(October 18, 2010)—New England Wholesale food distributor AGAR, product specialist for independent restaurants, retailers and other food service providers has announced two new members of the AGAR team. Robert Osborne will serve as Vice President of Operations and Roger Boisseau will oversee AGAR’s Credit Department.
Robert Osborne of Keene New Hampshire will be responsible for the overall development and implementation of a warehouse and transportation operations strategy. He will control AGAR’s inventory and flow within the 335,000 S/F warehouse and will continue to ensure and upgrade AGAR’s compliance with AGAR’s sanitation and safety standards. Mr. Osborne also will be in charge of all compliance standards set by the department of transportation.
Osborne brings a strong background in these areas and brings over 10 years’ experience in the food distribution industry. Osborne previously held positions at C&S Wholesale Grocers, most recently as Vice President of Transportation Planning & Optimization. Mr. Osborne earned his BA from Brown University, Providence, RI and his MBA from the Colgate Darden School at the University of Virginia.
Roger Boisseau of Blackstone, MA will serve as AGAR’s Credit Manager. He will oversee the issuing of credit to AGAR customers, financial analysis of existing and new customers as well as in some cases, the collection process of late and non-paying customers with a goal of resolving credit issues and keeping customers.
Mr. Boisseau has over 20 years’ experience in the credit and collections industry serving most recently serving as credit manager at Cranston Rhode Island-based Speidel. Before that, he held the position of Corporate Credit Manager and Woonsocket-based ACS Industries, Inc and Credit Manager at Honeywell Corporation in Southborough, MA. Boisseau earned a BS in Business Administration from Bryant University.
“We continue to build one of the best teams in the wholesale food distribution industry, says Karen S. Bressler, President and CEO of AGAR. “ We are still living in challenging times and that also goes for the small independent restaurant operator. Our ability to deliver on time, create efficiencies at all levels of the organization and work with our customers in controlling credit are the keys to working together through this economy. Both Roger and Robert will help us meet those goals.”
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