BOYD COFFEE COMPANY CONTINUES COMPANY GROWTH
WITH FOURTH GENERATION EXECUTIVES
October 30, 2008
Not many thirty-somethings can say they are currently working in the same family business as their great-grandfather, grandfather and dad. But Katy, Matthew and Michael Boyd not only work at Boyd Coffee Company, the three fourth-generation family members have all recently been promoted to Director level, joining a management team that will be leading the 108-year-old company into its next century of operation.
Percival Dewe Boyd founded the company in 1900 and in 1958 turned it over to his only son Rutherford Percival Boyd, who in 1976 passed the mantle to his sons David and Dick. The third generation brothers remain actively involved, each serving as co-CEO and President. Now joined by their daughter and sons (Katy, 37, and Michael, 32, are David’s daughter and son; Matthew, 31, is Dick’s son) on the management team, David and Dick run a $100 million company that has more than 450 employees. With its national distribution of more than 650 coffee and food items, Boyds food service customers serve more than 2 million cups of Boyds coffee every day.
Additions to the company’s management team include:
Katy Boyd Dutt, promoted to Director of Marketing, oversees the company’s marketing department and PR/Advertising strategies. She is responsible for executing on long-term strategic marketing initiatives, as well as managing the day-to-day activities of the marketing and communications team.
Matthew Boyd, promoted to Director of Information Technology, is responsible for ensuring the company has the capability to efficiently and effectively manage information. The responsibilities include voice and data communication, disaster recovery, processing, reporting, and security. Matthew’s IT department provides technology and services necessary for the company to perform.
Michael Boyd’s Director of Risk Management (DRM) role maintains a multidimensional view of risk across lines of business, operations, and geography. Michael helps to contain the cost side of the profit-and-loss equation, and also contributes to decisions about allocating capital and protecting the organization against earnings volatility. The DRM role provides a holistic view of Boyd Coffee Company’s total risk profile, upside and downside.
The privately-owned family business is well known in the coffee industry as an innovator - they pioneered the first use of paper coffee filters in restaurant coffee makers and introduced Americans to the air-pot brewing system. The company was the first to loan brewing equipment to foodservice customers and today the company is introducing new technology to its customers to ensure a perfectly brewed cup of coffee every time.
The Boyd Coffee Company headquarters is located on a 30-acre site in Portland, Oregon. With customers encompassing restaurants, hotels, resorts and institutions across the country, Boyds counts renowned establishments such as Wolfgang Puck Fine Dining Group, the Luxor Hotel in Las Vegas, Metropolitan Grill and the Old Spaghetti Factory among its clientele.
About Boyd Coffee Company:
Boyd Coffee Company has been serving food service operations in the Pacific Northwest and beyond since 1900. A privately-held company managed by the third and fourth generations of the Boyd family, Boyd Coffee Company provides specialty coffees, espresso, rare estate coffees, teas and related equipment for restaurants and other foodservice operations nationwide and abroad. Boyd Coffee Company offers more than 650 coffee and food items, and is headquartered on a 30-acre site east of Portland, Ore. Boyd Coffee Company’s Portland stores are located in the Pearl District at 404 NW 11th Ave., in the Cultural District at 1229 SW 10th Avenue and in The Roastery at 19730 NE Sandy Blvd. For more information, recipes or to buy products visit: www.boyds.com.
