Partnering With Your Suppliers

1. Partnering With Your Suppliers How to build your Bakery with a small Corporate staff by Partnering with your Equipment Suppliers Gary brodsky D@G Baking consultants

2. Establish The Project Scope List Line Equipment requirements List Support Equipment New Facility: list all required areas (offices, maintenance shop, cafeteria, storage areas, wash down area, scaling area electrical room, boiler room, bathrooms, shipping and receiving areas and all other support areas

3. Put out Bids for Equipment and Support Lists Line Equipment List • Have a minimum of two suppliers bidding on equipment. • Treat all suppliers equally (Do not show favoritism) • Be fair and it is ok to let suppliers re bid one time before closing Support Equipment List • Have a minimum of two suppliers bidding on support equipment • Treat all Suppliers equally ( Do not show favoritism) • Be fair and share with all suppliers the same information

4. Supplier Notification Notify all suppliers who was award the Project Do not give accepted bid cost to anyone Establish a meeting of all accepted suppliers Pick on One Supplier to be project leader ( usually it the supplier with the most equipment. Establish ground rules at the supplier meeting Make sure all suppliers are on the same page and have the same installation schedule. Establish an atmosphere that suppliers will work together, bidding is over and now there is no more competition

5. Lead Supplier Responsiblity Is responsible for plant layouts and drawings Supplies Project Manager Is responsible for coordinating all other suppliers time table Supplies other suppliers with drawing and time table for tie in of connecting equipment Direct communication with Your corporate engineering and operations personnel for both schedules and problems. Controls facility staging areas Works closely with Building contractors, coordinates supplier needs, and schedules Makes sure other suppliers request are complied with

6. Supplier Meetings Go over Schedule (are there any delays) Go over equipment issues and problems Make meeting short and to the point (time is important to everyone) Resolve issues fairly, establish performance requirement. Penalties, will be future business. Involve everyone, Supplies, Artic and building contractors

7. Rules to Manage Bye Treat all suppliers fairly but be in charge Establish Ground rules at the start Create a relationship that all Suppliers are your Partner and it is important for the profitability and success of both of you. As your Partner, Supplier Profitability is important. They are in business too Forum a Supplier Consortium (trusted suppliers that give you great customer service, help you meet your Goals and supports you with completive pricing) Make Lists of everything (It easy to forget with so much happening) Use ENGINEERING for FOOD SAFETY and SANITATION (contact AIB for copies) for building specification and construction.

8. Project Closure Have a final meeting of all Suppliers. Go over the Pros and Cons of the project pertaining to each supplier and the Consortium as a whole. It will help them manage their business for future projects. (Remember they are your partners) Go over cost overruns for each supply separately and how to correct them for future projects. (Should be done before the final meeting) Have a supplier Final Diner and give certificates to those suppliers who performance was outstanding. Give all Suppliers and Companies affiliated with the project a Gift commemorating the Project. Most suppliers will display it in their offices Proudly.

9. CONTACT INFORMATION Gary Brodsky, President D&G Baking Consultants Email address: dgconsultants@att.net Phone 1 773 575 5417 Mailing address: 141 Carina Drive, Jupiter, Florida 33478