The document discusses several key trends in the foodservice industry through 2020:
1) Foodservice purchasing will become more consolidated as large operators and buying groups aggregate demand.
2) GPOs will play a larger role in representing operators and aggregating their purchasing power.
3) Distributors will face pressure to consolidate and streamline their networks to serve larger multi-regional customers more efficiently amid declining margins.
This is a summary of the biggest Supply Chain Infrastructure issues facing foodservice distributors following the Sysco's acquisition of US Foods. These include growth and capacity, labor productivity, information technology as well as transportation and distribution networks.
• Sales up at McColl’s but Co-op acquisition dents profits
• Redundancies announced as Budgens stores close
• Consumer confidence drops amid inflation fears
• Good year for SuperValu, with plans to open three new stores
• Asda data shows slowdown in consumer’s disposable income growth
• Aldi opens 700th store
• Food prices edge up as clothing prices continue falling
• Poundland delivers positive Q1
• Boots to close 220 in-store photo labs
• Waitrose trials video-enabled shelf-edge labelling
• Nisa to celebrate 40th anniversary with series of special events and promotions
• Strong performance of Wickes and Toolstation drives growth at Travis Perkins
• Mobile contactless payments boosted by food-to-go sales
Mercer Capital's Value Focus: Convenience Store Industry | Q2 2015 | Segment:...Mercer Capital
Mercer Capital’s Convenience Store Industry newsletter is a quarterly publication providing perspective on valuation issues pertinent to multi-unit retailing and QSR industries.
Food Hubs: Issues, Opportunities, and Propositions for PractitionersMatson Consulting
This PowerPoint presentation was presented by James Matson and Richard Heiens at the International Management Development Association's 21st Annual World Business Conference in Helsinki Finland.
This is a summary of the biggest Supply Chain Infrastructure issues facing foodservice distributors following the Sysco's acquisition of US Foods. These include growth and capacity, labor productivity, information technology as well as transportation and distribution networks.
• Sales up at McColl’s but Co-op acquisition dents profits
• Redundancies announced as Budgens stores close
• Consumer confidence drops amid inflation fears
• Good year for SuperValu, with plans to open three new stores
• Asda data shows slowdown in consumer’s disposable income growth
• Aldi opens 700th store
• Food prices edge up as clothing prices continue falling
• Poundland delivers positive Q1
• Boots to close 220 in-store photo labs
• Waitrose trials video-enabled shelf-edge labelling
• Nisa to celebrate 40th anniversary with series of special events and promotions
• Strong performance of Wickes and Toolstation drives growth at Travis Perkins
• Mobile contactless payments boosted by food-to-go sales
Mercer Capital's Value Focus: Convenience Store Industry | Q2 2015 | Segment:...Mercer Capital
Mercer Capital’s Convenience Store Industry newsletter is a quarterly publication providing perspective on valuation issues pertinent to multi-unit retailing and QSR industries.
Food Hubs: Issues, Opportunities, and Propositions for PractitionersMatson Consulting
This PowerPoint presentation was presented by James Matson and Richard Heiens at the International Management Development Association's 21st Annual World Business Conference in Helsinki Finland.
Mercer Capital's Value Focus: Convenience Store Industry | Q4 2014 | Segment:...Mercer Capital
Mercer Capital’s Convenience Store Industry newsletter is a quarterly publication providing perspective on valuation issues pertinent to multi-unit retailing and QSR industries.
Capitalizing on Opportunities in Fresh Prepared FoodsL.E.K. Consulting
With the increased focus on investing in the perimeter of the grocery store, fresh prepared foods is one of the most interesting growth areas for U.S. grocers. The lines of retail and foodservice have been blurring as grocers realize there is a golden opportunity to capitalize on consumers’ desire for fresh prepared foods and drive foot traffic.
This Executive Insights profiles the high-growth category of fresh prepared foods and why retailers and suppliers alike can expect to find significant opportunities in this market for years to come.
James Matson with Matson Consulting along with Micaela Fischer with Michigan State University presented on Food Hub Viability at the 2014 National Good Food Network Food Hub Collaboration Conference. The presentation was part of a plenary session on March 27, 2014 in which presenters take a look at the operating strategies of different food hubs around the country, and explore how increasing financial viability can make their desired community impact become a reality that can be sustained in the coming years.
Most economic indicators point toward an improving operating environment for the foodservice industry, but exactly how much better, well, that depends on a number of variables. In this hour-long webcast FE&S shared the results from its proprietary research and invited a pair of well-respected restaurant industry experts to share their thoughts and observations about the coming year.
Mercer Capital's Value Focus: Convenience Store Industry | Q1 2016 | Segment:...Mercer Capital
Mercer Capital’s Convenience Store Industry newsletter is a quarterly publication providing perspective on valuation issues pertinent to multi-unit retailing and QSR industries.
