Daily Local News (West Chester, PA)
Devault Foods set to change with the times
Company’s management changes announced last week reflect a desire to grow
CHARLESTOWN >> Changes in the longtime management structure at Devault Foods announced last week coincide with changes within the food service industry.
It was the vision of Tom Fillippo, who had been president of the company since 1970, that Devault continue to evolve from its small, family-owned roots to a mid-sized modern operation capable of succeeding in the competitive food processing industry.
As a result, the company announced last week that Fillippo, 70, would transition to the role of chairman of the board to be replaced as president by Brett Black, the former chief operating officer. Black is the third person in company history to hold the position.
In addition, Thomas W. Fillippo, Tom Fillippo’s son, has been promoted to executive vice president. Both will continue to work with Michael
“We need to stay ahead of the trends and understand what our customers want. If you are not growing, you’re dying.” – Devault Foods President Brett Black
Zacco, executive vice president of sales and marketing; Rick Cheri, director of operations; and the finance team, the company said in announcing the changes.
“It is a shift in how we are presenting ourselves as a company,” Black said during an interview at the company’s headquarters and processing plant at White Horse and Morehall roads.
In the food industry today, it’s necessary to provide value added services, Black noted.
“We need to stay ahead of
the trends and understand what our customers want,” he said. “If you are not growing, you’re dying.”
Devault provides burgers, meatballs, Philly steaks, sausages, steaks and chops directly to restaurant chains and through distribution channels.
About a year and a half ago, it developed a flavor infusion for its higher end products in response to customer requests.
“It’s a cultural shift” that was needed at the company, Zacco said of the new management at Devault. “The idea is to keep the legacy customers happy while broadening our reach.”
Devault used to depend on its distribution network contacts for input into what customers wanted.
“Always nationally, we relied on other brokers and distributors,” agreed Thomas W. Fillippo, 32, who served thee tours as a U.S. Army Ranger in Afghanistan from 2008 to 2012 before returning to the company to work. “Now we’re sending our own salespeople.”
The company continues to work with brokers, Black added, but it is working with them “to be more effective” in representing Devault.
“We want to be in control of our own destiny,” Black said.
Additionally, the company is aggressively pursuing new geographical markets.
During a recent trip to Florida, Zacco noted to his selling companions the cranes that were putting up new buildings in downtown Miami.
“If we only lived in this market today, we’d be dead,” Zacco said. “I tell everybody, ‘look at the cranes.’ That’s where our growth will be.”
Inside the headquarters of Devault, the past is on display, from old butchering tools to photos of the founders, who went by the name DiFillippo before it was shortened.
In his letter announcing the changes, Tom Fillippo traced some of the history of the company.
“It all began in 1949 in a small, one-room butcher shop where I dreamed of sharing some of my favorite family recipes. From that dream, we developed our customer favorite Mrs. D’s Meatball which is based on my own mother’s coveted meatball recipe. Devault Foods has grown from that one-room shop to more than 114,000 square feet of production and packing facility with the capacity to process over 2 million pounds of beef a week. Throughout our growth, we have maintained a family focus. This is what enables us to find the right balance between high-tech and high-touch.”
Black, 48, of Limerick, said it was Fillippo’s vision that put the company in position to grow. Years ago, the company’s biggest clients were Wendy’s and Burger King. When those chains went to dollar menus, Fillippo knew Devault had to diversify its base.
“Tom was a visionary,” Black said. “He set us up for where we are today. He knew the company needed to continue to evolve. We’re building it for future generations of the family.”
Devault has 200 employees, operates three shifts and is poised to grow more, Black said.
Within the industry, special blended burgers and Asian flavorings are big.
“It’s amazing what food trucks are doing, bringing a lot of unique flavoring to the sidewalk,” he noted. “I have a lot of respect for the industry.”