Learnpowerbi.com/pro. Enjoy this presentation and power on. So I want to tell you a little story and I want you to bear with me because in the beginning you are going to be thinking what on earth does this have to do with food manufacturing?.
But I promise I'll circle right back around to that. Back in the 80s and 90s, my dad worked at NASA, connecting the space centers with cables so they could communicate and exchange data, technical data, amongst themselves. And so during school, my summers were filled with internships at.
NASA, working on the science Internet. And by luck, when I graduated from college, my entire team from NASA was recruited by Microsoft. And because we had this experience with this thing that was going to become the Internet..
So when I was at Microsoft, I literally had the best job in the whole world. I got to travel around the world and explain this invisible technology that was coming. And soon that technology was going to link people and places.
Technology. So in all those years that I spent program manager, product manager, there was always one common theme and it was connecting the people and technology in unexpected ways. So I was sort of like a translator, I guess, between.
Business users and the developers who would then eventually write the applications that once after they knew what was needed. But ironically, when I so I decided to take a break from high tech and I went about as low tech as you could possibly.
Imagined, I went and I enrolled in French culinary school. And at the time it was crazy because like, I barely knew how to boil an egg. So I had no idea what I was getting myself into. But it was an incredible time and an experience..
And that time when I spent unplugged and away from technology, it turned me into what is kind of now known as a foodie. And this was well before the days of social media, when everybody got to see everybody else's, you know, amazing.
Restaurant experiences. So it was it was just a time when food was emerging and and really exciting. And so then I graduated from culinary school, and I had the opportunity to work with some of the most amazing and talented.
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Through those chefs I had, I learned that food is about so much more than it appears on the surface. Those meals, they're meant to connect human spirits and to transfer into every single bite that love and the passion and.The experiences and the culture of the person who crafted it. I know it sounds a little silly, but think back to a favorite dish that you or a loved one makes. And then did you ever stop and think, Oh my God, this secret is this is just too good to keep a secret..
And maybe everyone keeps telling you, you have to figure out a way. You got to get that into the market. So what? What do you do when you finally decide you can't keep a secret?.
Well, what can you do? Well, maybe you would start selling to friends and family or launching a social media campaign, start subscription services at a farmers market. Maybe you can go as far as opening your own small.
Restaurant or shop. But with a little bit of luck and tenacity, people will probably start to take notice and that momentum is going to build. But then what comes next?.
Like, how do you continue to grow? How can you ensure that you're going to stay profitable? And will you have the information that you need to make decisions about that next move? So now I want to tell you a story about Joe Fuger, and he.
Has a mission to share authentic Neapolitan pizza. Nearly 20 years ago, Joe was an executive at a really big coffee company in Seattle. And then he decided to take a break and he quit a shop to do some soul searching..
And then he ended up on a journey. He was he tells a story about going to Italy to connect with his roots and to learn the art of of the true art of pizza making. That was, you know, the the living there and breathing and.
Working side by side with those pizziolas. And with what he discovered, he realized that his secret was too incredible not to share. Thus she was born and he started out with one Neapolitan restaurant serving that authentic hand stretched wood.
Fired pizza.
And then he had specialties including an Italian chopped salad called the Monopoly and an award-winning tiramisu recipe. Joe was up to about 5 restaurants in the neighborhood, in neighborhoods in Seattle and A food truck when I met him and.It was 14 years into his adventure. But the thing that I loved about Joe was beyond the fact that, you know, he served this amazing food in his restaurants. His customers were so loyal to him and his employees absolutely adored him..
By then, I had shifted my culinary career to the front of the house, and I'd spent a lot of time working with restaurants to implement simple technologies to improve their efficiencies. And I was also focused on event management by the time because I took so much joy in helping people plan their life.
Celebrations. And you know, as well as just watching people really love their casual, everyday gatherings with their friends and family. And as a side note, I am married to an Italian chef from the.
Island of Sardinia, and we have spent so many summer leisurely lunches with family, you know, giant gatherings out on the patio. And it really makes me laugh when I think about 80% of the conversations that we have during those meals are about.
What we just ate at the last meal and then what we're eating right now and then what we're about to eat and have for dinner in just another few hours. It is so amazing, like the power of of food to bring people together..
