Sysco 2007 Annual Report Download - page 16

Download and view the complete annual report

Please find page 16 of the 2007 Sysco annual report below. You can navigate through the pages in the report by either clicking on the pages listed below, or by using the keyword search tool below to find specific information within the annual report.

Page out of 108

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
  • 45
  • 46
  • 47
  • 48
  • 49
  • 50
  • 51
  • 52
  • 53
  • 54
  • 55
  • 56
  • 57
  • 58
  • 59
  • 60
  • 61
  • 62
  • 63
  • 64
  • 65
  • 66
  • 67
  • 68
  • 69
  • 70
  • 71
  • 72
  • 73
  • 74
  • 75
  • 76
  • 77
  • 78
  • 79
  • 80
  • 81
  • 82
  • 83
  • 84
  • 85
  • 86
  • 87
  • 88
  • 89
  • 90
  • 91
  • 92
  • 93
  • 94
  • 95
  • 96
  • 97
  • 98
  • 99
  • 100
  • 101
  • 102
  • 103
  • 104
  • 105
  • 106
  • 107
  • 108

4BUJTGZJOHTPQIJTUJDBUFEQBMBUFT
SETTING A NEW STANDARD WITH CUSTOMIZED BUSINESS REVIEWS
As eating habits become more diverse, more consumers
are eating healthier, and interest in nutrition has
increased. Diners frequently request substitutions
and menu customizations to accommodate their
preferences, and restaurants willingly comply. Organic
and locally sourced products are increasingly desired,
particularly on college and university campuses, and
are more readily available. Meal takeout at the retail
supermarket is growing, with greater variety and more
appealing offerings than in the past. Meal assembly
businesses are springing up successfully all over the
country; they provide the ingredients and help their
customers prepare multiple meals to be taken home,
frozen and served later.
TWEAKING THE MENU
Whatever the type of customer, SYSCO has the people,
products, talent and resources to provide assistance
with any and all foodservice operations, from the
traditional to the contemporary. Every customer
is seeking to improve his or her profitability, and one
of the more widely requested services we offer is menu
analysis. We have been performing this service as
part of our Business Review process for several years.
Operating company Business Review teams carve out
a block of time, unrelated to a sales call, to review
customers’ menus and offer ideas and products
to help increase their revenues and profits.
Our Business Review associates meet with customers
at SYSCO’s offices, in a specifically designed
Business Review area, so that customers may
experience first-hand how we can help them
differentiate themselves. We want our customers to
trust and rely on us and be assured that we can be
an integral partner in the success of their businesses.
During the past several years, Business Reviews
have become ingrained in our processes, and we are
performing multiple reviews for many customers who
have embraced the process and are realizing their
goals. The program has been very successful, driving
improved sales growth from those customers and
market share gains for SYSCO.
The opportunities in business reviews give SYSCO
a competitive advantage and provide significantly
more growth avenues. Our operating companies
have the appropriate systems to offer meaningful
recommendations and executive chefs who staff
state-of-the-art kitchens to showcase products during
the business review meetings. Using the proven
procedures of this service, our Business Development
teams also have had a high success rate strategically
targeting high-volume accounts.
page><SYSCO Corporation