How will your brands manage outsourcing in five years?

A panel of brand leaders ponders how current trends and challenges will transform their outsourcing and supply chain strategies in light of the ‘Uber Revolution.’

Moderator Kevin Hall, Coregistics, and the brand panel, left to right: Mike Brodie, Torani; Rick McDonald, The Clorox Company; Diane Wolf, food industry consultant; Todd Caraway, Continental Mills.
Moderator Kevin Hall, Coregistics, and the brand panel, left to right: Mike Brodie, Torani; Rick McDonald, The Clorox Company; Diane Wolf, food industry consultant; Todd Caraway, Continental Mills.

How are marketplace and technology trends changing the way brands approach outsourcing? At a late-September panel discussion, brand leaders and mangers of contract services predicted how their businesses will change based on recent technology and outsourcing trends.

Kevin Hall, Senior Vice President for Business Development at contract packager and supply chain services provider Coregistics, moderated the panel at the Uber Revolution Pack Summit, hosted by the Contract Packaging Association (CPA) and Frain Integration. The event’s title reflected these trends in light of the rise of companies such as Uber and Airbnb, which have disrupted their sectors—taxicabs and hotels, respectively—in an Internet-enabled vision of a new, “shared” economy. Likewise, in the manufacturing sector, the Industrial Internet of Things (IIoT), which incorporates new uses for cloud and mobile computing, Big Data, and more, is seen as enabling—and requiring—new solutions for supply chain management, human resources, and more by these panelists:

• Todd Caraway, Director of Contract Manufacturing Procurement for Continental Mills, owner of brands including Krusteaz pancake and baking mixes and Kretschmer Wheat Germ; and partner in licensed brands including Ghirardelli chocolate brownies and Red Lobster biscuits.

• Rick McDonald, Vice President for the International Supply Chain at The Clorox Company, the $5.8 billion-a-year maker and marketer of brands including its namesake bleach, Pine-Sol cleaner, Hidden Valley Ranch dressings, and Kingsford charcoal.

• Mike Brodie, Director of Contract Manufacturing Partnerships for Torani, best known as the leading brand of coffeehouse beverage flavorings, and a unit of The Clorox Company.

• Diane Wolf, a food and beverage consultant with more than 30 years of food industry operations, engineering, and supply chain experience at organizations including Kraft Foods and Procter & Gamble.

Amid consumer changes, brand marketers are still wrestling with the challenges of connecting with consumers, whose direct relationships and transactions are primarily with retailers.

Clorox’ McDonald cited the difficulty of corralling consumers’ attention as they take-in information from all manner of sources, for better or worse, that influence their purchasing behavior. The online marketing game, he says, is undergoing a radical change in the Digital Age. Today, Clorox has a “whole group of social media specialists” tasked with managing brand messaging and relationships.

From far-flung connectivity to matters of literally addressing consumer tastes, Torani’s Brodie said the biggest challenge for the next few years is finding better ways to predict fast-paced changes in taste. “The beginning and end of sriracha went so quickly,” he said, citing the rapid shift from that spicy-hot flavoring among Millennials to a new affinity for matcha tea, which claims health benefits.

Labor, low- and high-tech
The concept of shared resources and responsibilities is generally well understood in areas spanning manufacturing, maintenance, and transportation resources. But what about labor? Temporary staffing has been a mainstay for most contract packagers and manufacturers for handling promotional and seasonal spikes. Based on her experience, Wolf said it’s an ongoing challenge for brands to “use other folks’ labor to allow flexibility.” But she added that food quality and safety compliance requirements may limit how much more “Uber-like” the food and beverage industry can become. “Maybe it’s because I’m not a Millennial, but I can’t get my head around the concept of a totally flexible workforce. It’s much more important to have an engaged, highly capable select few that will help drive value from the data in our factories versus having people show up today, and they don’t have to be there tomorrow.”

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