ROSEMONT, IL - To help all independent restaurant operators, US Foods has introduced an expanded series of resources and solutions to help restaurateurs adapt to changing industry needs and prepare for a safe and successful reopening. Under the company’s new Make it Now website, US Foods is offering webinars and virtual one-on-one consultations with its Restaurant Operations Consultants and Food Fanatic Chefs, as well as a robust resource library and a special edition of its magazine, Food Fanatics, that explores industry lessons learned during COVID-19.
To get the inside scoop on this wide array of resources, I linked up with Jim Osborne, Senior Vice President of Customer Strategy and Innovation at US Foods.
“The world has changed a lot over the last eight weeks and many industries have been hit hard, but I don't know that there are any that have been hit as hard as the restaurant business,” Jim began. “With government-mandated closures in almost all states, it has forced restaurateurs to pivot their business models or close. As we experience reduced traffic and higher operating costs, it puts a lot of strain on that restaurateur. They probably got into the business because they love food and they think they're running a restaurant. In reality, they're running a small business and need a lot of support on the operation side as everything changes so rapidly around them.”
The backbone of the program is US Foods’ consultation services. The company has leveraged its Food Fanatic Chefs and Restaurant Operation Consultants, or ROCS as Jim called them, to help customers make it during this challenging time.
These consultants are former operators with tremendous amounts of experience. US Foods directs its customers to them for any consultations around profitability, menu ideation, or understanding the technology landscape.
“We've got virtual one-on-ones that any customer can engage with and we've also done a series of webinars that are reaching thousands of people in the industry. Our most popular topic so far has been helping participants navigate the CARES Act, which is quite complex,” explained Jim. “Our restaurant operation consultants help put the act into language that the restaurateur can understand and then help them understand what they need to do next to not only survive but even thrive in their restaurant.”
While US Foods is focused on preparing operators as they welcome back diners when the time is right, it is also helping its customers pivot their business models. The company is supporting this growth by focusing on the operational side through managing cash flows, understanding break-even points, and getting technology into restaurants to support delivery and take-out programs.
“We've been practicing for eight years for something like this,” Jim told me. “We've been focused on helping customers enable take-out delivery, manage their menu profitably, enable their business with technology, manage their labor, and ultimately be successful. We've got a pretty simple business model. If we can help a customer increase profits, they will buy more food, and hopefully they will buy it from us.”
With such concrete and comprehensive support from US Foods, the future of these restaurant operators is looking bright.
NEW YORK, NY - The foodservice playbook has inevitably changed forever, and many operators are now looking at how to adjust their business models as we all seek to achieve a new sense of normalcy. Writing its very own playbook that will set a precedent for the industry, fast food behemoth McDonald’s recently rolled out its plans for reopening—and they are more extensive than you might expect. The chain has sent out a detailed report for its franchisees, taking new precautions that may be the new normal for foodservice.
According to CNN Business, McDonald’s 59-page guide to reopening places an emphasis on sanitation and social distancing amongst team members and customers. The news source stated that until each franchise operator meets these extensive requirements, they may not reopen their dining rooms.
Efforts such as keeping customers six feet apart, worker sanitary gear and practices, as well as the closure of self-service operations like beverage bars and touch screen technology are all focal points of McDonald’s plan. As the “new normal” is unlike anything we’ve ever experienced, it is integral that restaurant operators take these steps in ensuring the safety of all as they prepare to reopen.
Who will be the next operator to follow in McDonald’s footsteps? And how will this "new normal" affect partnerships with suppliers? We at AndNowUKnow will be hot on foodservice’s trail as we all wait to find out.
NEWARK, DE - It’s that time again, industry members! The Produce Marketing Association (PMA) announced the lineup for the May 20, 2020, Virtual Town Hall general session, titled “Executive Perspectives on Managing Through the Crisis Period,” and it’s one you won’t want to miss. The panel will include Bruce Taylor, Chairman and CEO of Taylor Fresh Foods; Adrielle Dankier, Chief Commerical Officer at Nature’s Produce BC; Kent Shoemaker, CEO at Lipman Family Farms; and Tim York, President of Markon Cooperative.