Mercer Capital's Value Focus: Convenience Store Industry | Q1 2015 | Segment:...Mercer Capital
Mercer Capital’s Convenience Store Industry newsletter is a quarterly publication providing perspective on valuation issues pertinent to multi-unit retailing and QSR industries.
For the first time, CDP and Accenture have analyzed this data at the national level to assess the relative climate risk faced by supply chains in 11 key markets, the preparedness of these supply chains to manage these risks and the propensity of suppliers to work with their customers to reduce risk and seize climate opportunities. This year’s supply chain program involved 66 corporations with $1.3 trillion in procurement spend. They requested that their suppliers disclose information on how they are approaching climate and water risks and opportunities, generating the largest ever set of such data, from 3,396 companies worldwide, up from 2,868 in 2013.
Mercer Capital's Value Focus: Convenience Store Industry | Q4 2014 | Segment:...Mercer Capital
Mercer Capital’s Convenience Store Industry newsletter is a quarterly publication providing perspective on valuation issues pertinent to multi-unit retailing and QSR industries.
Capitalizing on Opportunities in Fresh Prepared FoodsL.E.K. Consulting
With the increased focus on investing in the perimeter of the grocery store, fresh prepared foods is one of the most interesting growth areas for U.S. grocers. The lines of retail and foodservice have been blurring as grocers realize there is a golden opportunity to capitalize on consumers’ desire for fresh prepared foods and drive foot traffic.
This Executive Insights profiles the high-growth category of fresh prepared foods and why retailers and suppliers alike can expect to find significant opportunities in this market for years to come.
James Matson with Matson Consulting along with Micaela Fischer with Michigan State University presented on Food Hub Viability at the 2014 National Good Food Network Food Hub Collaboration Conference. The presentation was part of a plenary session on March 27, 2014 in which presenters take a look at the operating strategies of different food hubs around the country, and explore how increasing financial viability can make their desired community impact become a reality that can be sustained in the coming years.
Most economic indicators point toward an improving operating environment for the foodservice industry, but exactly how much better, well, that depends on a number of variables. In this hour-long webcast FE&S shared the results from its proprietary research and invited a pair of well-respected restaurant industry experts to share their thoughts and observations about the coming year.
Mercer Capital's Value Focus: Convenience Store Industry | Q1 2016 | Segment:...Mercer Capital
Mercer Capital’s Convenience Store Industry newsletter is a quarterly publication providing perspective on valuation issues pertinent to multi-unit retailing and QSR industries.
Mercer Capital's Value Focus: Convenience Store Industry | Q1 2015 | Segment:...Mercer Capital
Mercer Capital’s Convenience Store Industry newsletter is a quarterly publication providing perspective on valuation issues pertinent to multi-unit retailing and QSR industries.
For the first time, CDP and Accenture have analyzed this data at the national level to assess the relative climate risk faced by supply chains in 11 key markets, the preparedness of these supply chains to manage these risks and the propensity of suppliers to work with their customers to reduce risk and seize climate opportunities. This year’s supply chain program involved 66 corporations with $1.3 trillion in procurement spend. They requested that their suppliers disclose information on how they are approaching climate and water risks and opportunities, generating the largest ever set of such data, from 3,396 companies worldwide, up from 2,868 in 2013.
The Machine Learning Guide to Fine Diningraninelken
Can insights from machine learning guide us in human decision-making? We explore this question in the context of fine dining. We will illustrate selected ML algorithms by applying them to real-life problems such as how to choose a restaurant, whether to trust server recommendations, and when to go with a favorite dish or try something new.
Rani Nelken is Director of Research at Outbrain where he works on the advanced algorithms behind the company's recommendation technology. Prior to that he was a research fellow at Harvard University. He has worked at IBM Research and several startups. He received his PhD in Computer Science from the Technion in 2001.
Steven Johnson is Grocerant Guru® at Tacoma, WA based Foodservice Solutions® He was the Highlighted Speaker at the October 2015 SJU “Fresh” Food Summit.
Johnson’s has been working with Restaurants, Convenience Stores, Grocery Stores, Drug Stores, and Dollar Stores to evolve the consumer commonality of Grocerant Niche Ready-2-Eat and Heat-N-Eat fresh prepared food, metrics, process while facilitating the propagation of industry best practices. The PowerPoint is his view of the Grocerant Niche
How is ‘#FoodPorn’ changing our emotional relationship with food?Karen Fewell
What started out as a fun piece of research into the use of the #tag '#foodporn' has resulted in a much bigger question about how we ‘experience food’. How is the sharing of food experiences in a ‘social’ context changing our beliefs around food, eating and health and the impacting on food purchasing and consumption.
This Slideshare has been put together to accompany my submission for the #SXSW2015 Panel Picker. I hope to share research undertaken for my book #FoodPorn and open up the debate in a group discussion during the SXSW interactive event. Fingers crossed for sharing more in Texas!
