Our Foodservice Leadership Councils (FLCs) have developed tools to enable better collaboration across their segment’s ecosystem. The work provides perspective and tools for how to work within each segment—providing clear direction and guidance on how best to partner and provide support.

 

 

The FLCs represent foodservice at Elementary & Secondary Schools, Colleges & Universities, Business & Industry, Healthcare, and Restaurants, providing visibility into the consumer at all different life stages and as part of their food journey.


Doing Business with College & University
The C&U Foodservice Leadership Council (FLC) created a custom Operator Collaboration Model (OCM) tailored to the C&U segment. This Collaboration Handbook builds on the (OCM) framework and provides a review of the model and tactical examples of how a supplier can elevate and build their relationship with C&U operators.
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Doing Business with Healthcare
The Healthcare Foodservice Leadership Council (FLC) created a custom Operator Collaboration Model (OCM) tailored to the Healthcare segment. This Collaboration Handbook builds on the (OCM) framework and provides a review of the model and tactical examples of how a supplier can elevate and build their relationship with Healthcare  operators.
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Doing Business with K-12
This guidebook is a comprehensive overview of the Elementary & Secondary Foodservice segment (E&S). It is designed to provide a working understanding of the market this segment serves, how they purchase, the government regulations and funding that are critical for suppliers to understand, and an overall process and guide for doing business with the segment.
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Doing Business with Business & Industry
The B&I Foodservice Leadership Council (FLC) created a custom Operator Collaboration Model (OCM) tailored to the B&I segment. This Collaboration B&I builds on the (OCM) framework and provides a review of the model and tactical examples of how a supplier can elevate and build their relationship with B&I operators.
Doing Business with Restaurant Chains
The Restaurant Foodservice Leadership Council (FLC) created a custom Operator Collaboration Model (OCM) tailored to the Restaurant segment. This Collaboration Handbook builds on the (OCM) framework and provides a review of the model and tactical examples of how a supplier can elevate and build their relationship with Restaurant operators.