“The amount of disruption our industry has faced in the past nine weeks has been unparalleled,” said PMA CEO Cathy Burns. “When this panel first shared their perspectives with members in one of our first town halls, their insights showcased opportunities for our industry to respond and adapt to the changing marketplace. I am looking forward to facilitating a follow-up conversation to share stories of creativity and resilience over the past several weeks, but more importantly, to discuss how we must evolve to succeed as a truly integrated industry, positioning us to thrive.”
Next Wednesday at 12 p.m. EST, the Virtual Town Hall will be an update to what PMA explained was one of the most highly attended sessions. In this weeks’ discussion, the industry leaders will provide insights into how their businesses have evolved, the challenges they are now facing, and what our industry must do to thrive going forward. Attendees will also hear what has changed since these leaders last spoke seven weeks ago.
Since late March, PMA has hosted a Virtual Town Hall each Wednesday featuring speakers curated to help our industry navigate the variety of disruptions caused by the COVID-19 pandemic. In addition to general session speakers, a press release noted, each session is followed by roundtable discussions to provide industry members a venue for further discussion. The four roundtables include Grower, Shipper, Supply Chain, and Global Trade; Floral; Foodservice; and Retail/Grocery.
Those interested in attending next week's Virtual Town Hall can register here.
Stick with AndNowUKnow for the latest in industry news.
LOS ALAMITOS, CA - Our way of life has changed drastically as of late, and a huge area of adjustment for many resides in working from home. To show the company's thankfulness and spread joy to its employees, Frieda’s Specialty Produce recently released a fun gratitude video segment to help keep everyone’s spirits high.
“We have a new practice of meeting as leaders every morning on Zoom. We spend A LOT of time talking about how the employees are feeling, and we thought if only they could see us in action, just like before COVID-19 hit,” said Karen Caplan, President and CEO. “We wanted to ensure that they know how truly grateful we are for everything they are doing to make sure that our retailers are fully stocked with our fresh, delicious produce.”
Small spaces and the reality of having kids and parents home together brings more pressure to the day. Being in a warehouse environment is no picnic either. Standing six feet apart and having a masked conversation with a co-worker feels distant and lacks a human touch. Taking breaks alone feels, well, lonely.
According to a press release, the leadership team at Frieda’s was worried about the impact on employee engagement and decided to do something about it. Following in the footsteps of “Saturday Night Live at Home” and the “One World: Together at Home” concert, Frieda’s leadership team used a Zoom meeting to record themselves working at home. They first rehearsed as a dry run but the first take was so sweet, simple, and sincere that they decided to go with it.
“If there is anything this crisis has taught us, it is that sometimes imperfect is absolutely perfect,” Caplan notes.
Tricia Gil, Executive Assistant, took a beat to express her own gratitude for this effort, noting, “THAT. WAS. BRILLIANT!!! Really made my day.”
As we all work to maintain some level of normalcy amidst these challenging times, AndNowUKnow will be here (at home) bringing you the industry’s latest updates.
MONTEREY, CA - With health on the top of everyone’s mind, it’s no surprise that fresh produce is also at the top of consumers’ shopping lists. But, according to the April 2020 Organic Produce Performance Report conducted by the Organic Produce Network and Category Partners, it’s organic fresh produce that is really earning top dollars in the produce aisle.
“Organic produce growth continued at a strong pace during the month of April. Sales and volume growth rates in organic produce continued to be larger than conventional, generating strong year over year dollar increases,” said Matt Seeley, CEO of the Organic Produce Network. “Despite economic challenges created by the COVID-19 quarantine, consumers show no indications of shifting purchases away from organic fruit and vegetables.”
In fact, total organic fresh produce sales continued to soar in April, building on the explosive numbers in March by increasing 18.4 percent from last year and outpacing conventional produce products in both dollars and volume, according to a press release. Last month saw elevated sales across the entire supermarket, with April retail sales across the total store up significantly compared to the same period last year helping organic fresh produce sales top $542.4 million.
