Seasoned Professionals: “Meat” the Sales Team
Jamie Rye recalls helping her dad process venison as a child using only Excalibur Seasonings.
“Now, all these years later, here I am working for the company and processing my own jerky.”
Jamie’s territory touches local, national, international and non-traditional customers.
“This past year, I’ve immersed myself in the meat processing industry. I listen to what my customers say and watch their operations firsthand,” Jamie says. “I always ask about their favorite flavor profiles. What do I hear most? German flavors – even in Canada!”
Scott Weber grew up in the meat retail business and diversified his career on the processing side.
“The last fourteen years in a grocery store provided a unique opportunity to promote over-the-counter purchases,” Scott says. “I know how our clients can best apply our blends.”
Scott’s territory for Excalibur stretches from Tennessee and Kentucky, North and South Carolina, Alabama, and the upper Midwest to Michigan. “I get to know my customers on a first-name basis. I work alongside them on any concerns they have to improve their sales.”