Food Supply Chain & Logistics: What Do You Need to Know?

Image via www.jennifermay.com.

We are thrilled to be collaborating with two industry experts who have worked with FreshDirect and Pret A Manger to offer a supply chain and logistics course (s). Before we design the course, we want your feedback on what your needs are. Please take a moment to fill out the short survey (3 minutes – no really, we promise!) below, so we can create a kick-ass course designed especially for you. And be sure to include your name to get 25% off this course.

The goal of the course will be to demystify the process of producing and distributing food, whether your business is retail or wholesale, brick and mortar or online. We’ll cover everything from ingredient sourcing, manufacturing, and operations to packaging, data management and shipping.

More About Your Instructors:

Gabrielle Tiven, a director at supply chain consultancy LIDD, has worked in warehouse design and management since 2006. She managed operations and technology projects at FreshDirect, the online grocer in New York City, and product development for work stations and storage units at Kiva Systems, a subsidiary of Amazon. Recently, she has focused on helping growing e-commerce companies build and improve their fulfillment and distribution systems. Gabrielle holds a BA from Yale University and an MBA from the MIT Sloan School of Management.

Monica Gelinas, founder of Grit Work LLC, has more than 15 years of experience in the food and hospitality industry. Her work focuses on developing strategic sourcing and sustainable food supply chain strategies. Monica gained hands-on experience by working with the founders of Pret A Manger becoming their first US Head of Marketing, Supply Chain, and Product Development. Grit Work advises multi-unit fast casual chains, distributors, manufacturers and consumer packaged goods brands on buying decisions and helps owners build profitable business models that can scale. Monica has a BS from Cornell Hotel School and MS from NYU’s Center for Global Affairs. She is a board member of the Pret US Foundation, and is a member of the President’s Council for Cornell Women, Cornell’s University Council and is a member of NY Women’s Culinary Alliance.

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