Navigating Through Supply Chain Challenges Together
As you all know we are in an unparalleled time in history with numerous supply chain interruptions, we are working behind the scenes to ensure that we have practical product solutions for a disrupted supply eco-system.
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Navigating Through Supply Chain Challenges Together

August 12, 2021

To all Retailers,

As you all know we are in an unparalleled time in history with numerous supply chain interruptions, we are working behind the scenes to ensure that we have practical product solutions for a disrupted supply eco-system.

I have spoken with many innovative c-store and supermarket owners recently as they navigate a treacherous supply chain caused by the economic impact of Covid-19.

Here is what I found they have in common:

  1. They are quick to temporarily pivot to items they can get instead of leaving a hole on the shelf for the disrupted item.
  2. They over project their quantities on the upcoming order to compensate for the items that manufacturer’s cannot supply to avoid shortages.
  3. They embrace new items, as manufacturers work hard to protect the supply chain on key new items.
  4. They use displays and floor stacks to create impulse solutions and to fill the shelf as the display sells down.
  5. They are creative with Grab & Go solutions for the store.

In the upcoming weeks we will  looking at the top 25 impact outs each week and give you some items (with current inventory) that you pivot to in this challenging product pipeline.  We will also give you some commodity headlines, with behind the scenes insight on how we can partner together to win in this tough environment.

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Certified Food Protection Manager (which begins enforcement, March 1st, 2023) is part of Washington State's 2022 update to the retail food code that requires every foodservice operation to have at least one person trained and certified as someone with "Active Managerial Control". In this interview, our Restaurant Consultant, Andy Cook sits down with Washington State DOH's Public Health Advisor, Susan Shelton to discuss in plain speak what many restaurant operators are wondering: -Where does one go to receive certification? -What skills and knowhow will certification impart? -How does a foodservice operation ensure compliance? -What responsibilities will a Certified Food Protection Manager have? -How will this affect our relationship with our local health inspector? Listen To The Podcast Here