In the heat of last summer we had talked about the imminent raise to minimum wage laws. California and New York lead the way with passage of the minimum wage bills. It will not reach $15 per hour until 2020 in CA, but like we said last summer forewarned is forearmed. If you haven’t done what is necessary to get your company ready we will review items that will help make the most of your human investments and keep moving forward.

More than ten years ago we looked at the affect of rising healthcare costs on employers.  Thankfully recent increases haven't been as dramatic, but are still looking to spend our money as effectively as possible.  When we talked about HSAs back then they were nearly new (introduced in 2003), let's take a look at them again now that they're more mature.

 

 

Breaking cases costs you money.  Failing to upcharge for the broken case or failing to get the weight right costs you even more. Both failings affect the bottom line and should be prevented if you provide broken case service to your customers. Today we’ll show you ways to keep your money from going down the drain.

 

 Last year the most publicized event in food safety was the Chipotle fiasco. Today we will visit some of the lasting effects on the brand and the real financial effects felt by the company. We’ll also get caught up on some of the current recalls that are putting our Natural and Organic products at risk.

 

 

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.



Issue 590 - How to get your Price List to your customer.

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.

Read more ...