What Organizations Using Category Management Have Learned

Posted by IFMA June 16, 2014

Tagged in Foodservice Category Management Foodservice Leaders

The 35 organizations that developed the foodservice industry's Category Management Full Plate™ best practices are moving forward.  More than 100 foodservice professionals from major manufacturers, distributors, and brokers have already been trained, and pilot programs are underway.  A few initial learnings from these pilots include:

  • Manufacturers, distributors and brokers trained on the same process is vital: the ability to speak the same language and utilize a similar process, metrics, and tools has proven to be invaluable for participants. This has improved the efficiency and effectiveness of collaboration between the involved parties.
  • Successful Category Management is about profitability, growing the category and delivering business results: whether it is a manufacturer, distributor, or broker, the shared goal is to grow operator demand and satisfy the end consumer. Providing the insights and needed tools to influence the consumer will help drive demand through the channel.
  • Foodservice Category Management takes time…and training: understanding and utilizing the best practice approach does not occur overnight. It begins with training and continues with hands-on application.

Don't miss out on the ability to grow your knowledge and expand your company's success. The next training session will be held on Wednesday, July 16th. Training is open to all professionals who want to utilize best practices of Foodservice Category Management (FCM). To register or learn more, click here or contact Mike Schwartz at mike@ifmaworld.com.

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