Food Business News - May 12, 2020 - 7

EDITORIAL STAFF
Editor-in-Chief
L. Joshua Sosland
Editor
Keith Nunes
Executive Editor
Eric J. Schroeder

FROM THE EDITOR

Seeing beyond a horizon
dominated by COVID-19

Managing Editor
Monica Watrous
Senior Editors, Markets
Jay S. Sjerven
Ron Sterk
Senior Editor
Jeff Gelski
Associate Editor, Markets
Matt Noltemeyer
Digital Media Editor
Rebekah Schouten
Digital Associate Editor
Sam Danley
Contributing Editor
Donna Berry
Markets, Graphic Designer,
Purchasing Seminar Coordinator
Christina Sullivan

PUBLISHING STAFF
Publisher
Mike Gude
Associate Publishers
David DePaul
Bruce Webster
Matt O'Shea
Sales Associate
Tom Huppe
Director of Audience Development
Michael Barbee
Audience Development Analyst
Dustin Pickman
Audience Database Specialist
Lindsey Sheridan
Audience Development Coordinator
Carlea Schuler
Director of Digital Media
Jon Hall
Digital Advertising Manager
Carrie Fluegge
Advertising Manager
Nora Wages
Advertising Coordinator
Annie Fournier
Design Services Manager
Elisabeth Spillman
Design Services Assistant Manager
Ryan Alcantara
Production Specialist
Marj Potts
Senior Design Consultant
Becky White
Promotions Manager
Jim White
Promotions Media Designer
Abby Chronister
Sales Coordinator
Whitney Hartman

CORPORATE
Chairman and CEO
Charles S. Sosland
President
L. Joshua Sosland
Chief Financial and
Administrative Officer
Staci Greco
Chief Operating Officer
and Executive Editor
Meyer Sosland
Chief Marketing Officer
Jim Saladin

May 12, 2020

RARELY HAS THE PROVERB "NECESSITY
is the mother of invention" been more apropos.
The coronavirus (COVID-19) has upended many
aspects of food and beverage manufacturing
and marketing. In response, companies are
innovating with new processing techniques,
product applications and services to adapt to
the new environment. Some changes implemented today may have lasting effects on
business models and future performance.
Niren Chaudary, chief executive officer of
Panera Bread, a business unit of JAB Holding
Co., sees long-term potential in his company's
new grocery service. Developed in a span of 14
days, the service offers consumer staples like
milk, bread and fresh produce as well as soups,
salads or sandwiches. Products may be ordered
through the chain's app or website and may
be collected via contactless delivery, pickup or
drive-thru.
"If we can solve a customer problem, it's a
win," Mr. Chaudary said during an interview on
the "Masters of Scale" podcast. "We can potentially get incremental revenue, keep our cafes
open longer, keep our associates employed
longer and perhaps even generate incremental
profit.
"And who knows how this new world
shakes out? It might be the beginnings of maybe a new type of business. Maybe this evolves to
meal kits in the future."
Tyson Foods, Inc. is facing similar
challenges requiring innovative solutions.
During the company's May 4 conference call
with analysts to discuss second-quarter results, management discussed how COVID-19
is changing its business. In its processing
plants staggered schedules, social distancing,
workspace partitions and personal protective
equipment are now the norm. Employees
also are being tested for the virus and must
pass through thermal scanners that measure
their temperature before they may go to
work. Even after the passes, the scanners
will remain to help the company limit the
spread of illness when the next flu season
comes around.
Samuel Dean Banks, executive president
of Tyson Foods, said the company's shifting of

some foodservice production to retail may have
a lasting effect.
"We found new (beef) retail applications
for products that have traditionally supplied the
foodservice channel, which we believe could
generate continued demand even in the postCOVID-19 environment," he said.
Necessity and creativity are at the heart
of direct-to-consumer initiatives launched by

The lessons learned
during the COVID-19
crisis may chart a course
with future benefits for
some companies.
chicken processor House of Raeford Farms and
specialty food purveyor Baldor Specialty Foods.
House of Raeford services the foodservice market and with its sudden deceleration management needed to find an outlet for its products.
The company is selling chicken direct to
consumers in communities near its processing plants. Attuned to the stock-up mindset
vast numbers of consumers have embraced,
consumers may buy 40-lb cases of fresh chicken
for $45. Baldor Specialty Foods is undertaking
a similar effort with its home delivery program. For a $250 minimum order, consumers
may choose from the company's selection of
specialty foods. A spokesperson told The Wall
Street Journal the company "is struggling to hire
enough drivers to keep up with demand."
The ramifications of COVID-19 will
be long lasting and,
for many, profoundly
negative. But for some
companies the lessons
learned during the crisis
may chart a course with
future benefits. FBN
Keith Nunes
knunes@sosland.com

We're eager to receive your feedback:
E-mail editor@sosland.com or write to us at:
Food Business News, 4801 Main Street, Suite 650, Kansas City, Mo, 64112
Food Business News

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Food Business News - May 12, 2020

Table of Contents for the Digital Edition of Food Business News - May 12, 2020

Food Business News - May 12, 2020 - 1
Food Business News - May 12, 2020 - 1
Food Business News - May 12, 2020 - 2
Food Business News - May 12, 2020 - 3
Food Business News - May 12, 2020 - 4
Food Business News - May 12, 2020 - 5
Food Business News - May 12, 2020 - 6
Food Business News - May 12, 2020 - 7
Food Business News - May 12, 2020 - 8
Food Business News - May 12, 2020 - 9
Food Business News - May 12, 2020 - 10
Food Business News - May 12, 2020 - 11
Food Business News - May 12, 2020 - 12
Food Business News - May 12, 2020 - 13
Food Business News - May 12, 2020 - 14
Food Business News - May 12, 2020 - 15
Food Business News - May 12, 2020 - 16
Food Business News - May 12, 2020 - 17
Food Business News - May 12, 2020 - 18
Food Business News - May 12, 2020 - 19
Food Business News - May 12, 2020 - 20
Food Business News - May 12, 2020 - 21
Food Business News - May 12, 2020 - 22
Food Business News - May 12, 2020 - 23
Food Business News - May 12, 2020 - 24
Food Business News - May 12, 2020 - 25
Food Business News - May 12, 2020 - 26
Food Business News - May 12, 2020 - 27
Food Business News - May 12, 2020 - 28
Food Business News - May 12, 2020 - 29
Food Business News - May 12, 2020 - 30
Food Business News - May 12, 2020 - 31
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Food Business News - May 12, 2020 - 33
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Food Business News - May 12, 2020 - 35
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Food Business News - May 12, 2020 - 80
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