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Introduction
• Grew up spending time on a farm in western Kansas
• Father was a colonel in U.S. Air Force, so traveled
• Loved to cook
• At 16, worked for Holiday Inn
• Attended Culinary Institute of America, Hyde Park, N.Y.
• Worked for country clubs, hotels and restaurants
• Sold meat for S&S Meats in Kansas City
• Sysco of Kansas City for seven years

Sysco
• Service to Kansas and Missouri
• 300,000 square feet of warehouse
• Ship 60,000 cases/night
• $405 million in sales per year
• $81 million in protein sales
• 500 employees, 120 salesmen
• 140 trucks in fleet
• 8,400 gallons of fuel every two days
• Stock 350 meat items

Work in a restaurant
• Long hours
• Very hot to very cold
• Make no money
• Dirty, back-breaking work
• Thankless job

Selling to restaurants
• Egos of chefs and cooks
• Everything is your fault
• Competition not always honest
• Consumers are not very educated
• Put price before quality
• We have to pay for our own gas

Consumer wants and needs
• High yields
• Consistent sizes
• Low prices
• Something that will set them apart
• Something to help bring their consumers back
• Something they can count on to be good every time

Quality meat
• Flavor of meat, not the seasoning
• Tenderness
• Juiciness
• Consistency

What CAB® means to Sysco Food Services
of Kansas City
• Quality meat purveyor
• Pride in all protein programs
• Open new account possibility
• Gave sales new confidence
• Can say we have the very best

Provide better products
• Shrink the gene pool
• Stop raising larger animals
• Consistent sizes
• Keep quality standards high
• Remain proud of your work
• Don’t give up the fight — ever

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