Specialty Food Magazine

SPRING 2015

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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F or 70 years, Atalanta Corp., an international food importer, has man- aged to avoid the pitfalls that can destroy a family business. Studies show that 70 percent of family-run enterprises fail or are sold by the end of the second generation. The Harvard Business Review reports that 90 percent evaporate by the end of the third generation, giving credence to the proverb, "Shirt sleeves to shirt sleeves in three generations." The family behind Atalanta found a sweet spot to keep the company thriving and growing, says Thomas Gellert, vice president and a representative of the third generation. The company's secret to beating the odds? "We don't stand still," Gellert says. Atalanta Corp. has beaten the odds of the family business, growing from sourcing canned hams to bringing in award-winning foods from all over the world. Celebrating 70 years in 2015, this importer is going three generations strong. BY JULIE BESONEN Around the World in 70 Years From left: Bob, Thomas, Andy, and George Gellert PHOTOS: ATALANTA 50 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com profle

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