BENJAMIN QUIGLEY JOINS BLOUNT FINE FOODS AS SALES MANAGER, MIDWEST
MATT YUSEN PROMOTED TO FOODSERVICE BUSINESS DEVELOPMENT, NORTHEAST
Fall River, Mass – Blount Fine Foods, a leading manufacturer of premium, hand-crafted soups, sauces and side dishes for retail and foodservice, today announced Benjamin Quigley has joined the company as Sales Manager, Midwest, and five-year company veteran Matt Yusen has been promoted to Foodservice Business Development, Northeast with responsibility for the New England sales territory. Quigley fills a position created when company veteran John Canale moved to take over Blount’s West Coast sales operation.
“We consider ourselves fortunate to be able to add Ben Quigley to Team Blount,” said Bob Sewall, Blount’s Executive Vice President for Sales & Marketing. “Prior to making a name for himself in sales, Ben was an accomplished chef who shot up the culinary ladder to Executive Chef of a four-star restaurant. Ben’s combination of culinary and sales skills makes him a strong addition.”
Quigley joins Blount after nine years at Joseph’s Gourmet Pasta Company, where he was Midwest territory manager. He also worked for SYSCO in Minnesota from 2003 to 2006. Prior to his transition to sales, Quigley was executive chef at Martini Blu, which he opened as a four-star restaurant in Minneapolis’ Grand Hotel.
“Blount makes wonderful, premium soups and sides, and enjoys very strong relationships with its customers,” noted Quigley. “I look forward to building upon those strong relationships.”
Yusen joined Blount as a college intern, eventually earning a full-time marketing position upon his graduation from Framingham State University in Massachusetts.
Of Yusen, Sewall said “Matt Yusen has really polished his skills and learned to think about the business of his customers, with whom he has built a great rapport. His menu analysis skills are strong, allowing Matt (and therefore Blount) to add value to the relationships he manages.”
A native of Minneapolis, Quigley now resides in Montgomery, Ill., and will be based out of Blount’s Chicago sales office. He holds a culinary arts and restaurant management degree from Hennepin College in Eden Prairie, Minn.
Yusen is a native of Portsmouth, Rhode Island, and calls Fall River, Mass. home today.
About Blount Fine Foods
Blount Fine Foods is a family-owned and operated company that has been processing food since 1946. Blount produces more than 700 premium products for restaurants, institutions, retailers and club stores in all 50 states. Blount manufactures more than 500 proprietary soup recipes, including 75 varieties of clam chowder alone. The company is the largest manufacturer of lobster bisque in America, was the first brand to launch restaurant-quality, single-serve grab-n-go fresh soups at retail, and has full lines of organic and gluten-free soups and sides.
Blount product lines include fresh and frozen (but never canned!) premium soups for foodservice and retail as well as premium side dishes and entrees. Blount’s premium soups and specialty foods are made with the finest and freshest ingredients, locally sourced whenever possible, and handcrafted in small batches by a dedicated team through unparalleled customer collaboration.
Blount operates production facilities at its Fall River, Massachusetts headquarters and in Warren, Rhode Island. Its award-winning production facilities showcase the company’s commitment to energy conservation and sustainable business practices.
Customers include national restaurant chains that have their custom soups made for them in accordance with their secret recipes. Similarly, the deli departments of many large and small supermarket chains offer Blount-created hot-to-go soup selections as well as fresh store-brand pre-packed soup cups.
Blount also carries a full line of fresh and frozen soups sold to club stores and retailers nationwide under the Legal Sea Foods and Panera Bread brands.
Blount generates over 180 million servings of premium soups each year.
For more information, visit www.BlountFineFoods.com.
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