
Ask Rick Schnieders to recommend a business management book and he’ll likely hand you a copy of Dostoyevsky’s The Brothers Karamazov. “There really aren’t a lot of good business management books,” says Schnieders, CEO and chairman of food service distributor Sysco Corp. “If a person is interested in general management, literature is more helpful in developing an understanding of the skills you need to succeed.”
An avid reader, Schnieders is also a proponent of a liberal arts education — he earned his BA in mathematics from the University of Iowa — as the best preparation for a career in business. “Even if a person wants eventually to go on to business school, I think a liberal education is a far better starting point for a career in general management,” he says.
Schnieders, 57, has been in the business of food distribution nearly all his life. His father was owner and proprietor of Bob’s Market, one of only two groceries in Remsen, the small northeast Iowa town where Schnieders was born. As soon as he was old enough, Schnieders found himself in the driver’s seat of an Econoline van making as many as 50 grocery deliveries a day.
When not bringing groceries to customers, Schnieders pitched in where he could, including managing the soap aisle. “It wasn’t more than eight or 10 feet of shelf space,” he says. “But my father gave me that responsibility about the time I entered high school, and I was responsible for the inventory, restocking the shelves, ordering, and making price changes.” The intention was to train Schnieders or any of his brothers and sisters to eventually take over management of Bob’s — something none of the kids ever did.
Instead of managing a family grocery, Schnieders landed a bit higher as the leader of North America’s largest food service distributor, which comprises nearly 160 locations and more than 46,000 employees and topped $30 billion in sales in 2004. Sysco’s approximately 400,000 customers range from independent and chain restaurants to corporate, college, and hospital cafeterias. Regardless of the difference in scale, Schnieders credits his father as his biggest professional influence.
“He was a hard worker and was willing to try anything,” he says. “Once he opened a greenhouse because he thought the town needed one. We’d plant rows and rows of potatoes. He was always experimenting with something and taking risks.”
Schnieders’ own willingness to take risks helped him lead the charge in the 1990s to forge a new brand strategy for Sysco. “One of the things that had worked well for Sysco was a strong corporate brand,” he says. “It was so successful that some of the customers started pushing back.” In essence, customers began wanting a brand name that felt more local and less corporate.
To mitigate the growing discontent among some of Sysco’s customers, Schnieders — who at the time was senior vice president of merchandising — created task forces for a handful of specialty brands, including Arrezzio for Italian foods, Casa Solana (Tex-Mex), Jade Mountain (Asian), and Block & Barrel (deli foods).
“There was a lot risk involved, and there was a lot of second-guessing going on at senior levels while we worked on the project,” Schnieders recalls. Some of the resistance came from Charles Cotros, who was CEO at the time. “We’re all like that. It’s natural to be attached to something you created. So while I didn’t feel my job was threatened, it was a professional risk that in the end worked out very well.” So well, in fact, that today Sysco’s specialty brands constitute a significant portion of the company’s business.
One gets the feeling that to Schnieders, developing the specialty brands was akin to starting a greenhouse or planting rows of potatoes. It wasn’t the scale that mattered. He saw a need and took a risk, just as he learned at Bob’s Market.
— Chris Anderson