SEAFOODNEWS.COM [SeafoodNews] — June 2, 2015 — Stavis Seafoods has hired Greg Burgess as president where he will help lead sales expansion for its recently opened fresh seafood operation.
Company CEO Richard Stavis decided to seperate from his role as both CEO and President. He will retain duties as chief executive and will take on the role as Director of Sales.
“Greg is an important addition to our management team,” said Stavis. “I have great confidence in his abilities and expertise. He is joining Stavis Seafoods at a time when we have made important growth investments and have a new energy and focus on the business. The Stavis family is committed to growing the company. With that in mind, the shareholders and I decided it was time to split the roles of CEO and President. Greg’s industry and management experience will help build the business for the future.”
Burgess is a food industry veteran. He has held senior management and executive positions at All American Foods, AGAR Supply and Reinhardt Foodservice. His industry experience includes optimizing processes and activities, overseeing plant expansions and even helping lead growth strategies that, in the case of AGAR Supply, more than doubled revenue. Burgess’s role at Stavis will be to oversee the day-to-day actives of the company and work closely with the senior management team to improve processes and procedures at all of Stavis’ Boston and Miami locations.
“Greg will be focused on our execution and performance,” added Stavis. “His addition also allows me to more actively manage and drive sales, improve our customer experience and increase my industry participation to uncover new business opportunities. He brings a skill set that will be of great benefit to the company.”
Stavis said he will continue to play a pivotal role in maintaing and growing the company to best suited to accomate the next generation of seafood consumers’ demands. Stavis is an active member within the seafood industry at-large uses this access to better understand what today’s seafood consumers expect in terms of sustainability, consistency and reliability from their suppliers.
The decision to split up the leadership roles at Stavis is part of the company’s longer term plan to expand its market reach through more investments. The company recently opened its Stavis Seafoods Fresh Center in Boston that will triple its fresh seafood processing capacity. The 22,500 square foot facility was opened this spring and features antibacterial impregnated floors, ozonated water and networked work stations. For Stavis, the state-of-the-art facility is the next phase in Stavis’ mission to deliver premium quality seafood products that will fit the needs of seafood consumers in 2015 and in the years ahead.
“We’re grading our seafood products analytically and uniformly– that is the evolution of the industry,” Stavis said. “That’s what being asked of people and it’s a fair ask.”
This story originally appeared on SeafoodNews.com, a subscription site. It has been reprinted with permission.