NECSA Conference Cooking Up The Profits!

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Choosing Distributors • Start With Your Distributors Order Guide Of Products. • Ask Distributor For Product Rankings For All Movement. • Negotiate Frozen, Refrigerated And Shelf Stable Mark-up Separately, Along With A Cross-dock Option. • Source <strong>The</strong> Back Door Of All Distributors And Vendors! Not Just Food And Beverage But Packaging As Well. • Partner On Vendor Promotions And Rebates. • Have Force-out Program To Ensure Timely Entry. • It’s A Partnership…it Takes Both To Be Successful! Best Practice DLH 2011
Supply Chain Systems EFR Efficient Foodservice Response • Delivered Pre-packaged Ready Self Serve. Main & Collateral • Finished Main Ingredients: Bulk Instant Ready-Salad, Soup, Main Dishes, Prep Grilled Chicken, Bulk Desserts / Bakery • Prep Ready Ingredients: Pre-sliced/Chopped, Bases i.e. Sauces, Pull-Thaw & Bake Items • Foodservice Commissary Outsourcing: Consider local Cater • Cross-docking Fresh Foods through Distribution to Store GOAL CREATE THE ILLUSION OF FRESH ON-SITE Best Practice MINIMIZING PREP. VENDOR PARTNERSHIPS KEY! DLH 2011
Page 1 and 2: NECSA Conference Cooking Up The Pro
Page 3 and 4: Presentation Overview Best Practice
Page 5 and 6: Best Practice #2 Create Strong Valu
Page 7 and 8: Best Practice #4 Engineer High DQPS
Page 9 and 10: Case Study Example Elements: Before
Page 11 and 12: Penny Profit Menu Engineering Matri
Page 13: Best Practice #5 Develop EFR Delive
Page 17 and 18: Labor Management - SPLH • SPLH -
Page 19 and 20: OOS & Waste Tracking • Record Was
Page 21 and 22: Production Management TOD/DOW • R
Page 23 and 24: Performance Gap Analysis • Rank S
Page 25 and 26: Essential Brand Building and Market
Page 27: For your Complimentary Foodservice

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