KANSAS CITY, MO. — After Whittingham Meats of Allsip, Ill., relied on foodservice meat sales as its bread and butter for decades, the meat processor was forced to change its focus almost exclusively to retail sales during the first two months of the coronavirus (COVID-19) pandemic.
In this episode of the MEAT+POULTRY podcast, Bobby Whittingham, vice president for Whittingham Meats, talked about what it took for the family business to pivot its operational strategy entirely.
Among the topics discussed, Whittingham talked about the precautions his business has taken with its workers inside its operation, and how they are keeping retail customers safe, including offering delivery.
Whittingham also expressed his gratitude for the support of his local community, the south side of Chicago during the company’s transition.
It’s a wide-ranging conversation about a meat business adapting when it’s faced with ongoing challenges on a day-to-day basis during a very volatile time.
More information about Whittingham Meats can be found in the July 2019 feature about the company in MEAT+POULTRY.
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