SKUFood
148 Glenwood Drive B3Z 2E8 Halifax, NS, Canada

Last week we had a great conversation with Anthony Battaglia from Newport Gourmet. We talked about a lot of the ‘other’ costs food producers and processors should understand. If you missed our SKUFood Recipe for Success last week you can view the replay below. Winning the 4th quarter requires you be able to measure your results against some goals and objectives. Take the time to define what you are trying to accomplish for some key metrics like sales and service level. If you want to learn more and get access to our SKUFood winning the 4th quarter template, join us for our Recipe for Success presented by FCC Food and Beverage on Wednesday November 4th at 2pm Atlantic (1pm eastern). Register today: https://us02web.zoom.us//register/WN_BEKlQjjxScSC1BkXFFj45w

In food retail, November and December are critical months. When I was at Loblaw, there was a big focus on winning the 4th quarter to deliver the results for the entire year. Consumers shop differently and as with everything else in 2020 we know this year will be unique. Very few, if any holiday parties and more meals at home. One of the philosophies of Richard Currie, who was president of Loblaw Companies when I was there, was retail is 5% strategy and 95% execution. The 4th ...quarter is a great example of this. You definitely need to plan and develop a strategy to succeed, but it is so important to execute at the right time, in the right place. Join us Wednesday November 4th on our SKUFood Recipe for Success presented by FCC Food and Beverage as we will explore what you need to do to win the 4th quarter. It is an important time for your customers so it should be an important time for you. Register Today: https://us02web.zoom.us//register/WN_BEKlQjjxScSC1BkXFFj45w

Often, I get asked the question, what is the right mark up to ensure we cover all of the ‘other’ costs? The right answer is there is no ‘one size fits all’ solution. There are a number of costs you need to absorb to get your product on the shelf and keep it there with reliable sales. As a food business sells product into more complicated customers the complexity and costs increase. Usually there is a correlation between the volume and the costs. As the volume goes up, so do... the costs. Join us today at 2pm Atlantic (1pm Eastern) on our SKUFood Recipe for Success, presented by FCC Food and Beverage as we will have Anthony Battaglia from Newport Gourmet with us. Anthony operates this distributor in the competitive Toronto market and he will help us understand all of these other costs and also share his insights into the market. This is one Recipe for Success you will want to see! Register today: https://us02web.zoom.us//register/WN_S1J6fTNbSbe-n8dErcud8w

One of the challenges of running a successful food business is understanding all of the other costs that often don’t get factored into the numbers correctly. This week on our Recipe for Success, presented by FCC Food and Beverage we will be talking with Anthony Battaglia from Newport Gourmet Foods. He has a great sense of the current market and his insights on other costs from his experience on the retail, distributor and consumer packaged goods side. Join us Wednesday October 28th at 2pm Atlantic (1pm Eastern) to talk about the other costs. Register here: https://us02web.zoom.us//register/WN_S1J6fTNbSbe-n8dErcud8w

We appreciated the opportunity to share some insights for farmers about our food industry in 2020 with the Grainews. Some great information from Heather Watson at Farm Management Canada as well.