Understanding Foodservice Redistribution by Dave DeWalt
A Guide for Manufacturers & Distributors

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Synopsis

Many manufacturers have a hard time getting their entire organization aligned around redistribution. Sales often has one point of view, Marketing another. Supply Chain, Customer Service, and Finance have their own perspectives. As a result the redistribution program can become an afterthought, or worse, the source of ongoing friction within the organization. It doesn’t have to be that way. Since 1996, we’ve been working with manufacturers and redistributors to put together strategies and programs that work for everyone. This experience is behind the success of Understanding Foodservice Redistribution.
 

About Dave DeWalt

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Dave DeWalt Since 1974 I have worked in the foodservice industry. I started as a dishwasher, busboy, and short-order cook in Charlevoix, Michigan. Then I attended Michigan State University, and received a degree in Hotel and Restaurant Management (with a Foodservice Marketing emphasis) in 1979. From 1979 through 1994 I held a variety of Foodservice Marketing and Sales Management positions with Sara Lee Bakery, Vlasic Foods, and Awrey Bakeries. During this time I earned a Master's Degree in Marketing and Finance from the Kellogg School of Management, Northwestern University. In 1994 I joined A.T. Kearney as a Management Consultant specializing in strategic and supply chain projects for food industry clients. In 1996 I started Franklin Foodservice Solutions. My goal: "To serve food industry clients on a variety of strategic, marketing and distribution-related projects." In 2007 I wrote and published Understanding Foodservice Redistribution. I also write the monthly "Foodservice Marketing Insights" newsletter. Drew Chicone Drew was born and raised in the Finger Lakes region of New York, and attended Hartwick College in 1997. He earned a bachelor's degree in business management and received The Hartwick College Entrepreneurship Award in 2001. As an entrepreneur and business owner, Drew applies energy, enthusiasm, and creativity to develop new approaches to a tradition-laden industry. Drew is known for his unique marketing approaches and strategies. Drew handles business development, social media and web marketing. As an "industry outsider," he brings fresh thinking to bear on long-standing foodservice issues, and is helping Franklin Foodservice Solutions and our clients apply technology to solve problems in new ways.
 
Published May 19, 2011 by AuthorHouse. 54 pages
Genres: Business & Economics. Non-fiction

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