A young blue-eyed boy scurries back and forth from the kitchen to the service counter of his father’s restaurant carrying armfuls of trays loaded with different foods. A mushroom burger and fries on his biceps, two slices of cheese pizza on either forearm, and large Coca-Colas in each hand. Thousands of people putter in and out of the cafeteria-style food hall throughout the day, giving their order to the boy and picking it up from him when it’s ready.
The Rolling Stones’ “(I Can’t Get No) Satisfaction” blares out of the jukebox as he slides a tray of still-sizzling chicken fingers and a garden salad toward a woman wearing a mustard mod dress. The day is Tuesday, and foodservice employees’ work weeks are just getting started.
The young boy at the center of this story is Greg Sagan in the mid-1960s. He got his start in the industry as a foodservice worker early on in life, doing everything from running food and waiting tables to bussing tables and washing dishes. Those early days laid the foundation for Greg’s career in the food industry. He learned quickly that this work moves at a fast pace, and each new day brings its own obstacles and, with them, creative solutions.
It was his first test of leadership when, in 1969, Greg started up a window-washing company during his junior year of high school. Using the entrepreneurial spirit we have all come to know and love, he encouraged his classmates to come work for him at the company, using the $80 an hour he made to pay them. Greg began to form his own vision for leadership—one that would carry him into retirement and beyond.
Today, as Greg prepares to retire from his role as Giorgio Fresh Company’s Executive Vice President of Sales and Marketing, we take a glance at his storied past before gazing into the future. Greg remembers his time in this industry fondly, recognizing the pivotal turning points that led him to where he stands today.
In the early 1970s, Greg tried his hand at grocery retail. Imagine a young man a bit older than the boy we met in the cafeteria—fitted with a forest green apron adorned with ballpoint pens and pads of paper. He grasps a Navel orange in his right hand before lifting it up to his nose. Bright, popping citrus bubbles fill his nostrils. Then, a smile breaks out across his face.
“This was a time when all shoppers were still physically going into grocery stores and interacting with workers,” Greg tells me as he takes a look back. “It was a very different world than the one we live in today. I remember when we were first catching on to POS—point of sale—items and markers to change the price of products at the shelves. Everything was done manually, but we were trying new things.”
The grocery scene had its grip on Greg, as it has for many. I myself had a four-year stint in the grocery space. The ability to interact directly with customers while learning about a vast array of food items is an opportunity not to be taken lightly.
“Joining the produce industry was exciting. Early on in my career, I loved how it was changing every day, and that is what still drives me toward the industry.”
Greg Sagan, Retiring Executive Vice President of Sales and Marketing, Giorgio Fresh Company
However, the supply-side was also calling Greg’s name.
He spent some time living in Switzerland in 1975 and soon landed a job at a local bakery. The young man we’ve been following begins to strengthen his sense of self at this point. He is working carefully to delicately layer a batch of croissants before the 8 a.m. rush.
“I worked in the mornings and went skiing in the afternoons. Rough life!” he jokes.
In late 1975, Greg saw a job advertisement from Campbell Soup Company in the classified section of the newspaper that included a company car, shoreline territory, and a base salary of $10,200. Campbell had him at company car and shoreline territory, and he started the job in January 1976.
Greg soon had various avenues through which he could climb the corporate ladder. His first introduction to the fresh produce space came in 1984 when Campbell presented an opportunity to run a recently formed Midwest produce division.
“I found this to be the most challenging pivot in my career and the biggest learning curve I had in my life. I was certainly challenged!” Greg explains. “At the end of two years in the fresh division with Campbell, I went back to working in center store. As we all know, the variability of the fresh produce industry can pose challenges to those who are first entering the sector.”
Although his first round in the produce ring was brief, Greg simply could not shake the bug.
When Campbell reached back out to Greg in 1996 with an opportunity to head up fresh produce to regain a focus in its fresh division, Greg got his second chance.
“I jumped on the opportunity, and the rest was history!” Greg states pridefully.
In what can only be a sure sign of fate, Greg was tasked with selling mushrooms during his time at Campbell. How’s that for foreshadowing?
Later in his career, he worked for Vlasic Foods International—you may associate the name with pickles—and Money’s Foods before landing a job at Modern Mushrooms. He later joined the team at Giorgio Fresh.
Fresh produce seeped deep into Greg’s bones, filling him with a fire to deliver the freshest and highest quality produce possible to the masses. His goal is the same as many of ours in this industry: to not only succeed, but excel in feeding the world. And Greg has done exactly that over the past nearly 30 years in the produce industry.
“Joining the produce industry was exciting. Early on in my career, I loved how it was changing every day, and that is what still drives me toward the industry,” Greg shares.
Many lessons have been learned in those nearly three decades since he first joined the fresh produce industry, Greg tells me. Not only did he grow within his role as a fierce advocate for fresh produce, but he grew to become a dedicated leader to those he worked with.
