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| Management Staff | |||
Jim Osterhaven,
President
 "Born into the business" describes Jim. His dad saw to it that his education was "well rounded". He worked clean up, drove a truck, he was a 3rd shift loader, a fish cutter, a packer, the production supervisor, the customer service manager, plant manager, and a fresh fish buyer...to name some of his "classes". He assumed the role of General Manager before he and his brother Paul purchased the company from their dad. Jim became president of Superior Foods in 1997.
In the early years as he watched how things were done he began to question, "Why? Or, why don't we try..." Determined not to let Superior Foods become a "me, too" company, he found ways to differentiate the products offered and to raise the level of service even beyond what had historically been perfectly acceptable. Jim still wants to be better than everyone else so he isn't surprised to find himself forced into new frontiers by the business climate. He goes with no fear about succeeding... for him, failure is not an option. Jim has always been willing to do "whatever it takes" to be the best.
Another factor that drives decision-making is a high regard for image - his customers' and Superior's. Jim is determined to uphold the legacy his grandfather instilled in him three generations ago in a small fish store and restaurant downtown on Michigan Hill. He will continue to learn so he can educate his company and his customers but he will do it with great integrity.
Jim said, "For me to be successful, my customers have to be successful". That is the mantra he has upheld from the beginning. He wants to the ultimate "go to" guy; the guy with the answers; and the guy who has always been willing to take risks to take his company and his customers to the next level.
Email: josterhaven@superiorseafoods.com Phone: 616-698-2922 (Direct), 616-437-0901(Cell) Paul Osterhaven,
Vice President
 Paul has spent the last 36 years in the seafood business, but those years are enhanced by many more before that when he worked with his grandpa breading 400-500 pounds of fish in a weekend in the early '50s and later with his dad in their Retail and Restaurant establishments.
When Superior moved to the Broadmoor address in 1978, Paul worked in almost every aspect of the operation. He is known for his knowledge of fresh fish and seafood because he was the buyer for many years. He commented sadly about how business has morphed over the years into a fast paced, price driven, and "big machine" operation for most of the survivors. Instead of top quality relationships and outstanding service, business has become cutthroat. Superior refuses to play that game.
Paul stated emphatically that Superior cherishes our customers and the relationships we cultivate with them. We want the public to know that we are in business for the long-haul. He said he couldn't count the times he has jumped in his car and driven some product to a restaurant or chef 100 miles away, whether the problem was caused by a mistake Superior made or whether a competitor couldn’t fulfill the customer’s order. He said he is a "hands on guy" who gets his greatest joy in making a chef's day because of our extraordinary service and caring.
Email: posterhaven@superiorseafoods.com Phone: 616-541-2153 (Direct), 616-437-0894(Cell) Tom Stoetzel,
Sales Manager for National and Regional Accounts
 Thirty two years in food service have taken Tom from dishwasher, to fry-cook, to Kitchen Manager with CRS, and later to their Management Trainer including new concepts and developing business models for their restaurants from the ground up. He crossed the country from San Diego, to Virginia Beach and back learning much about regional tastes and specialized dishes that utilize ethnic and regional products. The last 20 of his 32 years have been in food service sales, in sales management, and now as Manager of National and Regional Chain Account sales using this huge repertoire of knowledge and information.
Tom worked for Superior eight years, left for seven and returned over five years ago because he saw Superior was growing and expanding their product offerings. He likes the fact Superior is big enough to compete with the best, but small enough to be personal. He sees Superior as a company that exhibits good values and ethics in day to day decisions as well as in bigger corporate issues. He stated with a smile, "At Superior Foods, the dollar doesn’t reign supreme".
The high-end, "not open for lunch," National and Regional chains Tom works with are those whose chefs are busy at noon, preparing from scratch, their offerings for each evening. These chefs, no matter where they are in the country, know that Tom will find them answers, offer solutions and brainstorm when needed. They know they can count on him to get them product when things are desperate even if it needs to be "overnighted" or driven 100 miles. He is challenged by his role of being a "company man." He enjoys finding solutions that help everyone win whether inside or outside Superior Foods.
Married 27 years with two daughters, 21 and 24, gives him a "solid ground" perspective to know when something is an emergency or truly a crisis. Perspective also helps his golf game, of which he is quite proud.
