Edit
Culinary Workshop Speaker

Bob Sewall

EVP Sales & Marketing
View Sessions
Company

Blount Fine Foods

As the head of sales and marketing at Blount Fine Foods, Bob Sewall is well-known and respected across the food industry. He has been integral to Blount’s success and growth over the last 25 years, a period that is unmatched in the company’s 130-year history.  Sewall is responsible for expanding and accelerating the launches of new product lines and works to bring Blount into additional product categories that further serve the foodservice, retail and wholesale club sales channels.

Regarded as the consummate partner to his customers, Sewall’s most recent success came in leading the development and launch of the company’s organic and clean label initiatives, which has led to cleaner labels across the company’s products. Blount’s organic products, made possible by innovations in sourcing, processing and packaging, are enjoying success across all of the company’s sales channels.

As a member of Blount’s executive team, Sewall oversees a sales and marketing team that has been a key catalyst in the company’s expansion from regional seafood supplier to the national leader in fresh, gourmet soups and sides. Sewall has led the growth of Blount’s gourmet refrigerated and frozen soup markets with an average compound annual growth rate of 20 percent, which has brought Blount to a position of market leadership.

Sewall is a resident of Portsmouth, Rhode Island, where he and his wife Cynthia raised their four children. In 2000, he created a holiday charitable giving initiative called Bob’s Big Give (BobsBigGive.com) that has grown every year since. Today, it is recognized as a 501(c)3 nonprofit charitable organization that positively touches and supports hundreds of New England families throughout the year.

40+Speakers
400+Attendees

MenuDirections News

The ingredients and flavors trending at independent restaurants often inspire menu ideas at more mainstream operations. To track what’s happening now in food and beverage, Technomic examined more than 50 menus from indies across the U.S., ranging from food trucks to fine-dining destinations.

Despite a historic drop in unemployment, foodservice operators enjoyed a slight slowdown in employee turnover midsummer, with the data signaling the dawn of a trend rather than a pause from years of acceleration, according to new research.

In a departure from its fast-casual roots, Toronto-based Freshii introduced its own school lunch program for the 2018 school year.