Opinion pieces on the foodservice equipment and supplies industry from leaders and laymen from all aspects of the business, including dealers, distributors, design consultants and multi-unit operators.
With the calendar rolling over to a new year, leaders of many companies are reviewing their budgets for 2007 and perhaps revisiting their strategic plans. Successful managers do this to ensure the necessary ingredients are in place for what they hope is the coming year’s recipe for success.
In today’s foodservice equipment market, one reality is the trend towards consolidation of players among various industry segments, including manufacturers. Some may see this as a negative development, believing that fewer equipment manufacturers, for example, means less competition, which in turn leads to higher prices and fewer product innovations.
As service agents, all projects we undertake are meant to be profitable for all members of the supply chain. While navigating through some projects, though, we encounter circumstances that erode profits and may cause harm to our businesses and reputations or those of other involved parties.
Foodservice operators and the industry face growing energy challenges that threaten sales, profitability and basic operation. Across the country, higher energy prices have hit operators hard, raising concern among them.
In a mature industry such as foodservice, many people will often over-simplify the role of the distribution chain as mainly providing a product for a price. The concensus among people who adopt this line of thought is pretty one-dimensional: You order a product and it shows up. If it were only so easy.