Tyson streamlines organization to maximize growth
Tyson Foods is streamlining its organization in support of a growth strategy announced earlier this year. The new structure is designed around the company’s segments of beef, pork, chicken and prepared foods.
Tyson Foods is streamlining its organization in support of a growth strategy announced earlier this year. The new structure is designed around the company’s segments of beef, pork, chicken and prepared foods.
“A dynamic market demands we become more agile while focusing on consumers, customers, and the businesses that deliver our revenue and profit,” said Tom Hayes, president and CEO of Tyson Foods. “This simple design creates individual responsibility for the performance of our segments to enable faster and better decisions.”
Group presidents have been selected to lead Tyson’s segments end-to-end. Each will report directly to Hayes and be responsible for growth strategy, execution, and developing world class teams in all product categories and customer channels that their segments serve. The changes take effect immediately. The executives selected to oversee the businesses include:
- Sally Grimes: group president, prepared foods
- Doug Ramsey: group president, poultry
- Noel White: group president, fresh meats (beef and pork) and international
George Chappelle, chief integration officer, will continue to lead the integration of AdvancePierre Foods and then transition to the role of chief operations officer, prepared foods, reporting to Sally Grimes. With these changes, Andy Callahan, president, North American foodservice and international, and Monica McGurk, chief growth officer, will be leaving the company.