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By Lidia Paly
We recently interviewed Eelco Camminga, Vice President of Unilever Food Solutions to gain some insight into what opportunities, challenges and trends he foresees for Unilever Food Solutions in 2011.
What are some challenges that you foresee to affect your operation in 2011?
Rising commodity prices due to Middle East political instability, and the continued high rate of unemployment in SA. Further challenges will be the constant “threatening” by COSATU to strike against anything which displeases them. They need to be cognisant of the fact that they have a vital role to play in the economy.
What are your main goals for the year?
To increase our relevance to operators, and to invest more behind our brands.
If you had 2 Million Rand to invested in your operation, what would you do with it?
Invest in our supply chain to ensure we are ahead of ever increasing demand so as to keep service levels at their highest.
How have your supply lines changed and why?
We are constantly looking for better quality raw materials sourced at the best possible price. This includes both local and international. On the local front, we have invested more than a Billion Rand in our distribution network, which has generated savings to be re-invested behind our brands.
How is your growth being affected?
In our business, growth is never enough, but we are very satisfied with the fact that we have grown ahead of the market growth for the past three years and it looks as though this trend is continuing for 2011.
What recent trends have you noticed in the foodservice industry?
Our World Menu Report has shown that 9 out 10 diners/guests would like to know more about what is in their food. They want to know more about sourcing responsibly, nutritional content and “what’s in it”. It is the responsibility of the foodservice industry to provide this. This is an opportunity for new growth. If diners/guests are assured and confident that they know what is in their meal, how it was sourced and how it was prepared –they will be encouraged to eat out more often.
What are some new technological advances that you feel will benefit your daily responsibilities in a positive way?
Blackberry enhances my day, every day! – No seriously, electronic communication is moving at such a rapid pace that every time some new form of media communication is delivered, it enhances our business and therefore my responsibilities. Who would have thought that we would be promoting our brands and our business via Facebook, or SMS two to three years ago. We have just invested in our complete sales force automation. With this hand – held technology, it allows our sales people to be more dynamic, accurate and provide a higher level of service to our customers/operators than what we were able to provide a year ago.
What are some cooking techniques that you are fond of?
Personally, I like fresh and raw. If it has to be cooked, I prefer simply grilled or oven baked.
What are some current affairs prevalent in your industry at the moment?
I worry about the high rate of restaurant and franchise failures at the moment. When I see someone’s hard earned pension being “gambled” on a venture which we all know is a tough business, I feel for them. I believe that as one of the bigger corporate players in the industry, it is part of our responsibility to assist new entrants into the hospitality industry. We should help them grow sustainable businesses, as in this way the entire industry benefits through stability, increased job security, and accordingly a greater contribution to the growth of the economy.
What are the news that you would like to read more about pertaining to your industry?
Nothing really – I believe there is sufficient reading matter available everywhere. Google Alerts is a great invention.
How do you inspire/motivate others?
I try and set a very clear, simple strategy that is co-created and then implemented through a high degree of accessibility and visibility.
What is more important to you – higher volume or better profits?
Neither – sustainable profit growth is the most important. This is a delicate balance between volume growth, profit improvement and how much of the profit improvement is re-invested behind growth.
What are some key events that you’ll be attending this year?
HACE in Cairo, Gulf Food Expo in Dubai and Hostex in Johannesburg.
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