Campus Dining Today - NACUFS 2023 - 45

Holten/rochester Meat Company. There are 400,000 fewer
head of cattle than last year, and cold storage is down 25
percent.
you have products you really want to see back, again,
leverage (the NACUFS 2023 National) Showcase to spend
time with that manufacturer to understand their alternate
products. ... They would sure love to help fulfill that need. "
" These are big numbers, " Adour said. " We're not seeing
the baseline come down to previous levels - labor and
transportation costs continue to live at this new higher
baseline. ... Where's the relief to be had? "
In this climate, operators might consider
temporarily suspending certain initiatives,
because the turnaround to replace shortages
in the beef industry is much longer than
poultry, Adour said.
Ahmed noted operators should develop an
understanding of the supply chain to be able
to adjust menus and anticipate changes.
" When you can't afford to serve a menu item
because the cost is too high, you might just be
better off getting rid of it for a while, " Ahmed
said. " That does not mean that we get away
from our core values. We're just pausing some
things and waiting for the market to catch
up. ... So, you constantly match strategy with
situation. "
Bullinger noted another issue to watch is animal
care laws going into effect in Massachusetts
and California, where there will be restrictions
on the sale of pork products on animals not
housed according to new standards. These changes are taking
effect before supply chains have adjusted to comply, she said.
" But it will get there long-term - think cage-free eggs, "
Bullinger added. " California and Massachusetts represent
about a fifth of pork consumption in the country. So, we're
anticipating higher prices and lower availability in those
states. "
Conversely, in other states, pork might be discounted and
benefit from higher exports, she said, recommending operators
interested in understanding the nuances touch base with pork
manufacturers.
Ahmed noted that some large manufacturers have reduced
stock keeping units (SKUs) at times by up to 50 percent
and asked whether continuing reductions in inventory are
expected.
The good news is that big waves of discontinuation have
stopped, Bullinger said, with US Foods bringing over 400
products back and similar trends happening with other
manufacturers.
" Overall, that (SKU reduction) has ended, but it has left a gap
in some product offerings, " Bullinger said. " So, if you have
been impacted by these waves of mass discontinuation and
From left, panelists Joel Ardour of Branding Iron-Holten/rochester Meat Company, Michael
Craig of Nutrislice, and Jane Bullinger of US Foods, offer their expertise at the NACUFS
Industry Advisory Task Force panel.
In addition to supply chain disruptions from the
pandemic era, impacts like the war in Ukraine and avian
flus contribute to fluctuations, Ahmed said, asking how
operators can best anticipate and prepare for these
effects.
Bullinger suggested only planning out about 75 percent
of a menu, leaving room to react to the marketplace.
Scale back items like beef and consider some
signature made-from-scratch baked goods rather than
prepackaged items that will reflect labor and product
cost increases, she said.
" Be prepared to dive in and take advantage of pricing
deals that are out there, " Bullinger said. " Bake in flexibility,
and be aware of what disrupted categories are in your
menu. "
In terms of the impacts of technology in the marketplace,
Michael Craig, co-founder/chief customer officer
of Nutrislice, advised that new technology, such as
generative artificial intelligence (AI), will eventually
provide significant support in areas like marketing and
menu development as it continues to become more
advanced. Think of it as a co-pilot, he suggested.
" It's coming to help the operators, " Craig said. " But faceto-face,
one-on-one interaction? Technology really won't
replace that. What technology should do is to free you up
to deliver those experiences. "
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