Ellory Frick Brunkhorst will become president of Frick's Quality Meats on Sept. 1, 2026, succeeding her father Dave Frick and marking the fifth consecutive generation of family leadership at the 130-year-old smoked-meat processor. The Washington, Missouri, company distributes premium hams, sausages, and ready-to-eat meat products to grocery retailers across 48 states.

25 Years in the Business

Frick Brunkhorst's path to the top office is rooted in ground-level experience. She joined the company at age 15 and has spent the past 25 years working across production, product development, branding, and long-term strategic planning. Her tenure includes leading clean-label and branding initiatives that repositioned Frick's quality credentials with retail buyers, launching products aligned with contemporary eating habits, and championing wage increases for all plant employees — a move with direct implications for workforce retention in a competitive protein-processing labor market.

"I am grateful for the trust the board and my family have placed in me to build on the values that have defined our company for generations while embracing the innovation needed to meet the evolving needs of today's consumers," Frick Brunkhorst said.

Continuity and Transition

Dave Frick, who served as president for 30 years following his own succession from his father in 1996, will remain on the Board of Directors with a continued focus on facilities design, expansion projects, and mentoring the next generation of leadership. His three decades at the helm included modernizing production capabilities and expanding manufacturing capacity at the company's allergen-free processing facility, which holds GFSI compliance and a Grade A BRC certification.

"No one is better prepared to lead this company or more deeply committed to our people, customers, and values," Dave Frick said of his daughter.

What It Means for Retail and Foodservice Partners

For operators and retail buyers sourcing premium smoked meats, the leadership change signals continuity rather than disruption. Frick Brunkhorst has stated the company will continue investing in product innovation and operational capacity while maintaining the quality standards and long-term partnership model that underpin Frick's retail relationships across nearly the entire continental U.S. As clean-label protein trends continue to reshape purchasing decisions at both retail and foodservice, Frick's established position in that space — built largely under Frick Brunkhorst's own initiatives — gives the incoming president a clear strategic foundation to build upon.

Family succession stories of this depth are increasingly rare in the meat processing segment, where consolidation has concentrated market share among large national players. Frick's multigenerational model, paired with its regional manufacturing footprint and GFSI-certified facility, offers a differentiated sourcing option for grocery and foodservice buyers seeking supply-chain transparency and consistent product quality. Industry observers tracking the premium smoked-meat category will be watching how Frick Brunkhorst's product development instincts shape the company's SKU strategy in the years ahead.

Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.