The supplier connection: Dairy

Dairy experts talk about recent issues affecting foodservice purchasing.

A shift in milk production from the Midwest to the West, coupled with rising fuel costs, is hampering distribution, says Garrett Lowney, director of sales and marketing for the Independent Procurement Alliance Program. "This problem gets passed down in the form of a higher cost to the end user," he adds. Distributors and operators must monitor processes to drive inefficiencies out of the supply chain.

Supplier consolidation is swallowing up smaller companies. This is shifting power up the supply chain from buyers to producers, Lowney explains. To counteract this, he advises distributors and restaurants to work together to more accurately forecast orders, consolidate purchases and adjust order cycles.

Specialty distributors are growing. While broadliners still handle the bulk of dairy commodities, smaller distributors are dealing with specialty, local or small-production products. Not only do these distributors sell unique ingredients, "they can come in the back door four to five days a week, offering operators a better schedule for freshness," says Kevin Marckus, sales manager for FreshPoint A-One-A.

Exclusive deals are a more frequent way to do business. FreshPoint, for example, offers an Around the Rind program in which a specialty cheese is featured weekly.

Customization is growing. Operators can work directly with a manufacturer or distributor to create proprietary products. "If a restaurant is looking for a specific flavor profile, melting property or other function in a cheese, we work out a solution," says Elizabeth Bowes, marketing manager for Sartori Foods in Plymouth, Wisconsin. Past custom products include a citrus-infused Tesore cheese and crumbled cheeses with a hand-crafted, artisanal look.

More From FoodService Director

Industry News & Opinion

Sodexo has appointed Cathy Desquesses as its chief people officer, the company announced on Friday.

Before joining Sodexo, Desquesses held multiple leadership roles in the human resources department at General Electric, where she worked for 20 years. Most recently, she was the global HR leader for GE Power Gas.

Desquesses will begin her new role on July 1 and will report to Sodexo CEO Denis Machuel. She will replace Juan Pablo Urruticoechea, who is moving into a new position at Sodexo.

Photo courtesy of Sodexo

Managing Your Business
woman in the kitchen alone

The #MeToo movement has turned sexual harassment into the top labor-related regulatory issue for all employers, triggering action from three out of four companies, according to a new survey on workforce concerns.

About two-thirds (66%) of employers rank the issue among their top two employment-related legal worries, even without a change in the pertinent laws and regulations, the canvass found.

What has changed, concluded surveyor Littler Mendelson, one of the nation’s largest labor-focused legal firms, are employee expectations and the social climate.

“No company...

Managing Your Business
Starbucks college campus

Noncommercial dining centers are often filled with their own Starbucks, Burger Kings, Panera Breads and dozens of other nationally recognized brands. Branded concepts, whether corporate brands or self-operated, offer diners familiar names, menu items, and a sense of place. This translates into more money spent and more diner loyalty for foodservice operators.

However, the success of branded concepts vary greatly. There can be significantly different results depending on whether noncommercial operators decide to franchise, lease or develop their own branded concepts. There’s no one-...

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code