Perhaps one anecdote best describes the attitude the Whitcomb family brings to their Long Islandbased business, Whitsons Food Service. It happened in 1985, early in the company’s history, recalls Chairman/CEO Robert Whitcomb. The then-small firm had been invited to cater a luncheon for some 500 people during a mayoral visit to a homeless shelter. It was a significant opportunity to impress potential clients, but a miscommunication had Whitcomb believing the event would take place ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.