Last week General Mills, Inc. said they will double the amount of acreage dedicated to organic and natural foods. They also bought Annie's, the popular cracker and cheddar cheese maker, for $820,000,000 back in 2014. I wondered what my guys have to say about the real difference between natural and organic.  The money is piling up.

 

 I spent Monday at the New York International Restaurant Show where I saw a couple of customers. On the way I took the best and fastest route. Today I’d like to focus on how using routes in your operation can increase margins and keep customers happy.

 

 

Dating myself again; the 1972 song “Stuck In The Middle With You” reminds me that a lot of readers feel like they are stuck in the middle. Today I would like to discuss with my readership some of those feelings and how to get out of the middle.

 

 In 2013 we wrote about how to get your inventory right.  This is always a struggle for the majority of small to medium ($3M to $50M) food companies do not use barcodes. Let’s talk about how we can keep that inventory straight. To most distributor/processors this is where their money lies.

 I was talking to an egg packer the other day about the FDA and their ability as explained by the law (FSMA). The conversation centered on the idea that if they want to shut you down they will; it doesn't really matter what the situation is. Let's reduce their desire to shut you down by exploring traceability and the fine tuning that might be required.  This could also apply to your SQF strategy.

 As a Margin Management Specialist an easy mistake is only focusing on the customer order to get it right and profitable, but one of the aspects of Margin Management is to think about the things you don’t see. Today we’ll look at an aspect that I call Customer Item Retention.

 

Last week when I introduced myself as a Margin Management Specialist people were  asking me what does that really mean. So today I will continue on that subject to make sure all of my readers can gain some benefit from our capabilities.

 

Over the 27 years of being in the Food Industry I have found that all my readers and customers for sure rely on us to be “Margin Management Specialists”. Today let’s define what that really means in the Industry that has served us so well.

 

We know that a lot of our readers do cutting.  Whether it is fish, beef, pork or poultry as soon as you touch a knife to a product money can be lost or gained. Today let’s look at that dilemma and see how we can look at this from a different light.

 It was just last week that we talked about setting New Year's Resolutions. At the top of the list was protecting the brand. We should take some time today to discuss how the Government is going to help us “Protect the Brand” .



Issue 586 - Where have all the people gone?

Sunday, at the Fancy Food Show for opening day, as I was going through the booths I mentioned to my companion, “The show seems quiet, but it is opening day.” In today’s newsletter we’ll discuss that phenomena and what it might mean for the food industry at large.

Read more ...