Check out this article from Food Business News!
"For the first time in the past two decades fluid milk posted an increase in retail dollar sales for the past 52-week period. It happened the week ended April 5, and has continued. The total refrigerated milk department (dairy and non-dairy, including kefir and value-added flavored milks) showed a 3.6% increase in dollar sales vs. the same 52-week period one year ago, according to Information Resources, Inc. (IRI), Chicago."
Read more here.
In case you missed it!
On April 20th, 2020, the CFBN in partnership with Bader Rutter’s Intel Distillery hosted our weekly open discussion "Bader Rutter Monday's @ 11" on the top news stories and breaking headlines impacting food production.
We got to hear insights from Bader Rutter staff that have tracked the top stories from the most influential voices in the business. From farm fields to consumer plates, the Chicago-based team has diligently categorized and catalogued everything important in food, beverage and agriculture to outline a clear picture of what's happening and who's driving the conversations on our industry.
Dennis highlighted how the most pertinent topics impacting the food industry this week are impacts on the supply chain. “We are all people who need people…” Global panic buying has led to supply chain disruptions. Dennis also highlighted some relief programs that are currently being implemented. Dennis shed light on a battle between restaurants and insurers, restaurants are hoping to collect on damages from COVID-19.
Betsy discussed how it has been a pivotal week for the meat industry. There have been increasing numbers of meat plant workers getting diagnosed with COVID-19. Companies have had to announce shutdowns of plants to preserve employee safety. The meat industry is consolidated, so when the meat plants get shut down it truly impacts our food industry dramatically. For example, farmers and ranchers are in a dire situation because have no place to send their animals. Our industry is preparing for low shortages of meat in grocery stores.
Kyle discussed supply chain impacts. One of the issues is that a lot of food products have specific destinations that they are going to. It costs money for example, to send your milk somewhere. If you do not have your usual buyer, it can be difficult to know where to send your product to. It typically comes down to what producers can afford to ship and what logistically makes sense. In terms of overall food access, Kyle highlighted that there is food available, but it may be different from the typical foods we have been eating. As of now, transportation is remaining constant, truckers are being offered flexible policies during this time to make it easier to perform their jobs.
The Chicagoland Food and Beverage Network would love to thank the Bader Rutter team for sharing their insights:
Thank you to everyone who virtually attended. Stay updated on our upcoming virtual events here.
Members can access the presentations shared in your Member Perks.
The “Bader Rutter Monday’s @ 11” is a new, FREE, weekly virtual event series brought to you by CFBN.
On April 14th, 2020, the CFBN hosted "The F&B-45". This free episode series was hosted by Joel Warady! This conversational series provided a platform for Joel and his guests to share thoughts on pertinent topics and issues impacting Food and Beverage companies across Chicagoland, and beyond, right now.
We got to hear insights from a cross-section of perspectives from industry leaders helping to find solutions and innovations to help us all push forward and find post-COVID solutions to getting our industry back up and running.
Joel really wanted to get insights about proper messaging & product introduction timing during these challenging times!
Michelle Lorge of Simple Mills shared insights about how the tone of marketing should be solutions oriented for your consumers. She stressed that companies should be intentional about their tone of their brand during this time – leaning towards being more helpful, informative, inspiring and even entertaining. She emphasized staying up to date with everything that is transpiring in the world and making sure your marketing efforts are sensitive to those changes.
Jim Low of Rip Van highlighted the importance of going back to the fundamentals of marketing. Marketing is not just about advertising your product, but also making sure you have your product right operationally. For example, ensuring pricing is right – especially as we are seeing huge changes in how consumers are buying products right now. In a world that is changing rapidly, it is important to provide stability to your consumers.
The Chicagoland Food and Beverage Network would love to thank our panelists for sharing their insights:
The F&B-45 is a new, FREE, bi-weekly webinar series brought to you by CFBN.
On April 9th, 2020, the CFBN in partnership with Edlong hosted “How to Innovate Now” led by category experts including Edlong CEO and President Laurette Rondenet, and NewEdge Innovation Strategy CEO Pam Henderson, this 60-minute online event touched on the future of innovation!
We got to hear insights about how the current climate could accelerate innovation, how organizations can drive innovation during this time, and new ways to think about opportunity in the future.
