Refreshing the Operator/Manufacturer Relationship

Posted by Julie Heseman - IFMA August 26, 2016

Tagged in best practices Board of Directors foodservice leaders Joint Business Planning (JBP) marketing and sales leaders forum Operator Collaboration Model

Working together to become mutually successful should be a no-brainer. It’s all about communication, or in today’s business world, collaboration. It’s vital to eliminate those road blocks and speak the same language. Bill McClellan, Vice President, Foodservice at Dawn Foods shares his passion on the best practice for operator collaboration and how Dawn Foods has benefited from applying this new model.

IFMA: Tell us a little bit about yourself: Title, organization, and a little about your specific role and responsibilities.

Bill McClellan (BM): I'm the Vice President, Foodservice at Dawn Foods, a full service provider of sweet baked goods solutions. We provide everything from mixes to finished, ready to serve product and everything in-between. We are a global company, doing business in 106 countries.

IFMA: Why did you choose to join the IFMA Operator Collaboration Model (OCM) committee in the development of an industry best practice?

BM: I believe we needed to break barriers regarding communication obstacles and provide a common language for improved business dialog. To drive innovation, the traditional roles of “vendor & buyer” have to be discarded and a new penetrating communication process between trading partners has to be developed.

IFMA: What have been the greatest benefits of participating on the development committee?

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Marketing & Sales Leaders Forum

The annual IFMA Marketing & Sales Leaders Forum focuses on marketing and sales collaboration, providing these professionals the means to apply actionable insights and best practices to work together to improve both strategic planning and go-to-market execution. 

The program serves to unravel the complexities of the foodservice landscape, delivering powerful insights into the consumer, operator and distributor communities, as well as communicating how to best utilize the available tools for improved collaboration and tactical go-to-market execution. 

Improving Channel Partnerships through Better Collaboration

Despite having existing strong and collaborative relationships, Ed Medlock, SVP Distribution, Logistics, and Program Management at Wendy’s QSCC felt it was important to engage the Operator Collaboration Model with his industry partners to validate and grow those relationships. Read more about how his organization is adopting IFMA’s best practice model.

The Power of Collaboration for Wendy’s/QSCC

Krista Pohlman, Sr. Director of Program Management at Wendy’s Quality Supply Chain Co-op, was integral in the development of IFMA’s Operator Collaboration Model and Joint Business Planning best practice. Learn why she and her organization became involved with IFMA’s best practice collaboration model and advice for how others can get involved.

 

Optimizing the Supply Chain for FOCUS Brands

In order to optimize the supply chain for six brands, Rich Kamph, SVP of Global Supply Chain for FOCUS Brands, felt it was important to engage the Operator Collaboration Model with his supplier partners to develop common understanding and expectations. Read more about how his organization is adopting IFMA’s best practice model.

Dunkin’ Brands CEO to Deliver Closing Keynote at Presidents Conference

With the foodservice landscape changing before our eyes, it is imperative to look around the corner and lead with a vision for tomorrow. IFMA is pleased to welcome Nigel Travis, Chairman and Chief Executive Officer of Dunkin’ Brands, to expound upon his industry experience during his closing keynote at the 54th Annual IFMA Presidents Conference. 

Center of Innovation Excellence [CIE] Whitepapers

Login to download a total of 3 whitepapers for the three phases of whitepapers written for the Center of Innovation Excellence. 

 

Achieve a Competitive Edge through Collaborative Planning and Execution Excellence across Multiple Disciplines

Restaurant chains operate today in a fast-changing market environment. And the pace of change is accelerating, driven by multiple factors including technological advances, the pressure to innovate, consumers’ rising expectations on the speed of service and competitive pressures. Those who embrace these challenges will find they lead to a competitive edge through collaboration across multiple disciplines.

IFMA COEX 2016 Executive Summary Series

Some of the foodservice industry’s most compelling topics, issues and opportunities were addressed during the 2016 IFMA Chain Operators EXchange (COEX) that took place in Las Vegas this March. Six of the outstanding presentations delivered at COEX, a conference developed by operators for operators, are covered in the IFMA COEX 2016 Executive Summary Series.

Simon Marshall, President, Unilever Food Solutions North America, Receives IFMA’s Distinguished Foodservice Executive Award

CHICAGO, March 30 2016—In tribute to his dedication to the foodservice industry and his service on the IFMA Board of Directors, The International Foodservice Manufacturers Association (IFMA) awarded its Distinguished Foodservice Executive Award to Simon Marshall of Unilever Food Solutions. Marshall is the fifth person to receive this award in IFMA's 63-year history. This award was established to honor executives who have made outstanding contributions to the foodservice industry and have served on the IFMA Board of Directors.

Foodservice Executives Honored at Awards Programs during IFMA’s 53rd Annual Presidents Conference

SCOTTSDALE, AZ, NOV. 3, 2015—The International Foodservice Manufacturers Association (IFMA) honored several executives and companies through multiple awards issued at IFMA’s 53rd Annual Presidents Conference, co-hosted by the National Restaurant Association (NRA) and the International Foodservice Distributors Association (IFDA). Five different award categories paid tribute to a variety of foodservice professionals and companies who demonstrated overall excellence that benefitted the industry as a whole.

The Flavor of Change

At the July Board Meeting, we invited culinarians to attend a special R&D Session. David Kamen of the CIA presented some data on the retail sector as the fastest growing food service segment, and some of the trends that are predicted to be impactful in that segment such as clean label, hand hold able, whole grain, etc.