Rarely have as many challenges confronted the foodservice supply chain at one time as the industry is seeing today. From hiccups tied to ramping up after COVID-related production throttling, to inflationary pressures on ingredient and end-product pricing, to labor shortages, recent developments have injected worrisome doses of uncertainty into the manufacturing, distribution and purchasing environments.
Join us for a constructive conversation and some practical insights involving operators and the distributor community to explore these topics and others:
- Improving operator-distributor communication
- SKU rationalization and other efficiency enhancing moves
- The product-availability and distribution-expense forecasts operators crave
- Supply-chain strategies to increase LTO frequency and improve execution
- The dos and don’ts of supplying virtual brands
- Tips and tricks for faster and better processing of incoming restaurant deliveries
Speakers
Bill Stenzhorn
President
Wild Eggs Operations
Terry Walsh
President
Southwest Traders
Colby Wilson
Director of Purchasing
Velvet Taco
Bill Lapp
President & Founder
Advanced Economic Solutions
Alan Liddle - Moderator
Contributing Event Content Editor & Moderator
Nation’s Restaurant News
Sponsored by