Laurette, CEO and President of Edlong, highlighted that companies are still innovating, despite the circumstances. She discussed how companies need to pivot to constantly adapt to the changes of the climate. She discussed the importance of having a growth-mind set in order to remove any barriers that may come in the way.
Pam Henderson CEO and President of NewEdge Innovation Strategies, highlighted innovation principles that are relevant for today. She discussed the concept of opportunity in this climate. Afterwards Pam discussed the concept of conditions and how we can use conditions to the advantage of the people we serve or we can change the conditions.
The Chicagoland Food and Beverage Network would love to thank the panelists for sharing their insights:
This is a FREE webinar brought to you in partnership with CFBN member company, The Edlong Corporation.
On April 13th, 2020, the CFBN in partnership with Bader Rutter’s Intel Distillery hosted our weekly open discussion "Bader Rutter Monday's @ 11" on the top news stories and breaking headlines impacting food production.
Dennis highlighted how the most pertinent topics impacting the food industry this week and aid/relief was huge in the headlines. COVID-19 has made aid/relief a huge topic in the food industry especially as it relates to who gets it and how they get it.
Nick discussed worker issues – especially as it relates to farm, food processing, and grocery store workers – he discussed different approaches that are happening in the workplace to keep employees safe. He also discussed what has been working as it relates to these tactics and what has not been working.
Kyle went into detail about the topic of allocation of aid by discussing government actions taking place. He discussed the different packages available and who in the industry would be eligible or not.
Courtney discussed the high reports of food waste as a result of the disruption in the food supply chain. She shed light on how it is has been difficult for the food industry to get food to where it needs to be.
On April 6th, 2020, the CFBN in partnership with Bader Rutter’s Intel Distillery launched our brand new weekly open discussion "Bader Rutter Monday's @ 11" on the top news stories and breaking headlines impacting food production.
Dennis introduced Bader Rutter and its mission to highlight topics pertaining to different aspects of the food industry.
Nick gave an overview of how the conversation of COVID-19 began to dominate food industry conversations at the beginning of the year. Nick shed light on how panic-shopping began to take precedent in conversation of food production trends. Nick also discussed channels to consumers. He explained that it is seriously impacting the food system. Farmers are not able to sell enough milk because schools for example are no longer purchasing. Nick summarized by saying that there is too much food in the wrong places.
Kyle covered the government response to COVID-19. He discussed the relief efforts that the US government is currently enacting and how it is impacting the food industry.
Courtney covered industry orgs, advocacy groups, and culinary efforts that are being started to address immediate issues in the food industry as a result of COVID-19.
As we have seen over the past few weeks, anything can happen at any given moment. We are all feeling the impact this unprecedented time is having on the industry – and across the world. While we cannot predict when global health crises, shortages and natural disasters will occur, we can do our best to prepare for the future.
Now more than ever is a time to come together with support and compassion. How can you use your business to help others? Are you in a position to donate or expand incentives? Be thoughtful in your social media messaging, implemented policies and employee relationships, or you may run the risk of losing key stakeholders.
On the operations front, take a look at your supply chain, from raw materials to packaging. With products in such high demand, the longer a situation persists the more items could be at risk. Ensure there is time to mitigate and find suitable alternatives. Push the envelope on innovation. What about your product offerings? Can you launch new sizes and quantities? Consumers and retailers are looking for options to meet varying lifestyles. What about the format your products are presented in? There will likely be pent up demand for innovation.
It is evident there has been a shift in consumer behavior over the past few weeks, with a seemingly overnight shift to ecommerce and delivery services. This could be an avenue to consider developing if not already established for your brand. Outside of your own domain, there are a multitude of platforms to partner with that can help you reach new consumers. Where possible, expand on and implement new services.
Relationships are now more important than ever. While in-store demos might have come to a halt, remember your existing commitments are just as, if not more important to maintain. When we come out on the other side of this, it is those who went the extra mile that will be remembered.
As a business leader, be nimble and make changes with vision for tomorrow. How will you be remembered after COVID-19?
Led by a team of CPG veterans, JPG Resources is a food & beverage innovation and operations consultancy based in Battle Creek, Michigan, where it has established a track record of building ideas into thriving food businesses. With a team of more than 40 food & beverage diehards, JPG creates positive business outcomes for disruptive startups to the most trusted global CPG brands.
