3. What is the seasonality of Peak: Thanksgiving, Christmas – Easter the resorts? Deliveries daily during peak Pricing programs established in fall to lock in prices for winter Mud season: spring 4. What is your protocol for File claim with U.S. Foods domestically goods that are not up to St. Lucia: claim filed with freight forwarder code/health standards? CH Robinson offers insurance on goods Use air shipping more than ocean freight in distribution to St. Lucia 5. Have you experienced Chef determines the menu, and thus all any distribution products that need to be ordered. Need to first bottlenecks getting goods establish practices and controls with chef to the resorts? If so, how Create standards for foods that US Foods or were they remedied? other distributor can follow Monitor weather: path closures in Colorado, hurricanes in St. Lucia Increase storage Interview – Conference Call with Thomas DeLouise and Nick Hagel Date & Time: 10/26/10 10:00-11:00am Attendees: Ellen Hammock & Janaki Douillard Questions Answers 1. What does this project The end result of this project is to create a roadmap that need to do for it to be can be followed when implementing a food and successful in your beverage supply chain at a new resort. This data will eyes? include what products can be sourced on an island and which will need to be imported, as well as the regulation and taxation that is applicable on the island. 2. What has been/is St. Lucia is all about being politically correct and your involvement building relationships. You have to be conscientious of with St. Lucia? suppliers and buying local. The citizens are very nationalistic and have stringent protectionist practices. You have to make sure not to cross the wrong supplier or they will cut you off. Most of the products on the island are imported, but duties are levied on all imports. There is very little storage at the resort. We are currently considering leaving containers on site, but additional storage is not in operation today. Freight is the cheapest option for getting products to the island, costing $4000 a container. Tropical Shipping (I believe) is the current freight forwarder. Amijet is another option, but costs are based on weight resulting in much
3. What is the seasonality of the resorts? Peak: Thanksgiving, Christmas – Easter Deliveries daily during peak Pricing programs established in fall to lock in prices for winter Mud season: spring 4. What is your protocol for goods that are not up to code/health standards? File claim with U.S. Foods domestically St. Lucia: claim filed with freight forwarder CH Robinson offers insurance on goods Use air shipping more than ocean freight in distribution to St. Lucia 5. Have you experienced any distribution bottlenecks getting goods to the resorts? If so, how were they remedied? Chef determines the menu, and thus all products that need to be ordered. Need to first establish practices and controls with chef Create standards for foods that US Foods or other distributor can follow Monitor weather: path closures in Colorado, hurricanes in St. Lucia Increase storage Interview – Conference Call with Thomas DeLouise and Nick Hagel Date & Time: 10/26/10 10:00-11:00am Attendees: Ellen Hammock & Janaki Douillard Questions Answers 1. What does this project need to do for it to be successful in your eyes? The end result of this project is to create a roadmap that can be followed when implementing a food and beverage supply chain at a new resort. This data will include what products can be sourced on an island and which will need to be imported, as well as the regulation and taxation that is applicable on the island. 2. What has been/is your involvement with St. Lucia? St. Lucia is all about being politically correct and building relationships. You have to be conscientious of suppliers and buying local. The citizens are very nationalistic and have stringent protectionist practices. You have to make sure not to cross the wrong supplier or they will cut you off. Most of the products on the island are imported, but duties are levied on all imports. There is very little storage at the resort. We are currently considering leaving containers on site, but additional storage is not in operation today. Freight is the cheapest option for getting products to the island, costing $4000 a container. Tropical Shipping (I believe) is the current freight forwarder. Amijet is another option, but costs are based on weight resulting in much
Final%20Deliverable.docx