Procurement best practice in the food industry: supplier clustering as a source of strategic competitive advantage
Article publication date: 1 March 2003
Looks at the way in which a pizza manufacturing company, supplying both branded and own‐label products to the Irish and UK retail markets, undertook a major restructuring of its procurement and manufacturing processes. Numerous sub‐processing activities were having adverse effects on capability utilization and manufacturing efficiency at a time of increasing demand. Process re‐engineering was required. Illustrates the approaches taken towards two projects: first, cheese supply and, second, packaging. Notes there was a steep learning curve for the management and operations staff and also resistance to change from within the firm and from some suppliers. Provides a list of critically important points learned from the experience.
Ryder, R. and Fearne, A. (2003), "Procurement best practice in the food industry: supplier clustering as a source of strategic competitive advantage", Supply Chain Management, Vol. 8 No. 1, pp. 12-16. https://doi.org/10.1108/13598540310463314
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