Raley's SVP Kevin Curry Named USC Exec in Residence

Kevin Curry, SVP of sales, marketing, advertising and merchandising for West Sacramento, Calif.-based Raley’s Supermarkets, has been named the Food Industry Executive-in-Residence for 2015 at USC Marshall School of Business Food Industry Executive Program.

Each year, the Food Industry Executive Program selects a food industry executive in residence who typically has risen to a prominent leadership role in the food industry and brings rich experience and insights to the program.

Curry, a FIM alumnus, brings more than 37 years of food industry experience. He has worked for a variety of retailers during his career, including Alpha Beta, Lucky, Albertsons, Safeway and Raley’s.

“I am honored and thrilled to be named the Food Industry Executive in Residence for 2015,” said Curry. “The program has been instrumental to my career, and I am particularly excited to be back working with my FIM classmate from 1990, Cynthia McCloud, in her first year as director of the Food Industry Management program. It is a wonderful opportunity to give back to this remarkable program.”

Curry has held a variety of positions in the retail food industry, including store operations, accounting, warehousing, marketing, sales and merchandising. He worked for Raley’s from 2000 to 2005 and returned in 2012 to his current role as SVP, for which he oversees the sales and marketing, margin management, store layouts and advertising. He worked for Safeway from 2006 until 2012 in a variety of positions, including VP and GM of its main meals business unit.

Curry, who also serves as the managing partner for Raley’s and Modesto, Calif.-based Save Mart Stores' joint SSI venture, holds a Bachelor of Science in accounting from California State University, Los Angeles.

“The Food Industry Executive Program is experience-based and globally relevant,” said Program Director Cynthia McCloud. “Business leaders walk away with practical knowledge, techniques and tools to address the business challenges they face every day and to lead their organizations to superior performance.”

Added Shon Hiatt, faculty director for Food Industry Executive Program (FIEP) and an assistant professor of strategy at the USC Marshall School of Business: “The food industry is changing at a constant pace, and whatever your position is in your organization, you need to know about the current issues and emerging market trends."

The spring session of the Food Industry Executive Program will be held March 16-19, 2015 on the USC park campus in Los Angeles. Online registration closes one week prior to the course start date at www.marshall.usc.edu/FIEP.

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