“The team is what keeps the company moving forward,” Greg shares when I pose the question of what makes Giorgio Fresh such a special company to work for. “I hope the passion and drive I have seen over the years continue to propel the company forward.”
For those who may be looking for guidance in this wild world we call fresh produce, Greg has some words to share.
“The biggest thing I recommend is understanding, accepting, and creating change, and the ability to be successful. You have to learn!” Greg emphasizes. “Technology is one example. Produce has so many tech innovations—we need to push our boundaries and continue to learn and evolve.”
The leadership qualities Greg has acquired over the years are what make him such a strong figure in the Giorgio Fresh structure. He leads with compassion, a great sense of humor, flexibility and resiliency, and most importantly, an open heart.
“Self-reflection is key to being a great leader,” he notes when I ask what words of advice he has for other young leaders in the industry. “Always reflect on yourself. Never stop working on you.”
“If you’re true to your values and have good ethics, you will always become a great leader.”
Networking outside of your organization is another wise piece of advice Greg shares with me. He explains that it’s important to build your network and lean on people who have deep experience in the industry.
Furthermore, he advises that industry members keep an open mind and have an eagerness to learn from folks who have deep roots in the industry. And, in what is perhaps my favorite piece of advice from Greg, he says, “If you’re true to your values and have good ethics, you will always become a great leader.”
Remember the young Greg we met at the beginning of this story? He had his entire future laid out ahead of him, with roads leading toward different destinations depending on which turns he took. Greg stayed true to himself and his values, and ultimately steered himself toward a rewarding and impressive career in the fresh produce industry.
From those early days spent hustling around a foodservice kitchen to the present as Greg closes this chapter of his book on April 1, 2023, we are in awe of this illustrious and fortuitous leader who has blazed the trail for Giorgio Fresh for the last several years.
Congratulations, Greg, on your well-deserved retirement. We are forever grateful for your contributions and friendship.
JOE CALDWELL, PRESIDENT, GIORGIO FRESH COMPANY
“After an extensive career at Campbell Soup, Vlasic, Money’s, and Modern Mushrooms, Greg became part of the Giorgio Fresh team 10 years ago, taking over the full reins in 2018. He has led Sales and Marketing growth to become the largest provider of fresh mushrooms in North America. While his experience and knowledge of the marketplace have certainly contributed to his success, his boldness, forward-thinking, and eagerness to do what others would not, have been his calling card.
Greg has faced every challenge with a positive, can-do approach, leading and inspiring his team during very demanding times. He has lived this business, and loved his teammates, with joy and enthusiasm spilling into others. His ability to push others to achieve, fully respecting their individual talents, was felt across the company. Greg’s infectious personality made friends of customers, industry leaders, and coworkers across the fresh mushroom and fresh produce businesses. That will be his legacy.”
RANDY RILEY, CO-OWNER, GOLDENSUN INSIGHTS
“Greg and I have been industry colleagues for several years now, first working with him on the retail side of the business as one of his customers while I was at Kroger; now on the business consulting side of the spectrum, Greg and I still talk mushrooms, but in a different capacity. The thing that struck me the most about Greg was that he always approached situations with solutions-based recommendations—he was quick to extrapolate the core issue and provide his team with sound advice, all while demonstrating the utmost professionalism in his delivery.
It is thrilling to see Greg and his wife start this next chapter of life. His legacy and teachings will carry on in this industry as we look to the future and groom the next generation of great produce leaders.”
TONY MITCHELL, CHIEF REVENUE OFFICER, INDIANAPOLIS FRUIT COMPANY
“First of all, I want to say congratulations to Greg on his retirement, it is well deserved! One thing that stands out to me about Greg is he always treated everyone with the utmost respect, no matter if they were a customer or not. I would always see Greg at every show, and we would look at each other and say, ‘Here we go again.’ Greg was the face of Giorgio, and he will be missed, but I wish him all the best in the next chapter of his life.”
ROBERT TUBBS, SENIOR CATEGORY MANAGER, HARRIS TEETER
“Congratulations to Greg on his upcoming retirement. I truly appreciate all the great support through the years and tireless efforts building the partnership. I thank you for always being Best in Class. Enjoy the Carolina living, Greg!”
BART MINOR, PRESIDENT AND CHIEF EXECUTIVE OFFICER, MUSHROOM COUNCIL
“Greg came up through the state-of-the-art sales program provided by Campbell Soup Company. He has brought that experience and wisdom gained over the years to strengthen the Mushroom Council’s marketing program formally and informally—twice serving on the Board of Directors and always available to consult regardless. He has been the ultimate team player, while at the same time a formidable competitor. Greg may be retiring from his day job, looking forward to spending more quality time with Marty (though he will be hard-pressed to match her on the golf course!), but it would be a shame to lose his invaluable insights and wisdom, which is why I will keep his cell number handy!”