But anyway, so, so I joined Tuvella and it was like most restaurants we had. We had very basic point of sale systems, register systems, We had a little bit of accounting software. We had a website and a handful of e-mail accounts..
And then immediately I kind of added an event software program to the mix. And then off we went. Business was booming and the restaurants were thriving at the time because 20/19 was a banner year for the restaurant.
Industry. The income levels were rising, hospitality was at the forefront and there was an explosion of cuisines available for diners to choose from. With this really crazy strike of luck, someone in the grocery.
Industry took notice and Tutta Bella was invited by one of the largest grocery chains in America to open two authentic wood fired pizza kiosks in the grocery deli departments. And the goal for the retailers was to elevate the options for in store shoppers..
So to compliment the line of fresh pizzas, Tutta Bella and the retailer wanted to introduce premium grab and go salads because what was found, you know previously was you know, very basic salads that you know that were mass produced. So our chef and our team, they they went to work to try to.
Design recipes and packaging that could keep the items perfect for that journey from the store to the customer's kitchen table while still upholding that quality and artisan elements that was demanded by Joe at all of his restaurants..
A Of packaged salads, pastas tiramisus, emerged, all based on our authentic Italian recipes. But because of the incredibly delicate nature of our thin wood fired pizza crust, perfecting that Of taking big pizzas took a really long time and a lot of research..
But oh boy, was that really it was worth the wait. You know, the the pizzas are wood fired and they've got, you know, just they're they're so thin that finding ways to keep them to hold up was just was really challenging. So as everyone knows, things came to a screeching halt in.
March of 2020, especially for the restaurant industry and many business owners. They had to just shutter their doors and walk away. But something that you have to know, Joe, he isn't just really passionate about sharing authentic food with the world,.
He is a business leader and he genuinely cares and inspires his employees. So he took out personal and business loans and applied for grants just to keep things running. And for the Tutta Bella restaurants during that time.
They had the the all the dining rooms were closed to the in person dining. So they turned all the focus to take out and thankfully all that heavy lifting of having those grab and go style products had already been completed..
And during this really challenging and uncertain time came the big break for Tutta Bella. Very, very quickly grocery stores realized that their customers, they really missed out on dining, going out to restaurants and enjoying that restaurant quality food at home.
During a pandemic. So lightning fast, they made space in the deli cases for displays of Tutta Bella products and first it was 5 deli locations, then 10, then 20 and then all the way up to over 60 locations in a very, very short period of time..
And Oh my goodness, how do you make that next big leap successful without imploding your little company? So if you think about it, during that time, even though Tutta Bella was 16 years old and it had all the classic features of a new start up looking to launch its brand, it had amazing.
Products, an incredible team, radically dedicated customer fan base and a fairy godmother slash corporate giant asking us to come and play in their sandbox. It was still a small brand that needed to grow quickly and we were in a very cash and resource constrained environment..
So what next? How do you hold true to those artisan standards that you as you scale? How do you keep up with demand? How do you keep your both the employees and customers happy?.
And Can you imagine what it takes to go from a full service restaurant to the retail grocery industry? I personally had no idea. We went from teams of chefs and waiters and menus to bar codes, sales promotions, daily register reports..
There were government regulations, nutritional labels, massive product data requirements, photography for the online ordering, production, planning, distribution, logistics, and all sorts of new business systems that you know, needed a process to support them..
To make it even more complicated, at the time that Tudabella was starting out, we weren't selling wholesale to these grocery stores. Instead, it was based on a consignment model, and so that the products were owned by us until they passed through those.
Store registers. Every single day, the grocery store would send us emails with spreadsheets attached reporting the sales for the previous day. There were pages and pages of data by location, by product, on every, you know, just on every row of the spreadsheet..
And you multiply that times 17 products at 63 locations every single day and it quickly it became a mountain of unreadable data. I would dread opening my inbox every single morning. And I guess this would have been OK if we were selling bicycle.
Parts and we had weeks to compile and analyze our data before needing to reorder and then manufacture and restock the shelves. But imagine salads and tiramisus with a four to six day shelf life and again don't forget about that owner who's got that.
Uncompromising quality and freshness decree. So we had to deliver those products ourselves at least every other day to every single store. How do you track, inventory and forecast on such highly perishable products?.
