Whitsons Culinary Group Honored in Foodservice Excellence Award

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Whitsons is proud to announce Holly Von Seggern, Vice President of Marketing and Brand Management, as the winner of the 2012 Society of Foodservice Management Spirit Award.

Spirit Award Holly Von Seggern Whitsons

Spirit Award winner, Holly Von Seggern, Whitsons’ Vice President of Marketing and Brand Management

This award is very special as it recognizes Holly’s strong commitment to the improvement of the foodservice industry. We are very proud of her.

Whitsons Culinary Group, provider of customized dining services to public and private schools, corporations and institutions, is the winner of the 2012 Society of Foodservice Management Spirit Award.

Every year, the Society for Foodservice Management (SFM), the national association serving the needs and interests of executives in the onsite foodservice industry, recognizes members that have gone “above and beyond” to serve the association and better the industry. One of these honors is the Spirit Award. This recognition is presented to an individual who consistently demonstrates the qualities of loyalty, dedication and enthusiasm for the Society.

This year’s honoree for the Spirit Award was Holly Von Seggern, Whitsons’ Vice President of Marketing and Brand Management. Ms. Von Seggern has been a member of SFM for 5 years and chairs the Marketing Committee. According to Robert Whitcomb, Whitsons CEO, “This award is very special as it recognizes Holly’s strong commitment to the improvement of the foodservice industry. We are very proud of her.”

Whitsons Culinary Group provides a wide range of highly customized dining services to public and private schools, corporations and institutions, with a strong focus on nutritious, high quality menus made from fresh, wholesome ingredients. Whitsons has a long and proud history of excellence and growth since 1979 and currently ranks the 16th largest dining company in the United States (Food Management magazine, September 2011). Whitsons’ scope of expertise and services extends to: culinary development, residential and healthcare dining, prepared meals, emergency dining and vending services.

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Sonia Garrido
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