FohBoh Inc., the pioneering social media company and B2B community for the foodservice industry founded by Michael L. Atkinson in 2007, announces both the resignation of Michael L. Atkinson, its founder and CEO, and the promotion of Stewart J. Anderson to president. From here on out, Stewart will be responsible for all operations and company activities effective.
Stewart will lead the charge on the release of FohBoh’s forthcoming revamp of its social media platform - FohBoh 2.0 and head sales, marketing, operations, and client services teams.
“Stewart has been a key part of our success over the past several months, and we were thrilled to promote him to this important position," says Michael L. Atkinson, outgoing president of FohBoh. Stewart joined the company in early 2013 as senior VP of sales and marketing and quickly rose to the top spot.
“We plan to reposition FohBoh as a central hub for all things related to food, technology, and media in the coming two years, and we are confident that Stewart will be an important asset to help our organization reach its goals,” says Atkinson.
Stewart is an experienced entrepreneur, Internet technologist, and social media specialist who has worked with high profile consumer and e-commerce brands, including leading the online revamps for GNC magazines Muscle & Body and WellBella. Stewart is also a military veteran, having served as an officer in the United States Navy, and possesses a Bachelor of Arts degree from Vanderbilt University.
“Michael L. Atkinson is a visionary who pioneered social media methodologies, analytics, strategies, execution, and best practices for the foodservice industry long before social media was recognized as a force of change for foodservice. I am honored to follow in his footsteps,” says Anderson.
After leading FohBoh as its CEO for 5 1/2 years, Mr. Atkinson is leaving to seek other professional opportunities while remaining a member of the board of directors.
News and information presented in this release has not been corroborated by WTWH Media LLC.