Sysco 2013 Annual Report Download - page 5

INGREDIENT 3: PRODUCTS
EXPANDING OUR PORTFOLIO OF PRODUCTS AND SERVICES BY INITIATING A
CUSTOMERCENTRIC INNOVATION PROGRAM
We are utilizing valuable insights gained through research to engage our customers
and suppliers in our category management initiative. Customer acceptance of the
new assortment in the four pilot categories – salad dressing/mayonnaise, frozen french
fries, towels/tissues/napkins, and shrimp – was encouraging. Our customers and our
salespeople have generally responded well to the increased variety and value oered
by our new optimized assortment. We have a very aggressive implementation plan
andwill continually improve our processes and seek out valuable feedback from our
customers as we roll out successive category waves in fiscal year  and beyond.
Additionally in fiscal year , we launched our Sysco Solutions and Services product
bundle which was developed within our Sysco Ventures group to oer customers
solutions beyond food. Among the featured products was Leapset, a point-of-sale
system that’s characterized as a smartphone for restaurant operators. Leapset uses
a suite of mobile apps for both front- and back-of-the-house solutions, allowing
restaurateurs to dynamically interact with diners while running their business.
INGREDIENT 4: EXPANSION
EXPLORING, ASSESSING AND PURSUING NEW BUSINESSES AND MARKETS
In one of our busiest years to date, we completed  acquisitions – in the U.S., Canada,
Republic of Ireland, Northern Ireland and in the Bahamas. They included Broadline,
seafood, produce and other specialty companies representing more than  billion in
annualized sales. These acquisitions further demonstrate Sysco’s commitment to pursue
quality companies – including those in international locations – that will enhance our
ability to serve our customers, further expand our product oerings and service footprint
and profitably grow our business.
INGREDIENT 5: PEOPLE
DEVELOPING AND EFFECTIVELY INTEGRATING A COMPREHENSIVE ENTERPRISEWIDE
TALENT MANAGEMENT PROCESS
We appreciate all of our customer-focused associates for their hard work and engagement
during a year of significant change at Sysco. For the second straight year, through our
Sysco Speaks survey, we actively sought and received feedback from all our associates
using a single platform. We also continue to develop our Sysco associates and – where
necessary – infuse new talent to address the needs of our customers and the business.
Three talented leaders from the food industry – executive vice president and chief
technology ocer Wayne Shurts, executive vice president and chief commercial ocer
Tom Bené, and senior vice president for distribution services Scott Charlton – joined our
executive team in fiscal year  to bring additional energy, capabilities, experiences
and insights to our transformational eorts.
In the coming year, our goal is to deliver value to you, our shareholders, by gaining deeper
customer insights, profitably growing our locally and corporate-managed business,
developing new opportunities, connecting our Sysco Ventures investments to our core
business, and developing and recruiting great talent. We will continue on our multi-year
business transformation journey that to date has touched nearly every part of our business.
While a great deal of work lies ahead, we believe our strategy is sound, our execution will
improve, and that we are extremely well-positioned to deliver best-in-class customer
service and profitable growth in the years to come.
Manny Fernandez Bill DeLaney
EXECUTIVE CHAIRMAN OF THE BOARD PRESIDENT & CHIEF EXECUTIVE OFFICER
Manny Fernandez
Executive Chairman
of the Board
Bill DeLaney
President &
Chief Executive Ocer
For more information, go online to www.sysco.com/investors. 3