In Spring of 2013 we conducted a nationwide survey of Food Distributors and Processors from $3M to $100 in sales. At that time two-thirds of the market was still doing purchasing manually. Let’s look at what we can do about it and how technology has changed.

 

 There is always another side to a story. I found an enlightened opinion from one of my associates that was very interesting. A lot of my readers looked at this as a victory for the small guy, but  behind the scenes the remaining broad liners of size were preparing for the merger and their plans were very competitive.

 Several weeks ago in a discussion with a poultry processor in CA., who I am trying to sell my products to, we had a very interesting discussion. I also had some discussions with some local customers and got some feedback from them.

 

Tired of hearing "Protect the brand."? It looks like last week a couple of major players in the poultry market weren’t really listening. How would you like your website to look like theirs below?

Oh and by the way make sure you stay on those restaurants they’re making up for lost time.

 I just got back from a long weekend fishing trip for bass on the Delaware and inevitably the conversation got around to the fish that got away. To the relief of most of my valued Food Distributors looks one got away from Sysco too. Today we’ll look at the counter effect of that non-merger and we’ll get our armor back on for the next one.

 

As I discussed last week I would be attending the Fancy Food Show and what a great time I had. This year the show filled the Javits Center and spilled over to the North Exhibition Hall.

I have talked for many times about going local and this years show was sure centered on that situation.

 

This week I would like to do a follow up on some of the ways to monitor your pricing so we do not leave any money on the table with multiple people putting orders in your operation, keeping track can be a problem.

In addition I will be attending the Summer Fancy Food Show in NYC on Sunday, Looking for ways to help you guys increase your product set. Hope to see some of you folks there.

 In last week's newsletter article about the organic push, "The War on Big Food",  Steve Hughes from Boulder Brands said, “I’ve been doing this for 37 years,” he says, “and this is the most dynamic, disruptive, and transformational time that I’ve seen in my career.”

 

Three years ago I was at a cocktail party with many large players from the protein industry.  The conversations included several predictions for the future.  Based on recent news it sounds like the predictions made at that party are now coming true.

 

Took a brief break last week from the news but now information is coming from a lot of fronts. We’re going to touch on a number of things we’ve been talking about so let’s get to it.



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.

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