Beth Whitcomb Bunster is the CFO and Kelly Ann Friend is the COO of Contract Management of Whitsons Culinary Group, the family-owned business that was founded in 1979 by Elmer Whitcomb.Â
Whitsons Culinary Group provides dining services to consumers and public and private organizations throughout the Northeast. Services include school nutrition, residential and healthcare dining, prepared meals, and emergency dining; ranging in scope from consulting services to complete, onsite turnkey solutions. As one of the top 20 largest dining service providers in the U.S., they lead the industry with their customized services, innovative programs, commitment to quality, focus on nutrition, local sourcing and community support.
Beth and Kelly Ann sat down with Total Food Service’s Joyce Appelman to talk about their roles at Whitsons Culinary Group.
Can you please share your background with our readers? Where did you grow up? Who got you interested in cooking, food, and business?
Beth: I grew up on Long Island with seven brothers and one sister. Mom was always cooking or baking something—homemade bread was a staple. Family dinners were a nightly event.
Kelly: I grew up in a beautiful waterfront community, just across the bay from Fire Island. My father was a remarkable entrepreneur, but on the weekends, a brilliant chef. I became fascinated with his commitment to using only the best ingredients and making everything from scratch.
Who were some of the mentors that had an impact on your career?
Beth: First and foremost is my mom. The life lessons she has taught, and continues to teach, are priceless. My Brother Bob’s perspective and kindness pushed me to learn and grow during my early professional years.
Kelly: My father inspired both my work ethic and my passion for food. CPO Doug Whitcomb’s business advice over the years significantly impacted the direction of my career.
Did you go to culinary school or business school?
Beth: None of my siblings shared my love of math. So, I was naturally drawn to the financial side of the business after I graduated from Hofstra.
Kelly: I minored in hospitality at Southampton College, but my professional life actually began in elementary education.
Walk us through your career path. For Beth, tell us about your role in the family business.
Beth: I started in accounting when Whitsons was very small. Today, as CFO, I am proud of the very talented leaders who make Whitsons successful.
Kelly: For 12 summers, I managed a popular East End clam bar. A customer offered me a great opportunity in Manhattan with a start-up restaurant, but after 2 years, I knew it wasn’t for me. When I met the Whitcomb family, I was drawn to their brilliant business model and deep family values. I started as a director, played a major role in business development, and have since held diverse responsibilities. I continue to evolve, even 27 years later.
What’s your day-to-day like?
Beth: I interact with our corporate and operations teams to navigate legislative changes and economic fluctuations in order to exceed customer expectations.
Kelly: My executive team operates with a very high level of autonomy, allowing me to focus on developing business operations that promote our food philosophy and vision and drive our growth.
How would you describe the needs of your customers?
Beth: Years ago, school lunch was much simpler. Today, natural, nutritious, locally sourced food is the norm. Our role is to help Districts accomplish their goals with the resources available.
Kelly: We have a diverse range of customers, from students and business professionals, to healthcare patients and senior citizens. They all expect our team to be engaging, responsive, professional and friendly.
In your opinion, what are the changes you see to the foodservice marketplace?
Beth: People are looking for clean, fresh, and organic ingredients; they care more about what they eat than ever before.
Kelly: Clean label initiatives. There is a demand for foods with short ingredient lists and organics from companies with strong sustainability practices.
How have those needs evolved and what has your company done to respond to those needs?
Beth: Our food philosophy, Simply Rooted®, is based on wholesome foods that taste great. Our customers can trust that they are eating meals made free from
harmful ingredients.
Kelly: Whitsons has been at the forefront of this initiative for over 12 years. We required our suppliers to remove ingredients like high fructose corn syrup, artificial colors and unnecessary additives from their products, allowing us to offer customers the same food we serve our own families.
You are a businesswoman in a male-dominated field, what are your thoughts on the cracking or elimination of the glass ceiling in our industry?
Beth: As the only woman among 7 brothers, I’m accustomed to being in the minority. But in our organization and in our family, the best ideas win out, regardless of gender. I sincerely believe the glass ceiling does not exist at Whitsons.
Kelly: I’m stunned that real data supports the overall success of women in executive positions, yet men still occupy the largest percentage of senior leadership roles. I’m fortunate to work in an environment where women are regarded highly for their efforts, contributions, and commitment.
Share your secrets to success, your tips for young businesswomen.
Beth: Be open to new ideas and approaches to problems. Continue learning, especially outside your wheelhouse. Maintain your integrity at all times. Share your knowledge and learn from others.
Kelly: Set goals. Commit to them and be willing to make sacrifices. Make the journey fun; if you’re not enjoying it, it’s not worth the trip.
Crystal ball. What’s next on your agenda?
Beth: Our customers can continue to expect us to be ahead of the curve as we expand our use of local and organic ingredients in our programs.
Kelly: Expanding our geographical service areas. I believe it’s paramount to our long-term growth strategy.
To learn more about Whitsons Culinary Group, please visit their website.
