HOW TO BUILD YOUR BAKERY WITH A SMALL CORPORATE STAFF BY

PARTNERING WITH YOUR EQUIPMENT SUPPLIERS

GARY BRODSKYD@G BAKING CONSULTANTS

Partnering With Your Suppliers

Establish The Project Scope

List Line Equipment requirementsList Support Equipment New Facility: list all required areas (offices,

maintenance shop, cafeteria, storage areas, wash down area, scaling area electrical room, boiler room, bathrooms, shipping and receiving areas and all other support areas

Put out Bids for Equipment and Support Lists

Line Equipment List• Have a minimum of

two suppliers bidding on equipment.

• Treat all suppliers equally (Do not show favoritism)

Be fair and it is ok to let suppliers re bid one time before closing

Support Equipment List• Have a minimum of

two suppliers bidding on support equipment

• Treat all Suppliers equally ( Do not show favoritism)

• Be fair and share with all suppliers the same information

Supplier Notification

Notify all suppliers who was award the ProjectDo not give accepted bid cost to anyoneEstablish a meeting of all accepted suppliersPick on One Supplier to be project leader ( usually

it the supplier with the most equipment. Establish ground rules at the supplier meetingMake sure all suppliers are on the same page and

have the same installation schedule.Establish an atmosphere that suppliers will work

together, bidding is over and now there is no more competition

Lead Supplier Responsiblity

Is responsible for plant layouts and drawings Supplies Project ManagerIs responsible for coordinating all other suppliers time

tableSupplies other suppliers with drawing and time table for

tie in of connecting equipmentDirect communication with Your corporate engineering

and operations personnel for both schedules and problems.

Controls facility staging areasWorks closely with Building contractors, coordinates

supplier needs, and schedules Makes sure other suppliers request are complied with

Supplier Meetings

Go over Schedule (are there any delays)Go over equipment issues and problemsMake meeting short and to the point (time is

important to everyone)Resolve issues fairly, establish performance

requirement. Penalties, will be future business.

Involve everyone, Supplies, Artic and building contractors

Rules to Manage Bye

Treat all suppliers fairly but be in chargeEstablish Ground rules at the startCreate a relationship that all Suppliers are your Partner and it

is important for the profitability and success of both of you. As your Partner, Supplier Profitability is important. They are

in business tooForum a Supplier Consortium (trusted suppliers that give you

great customer service, help you meet your Goals and supports you with completive pricing)

Make Lists of everything (It easy to forget with so much happening)

Use ENGINEERING for FOOD SAFETY and SANITATION (contact AIB for copies) for building specification and construction.

Project Closure

Have a final meeting of all Suppliers. Go over the Pros and Cons of the project pertaining to each supplier and the Consortium as a whole. It will help them manage their business for future projects. (Remember they are your partners)

Go over cost overruns for each supply separately and how to correct them for future projects. (Should be done before the final meeting)

Have a supplier Final Diner and give certificates to those suppliers who performance was outstanding.

Give all Suppliers and Companies affiliated with the project a Gift commemorating the Project. Most suppliers will display it in their offices Proudly.

CONTACT INFORMATION

Gary Brodsky, President D&G Baking Consultants

Email address: dgconsultants@att.netPhone 1 773 575 5417Mailing address: 141 Carina Drive, Jupiter,

Florida 33478