Identifying and Managing Central Kitchens

by | Oct 15, 2019 | Blog

By Julie Heseman, Principal, Foodservice IP Central kitchens have become a critical link in the foodservice supply and value chains. Convenience stores have considered prepared foods a priority, because of traffic and margin increases. Non-grocery retailers such as...

Meal Kit Companies: Evaluating Long-Term Opportunities

by | Oct 3, 2019 | Blog

Meal kits have quickly grown in consumer awareness and usage, with the arrival of Blue Apron in 2012 marking the first U.S. meal kit company. For roughly $60 per week, consumers receive three two-serving meals of their choice with easy step-by-step recipes at their...

Trade Spending: Addressing the Elephant in the Room

by | Sep 23, 2019 | Blog

By Tim Powell, Managing Director Background Trade spending, for most manufacturers, is the second-largest go-to-market expense after cost of goods sold, typically higher than the cost of sales and marketing forces combined. Yet many companies struggle to develop a...