Supplier News

Burke Corporation names new territory sales representative



NEVADA, Iowa -- Burke Corporation today announced Heather Bond has been named territory sales representative. Bond will be responsible for promoting and selling Burke fully cooked meat toppings and fillings to foodservice operators, distributors and food manufacturers, in Southern California.

“Heather has gained an understanding of the dynamics and needs of the Southern California foodservice market during her time as a sales rep for Sara Lee and Karl Strauss Brewing Company,” said Scott Miller, Burke Corporation, national sales manager. “She also has a good understanding of customized solutions to meet the unique needs of industrial customers from her experience with Hershey Foods. Heather is an excellent addition to the Burke team.”

In addition to her work in the food and beverage industry, Bond also worked as an outside sales representative for M.A.G. Engineering and Manufacturing Company prior to joining Burke. She earned a bachelor’s degree in business administration with a marketing emphasis from California State University, Long Beach.

Burke Corporation is an industry leader in fully cooked ethnic and specialty meats for foodservice and industrial markets, with products under four brands: Premoro® Italian meats, Tezzata® Mexican meats, MagniFoods® specialty meats and NaturaSelectä natural meats, as well as customized private label products. For additional information, visit www.BurkeCorp.com or call 800-654-1152.

You must register or login in order to post comments.

Market Video

Multimedia

Videos

Photos

Podcasts

The impact of the Food Safety Modernization Act
Tom Chestnut, vice president for Supply Chain Food Safety and Quality for NSF International, discusses the impact of the Food Safety Modernization Act.
More Podcasts

National Provisioner

NP Jan 2012 Cover

2012 January

Check out the January 2012 National Provisioner
TABLE OF CONTENTS SUBSCRIBE

Independent Processor

Independent Processor Dec. 2011

2011 December

Check out the December 2011 Independent Processor
TABLE OF CONTENTS SUBSCRIBE

Provisioner Store

Poultry Meat Processing
Poultry Meat Processing, Second Edition

When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Processing, Second Edition is thoroughly expanded and updated.

More Products

Sourcebook

SourcebookA complete reference guide to supplies. Go to NP's Sourcebook now to check out the latest and greatest in the meat and poultry processing business.

STAY CONNECTED

facebooklogo twitterlogo  linkedinlogo