Looking Beyond Savings: Partnering with a GPO to Navigate the Challenges of the Moment
Food service operators are being squeezed by inflation, various supply chain issues and concerns of a recession. Working with a Group Purchasing Organization (GPO) can help alleviate these issues by bringing in a partner that provides savings and supply chain solutions.
For operators, the benefits are clear, lower food and beverage and supply prices (such as furniture, linens, small wares and more) are a boon to a foodservice operation’s bottom line. But operators should look beyond just pricing in order to secure the best—and most reliable—deals on the products they need. Join us for a panel discussion with industry leaders as they discuss the challenges foodservice operators face today and other factors beyond price operators should consider when choosing to partner a GPO.
Continuing Education information:
Attendees of the live event will receive their certificates of completion on Friday 7/14, Viewers of the on-demand recording are not eligible for CEU credits.
Bill is a graduate of Carthage College in Kenosha, WI with a Bachelor’s Degree in Business Administration.
Born and raised in The Netherlands. Attended Hotel and Restaurant Management School in The Netherlands. Has worked in the Senior Living industry since 1994. Started with Brookdale Senior Living and worked for The Garlands of Barrington and has been with DIAL senior living for the last 3 years.
Shawn is a Certified Executive Chef, Culinary Administrator and Certification Evaluator with the American Culinary Federation. Shawn is a Graduate of Western Culinary Institute in Portland Oregon and holds a Bachelor of Business Administration with a concentration in Le Cordon Bleu Hospitality Management.
Shawn has served in dining leadership positions at Case Western Reserve University, and Washington State University. In addition to other culinary roles include fine dining and healthcare.
Chef has influenced all meal dayparts of millions of consumers around the world through product development, operational and marketing leadership. While classically trained at Johnson and Wales University, culinary education extends to The Culinary Institute of America and the United States Marine Corps School of Food Service.
Having owned a successful international marketing agency for over 13 years, John brings a unique combination of strategic marketing experience, food service business acumen and product development to the Entegra team.
