ABOUT SYSCO BOSTON
Chuck Fraser, President
ABOUT THE PRESIDENT
Chuck began his career with Sysco Boston in March 1981. He has held several positions in the Operations Department. In 1994 Chuck transferred to Sysco Connecticut as Director of Operations. He was promoted to VP of Operations in 1996. He was involved in the construction of the 200,000 sq. ft. warehouse and hiring of 100 operations associates.
In 2002 he transferred to Sysco Corporate as the first VP of Distribution for the Northeast Region. After 6 months, four other positions were created as a result of his achievements. Chuck relocated to Alachua, Florida in 2005 as General Manager of the Baugh South Cooperative-RDC project. He oversaw the construction of the new 512,000 sq. ft. facility as well as the hiring of 175 operations & management personnel.
Chuck returned to Sysco Boston, LLC as Sr. VP of Operations in March 2009. In July 2010 he was promoted to Executive VP where he oversaw the construction of the new state-of-the-art 650,000 sq. ft. located in Plympton, MA. Chuck then relocated to Syracuse as President in July 2012.
In April of 2013, Chuck relocated to Plympton as President of Sysco Boston.
Good things come from Sysco
Sysco is the global leader in selling, marketing and distributing food products to restaurants, healthcare and educational facilities, lodging establishments and other customers who prepare meals away from home. Its family of products also includes equipment and supplies for the foodservice and hospitality industries. The company operates 194 distribution facilities serving approximately 425,000 customers.
At Sysco, we offer our customers more good things than they expect. We go beyond our basic commitment to get customers the foodservice products they want, when they want them, at the right price and as promised. We do more because we know that when our customers are successful, we’re successful.
Additionally, as stewards of the Earth, it is our responsibility to protect, nurture and build upon the natural resources provided to us. We will continually seek out new ways to grow, harvest and distribute food in a manner that not only preserves and protects the environment, but strengthens our ability to deliver the best possible quality to our customers. In this way, we ensure a healthy future not just for our planet, but for our businesses and end users alike. When we talk about the good things that come from Sysco, we are often referring to the unsurpassed selection of quality products we offer, from exquisitely marbled steaks and fresh, crisp lettuce to creamy soups, spicy salsas and organic coffees. Whatever your foodservice business needs, Sysco can provide it.
Our own Sysco brand family encompasses a wide selection of foods and restaurant supply products, all backed by our own high quality standards and oversight. In addition, we have strong partnerships with major national and regional brands – names you and your customers recognize and trust. And we have a surprising variety of specialty and one-of-a-kind foods that can intrigue the most discriminating dining customer. Whether your foodservice business is a single chef-driven restaurant, a large hospital system or a national quick-service chain, we have the products and the local expertise to help your business succeed.
SYSCO BOSTON HISTORY
In 1858, a food distribution firm was founded in Worcester, MA by Elliott T. Smith. Mr. Smith was a dealer in groceries, flour, provisions, cement, lime, etc. He was rewarded with customer loyalty and steady expansion. Over the years, the company outgrew five facilities and became one of the most successful wholesale grocery distributors in New England.
In 1962, the E.T. Smith Company merged with the Foodservice Division of the E.C. Hall Company, which was started in 1895 by Everett C. Hall in Brockton, MA. Initial distribution for the customers of the Hall Division of the E.T. Smith Company came from E.T. Smith’s warehouse on Millbrook Street in Worcester, MA. The early part of 1963, the Hall division leased the R.F. Owens 19,000 square foot building in Raynham, MA in order to service their institutional customers.
On August 1, 1963, Paul F. Kalat became the sole owner of the Hall Division of E.T. Smith Company and changed its name to Hallsmith Company, Incorporated. The first year’s sales were $1.5 million. Two 5,000 square foot additions, mainly frozen, were added to the Raynham facility. By 1971, business had reached $7.5 million and sales territories were expanding.
In April 1972, Hallsmith Company merged with the nation’s largest foodservice and distribution company, Sysco Corporation, which is based in Houston, Texas. It was Sysco’s 20th company. That same year, the previous E.C. Hall warehouse of 108,000 square feet was leased to Hallsmith with an option to purchase, and occupied by Hallsmith. By 1978, Hallsmith was doing business in all six New England states and needed more capacity. In June of 1979, Hallsmith purchased the Fernandes facility, which had two modern buildings of 264,000 square feet on 25 acres of land. These buildings contained warehouse, freezers, refrigerated space, and office areas. A separate maintenance building was used to handle the ever-growing delivery fleet. Business had reached sales of $52 million.
In June of 1995, a new company named Sysco Food Services of Connecticut was “folded out” of the Norton facility with first year volume in excess of $160 million. At this time, Hallsmith Sysco sales exceeded $650 million with over 18,000 items.
In January of 2009, and after 45 years, Hallsmith Sysco Food Services officially changed its name to Sysco Boston, LLC. Sysco is the global leader in selling, marketing and distributing food products to restaurants, healthcare and educational facilities, lodging establishments and other customers who prepare meals away from home. Its family of products also includes equipment and supplies for the foodservice and hospitality industries.