Bill Wilson is the senior editor at Supermarket News, covering all things grocery and retail. He has been a journalist in the B2B industry for 25 years. He has received two Robert F. Boger awards ...

RICHARD SAKER TO SUCCEED FATHER AS FOODARAMA CEO said last week it has selected Richard Saker, currently president and chief operating officer, to be its chief executive officer. He succeeds his ...

GIANT CUTS WORKERS' HOURS, CHANGES PRICES: REPORTy of Netherlands-based Ahold, is cutting back the working hours of its store staff over the next three weeks, and changing the prices of thousands ...

MARSH NAMES FIVE VICE PRESIDENTSets here has promoted five directors to vice presidents. All continue to hold their previous responsibilities. Christopher Banta, formerly the director of grocery ...

KROGER TAPS CUMMINS TO BE FOOD 4 LESS PRESIDENTns has been named president of Food 4 Less Stores, Compton, Calif. He succeeds Dave Hirz, who was named president of Ralphs Supermarkets, also based ...

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SUPERVALU TAPS DESMOND AS VP OF REAL ESTATEnted Matthew Desmond as corporate vice president, real estate. Also, Supervalu's board of directors elected Desmond as a company officer. In his newly ...

QRS BREAKS DEAL WITH JDA, TO MERGE WITH INOVISd its previously reported merger plans announced in June with JDA Software Group, a retail software supplier based in Scottsdale, Ariz. Instead, it ...

MINNEAPOLIS -- Supervalu here has named new presidents at three wholesale food divisions.Anniston, Ala..The Southeast division combines the administrative operations of separate Supervalu ...

FOOD 4 LESS ELEVATES TWO TO VICE PRESIDENT POSTStwo new vice presidents for its store operations and marketing departments. Larry Stepp was promoted to vice president, Hispanic operations. Mike ...

KROGER'S ZINCKE RETIRES; FIVE OTHERS PROMOTEDZincke plans to retire Oct. 31 after a 40-year career with the company, most recently as executive vice president overseeing Kroger's merchandising ...

The most rewarding aspect of my job are the people. From my colleagues to the vendors, from the chefs to the customers, everyone has such an appetite for what they do, make, create and eat.