For several years the trend has been to eat healthy. We have chronicled the growth of these healthy markets. Today we will take a look at three main areas that have added to this growing trend and the market effects they have on us and our food.

Seems every non 'quick-serve' restaurant is trying to exploit the farm to table movement. We have spoken about this for many years and are fortunate enough to have a number of customers making their living in that market. A lot of people don’t realize the accountability the true players are required to maintain, especially as more retailers are selling produce direct from farmers. Let’s do more explaining.

 

In our spring update, we talked about the ups and downs in the Food Marketplace. With summer almost behind us and we continue to see the landscape change.  For decades food appeared to be a slow changing industry, but now we are truly in a disruptive and transformational state. Time for some quick updates as fall approaches.

This week we dig deeper into Best Business Practices and focus on fabricators and protein processors. These businesses require special techniques to ensure the correct item is be processed and delivered.

You processors have very specific ways to produce items. At $15.00/lb you better make sure you’re doing it right.

 

Last week we discussed some of the advantages brought to the table by employing Best Business Practices. Today we will move to Part 2, Picking the Right Item. Over the years we have harped on getting the catch weights right, but as we will see today that is only one component of our best business practices. Eliminating runbacks and keeping your customers satisfied are critical to your business.

Many of our newsletters over the last eleven years have featured Best Business Practices.  I am proud to say my staff has worked with our clients to implement these ideas during our over 110 combined years of experience.  I’d like to spend the next few newsletters on some of the most relevant to your business creating a Primer, a short informative writing, on Best Practices.

As follow up to last week's News Letter, I would like to discuss once we set the Prices for a customer how do we deliver them to the customer. This is very problematic, you don’t want to make a mistake and give up Margin with the wrong price.

Three years ago we talked about ways to present customers with their pricing. In the interest of getting back to basics we will analyze different methods to calculate the prices for a customer. We have covered this before in bits and pieces but it is a good thing to have these methodologies at your fingertips.

Glad to be back from holiday. In April we touched on how automation would affect long term ability to grow in the food industry. The last few months have put even more pressure on the ability to hire the right people. Let’s take a look today at how the unemployment rate can affect your business.

I hope everyone had a great 4th, just relaxing by the pool or the shore guys at the beach.  Right before the holiday I read the Philadelphia Inquirer business section's article about warehousing. The Eastern Pennsylvania transportation corridor has seen explosive growth due to the way products need to be delivered: quickly, safely, and inexpensively while minimizing the carbon footprint.

Issue 636 - Is that really meat?

We have spent a lot of energy over the years talking about transformation and taking advantage of opportunities. In February we touched on movement in the Plant-based Protein market. Well time to get the latest update on the financial side of that business and how it is penetrating the current businesses you sell to.

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