Tyson Foods restructures to become more ‘agile’

By Aaron McDonald

- Last updated on GMT

Related tags: Tyson foods, Meat, Beef, Pork, Poultry

Tyson Foods CEO Tom Hayes wants the business to make faster decisions
Tyson Foods CEO Tom Hayes wants the business to make faster decisions
One of the US’ leading meat producers, Tyson Foods, has restructured its organisation in an effort to support its growth strategy. 

The new structure has elected executives to oversee the group’s prepared, poultry, and fresh meats (beef and pork) & international divisions.

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, better decisions.​”

Two big departures

Doug Ramsey is now group president of Tyson’s poultry division, Sally Grimes is group president of the prepared foods segment, and Noel White is now group president for fresh meats & international. The changes took effect immediately.

Meanwhile, George Chappelle will continue to lead the integration of AdvancePierre Foods before transitioning to chief operations officer for prepared foods, reporting into Grimes.

Andy Callahan, president overseeing North American foodservice & international, and Monica McGurk, chief growth officer, are both leaving the company. “On behalf of the board and management I would like to thank Andy and Monica for their hard work and valuable contributions to Tyson Foods. We wish them well,​” added Hayes.

We are excited about the direction in which Tyson Foods is headed and look forward to sharing our third-quarter results on our earnings scheduled for Monday, 7 August.​”

Related topics: Meat

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