Recipe for Profitable Growth: Cultivating Supplier Partnerships to Overcome Commodity Challenges and Improve Margins

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Title: Recipe for Profitable Growth: Cultivating Supplier Partnerships to Overcome Commodity Challenges and Improve Margins

Description:

Unravel the potential of supplier partnerships and collaboration to drive sustained profitable growth in the face of high ingredient costs, inflation and dwindling restaurant traffic. In an era where inflation still remains high and uncertainties abound, cultivating relationships beyond the traditional supplier base does not only assure reliable supply and business continuity, but it also an imperative for sustained profitable growth in an ever-increasing competitive landscape.

Ingredient experts, chefs, and experienced Foodservice practitioners will confront the pressing issues impacting profitability within the Foodservice industry. Against the backdrop of soaring supply chain costs and inflationary pressures, explore perspectives on the path forward, showcasing how forging deeper, more symbiotic partnerships with suppliers across the supply chain can serve as a potent antidote to these challenges.

Presented By: Ingredion

Learning Objectives:
  • Understand and identify practical opportunities to collaborate with Ingredient Solutions providers to improve product consistency, shelf life and texture, and optimize cost.
  • Partner with Ingredient Solutions providers to develop, renovate and innovate and address supply chain and commodity challenges to improve profitability.
  • Transform supply chain challenges into catalysts for profitable growth.

Type: On-Floor Session


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Industry Segment

  • Affiliated
  • Bar/Tavern/Pub/Brewery
  • Lodging
  • Restaurant/Foodservice
  • Retail Foodservice
  • Young Professionals

Job Function

  • Accounting/Finance
  • Beverage Management
  • Chef/Culinary
  • Corporate/Executive Management
  • Franchisor/Franchisee
  • Operations/Int'l Operations
  • Supply Chain

Continuing Education Units

  • American Culinary Federation (ACF) – 0.5 Units
  • Foodservice Consultants Society International (FCSI) – 0.5 Units

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