SCAA – Ric Rhinehart named as interim executive director

LONG BEACH – After an extensive six-week search, the Specialty Coffee Association of America announced the hiring of Ric Rhinehart as the association’s interim executive director.  Rhinehart is an industry professional with more than 18 years of executive experience in the specialty coffee sector.  He immediately assumes the duties and responsibilities of the position.

Rhinehart arrives to the SCAA from Los Angeles coffee roaster-retailer, groundwork coffee company, where he most recently served as president.  He takes over for Dawn Jantsch who resigned the executive director position on July 26. 

“The Board of Directors was looking for an executive with a strong combination of coffee skills and business management experience.  Ric Rhinehart meets those needs,” said SCAA President Mary Petitt.  “We are confident in his ability to lead our association in fulfilling its mission of coffee excellence and education.”

“While I have enjoyed working in the specialty coffee business sector for a number of years, I am especially looking forward to my new position at SCAA,” said Rhinehart.  “My experience in this industry provides me with a unique perspective of how to better meet the distinct needs of our diverse membership.”

While president of groundwork coffee company, Rhinehart was instrumental in expanding the organization from two locations and about $2 million in annual sales to seven locations approximately $6 million in annual sales.  Prior to his stint at groundwork coffee company, Rhinehart was the chief operating officer at Coffee Reserve Brands where he was primarily responsible for driving the company’s sales and dramatically increasing co-packaging capability.

Rhinehart also held the position of director of operations at Los Angeles-area coffee and tea company, Café Au Lait. During this time, he managed the organization’s purchasing, production, distribution and service departments.  In addition, Rhinehart served as director and later as president of the American Premium Tea Institute and continues to be involved with a number of gastronomic organizations.