Our Team

Bill Whittier – Senior Project Manager

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Areas of specialty: food safety systems, operational process improvement, quality management, lean manufacturing, supervisor & manager development, facility layout

Fields of specialty: food production

Energetic, versatile, and quick to learn, Bill Whittier brings more than 25 years of experience in manufacturing and food processing to his work with Maine MEP clients. He has a passion for making the best use of process and quality improvement tools to help manufacturers expand their operations, grow their businesses, and engage their employees. 

Since joining Maine MEP in 2010, Bill has guided dozens of startups in scaling up their production to meet rising market demand. He has extensive knowledge of manufacturing software and inventory systems, and his areas of expertise include operational process improvement, quality management, lean manufacturing and workforce development at all levels. Other specific services include: process stabilization; new product development (including labeling and nutrition); plant layout; equipment evaluation; supervisory and manager development; team problem solving, process measurement-SPC quality monitoring; daily productivity and profitability monitoring; HACCP food safety system creation and review; and SQF readiness evaluation and implementation planning. 

Prior to joining Maine MEP, Bill had an 18-year career with Barber Foods in Portland Maine where he rose to director of production and master data controller for manufacturing. His professional career began at Stouffer’s Frozen Foods and continued with a two-year product development stint at Kraft-General Foods. 

Bill’s expertise in lean manufacturing for food producers has been nationally recognized. In January 2015, he was invited by the Specialty Food Association to present a workshop at the Winter Fancy Food Show in San Francisco, one of the world’s largest marketplaces for food producers and buyers with more than 14,000 participating companies. 

Bill earned his Bachelor’s degree from Clemson University with a major in administrative management, cost accounting and industrial management. He also graduated from Nestle-Stouffer’s management intern training program.

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