WHITE SULPHUR SPRINGS, W. Va. -- The expense structure faced by the food-service distribution industry -- expenses that are substantially higher than those of dry-goods distribution -- call into question the very existence of the business. And, said Richard J. Schnieders, senior vice president, merchandising services and multiunit sales, Sysco Corp., Houston, the expense problem is exacerbated by manufacturers who tend to treat grocery and food-service distribution as if they were identical ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Why Register for FREE?
Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. What are you waiting for! In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.
Attention Paid Print Subscribers: While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.