Josh Halpern, Vice President, Small Format, Anheuser-Busch

Tagged in Board of Directors IFMA Manufacturer Members Leadership

Helping retailers alleviate their key pain points is a primary area of focus for Josh. And in the foodservice industry, these issues unilaterally involve traffic, check size, innovation, server training and commodity cost. Learn more about how Josh helps address these challenges and more at Anheuser-Busch.

Describe your position/role (in your words)?

I lead our National and Regional Accounts across all of the On-Premise. For A-B, On-Premise means anywhere where a beer could be consumed on the premises, including Casual Dining, Fast Casual, Fine Dining, Stadiums, Nightclubs, Bars, Transit Hubs and more.

What do your customers appreciate most about your company?

Our brands. Regardless of the current trend towards the high end, Bud Light is still by far the #1 brand in the On-Premise in sales, and is a massive traffic driver for our retailers behind our key sports and entertainment platforms.

What is your industry passion?

Helping retailers alleviate their key pain points. It turns out, almost all of these fall into five buckets: traffic, check size, innovation, server training, and commodity cost. Understanding these and gaining insights behind each one enables A-B to start bringing retailers the right programs and platforms.

If you could have dinner with three people (dead or alive), who would they be and why?

Steve Jobs, George Carlin, and Keith Richards. All three transformed their industry by being the smartest, the most innovative and the most willing to push people a little outside their comfort zone. It would be a fascinating conversation.

If you had to describe IFMA in just three words, what would they be?

Collaboration, Evolution, Synergy.

How does being an IFMA Member benefit you?

Being in alcohol, you can end up in the bar bubble. Being in IFMA allows us to better understand the full restaurant and collaborate with other manufacturers to build the best guest experience.

How important is social media to the foodservice industry?

On a scale of 1-10, it's a 12. Shiftgig is quickly revolutionizing the way staff sees itself. Twitter and Facebook have quickly become key communication conduits for restaurants to communicate LTO's, Promos and new news. There are more pictures of food on Instagram than any other topic.

What is your favorite meal?

Cheeseburger, Well-Done French Fries, Ice Cold Bud.

 

IFMA featured members are selected based on their accomplishments in the food industry. Recognized as leaders, they are the people moving the industry forward with big ideas and even bigger goals. Know someone who fits the bill? Tell us.

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Foodservice Spending Is Up but Visits Are Flat As Consumers Continue To Eat More Meals At Home

Foodservice spending, which was up 3 percent in the year ending April 2015, did not equate to foodservice visits, which were flat in the period, according to The NPD Group, a leading global information company. The foodservice industry remains challenged to get people out of their homes to eat versus eating in home.  Four out of five meals are prepared and consumed at home and in home meals have been on the rise for several years, reports NPD’s ongoing food consumption market research.