Gourmet Business May 2014

In this month’s installment of our Best Practices series, Jeffrey Ochs, deli purchasing manager for Zingerman’s, takes on a provocative topic disintermediation in his article titled “Removing the Middleman: Good or Bad for Business?” While it is certainly possible, and sometimes tempting, to remove distributors from the buying process, especially if they are not adding true service and value, it may not always be the wisest course of action. But there are times when it may be justified.

“Removing the middleman. Even typing the phrase feels good,” Ochs writes. “The term middleman carries with it the connotation of doing little and taking much. Is the middleman a necessary evil, necessary at all, or even evil? ... There are, I believe, many compelling reasons to bypass a middleman and go direct whenever possible.”

Be sure to turn to page 39 and read the full scope of Ochs’ point of view, and then let us hear yours. Rigorous discourse such as this – whether you agree with it or not – is one element that advances industry practices.  Challenging the status quo takes courage, and if that status quo is harming business, then it is the duty of all in the industry retailers, manufacturers and distributors alike – to effect proactive and meaningful change. We applaud Ari Weinzweig of Zingerman’s for posing the topic to Gourmet Business and Ochs for writing such a well-thought-out article.

Also in this issue, don’t miss all of our post-show coverage from the International Home + Housewares Show and the Gourmet Business Pavilion, which offered buyers a look at new and innovative products, many of which were not exhibiting at the show. Turn to page 29 to see our take on the biggest trends that emerged from the show and some of the standout products that turned our editors’ heads.

Maureen Azzato
Managing Editor, Gourmet Business 

mazzato@gourmetbusiness.com