In addition to sales, organic volume in the month of April 2020 increased 20.5 percent from April 2019. Conventional produce volume, on the other hand, was only up 15.4 percent, with dollars increasing by 16.3 percent. The top 10 categories for organic volume drove 72 percent of the total category movement, and the big four items—packaged salads, carrots, apples, and bananas—were responsible for more than half (52 percent) of the total organic retail volume.
The April 2020 Organic Produce Performance Report utilized Nielsen retail scan data covering total food sales and outlets in the United States over the month of April.
For more insights into the fresh produce market, stick around with AndNowUKnow.
AUSTIN, TX - In early April, Amazon and Whole Foods Market revealed a unique strategy that included transforming the organic grocer’s locations into dark stores for rising online grocery and delivery needs. Now, with the demand for grocery delivery only continuing to climb, Whole Foods Market is expanding the dark store concept and converting additional locations.
“With stay-at-home orders in place, customers have generated unprecedented demand for grocery delivery,” a spokesperson for Whole Foods Market disclosed to news source Fox Business. “As we navigate the challenges associated with COVID-19, we continue to find ways to increase delivery availability while navigating safety measures and social distancing.”
Originally, only one store in Woodland Hills, California, was transformed into a “temporary online-only store.” This week, however, the grocer converted five additional locations in New York City, New York; San Francisco, California; Baltimore, Maryland; Austin, Texas; and Castle Rock, Colorado, with a store in Chicago, Illinois in the works as well.
Some of these stores, like the ones in Castle Rock and Baltimore, are brand new, with Whole Foods overhauling them to the online-only model before opening them to the public.
Does Whole Foods Market have more store locations lined up for this online-only model? And is this model the new normal for grocery retail? AndNowUKnow will continue to report on the freshest produce news.
KINGSVILLE, ONTARIO, CANADA - Consumers eat with their eyes first, and doesn't the team at Mucci Farms know it. Bridging the gap between the shopping basket and retailers' desire to impact their bottom line, Mucci Farms has introduced its new Paper Top Seal, a packaging line that pops on the shelf while helping to elevate premium greenhouse-grown offerings in the produce department. To highlight the line's ingenuity and success, CPMA has awarded the top prize for Packaging Innovation in its Virtual New Product Showcase to Mucci Farms for the Paper Top Seal sustainable packaging initiative.
“It’s no secret that sustainability is a primary subject in the food industry so it’s great to be recognized for our ongoing efforts to address these global challenges,” said Fernanda Albuquerque, Packaging Development Manager, adding that the award-winning Paper Top Seal package replaces the plastic Top Seal film with a paper film, allowing both the PET tray and lid to be fully recyclable. “We are focused on reducing plastic in every way we can, so it was exciting to be able to innovate and modify an existing package and make it that much more environmentally friendly.”
This new innovative solution from Mucci Farms reduces the use of plastic on common footprint containers and effectively converts them into 100 percent, fully-recyclable packages.
The new release stimulates growth for the company's customers and the program's consumer base at large.
“The virtual showcases gave us a chance to expand our creativity,” Emily Murracas, Director of Marketing, shared. “We have a very talented in-house team that did a great job with graphics, video, and digital media to be creative with content in an exclusively online setting.”
Currently in the trial stages, the Paper Top Seal lineup will initially be offered in standard 1-pint to 2-lb Top Seal formats based on the product, according to a press release.
This coveted award and packaging line builds on the momentum from Mucci Farms Best Sustainable Packaging win for its Simple Snack offering at the 2019 PMA Fresh Summit Conference and Expo.
Bringing additional value to the buy-side portfolio, Mucci Farms has also introduced ZingersTM Shishito Peppers and Teeny-Tiny SmucciesTM. Zingers are a mild finger-length pepper that offers a unique experience with one in 10 peppers being spicy. Teeny-Tiny Smuccies bring a bite-sized version of another award-winning product to market. Mucci has also renewed its push on the company's expanded organic cucumber program.