Dean Sinclair, Business Partner, Strategic Partnerships Lead
We're living through an unprecedented time. Coronavirus related news is constantly evolving, and while we're all facing very real fears, as an industry, we're tasked with a critical goal – we feed the world. From foodservice operators to retailers, the manufacturers to suppliers, and even those of us who are a part of this community operating as a support pillar, one thing is sure, this is a critical hour where our industry needs to band together for support.
With sweeping closures and shifts in consumer behavior, operators and manufacturers are forced to pivot to navigate uncertain times. In our latest Restaurant Traffic Briefing (April 6, 2020), we dug into consumer behaviors to understand the challenges facing operators:
Knowledge and information is more important than ever. Datassential has committed to dedicating time and resources to provide businesses with the tools to navigate these trying times. We're adapting our approach to make our industry insights available to everyone. In addition to our existing library of information, we are updating and sharing episodic reports, hosting a weekly webinar diving into data, and helping generate insights that business can use to pivot, restaurant traffic briefings, industry expert interviews, and more on a near-daily basis. You can find all of this information at www.datassential.com/coronavirus.
We're not alone, Chicagoland Food & Beverage Network is a leader and exceptional partner in demonstrating excellent stewardship by supporting organizations during this time with an extensive library of information and resources. We are proud to support this effort.
As always, Datassential is proud to be a member of and partner to Chicagoland Food & Beverage Network. We're here to support you so that we can get through this together. Call us, write us, or send us a DM – we'll do our best to help.
On April 1st, 2020, the CFBN hosted a Virtual Event: The F&B-45. This free episode series was hosted by Joel Warady! This conversational series provided a platform for Joel and his guests to shares thoughts on pertinent topics and issues impacting Food and Beverage companies across Chicagoland, and beyond, right now.
Specifically, we heard insights from those on the front lines of the supply chain production process as they tackled questions on panic buying, seasonal produce, decrease in fuel costs, creating dedicated solutions, international shipments, and defining essential needs.
"People have long memories and if you gouge them now, they will remember it later" said Dan Creinin.
John Ferguson shared his expertise from what he is seeing from the transportation industry. "The demand curve doesn't just go straight and to the right. It's up. It's down. It's very fluid."
Thank you to everyone who virtually attended. Stay updated on our upcoming virtual events here.
Members can access the presentations shared in your Member Perks.
The F&B-45 is a new, FREE, weekly webinar series brought to you by CFBN.
On April 1st, 2020 in partnership with Illinois Tech Department of Food Science and Nutrition, the CFBN hosted a Virtual Event: Career Series! This free series featured presentations by food and beverage industry leaders.
Our presenters shared insights on career information for students and job-seekers specifically geared toward future jobs, internships and opportunities in the food and beverage industry.
Laurie Hyllberg, VP of Kinsa Group shared insights about the importance of setting career goals and setting yourself up for success. She offered tips on resumes and cover letters. She discussed interview tips for both in-person and virtual interviews. As more interviews will move towards being virtual, she discussed ways to display your best appearance on camera including smiling and being mindful of your background.
Kait Benetz, VP of Creative and Marketing at CA Branding gave us an overview of the food and beverage industry and then broke down the potential career paths including marketing, design, and production. She also shared how to take the first step post-graduation and what students can do now to prepare.
Charley Orwig, VP of Marketing at DMA shared insights about LinkedIn serving as the best resource right now for professional online networking. During his Q&A a participant of the virtual event asked "how do you handle rejection when you're reaching out and not getting a response?”. Charley responded by offering the advice to counteract it with numbers and not to take it personally. Charley mentioned that “if you reach out to three people and get three no's, next time send out six applications.”
Javier Haro from SERCO Cook County American Job Center shared hot jobs currently hiring in the food and beverage industry. He mentioned that although this is a tough time, food is an essential need and therefore some companies are actively hiring and actually succeeding during this time. Javier shared companies that are currently hiring right now and resources about where to search for jobs.
The Chicagoland Food and Beverage Network would love to thank our presenters for sharing their wisdom:
This virtual event was presented in partnership with CFBN Industry Partner:
Chicagoland Food & Beverage Network
1 W Monroe Street
Chicago, IL 60603
Tel (312) 525-9653