Tom Birmingham, CEC, Director of the Club + Resort Chef Association, discusses the state and future of the supply chain with a panel of industry experts.
Tom Birmingham, CEC, Director of the Club + Resort Chef Association, hosts a Chef to Chef Live! conversation with Jeff Magee, Senior Director of Supply Chain with Sysco; Cam Schultz, VP, Marketing & Communications with ClubProcure; James Kremer, CEC, AAC, Executive Chef of Hinsdale Golf Club (Clarendon Hills, Ill.) and President of the Chicago chapter of the Club + Resort Chef Association; and Rich Hoffman, CEC, Executive Chef of the Country Club of Maryland (Towson, Md.).
In this episode, the panel of industry experts discusses the various strains on the supply chain, why two-way communication and planning is critical right now for both chefs and purveyors, and how suppliers are helping club chefs with new programming, including pop-up shops and to-go programs.