Email: tstoetzel@superiorseafoods.com Phone: John Barr,
Corporate Controller
 John received his undergraduate degree from Western, got his CPA and then earned a MBA in Finance and Accounting from GVSU. He has spent 32 years "making the numbers work" around Superior. If you want to know whether a new concept makes fiscal sense or how much it costs to take on another product or service, you go to John. His claim to fame are his detailed analyses of anything that goes on at Superior.
When asked about the company's success he stated, "The change to today’s modus operandi and hence success occurred when Jim Osterhaven changed the mantra of how Superior's business decisions were made. It went from 'What does it cost us to…?' to 'How can we partner with customers by understanding their needs and point of view?' That changed everything.
John believes that Superior, being a family owned company, also cares about its employees, their health and welfare. Neither is the company draconian in their treatment of issues, concerns or wages. Our people make us successful.
Email: jbarr@superiorseafoods.com Phone: Chef Jeff Brandon,
Culinary Sales Specialist
 After he graduated from the Culinary School at GRCC, Jeff spent 17 years in Fine Dining as the Chef and/or Manager, the Catering Business for high end and everyday affairs, Institutional Food Management, and Casual Dining as Chef and Restaurant Manager. He is absolutely passionate about finding solutions for the challenges faced by chefs and restaurant managers today.
Chef Jeff knows how to "smooth out the flow" from receiving products in the back of the house through the headaches of preparation to the presentation of exquisite cuisine to the customers' delight. It was during this time as a chef and manager that he found himself more and more intrigued with finding solutions to "everyday and not so ordinary" problems than he did the actual preparation of dishes.
This intrigue lead him to ask questions in restaurants around the country like "What worked for you?"; "How did you get rid of a 'dog menu'? "What took the thorn out of your flesh?"; and "What was the single most important step that allowed your restaurant to finally become successful and profitable?" Answers and experience are what Chef Jeff offers Superior's customers.
He is actively involved with the development of Superior's website which will include a place to "Ask Chef Jeff" and a blog with info from the CIA, and a forum where chefs and managers can query each other. So, if you need a new dish developed, want ideas on a spectacular menu or have a back room headache… ask Chef Jeff.
Email: jbrandon@superiorseafoods.com Phone: 616-698-7700 ext 150, Cell# 616-889-6157 Ted Corson,
Food Service Manager
 Ted's 27 years in the Food Service arena puts him in a great position to help owners, chefs and Food Service managers to think beyond their current operations. Knowing that the average restaurant must re-invent itself every seven years brings opportunity and challenge, not only to Ted, but to his leadership that keeps Superior Foods in the lead of innovation and creativity.
Ted's passion is not only about the success of each restaurant and chef we serve, but the direction of the Food Service industry itself. He is just as tenacious in pushing Superior Corporate as he is each of the inside and outside reps, the restaurants, owners and chefs we service to think beyond the current, to try new and innovative ideas. He measures his own success by the success of those he counsels.
"No"; "It can't be done"; or "That's not going to happen" are not phrases in Ted's vocabulary. He commented that there was nothing he wouldn't try if it would help a customer. His great connections, his education, and his experience combine to make the relationships work on both sides of the desk.
Email: tcorson@superiorseafoods.com Phone: |
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Operations Staff |
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Dennis Carlson,
Plant Manager
 Dennis has over 25 years in the food and food service warehouse and distribution business. He spent five years as the Warehouse Manager and District Manager outside the food business and came to Superior Foods to be Plant Manager.
Dennis stated emphatically that "Service is the name of the game". Special orders, getting products to customers within one day of ordering, giving each customer exactly what they want (i.e. cut exactly the way they ask for it) and then getting it to them when they need it is what makes Superior Foods superior.
He is especially proud, too, of the longevity of his key managers. The Production Manager is a third generation, 18 year employee; his Traffic Manager has spent his whole professional life at Superior; other than the group of new Drivers they all average over 12 years; and his QC Manager has put in 37 years at Superior. There is relatively nothing any of them won’t do for the customer.
Additionally, Dennis believes he works better with buyers and reps than traditional Plant Managers do. He doesn’t ever remember saying, "No", just to be obstinate and non-cooperative. Furthermore, he likes the challenge of being ahead of the pack in the food service industry, of looking for innovative and creative plant-wide solutions that keep Superior Foods in the lead. His current plant-wide goal is "Error-free Delivery". Pick it right, weigh it right and do it with speed.
Email: dcarlson@superiorseafoods.com Phone: |
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