PROCESSORS/RETAILERS/DISTRIBUTORS:
Ben E. Keith Foods, Fort Worth, Texas Ron Boyd, senior vice president of sales and marketing, is retiring, effective Feb. 1, 2018, after 36 years of service with the foodservice distributor. A U.S. Army veteran who served in Germany and Vietnam, Boyd worked in numerous capacities upon joining the company in 1981. He was general manager of the Dallas and Fort Worth divisions, director of groceries and vice president of division management. David Werner, currently vice president of marketing, was promoted to replace Boyd in the newly-created role of vice president of independent sales and marketing. A 29-year Ben E. Keith veteran, Werner will oversee sales for the company's 500-plus district sales representatives in 14 states, and will draw on his in-field sales experience to lead the company's district sales representatives in serving the needs of both independent and regional operators. Brian Lynch, currently vice president of sales development and training, was promoted to the newly created position of vice president of corporate strategy, where he will lead the company's strategic planning process, explore new revenue sources and coordinate key initiatives like partnership integrations and IT implementations. Lynch joined Ben E. Keith in 2002, and has held leadership positions in sales, sales analytics, sales management and purchasing.
Blount Fine Foods, Fall River, Mass.
Mike Maher was named culinary business development specialist. Maher, who brings more than a quarter-century record of success as a chef and foodservice executive, will work to establish, enhance and expand the company’s relationships with key accounts. He joins Blount from U.S. Foods, where he was most recently territory manager for the Southwest. And, Michael Palmer was appointed foodservice business development representative for the Midwest. Palmer, who comes to Blount as a sales and account manager with a history of growing accounts and solidifying customer relationships, will be responsible for managing and growing Blount’s foodservice business in the company’s Midwest territory. Corporate executive chef Jeff Wirtz will also carry the title of senior director of culinary development, responsible for forming and managing those partnerships the company maintains with its suppliers, especially the organic and “free-from” farmers. Lastly, Clayton Burrows was promoted to research and development chef. Previously, he was quality assurance technician for Blount.