The Packaging Innovation Award was one of four categories that also included Best Snackable Product, Best Organic Product, and Best New Product. In total, 56 products represented by 44 companies were judged by a panel of industry professionals in an all-new virtual format. While the Annual CPMA Convention and Trade Show was canceled this year due to ongoing concerns with COVID-19, we all plan to catch the next Mucci Farms innovations at the event's full return in person March 2-4, 2021 in Vancouver, British Columbia.
Congrats to the Mucci Farms team on this recent award and a big thank you for the continued dedication to elevating the greenhouse and packaging categories!
DENVER, CO - This year marks the 25th anniversary of a program that has successfully shaped industry potential into a sprawling network of 300 leaders. The United Fresh Leadership Program has created a worldwide legacy, and while its newest members may not cross a stage next month, they graduate at a time leadership is needed most.
“There is so much ahead, the majority of it unknown and out of our control, and I keep coming back to the fact that leadership is the answer,” Julie Krivanek, Founder and President of Krivanek Consulting, tells me. Julie is the mentor that has seen each United leadership student on their first and last day of the program. She was there day one of Class One in 1995 and for every class since, and has watched them all forge separate, powerful pathways.
These 300 alums have now made their way up organizational ladders and across the globe, spanning every board and council our industry offers.
“These amazing leaders have a presence around the world, both geographically and professionally, and, like the rest of us, they are struggling through something right now,” Julie shares, explaining that she donated a free hour-long consultation to each of her former students. In helping navigate those challenges in recent weeks, she decided the best way to honor them and the program they stem from is to share what she has learned about leadership in produce.
“We absolutely thrive in chaos, but chaos for which we have always had a roadmap. This situation has no roadmap, highlighting how we are particularly weak in certain areas—areas like soft skills, self care, communication, and acknowledgment. People keep looking to this supposed ‘new normal’ when everything is new and nothing is normal,” Julie shares.“But I am so optimistic and proud of the leadership examples we are seeing now. We have seen companies develop new consumer channels, feeding the hungry, successfully lobbying for change at the highest level of our land, and unlikely partnerships are blossoming. So many amazing solutions are springing out of thin air, showing us what we have always been capable of.”
So how do we take these opportunities to the next level?
Communicate with your team on a frequent basis and be transparent...
“If the company is working on something, tell them. If you don't have an answer, say so. If there is a rumor, talk about it. There is nothing more unsettling at a time like this than secrets,” Julie shares on playing things too close to the vest.
If you have annual budgets or sales and operating plans, set them aside for now...
Instead, Julie suggests thinking of 2020 in manageable bites, using 90-day chunks of time for goals and KPIs.
“Review these 90-day plans in 30-60-90-day increments to stay on track and adjust to the unexpected,” she recommends.
Don’t go it alone...
“People want to help—let them,” Julie says simply. “Special project teams, collaboration, and empowering others not only helps a leader to multiply themselves but will always produce superior results.”
Fix what you can now, but don’t get “post-pandemic amnesia.”
Every business had problems before COVID-19, and despite our best wishes, they will still be here after it’s finally dissipated.
“Some companies have cracks in the foundation magnified by current conditions—absent succession plans, a poorly diversified customer base, or outdated legacy systems and practices, to name a few. These are not to be ignored,” Julie shares, leading to her final tip any leader can apply.
Look at the framework of the business’ strategic plan...
This, Julie reminds us, includes core values, culture, your company mission, strategy and vision. In doing so, she recommends asking: Does it stand the test of time? Does it ring true? Are the behaviors of senior leaders aligned?
“Don’t forget to work through today's problems with the optimism, hope, and boldness of tomorrow intact,” she shares.
Even as the initial panic surrounding COVID-19 ebs, the crisis and the lasting effects we can’t yet know are far from over. Yet, as professionals and people of produce, we look to the horizon.
“Leaders need to steady themselves for a long and sustained effort. Of course there are a few exceptions among businesses in our supply chain, but even these may have unexpected impacts both up and down stream from forces not within their control,” Julie concludes. “We are wired to face down adversity. Companies, take the time to acknowledge this critical mass of leaders exists—from United’s program and others we are seeing now. They are going to lead the charge to a better, stronger future.”
