DALLAS —In lightning-round fashion, operators and suppliers learned about each other’s needs and services during “Operator-Supplier Relationships: Discover Business Building Solutions,” one of several sessions that kicked off the 50th annual Multi-Unit Foodservice Operators conference here.
The interactive gathering allowed nine operators to pose operational challenges they faced to a select group of suppliers. The operators were seated at tables and the suppliers moved from table to table during four 10-minute rounds. —In lightning-round fashion, operators and suppliers learned about each other’s needs and services during “Operator-Supplier Relationships: Discover Business Building Solutions,” one of several sessions that kicked off the 50th annual Multi-Unit Foodservice Operators conference here.
Scott Taylor, chief operating officer of Tampa, Fla.-based Beef ‘O’Brady’s, discussed with suppliers several topics, including innovating without knocking your concept out of orbit, value-engineering current menu offerings, and rising costs at a time when value messaging is crucial. —In lightning-round fashion, operators and suppliers learned about each other’s needs and services during “Operator-Supplier Relationships: Discover Business Building Solutions,” one of several sessions that kicked off the 50th annual Multi-Unit Foodservice Operators conference here.
Stefano Cordova, vice president and corporate chef for Bertucci’s Italian Restaurant in Northborough, Mass., addressed product innovation, partnering with regard to fresh fruit and vegetables, and artisan products and flavors for casual dining that meet the 21st-century consumers’ taste. —In lightning-round fashion, operators and suppliers learned about each other’s needs and services during “Operator-Supplier Relationships: Discover Business Building Solutions,” one of several sessions that kicked off the 50th annual Multi-Unit Foodservice Operators conference here.
The hidden costs in distribution were addressed by Jeff Sinelli, the founder and chief executive of Dallas-based Which Wich, while John Bartel, executive chef of Taco Bueno Restaurants in Farmers Branch, Texas, discussed with suppliers more healthful and tasty menu options for vegetarians and those who suffer from celiac disease. —In lightning-round fashion, operators and suppliers learned about each other’s needs and services during “Operator-Supplier Relationships: Discover Business Building Solutions,” one of several sessions that kicked off the 50th annual Multi-Unit Foodservice Operators conference here.
Paul Mangiamele, president and chief executive of Charlotte, N.C.-based Salsarita’s Fresh Cantina, told participants at his table that his challenge was reining in food costs that shot from 29 percent to 36 percent. Over the course of a year, Mangiamele said he instituted menu optimization strategies, including new portion sizing and pricing. In addition he reduced the chain’s number of stock-keeping units to reach a 5-percent reduction in food costs. —In lightning-round fashion, operators and suppliers learned about each other’s needs and services during “Operator-Supplier Relationships: Discover Business Building Solutions,” one of several sessions that kicked off the 50th annual Multi-Unit Foodservice Operators conference here.
“That really helped our franchisees that were on the bubble and having trouble making money,” he said. —In lightning-round fashion, operators and suppliers learned about each other’s needs and services during “Operator-Supplier Relationships: Discover Business Building Solutions,” one of several sessions that kicked off the 50th annual Multi-Unit Foodservice Operators conference here.
Antonio Swad, founder of Dallas-based Pizza Patrón, addressed the topic of the request for proposal process, and Kito Cody, senior director of operations for Raising Cane’s Chicken Fingers in Baton Rouge, La., told his audience about the chicken chain’s emphasis on training and culture to drive sales. —In lightning-round fashion, operators and suppliers learned about each other’s needs and services during “Operator-Supplier Relationships: Discover Business Building Solutions,” one of several sessions that kicked off the 50th annual Multi-Unit Foodservice Operators conference here.
Rounding out the operator contingent for the session were Ward Olgreen, chief operating officer for San Antonio-based Souper Salad & Grandy’s, who tackled how to improve the cost of freight, and Ken Myers, president of Romacorp Inc. in Dallas, who addressed how to turn supplier-operator relationships into lasting partnerships.— [email protected] —In lightning-round fashion, operators and suppliers learned about each other’s needs and services during “Operator-Supplier Relationships: Discover Business Building Solutions,” one of several sessions that kicked off the 50th annual Multi-Unit Foodservice Operators conference here.
