Meet Lee Walker from Aptean

Name

Lee Walker

Age

46

Job title

Senior manager – solution consulting – international

Company and location

Aptean Ltd, Peterborough UK

Education

Interestingly, my academic journey began with maths and physics, followed by a degree in building surveying from Sheffield Hallam University. Despite this technical start, I found my true calling in the food industry – quite a leap, but a fulfilling one!

Favourite food/drink?

While I don't have a singular favourite, I do have a passion for preparing British-Indian restaurant (BIR) style curries. When time permits, I love firing up the smoker to serve up some American-style barbecue.

What inspired you to enter F&B?

Initially, my entry into the food and beverage industry was not planned, given my diverse educational background. However, I quickly fell in love with the fast-paced nature of the industry, the constant opportunities for improving processes, and, most importantly, the passionate people who drive the industry forward.

What services and solutions does your company offer to F&B manufacturers?

At Aptean, we provide purpose-built, industry-focused software solutions that support every facet of business operations. If you can eat it, drink it, move it, or wear it, Aptean has the technology to help your business run smoothly from end to end.

What makes your company unique?

While there are many generic business software options available, what sets Aptean apart is our laser focus on food industry-specific solutions. We go beyond the typical standardised offerings to deliver purpose-built food and beverage software that not only meets, but drives business activities, ensuring that every operational need is covered to help companies thrive.

Tell us about your role specifically

At Aptean, we prioritise working with industry specialists – people like me. I lead a team of solution architects who integrate the people, processes and technology aspects of ERP implementations for businesses investing in these systems.

My role spans across EMEA and APAC, covering both direct and partner channels. Additionally, I collaborate closely with our product and marketing teams to ensure customer feedback and industry direction are incorporated into our evolving offerings.

What does a typical day look like for you?

I’m fortunate to work with a self-sufficient team that allows me to focus on process improvement and troubleshooting any issues that arise.

I spend a significant portion of my time nurturing the next generation of food industry expertise. My favourite part of the day is developing people, which I consider to be my most important achievement.

How did you get to where you are today?

My career path has been anything but conventional, which has allowed me to bring a unique perspective to the food industry.

I started in operations management and quickly expanded my expertise into process improvement and lean manufacturing.

These skills naturally led me into the world of ERP, where I’ve helped many businesses, even running my own consultancy before joining Aptean.

I joined Aptean for the unique opportunity to help and teach businesses across Europe.

When you’re having a bad day, what cheers you up?

Simple – getting outside and going for a walk always lifts my spirits.

What’s your favourite part about the food sector?

While my work may focus on the technical and process aspects of the food sector, it’s really the people who have kept me in this industry for nearly 30 years. Food professionals are some of the most passionate individuals you’ll ever meet, and it’s the best place to be.

If you could change one thing about the F&B Sector, what would it be?

I would love to see more young professionals drawn to the food sector. There are significant challenges in hiring and retaining the next generation, and I’m passionate about making the industry more attractive to young talent.

What’s next for you/what’s the dream?

I aim to continue working closely with the incredible people in the food sector, helping Aptean serve this community even better.

Personally, I plan to spend as much time as I can exploring new paths, both in my career and in life – ideally with a 14-hour smoked brisket on the side!