Vote for the session here: http://panelpicker.sxsw.com/vote/39284
This is a strategy compilation on how you can use digital to get more members on a fine dining program. The example here is for the Taj epicure program which is owned by Taj hotels and resorts.
Foodservice - Ignoring social media is like ignoring your customers. Presente...Karen Fewell
My presentation from #GLEE2013 about social media, customer service and foodservice. Also a sneaky peak at the name of my new book #FoodPorn which will be published summer 2014.
Presentation: Defining and leveraging your brand's social media voice
Presented by: Emily Grant, Communications Director, Plated
Eating is a shared experience amongst us all, but often times, consumable brands play it safe when defining their brand voice. This talk will discuss the importance of developing a voice that your audience both responds to and connects with, and explores how to set your brand apart from others in your field.
How do chefs use social media? Mars Foodservice Social Chef ReportKaren Fewell
During October 2013, over 300 chefs took part in the Social Chef survey which Mars Foodservice ran in association with the Craft Guild of Chefs. The report was authored by Digital Blonde.
>> Nine out of ten chefs agree that social media increases footfall to an establishment.
>> Six out of ten chefs say they have bought from a supplier they have seen on social media.
>> 84.9% of chefs use social media for work with the top three networks used being Twitter, Facebook and LinkedIn.
>> Chefs most like to follow or ‘like’ other chefs, industry news and recipe sites.
>> 78.8% of chefs have attended an event because they read about it on social media.
MindShift Metrics, the Research arm of MindShift Interactive, interviewed and analyzed audiences to gain Insights into the Digital Habits of a Fine Dining Customer. This report would be beneficial for anyone in the Hospitality industry hoping to understand their customers and gain a better positioning in the market.
A majority of Restaurants are using digital to communicate and engage with their customers, but how many are actually reaping the benefits of digital to the fullest? How many are able to gain insights into customer wants and emotions?
We take you on a journey of the digital customer and their experience within Fine Dining to enable you to gain insights onto them and build up your establishment to cater to the ever-growing competition and the need for digital integration within your business.
This Report has now been made available for free after a "For Sale" Partnership with Social Samosa for 12 months.
Capitalizing on the shifting consumer food value equationOliver Grave
Capitalizing on the shifting consumer food value equation - To help retailers and manufacturers better understand the drivers of consumer values, Deloitte Consulting, the Food Marketing Institute and the Grocery Manufacturers Association conducted a joint study.
We created this presentation for our class ENBUS 640, Strategies for Sustainable Enterprises. In this presentation, we analyzed McDonald's current sustainability initiatives and provided recommendations on how to grow and differentiate the company. The presentation is text-heavy because it is written and delivered like a report, as opposed to a verbal presentation.
Alexia Howard | Transforming Packaged Food | 2016 #FarmToLabel | Keynote Pres...★ MIKE SHUR
Packaged food is being transformed by social media & social networking. There is a massive online conversation happening about what exactly is in our food. As a result, eCommerce is re-shaping the consumer packaged goods model as social media has created online forums to reach, educate and convert consumers on a global scale.
Food Industry Report Fall 2018 from Cascadia CapitalCascadia_Capital
In this report you will find continuing perspectives on the strategic landscape, including their participation in acquisitions and investments; an overview of the changing consumer purchasing habits ranging from meal delivery kits to singular online product purchasing; and the strain that changing consumer habits is putting on ingredient and manufacturing partners.
Similar to 2013 Marketing & Sales Leaders Forum Summary Presentation (20)
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2013 Marketing & Sales Leaders Forum Summary Presentation
1.
2.
3. Marketing & Sales Leaders Forum
Program Planning Committee
Bill McClellan Dawn Foods Chair
Connie Fuller B&G Foods Vice Chair
Judy Karner Azarta
Bryan Koster Barilla
Lisa Kermizis-Abraham Bigelow Tea
Bill McCullough Bunge Oils
Alfredo Ortiz CSM Bakery Products
Hugh Sullins Epi Breads
Cory Sexson FoodHandler
Amy Fattori Grecian Delight
Andrew Dun Insight Beverages
Jeannine Scherzer International Paper
Jeff Pierce Kagome
Ben Wexler Kellogg Company
Michael Alexander King & Prince
Steve Diener Paramount Farms
Doug Allison PepsiCo
Deborah Jackson PepsiCo
Peter Sirgy Reser’s Fine Foods
Dinsh Guzdar Rich Products
John Zimmerman Rosina Food Products
Kristin Bird Sara Lee
Chris Travisano Sugar Foods Corp.
