Hi, I’m Terri Waller—and if there’s one thing to know about me, it’s that the food service industry runs deep in my veins. Born and raised in the South by a family of hardworking food professionals, I grew up immersed in every aspect of the business. From prepping meals in college cafeterias to hauling food supplies across state lines, the food industry didn’t just support us—it shaped us.
Naturally, I found my own way into food service. I’ve ...
Founder & CEO, The Benson Mills Group
Terri R. Waller isn’t afraid to get her hands dirty—both literally and figuratively. As the founder and CEO of The Benson Mills Group, she leads an award-winning food safety firm that tackles unsanitary environments head-on. But for Terri, the work goes far beyond cleaning up messes—it’s about protecting people and supporting the community.
Her passion for food safety was born during her time as a restaurant manager, where she saw firsthand how cleanliness and compliance impact public health. Today, she brings that same passion to every client, helping food service professionals build safer facilities and implement proactive food safety programs. Her dedication, talent, and track record of success speak for themselves.
Experience & Credentials
Terri brings a combined 27+ years of military training and over 15 years of experience in restaurant management and service. Her leadership has transformed The Benson Mills Group from a startup into a trusted name in food safety across the Southeast.
A seasoned executive and engaging educator, she is known for her approachable style and results-driven mindset.
Education
Certifications
Awards & Recognition
Students earn five-year food-safety certifications, but many forget material soon after passing, leading to poor inspection results; ongoing professional outreach keeps critical topics—temperature control, allergy awareness, preventing cross-contact, and readiness to use an EpiPen—front-of-mind to bridge the gap between classroom theory and real-world practice.
The speakers thank a guest with a small plaque and emphasize that food safety isn’t a one-time 8–16 hour class but an ongoing responsibility for anyone serving the public. The goal is to prevent illness by keeping education continuous and practices vigilant, especially for high-risk groups—infants and preschool children with developing immune systems, older adults with weakening immunity, and immunocompromised people such as transplant recipients.
Director of Clinical Operations for Atlanta Allergy & Asthma Clinic
Adjunct Professor at Emory University School of Law
Director of State Cooperative Programs for FDA Southeast Region