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Practical Insights (Blog)

Bill Forster, EVP Food & Beverage

Recent Posts by Bill Forster, EVP Food & Beverage:

Four Ways Advanced Data Analytics is Disrupting the F&B Supply Chain

Bill Forster, EVP Food & Beverage, Maine Pointe outlines how disruptive technologies are presenting the food and beverage industry with an unprecedented opportunity to improve margins, reduce waste and meet changing consumer demand.

The food and beverage market has always been fiercely competitive. Pressures around changing consumer behaviors, ingredient visibility, rising operational costs, production efficiency, and product quality form a complex operating environment for the industry as a whole. The modern supply chain depends on real-time data to operate efficiently. Survival is about complete visibility and having the agility to capitalize on a rapidly changing market. It’s about smart use of new technologies to create a demand-driven end-to-end digital supply chain. Organizations need to embrace innovative technologies that help optimize daily operations and hone profit margins.
Topics: food&beverage supply chain transformation digital supply chain

It’s Shrink or Swim in the Retail Food Sector

Shrink is not really a measure of asset protection. Shrink precisely measures organizational effectiveness and should be considered as a direct measure of a CEO’s leadership abilities.

In today’s environmentwhere the retail food industry is suffering from deflationary pressures, e-commerce margin pressure, talent wars and a saturated market, generating the expected return is becoming harder and harder. For the CEO, changing the lens on how we view shrink should be a solution to building a legacy of confidence and certainty.

Topics: Food & Beverage Shrink

Cutting Out the Middleman in Global Sourcing

Disintermediation or ‘cutting out the middleman’ is an important issue in modern supply chain management and could even be the key to the future success of your business. Intermediaries may make life easier, but they also limit your ability to secure the best deal with the best suppliers at the best price. However, while moving away from agents and brokers can lead to lower costs, it can also add to the complexity of your procurement function.

Topics: Strategic Procurement Food & Beverage

Margin Improvement in Your Multi-Unit Restaurant

The vast majority of restaurant industry CEOs and brand owners are fully aware that consistency is the key to success. Guests expect to have the Brand Promise met regardless of location. However, senior executives frequently struggle to ensure that the fundamentals of restaurant management are being consistently applied across their brand.

Topics: Total Value Optimization Food & Beverage