Inside the Spend: Reducing Food Service Prices

Description

This first session of the Inside the Spend series covers food service.

Participants will learn how food distributors set prices and how distributors try to increase profit by manipulating the invoice price. We'll look at how food service pricing works, how prices quietly rise, and the questions nonprofit leaders should ask their suppliers. Examples will illustrate actual experiences by nonprofits seeking to lower the prices they are charged for food purchases.

The 60-minute session includes:

· How the category is priced and where costs increase due to distributors seeking to maximize their profit.

· An understanding of how the food service industry works that attendees can use right away

· Open Q&A with attendees

Inside the Spend is a recurring, vendor-neutral training series for nonprofit executive directors, CFOs and finance leads, operations managers, and board treasurers. Each session is taught by a category specialist from the ERA Group network. Sessions are educational, not promotional: we teach the category, not the company. Dan Turner, ERA Group Consulting Partner and Nonprofits First Affiliate Member, will open the session and introduce the presenter. He will stay on the call throughout.

This is open to nonprofits and affiliate members.

Confidentiality and inclusion are fundamental commitments by each participant.

ABOUT THE PRESENTER 

Dr. Scott Noar is a Food Services specialist with ERA Group and brings more than 30 years of food industry experience. He began his career as a cook at a Marriott location on the New Jersey Turnpike, which led to a leadership role in restaurant management. Before joining ERA Group, he was Director of R&D at J&J Snack Foods, a $630 million food company, and held positions at Kraft, Sara Lee, and Campbell Soup Co. There, he developed new products, specified ingredients, and managed cost-savings projects. Dr. Noar has negotiated lower prices with broadline, produce, and dairy suppliers while maintaining product quality. He earned a Ph.D. in Food Science from Cornell University.