This week we dig deeper into Best Business Practices and focus on fabricators and protein processors. These businesses require special techniques to ensure the correct item is be processed and delivered.

You processors have very specific ways to produce items. At $15.00/lb you better make sure you’re doing it right.

 

Last week we discussed some of the advantages brought to the table by employing Best Business Practices. Today we will move to Part 2, Picking the Right Item. Over the years we have harped on getting the catch weights right, but as we will see today that is only one component of our best business practices. Eliminating runbacks and keeping your customers satisfied are critical to your business.

Many of our newsletters over the last eleven years have featured Best Business Practices.  I am proud to say my staff has worked with our clients to implement these ideas during our over 110 combined years of experience.  I’d like to spend the next few newsletters on some of the most relevant to your business creating a Primer, a short informative writing, on Best Practices.

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.

Three years ago we talked about ways to present customers with their pricing. In the interest of getting back to basics we will analyze different methods to calculate the prices for a customer. We have covered this before in bits and pieces but it is a good thing to have these methodologies at your fingertips.

Glad to be back from holiday. In April we touched on how automation would affect long term ability to grow in the food industry. The last few months have put even more pressure on the ability to hire the right people. Let’s take a look today at how the unemployment rate can affect your business.

I hope everyone had a great 4th, just relaxing by the pool or the shore guys at the beach.  Right before the holiday I read the Philadelphia Inquirer business section's article about warehousing. The Eastern Pennsylvania transportation corridor has seen explosive growth due to the way products need to be delivered: quickly, safely, and inexpensively while minimizing the carbon footprint.

Sunday, at the Fancy Food Show for opening day, as I was going through the booths I mentioned to my companion, “The show seems quiet, but it is opening day.” In today’s newsletter we’ll discuss that phenomena and what it might mean for the food industry at large.

Over the weekend we saw a lot of fireworks in the food industry.  The digital transformation we talked about just two weeks ago in our June 8th Spring Update is rushing forward. The ups and downs are on the move again thanks to a gamble by Amazon's CEO Jeff Bezos.

 

We ended last week's newsletter saying, "I have concluded that these Companies aren’t really digital firms but are Companies that use digital to transform the current business model into a different model...We have talked about transformation in markets and now these transformations will disrupt the method we get and deliver our food products." 
Today let’s look at the big 2 in Food Service and see what they’ve done with food phone ordering technology.

 



Issue 613 - What is the real reason?

Several weeks ago we touched on why the big move to Cloud Computing. As we announced one of the main reasons we were acquired was our leadership in the area of Software as a Service (SaaS) in the Cloud. Today we will discuss the concept of Total Cost of Ownership (TCO).

Read more ...