Coca-Cola’s supply chain leader proposes new ideas to address supply chain challenges.
By Kat Zeman, Senior Editor at Knighthouse Publishing
When he took over as Coca-Cola’s vice president of supply chain, operations and business development, Dean Myers was asked to make major changes. He had an opportunity to reinvent the supply chain for the company’s largest client – McDonald’s Corporation – but faced the challenges of a very dynamic environment to accomplish it.
Ripple Foods focuses on product innovation to offer its customers more options while continuously working to improve the flavor profile.
By Janice Hoppe-Spiers, Senior Editor at Knighthouse Publishing
Competition in the plant-based protein segment continues to rise as more consumers actively seek these options in their diets. Plant-based food sales have doubled over the past year and research firm Markets and Markets projects the global plant-based protein market to reach $5 billion by 2020.
Best Western’s Canadian Supply and Studio Design group helps shape the hotel company’s seven distinct brands.
By Tim O’Connor
Every year, Best Western® Hotels & Resorts holds a convention for its North American members as well as a Global Conference for its international offices. During these events, attendees have the opportunity to meet with a diverse array of global suppliers.
Priscilla Nesbitt, director of Supply and Studio Design for Best Western’s Canadian market, has made it part of her mission to promote and endorse suppliers from all across Canada and ensure adequate representation at Best Western’s events. These efforts are to enhance support for Canadian members by providing them with increased options and to conduct business in Canadian currency.
The result of that effort is best represented at the Annual North American Conference, which now includes about 40 Canadian companies annually. “I try to make sure the offering I have for the Canadian members is equal to the U.S.,” Nesbitt says. “Although we have a smaller portion of hotels, I want to ensure Canadian members have a wide variety of local suppliers to choose from.”
Torchy’s Tacos has implemented a new supply chain model to accommodate its rapid growth.
By Kat Zeman, Senior Editor at Knighthouse Publishing
Torchy’s Tacos isn’t afraid to be edgy. It serves “damn good tacos” and is not shy about broadcasting it. Its innovative approach to this Mexican dish is generating newly-indoctrinated taco junkies in Texas, Colorado and Oklahoma.
After a major acquisition, Guckenheimer moves forward with a focus on integrity and supporting its own employees and those of its clients’.
By the Editors of Supply Chain World
Guckenheimer was founded on the basis of good taste, service and innovation, or as the company says, “where smart meets delicious.” The company was founded in 1963, when Stanford medical student Stewart Ritchie started selling artisan sandwiches at the Stanford Medical School courtyard. His girlfriend (and later wife), Jeanie, helped him with the business in between her Stanford Nursing School studies. By 1967, the operation had its first corporate dining location at Hewlett-Packard, and Jeanie was general manager.
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