Erin Buntin, Director, Foodservice Sales, Schreiber Foods

Tagged in Leadership Manufacturer Members

In Erin Buntin's current role at Schreiber Foods, she is charged with being "customer obsessed", which means she leads the company's field sales team to build strategies and business plans that focus on exceeding customer expectations and of course, selling more cases profitably. When her friends ask her what she does, she simply replies "I am changing the world one slice of cheese at a time." Get to know her.

What do your customers appreciate most about your company?

I would narrow it down to three main things: our culture, our people, and our products. The foundation of Schreiber Foods is built on honesty and respect. Our people are caring, energetic, and customer focused. We actually call each other "partners" internally which is unique. And each day, we have 7,000 partners across the globe focused on delivering high quality products to our customers and consumers.

Share a story about your first job in foodservice.

My first job was at a fine dining, independent operator in a suburb of Philadelphia. I worked in the back of the house as the Salad and Dessert girl. I remember being very nervous on my first day because I had never been in a kitchen and had no idea what to expect. I'll never forget when the head chef pulled me aside one night. He told me that I was one of the most important people in the kitchen. I was perplexed and asked him why.....chef told me, "Your salads are the first impression of the food our customers will enjoy.....and your desserts are the last impression of the customers experience....we cannot be great without YOU." WOW, pretty powerful. And I've been hooked ever since then.

In 2020, what do you think the foodservice industry will be like?

I often times wonder if a standard menu will even exist anymore in 2020. I envision a place where everything is customizable and customers have the ability to "build your own anything." Technology will continue to change this industry!

In your opinion, what is the best industry event?

IFMA Presidents Conference is a "must attend" event for me every year.

What industry challenge keeps you up at night?

Talent diversity and retention. In my opinion, we work in one of the greatest industries and we need to be the "go-to" industry. Foodservice needs strong leadership at all levels - and our tables should all be stacked with sustainable and diverse talent so we can continue to elevate the industry.

If you had to describe IFMA in just three words, what would they be?

Insightful. Collaborative. Passionate.

How important is social media to the foodservice industry?

It will be a critical lifeline. It wasn't too long ago that having a website was enough to be successful. In today's world, you a need a storefront of social media platforms to stay connected to the ever-changing consumer. It helps communicate to your target audience real time. Social media will just be a part of doing business in the future.

What is your favorite sports team?

Green Bay Packers - GO PACK GO - our house bleeds green and gold!

Finally, give us a shameless plug. Don't hold back!

Drink the IFMA Kool-Aid - you'll be surrounded by leaders who deeply care and are passionate about the foodservice industry - together we can shape the future.


IFMA featured members are selected based on their accomplishments in the food industry. Recognized as leaders, they are the people moving the industry forward with big ideas and even bigger goals. Know someone who fits the bill?  Tell us.

Login To Gain Access To This Content
Oct 12

Strategic Issues Series: Back To School

Back To School: A deep dive into the current K-12 segment and how the manufacturers are sure to get the passing grade. 

The Strategic Issues Series is a complimentary IFMA Manufacturer Members-only forum that focuses on issues that are top of mind for foodservice manufacturers. There is no additional cost to attend, as this event is included in the Member’s annual dues. From GPOs to The Distributor of the Future, the series brings to light critical challenges and how manufacturers can take advantage of them to create growth opportunities.

Mike Villano, VP/GM Foodservice, Basic American Foods

Mike Villano is no stranger to hard work. After getting his start in foodservice managing seafood restaurants in Manhattan, he learned quickly what types of challenges operators face on a daily basis. This foundational knowledge and his "no shortcuts" approach helps him ensure Basic American Foods' customers thrive in the restaurant business. Get to know him.

Michael Cannon, Vice President Sales & Marketing, Surlean Foods

Managing the growth and development of the sales, marketing and R&D teams at Surlean Foods is quite the task, but somehow Michael finds time to help shape many of IFMA's programs. His motto, "Don't let 'perfect' get in the way of 'better'" helps him stay on task and continuously seek improvement. Get to know him.

Joe Bybel -- Senior VP, Marketing and R&D, Ventura Foods

Maintaining a strong work ethic and keeping an eye on the details are two key traits needed for success in foodservice, according to Joe Bybel of Ventura Foods. In addition, Joe believes providing simpler and more natural products will continue to be a top priority needed to meet complex consumer demands. Get to know him.

Jim Clough, President, AdvancePierre Foods

Jim believes that when he and his colleagues do their job right, their customers will embrace AdvancePierre Foods as a company they want to do business with. He also believes that profitable foodservice distributors are good for the industry.  He advises those who are new to foodservice to have a passion for the industry. Get to know him.

Robert A. Corscadden, VP Marketing & Innovation U.S. Specialty Channels, Kellogg Company

Bob notes that one of the greatest innovations in foodservice over the past decade is reality food shows, which have turned cooking into drama and competition. People are now learning about foods and ingredients they never knew existed and are challenging operators to provide dishes that mirror what they see on TV. Get to know him.

Richard Ferranti, Executive VP and COO, Rich Products

"Why not?" is a simple question that has opened up a world of opportunity for Richard Ferranti. From establishing businesses in emerging markets like China, Brazil and India to leading the North American business for Rich Products, he's a foodservice guru with all the right stuff. Get to know him.

Elisa Giusti -- Director of Marketing, Wholesome Harvest Baking

Elisa Giusti has a passion that echoes throughout her work. No challenge is too large. Simply tell her something can't be done, and she'll make it her mission to overcome. Pay attention to what she has to say, we'll be seeing much more from the likes of her. 

Mads Houlberg, President, Unilever Food Solution

As president of Unilever Food Solutions, Mads Houlberg considers himself the leader of an entrepreneurial team and company. He is passionate about giving foodservice professionals a chance to build their careers. He believes social media is extremely important to the industry. Get to know him.

Gretchen Sussman, Vice President - Foodservice North America, CSM Bakery Solutions

Gretchen develops and communicates clear and actionable strategies, while also removing barriers to her team's success at CSM Bakery Solutions. Further, she also prioritizes getting to know customers and offering value-added solutions to improve business results. Get to know her.

Kent Walrack, President & Chief Operating Officer, Lyons Magnus

Kent has a keen understanding of teamwork and loyalty after spending nearly 30 years working his way up through Lyons Magnus. He takes great pride in being part of a dedicated core management team and cultivating talent throughout the organization. Get to know him.