In a last thought toward this 25-year milestone of United’s Leadership Program, Julie’s business voice softens as she tries to summarize the experience.
“I am a strategist by profession—that’s what I do,” she says. “This program, for me, is two days a year. But it has become my legacy.”
A legacy of leadership, established and still rising. That is someone I am more than eager to look to as our industry continues to steady itself both in the eye of the storm and after that storm has dissipated.
BOISE, ID - As a company continues to grow, new leaders are needed to help maintain every part of the ship. Albertsons has found two such leaders in Dan Dosenbach and Brent Bohn, who will fill new roles within its Labor Relations leadership team.
Dosenbach has been appointed to the newly-created role of Senior Vice President of Labor Relations. Dosenbach joined the grocery industry in 2006 as a Director of Labor Relations at Supervalu after serving as General Counsel for United Food & Commercial Workers Union Local 1546 in Chicago. He was promoted to Vice President of Labor Relations in 2011 and joined Albertsons in 2013 when ACME Markets was acquired. At that time, he was named to his most recent role of Vice President of Human Resources and Labor Relations. Dosenbach has a B.S. in Chemistry from Illinois Benedictine College and received his J.D. from Chicago Kent College of Law.
Reporting to Dosenbach in the new role of Group Vice President of Labor Relations is Bohn. Bohn started with Albertsons in 1999 as the Director of Labor Relations for the Southern California Division. In 2007, he was promoted to Vice President of Labor Relations with responsibilities for multiple Divisions, including Southern California; Portland, Oregon; Seattle, Washington; and Intermountain. In 2013, he was promoted to his most recent role of Vice President of Labor Relations and Human Resources, with responsibilities for Human Resources, Labor Relations and Employment Law.
Before coming to Albertsons, Bohn was at the law firm Paul, Hastings, Janofsky & Walker. Bohn received a B.A. from the University of California, Berkeley, and a J.D. from Loyola Marymount University.
“The partnerships we forge with our unions have always been critical for our business. Those relationships are especially important today, as we prioritize the health of our associates and customers while providing essential services to our neighbors,” said Mike Theilmann, EVP and Chief Human Resources Officer. “We didn’t have to look beyond our own bench to fill these critical roles. Dan Dosenbach and Brent Bohn are exceptional leaders with deep roots in the grocery industry. They bring unparalleled labor relations experience to the team, along with a genuine concern and appreciation for the frontline teams that serve customers every day.”
According to a press release, the new structure was created following Andy Scoggin’s retirement from Albertsons. Scoggin joined Albertsons in the Labor Relations and Human Resources department in 1993, spending nearly 30 years with the company.
“We are grateful for the leadership that Andy Scoggin provided through so many important negotiations, which helped build the collaborative relationships we have today,” Thielmann continued. “We thank Andy for mentoring and developing leaders like Dan and Brent.”
Congratulations to Dan Dosenbach and Brent Bohn on their recent appointments and hearty good wishes to Andy Scoggin on his next adventure.
BANCROFT, WI - For category leaders to keep innovation rolling down the pipeline, they have to have the right team at their back. For RPE, having the right team includes fresh additions like Lauren Mordasky, who has been named the grower’s new Business Development Manager, effective April 13.
Mordasky offers a wealth of industry experience spanning sales, operations, marketing, and farming. According to a press release, she gained essential produce know-how operating a 1,000-acre commodity farm with her husband and two girls.
“I am so excited to have Lauren join our business and development team,” said Randy Shell, Vice President, Program and Business Development. “With Lauren’s produce knowledge and sales experience, she will be a great asset to the RPE team.”
Prior to joining RPE’s team, Mordasky was a Partner at Vermont Hydroponic Produce, where she was able to establish a successful brand throughout the Northeast of the United States.
In her position as Business Development Manager, Mordasky will focus on new account development and expanding business with current customers.
Mordasky is based in Vermont and is the newest addition to the ever-evolving RPE team.
Congratulations to Lauren Mordasky on her new role!