Maker Q&A: Working With
Co-Manufacturers
COMPILED AND EDITED BY MARK HAMSTRA
J E S S E M C K E E
D I R E C T O R O F S U P P L Y
C H A I N , Y I S H I F O O D S ,
C H I C A G O
Z E L I
C O - F O U N D E R A N D C H I E F
O P E R AT I N G O F F I C E R ,
Y I S H I F O O D S , C H I C A G O
T O D D H O F F M A N
C H I E F F I N A N C I A L O F F I C E R ,
C H L O E ' S , N E W Y O R K
C H I T R A A G R AWA L
F O U N D E R , B R O O K L Y N
D E L H I , B R O O K L Y N ,
N E W Y O R K
T
he specialty food industry continues to wrestle with ongoing supply chain
issues in the wake of the pandemic, driven by freight delays, ingredient
out-of-stocks, and a tight labor market. These challenges can be further
complicated when makers depend on co-manufacturers to produce their products.
Specialty Food asked representatives from three brands to share advice for
navigating supply chain challenges while working with co-manufacturers.
40 SPECIALTY FOOD SPECIALTYFOOD.COM
SPECIALTY FOOD
MAKER
