Today's global economy is causing a dynamic shift in the way foodservice operators and the entire supply chain respond to menu development. According to Dave Donnan, partner, A.T. Kearney, foodservice operators are more focused than ever on harnessing strategic relationships with foodservice manufacturers and manufacturers with their suppliers.
"The rapidly expanding global demand for higher value food products combined with increasing demands for food safety and security is constraining the food system. To secure desired ingredients, manufacturers are increasingly locking in strategic suppliers that can maintain supply during fluctuations in commodity prices and weather while maintaining the necessary safety and quality standards," says Donnan. "What is required today is a new view of the supply chain. A much more integrated system than has been required in the past"
"To address this, the culinary and supply chain groups of leading operators are joined at the hip," he said. Chefs and culinary professionals consider a great menu item only with the help of supply chain to ensure the right combination of availability, quality and price. From the manufacturer perspective, more frequently you're finding the chief procurement officer reporting to senior executives such as the COO and CEO. They have a seat at the table with the CMO and CFO, discussing how they can form better strategic relationships with their suppliers and maintain a strong supply system."
At Presidents Conference 2013, Dave will not only present the factors driving the need for integrated strategic sourcing but the strategies to address it. "Similar to how companies segment their customers, companies must segment their suppliers and engineer seamless, strategically directed relationships," he says. For more information, visit ifmaworld.com/events/presidents-conference/.