Wyndham Hotels and ResortsWyndham Hotels & Resorts begins a new chapter while maintaining the high quality of its procurement, design and construction processes.

By Jim Harris, Senior Editor at Knighthouse Publishing

Tad Wampfler’s first three months as senior vice president of global design, sourcing and construction for Wyndham Hotels & Resorts were extremely eventful. Since Wampfler joined Wyndham Worldwide in March, the company spun off its hotel business, creating Wyndham Hotels & Resorts, the world’s largest hotel franchise company, and Wyndham Destinations, the world’s largest vacation ownership and exchange company. 

“As part of Wyndham Worldwide, our business encompassed multiple segments of the hospitality industry, including timeshare and vacation rentals,” says Wampfler. “As Wyndham Hotels & Resorts, we are embracing this new opportunity to approach our mission as a pure-play hotel franchise company.”

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B&G Foods’ procurement team has helped the company double its stable of brands in the past decade.

By Tim O’Connor

Supply chain interruptions are a nightmare for any company, but it’s especially frightening when the product has a shelf life. A delayed shipment of the metallic film used to make cheese puff bags not only keeps the product off retailer displays, but it risks going stale as it waits for packaging.

It’s one of the reasons New Jersey-based B&G Foods takes care to diversify its supplier base. The company typically has two to three suppliers for each procurement area across its larger network and five to six on a smaller basis that can jump in whenever there is an issue.

The strategy paid off last fall when hurricanes in Houston and Florida threatened the on-time delivery of several critical materials. B&G Foods had contracts in place that protected it on pricing during the shortage and fulfilled orders from its suppliers’ secondary manufacturing sites to ensure it kept its own production lines running.

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Earls Kitchen + Bar consolidates its vendors to more easily expand throughout the United States.

By Janice Hoppe-Spiers

In the restaurant industry, it’s all about launching the right concept at the right time. Earls Kitchen + Bar did just that in summer 2014 when the popular Canadian casual-dining chain expanded further into the United States.

“Earls is definitely providing great-quality ingredients; funky, ever-changing cuisine in a casual atmosphere and in beautiful buildings,” says Claudia Vorlaufer, vice president of procurement and logistics. “People want to go places that feel special, cool, funky and comfortable. Dress up or come in your jeans – any mood you are in we cater to you. Our expansion has been successful and I think it has been a matter of timing and the right evolution of the brand.”

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