Mike Cannon Surlean Foods
Mike Castagna Ventura Foods
Alan Sterling Wayne Farms
6. DPI is Sluggish
% Real Change vs. Prior Year
-8%
-4%
0%
4%
8%
Apr'06
Aug
Dec
Apr'07
Aug
Dec
Apr'08
Aug
Dec
Apr'09
Aug
Dec
Apr'10
Aug
Dec
Apr'11
Aug
Dec
Apr'12
Aug
Dec
Apr'13
May 2013
1.0%
Source: Department of Commerce
Correlates with foodservice spendingKey Insights
7. Restaurant Employment Has Consistent Growth
% Change from Prior Year
-4%
-2%
0%
2%
4%
6%
May…
Nov
May…
Nov
May…
Nov
May…
Nov
May…
Nov
May…
Nov
May…
Nov
May…
Aug 2007
4.1%
Dec 2009
-2.9%
But driven by more part timers.Key Insights
Source: Bureau of Labor Statistics
Jul 2013
3.7%
9. Obamacare Has Many Operator Implications
Yes
65%
No
35%
Obamacare to Have a
Direct Impact? Reactions*
Restaurants Beyond
Restaurants
FT employee reduction 44% 27%
PT employee increase 36 29
Raise menu prices 34 46
Reduce FT employee hrs. 29 22
Cut other costs 29 27
Reduce total employee # 21 14
Schools least likely impacted
Those operators not impacted have <50 employees,
or already provide healthcare
Key Insights
*Base: Operators indicating Obamacare to have an impact
Source: Technomic Operator Survey – 3Q-2013
22. Agenda
• The Hale Group has a point of view concerning the
evolution of the foodservice landscape and strategic
implications for foodservice manufacturers. Specifically,
1. Foodservice 2020: Global, Consolidated, and Structured
2. Consumer Thinking versus Channel Thinking
3. GPO’s as a Segment Opportunity
4. The Distributor of the Future
• Let review this outlook and where it takes us.
22
23. • The dominant forces shaping the foodservice landscape in this decade:
Foodservice 2020: Shaping Pressure Point
Value & Economics
Consumers will drive for value and not expected to increase
greater per capita number of AFH occasions
Operators seeking pricing relief and point of
differentiation
This will drive price and margin pressure at all levels
=
25. • Operator demand will be aggregated.
Foodservice 2020: Consolidated
Share Controlled by Consolidated
Operator Purchasing
Source: The Hale Group’s Estimates
Segments 2009 2020 (P)
Restaurants 58% 72%
Lodging 70% 85%
Retail Foodservice 80% 90%
Recreation 55% 70%
Airlines 100% 100%
Business & Industry 75% 85%
Colleges & Universities 57% 65%
K-12 65% 85%
Healthcare 80% 95%
Others: Government, Agencies, Institutions 70% 80%
Total 62% 79%
Fewer
but
bigger
buyers
26. • GPO’s consider their role to be the representative of the
operator.
• GPO’s aggregate demand and leverage the power of that
purchase volume and exploit market discontinuities.
GPO’s as the Representation of the Operator
Distributor
Manufacturer
Independent
and Self-Op’s
Operators
GPO
Source: The Hale Group estimates
28. Foodservice Distributor
Landscape: Segmentation
Source: ID Magazine and Newsletters Top 50 , Technomic and The Hale Group estimates (excludes alcohol and non-food equipment))
1. Alternative formats include Restaurant Depot, Warehouse Clubs and Cash and Carry
The distinctions between broadline and system distributors will continue to blur;
alternative formats capture independent operators.
The structure of the distributor industry will change over the decade…
Share of Total Sales (%)
Type of Distribution 1995 2000 2005 2010 (F) 2020 (P) Comments
Broadline 45% 50% 53% 58% 59%
Adding categories & systems
business to Increase share
System 14% 17% 15% 11% 11%
Broadliners are competing
for this business
Product Specialist 38% 30% 27% 20% 16%
Have high service levels and
specialty products
Alternative Format
Specialist 2% 3% 5% 11% 14% Capturing the independent
Total Percent 100% 100% 100% 100% 100%
Total Sales ($Billion) $103 $132 $159 $175 $203
29. Forces of Change for Distributors
•There are essentially three forces shaping the change in the distributor
community
1. Changing customer mix with more multi-unit operators
and buying groups that want a low cost high efficiency
and reliable supply-chain / logistics partner – extreme
margin pressure
2. Trade income under pressure as the manufacturer
trade dollars are now shared among distributors, buying
groups, operators and soon to be consumers – margin
relief is going away
3. Bigger customers with multi-regional footprints
want one distribution vender versus a patchwork –
streamlined, one touch distribution network
•The pressures are economics and changing customer needs and wants
31. • A key to future success is an organizational
culture that embraces a more…
Success Factor
Analytical approach to decision-making
• Doing the homework
Directed approach to business and customer development
• Targeting the segments and customers
Structured value proposition and execution
• Explicit solution to the opportunity
Measured results and constant corrections
• Open sharing of results and accountability