Consulting in Food & Drink's Very Special Environment
Food & drink have been around for longer than any other branch of human activity (except for one, maybe).
However fast, however unexpectedly things in the sector seem to be evolving, however much our job becomes permanently "managing change" - the reality is that the food chain is highly complex, with each part of it steeped in its own history and inherited attitudes.
Food & drink is definitely not mobile telephones:
Take food-based retailing. You may think from their stores that there is little basic difference between a Tengelmann, a Coop Italia and an Intermarché supermarket, or between a Casino, a Sainsbury and a Leclerc superstore. But you would be very wrong.
They all have very different ownership structures - family owned, consumer coop, retailer coop, quoted company - and thus very different priorities and ways of working. They may all be fighting for the same shopper, but their attitudes to suppliers, buying, category management, social responsibility etc. are all very different - a function of the origins and the history of each one.
Consulting in the food chain cannot be left to neophytes. You've got to, and GIRA does:
understand the specific dynamics and balances of power along the chain
understand the environment - the regulatory, social, technical issues that regularly distort the functioning of the so-called free market
know the actors - the guys who make it happen - and what makes them tick
speak the language - or better, the languages, since each part of the chain has its own.
Some of our consultants (thank God not all of them!) have been with GIRA for over 20 years ...
Together with our consultants' wide experience and contact network, this constitutes a exceptional starting-point for most of our assignments.
GIRA's management consulting arm - GIRA Euroconsulting - undertakes a very wide range of consultancy projects for clients. We are extremely flexible; assembling project teams which are highly specific to the needs of each client.