is spent with Piccadilly Food Services, the division that provides on-site meal service for senior centers, schools and church facilities. He visits each local unit to ensure quality, cleanliness and that processes are running smoothly.

He also focuses on Piccadilly’s Emergency Services, which offers meal service in disaster situations like the aftermath of hurricanes or the 2016 historic floods in south Louisiana. Cain says that, depending on the crisis, Emergency Services crews might feed 2,000 people a day.

“It’s a huge production to cook that many meals and deliver them,” says Cain. “It takes your breath away to watch what happens and how people come together. Everybody pulls into position.”

After nearly 30 years, that kind of commitment from Piccadilly’s team has not gone unnoticed.

“That’s what’s kept me here ‒ the feeling of family,” he says. “Everybody has a job that’s important. There’s a goal that’s bigger than yourself.”

75th Anniversary

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