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Still Distributing Using Company Employees?  Letting Go, Raising Profits

Monday, March 3 2:35 PM - 3:05 PM
Beyond the Packaging Room

Why do so many bakery manufacturers move their product to the market with independent distributors rather than employees? What makes independent distribution such a more profitable and beneficial model?

The trend in the Baking industry from employees to independent distribution began in the 1950’s and has accelerated to the point where the great majority of manufacturers use independent distribution in some or all of their customer markets. Find out the how’s and whys of independent distribution and answer the question “Can it work for us?” In the current economic environment of increased transportation and personnel expenses as well as the looming healthcare confusion, more and more manufacturers and distribution companies are exploring this option. Find out what you need to know and how companies convert their current DSD employee systems to independents. Why it works, how it works and can it work for you.

Take aways

  • What are the advantages and disadvantages of Independent Distribution?
  • Why is Independent distribution a more cost effective model than employees?
  • Will i still "control" my market using Distributors?
  • What happens with sales and customer service?

Presenter
John Staker, Distribution Consultants, Inc.

American Society of Baking
7809 N Chestnut Avenue
Kansas City, MO 64119

Tel: 1.800.713.0462 | Fax: 1.888.315.2612 | info@asbe.org
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