Sysco Names President of St. Louis Unit



Barr, who is currently executive vice president of Sysco's Dallas operation, will assume his new duties effective Jan. 1, 2006. He succeeds the current president and chief executive officer, Jerry L. Barash, who was named president and chief executive officer of Sysco's Oxnard, CA, operation in a prior announcement.

Barr, 53, began his 23-year Sysco career at the company's Houston subsidiary as a supplies and equipment specialist in 1982. He progressed to director of non-foods merchandising in 1990 and in 1992 he assumed the added duties of director of non-foods merchandising and marketing.

He transferred to the company's corporate headquarters in 1994 as senior manager - disposables and the following year he was promoted to director of supplies and equipment. In 1996, he relocated to Sysco's San Antonio subsidiary as vice president of marketing, advancing to senior vice president in 2001 and executive vice president in 2002. Barr relocated to Dallas to serve in his current position in 2003.

Barr is a 1975 graduate of Southern Illinois University, located in Carbondale, where he earned a Bachelor of Arts degree in restaurant and hotel management. He and his wife, Ellen, have two daughters and will relocate to the St. Louis area in the near future.

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.

Multimedia

Exclusive Content

Financing

The Tijuana Flats bankruptcy highlights the dangers of menu miscues

The Bottom Line: The fast-casual chain’s problems following new menu debuts in 2021 and 2022 show that adding new items isn’t always the right idea.

Financing

For Papa Johns, the CEO departure came at the wrong time

The Bottom Line: The pizza chain worked to convince franchisees to buy into a massive marketing shift. And then the brand’s CEO left.

Leadership

Restaurants bring the industry's concerns to Congress

Nearly 600 operators made their case to lawmakers as part of the National Restaurant Association’s Public Affairs Conference.

Trending

More from our partners