Restaurant Industry Webinar: Supply Chain Management, Support for Fiscal Sustainability
MGMT 795.17
This panel will cover how supply chain management and suppliers can improve efficiency and value in cost of goods sold without affecting guest experience or brand standards.
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Why you should attend.
- Understand how supply chain management can drive efficiency and cost savings below the sales line
- Explore strategies for optimizing the cost of goods sold (COGS) while maintaining brand standards
- Learn how specialty suppliers can add value without compromising the Guest experience
- Identify key opportunities to streamline operations within the supply chain to enhance profitability
About this course:
This panel will discuss how supply chain management and specialty suppliers can create value and efficiency below the sales line, within cost of goods sold, and without damaging the Guest experience or brand standards.
Rocky Merron, Moderator
Rocky Merron’s career in the food industry spans over 30 years as a chef, company executive and culinary business consultant. He has a broad range of experience, having worked in top kitchens in New York and the Bay Area, as a publicist representing celebrity chefs, a sales leader in distribution at Sysco Corporation and Greenleaf Produce, and a client manager at the Culinary Edge a San Francisco based consulting firm.
David Kraus, Speaker
David Kraus serves as the Chief Strategy Officer at Produce Alliance, LLC. He spearheads the company’s business development and supply chain strategies, while also overseeing strategic initiatives for the supply chain and client relations
teams.
Scott Sanders, Speaker
Scott Sanders is the Chief Executive Officer of Foodbuy Foodservice and has over 30 years of industry experience with distribution leaders such as Sysco, DMA and GFS.
