Solving the Internal Versus External Production Conundrum

Solving the internal versus external production conundrum
Wednesday, November 18th
3:30 – 5:00 pm MT
KeHE Innovation & Growth Office
1750 14th St, Boulder, CO 80302

Purpose of the Session:

• This roundtable explores how food and beverage companies can best navigate the critical decisions around producing for themselves or using a co-man.

Core Discussion Themes/Questions:

• What factors should be considered when deciding between internal and external manufacturing?
• What are the pros and cons of each?
• What are cost factors that are often overlooked with co-manufacturing?
• What should be in a good co-manufacturing agreement?
• Is it possible to control quality as well with a co-manufacturer as internal? If so, how?

Speaker: Scott Donnel, SVP Operations

Over 35 years of experience in food operations. ConAgra, Tyson/IBP, Perdue Farms, Maple Leaf Bakery, Boulder Brands, Sunrise Strategic, Purely Elizabeth. Background in Six Sigma, Continuous Improvement, project leadership, employee and organizational development, procurement, logistics, and design/modernization of production lines.