Restaurant supply chain managers hold fall meeting

Supply chain professionals from the restaurant industry will meet Oct. 21-22 to discuss issues and emerging trends impacting their operations at the National Restaurant Association’s fall Supply Chain Management conference in Denver.

Attendees of the executive study group will network with experts in the field and share best practices at the meeting, which typically meets twice a year to exchange information on pressing issues that affecting supply chain business.

According to David Parsley, senior vice president of supply chain management at Brinker International and chairman of the group, the conference provides an excellent opportunity for attendees to meet and talk to their peers.

“The knowledge gained from those relationships, in addition to the information shared at our conferences, can only result in a better informed and prepared supply chain professional,” he said.

Sessions for the fall meeting will feature discussions on macroeconomics, international sourcing, supplier relationships and emerging issues.

Wade Winters, vice president of supply chain for Au Bon Pain, the fast-casual bakery-café chain, said the meeting is the only one of its kind that focuses on food and beverage.

“I can’t think of a better resource for networking, learning, sharing information and staying on top of current events than the NRA SCM executive study group,” he said. “To top it off, it is a great bunch of people that likes to have fun!”

Joe Schechinger, senior director of commodity risk management at Quality Supply Chain Co-op Inc., agreed, saying the conference offers the opportunity for attendees to network with their industry peers and share best practices.

In addition, members who also go to commodities consultant Market Vision’s purchasing conference, to be held immediately after the supply chain meeting, are eligible to receive a discount to attend.