Several advances have taken place over the last couple of years in Foodservice Category Management and Joint Business Planning. The top practitioners are learning quite a bit and are tailoring Best Practices to their respective organizations. These practitioners are identifying insights and making decisions that put their organizations at a competitive advantage.

At a recent, major industry conference, Bob Baxley and Doug Morrison of TPG shared their take on the progression of Foodservice Collaborative Planning. If you’d like a copy of their presentation, please request it via the link below.

 
 
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