Jossy Sacre : Logistics is the Key to Good Food Service
A tenant of good food service according to Jossy Sacre, a Senior Supply Analyst for the Commander Naval Forces Atlantic Fleet and former Senior Chef for the US Navy, is anticipation. But one can’t anticipate high demand for certain dishes and to individual customer needs during dinner if there aren’t enough supplies.
Jossy Sacre, as a supply analyst, works hard to avoid shortages and surpluses that could run high costs. A large part of Sacre’s job is managing the supply and demand of certain products and making sure that those products get to where they’re most needed.
Logistics is never easy, because any regular meal could require ingredients from several different suppliers. Jossy Sacre has to manage the movement of various products and ingredients from their suppliers to his kitchens and is primarily in charge of saving money and utilizing his suppliers and their products responsibly and efficiently.
Logistics is not a new concept in any business, but especially for large organizations with many hungry people, like the Navy, cutting unnecessary logistical costs is crucial and can’t be done unless properly managed.
Jossy Sacre was in the US Navy for twenty-two years, mostly as a Culinary Specialist. Even before he became a Senior Chef, Jossy Sacre had to manage the logistics of ingredients and food service. Jossy Sacre has used the skills Jossy Sacre learned in the Navy to further his career outside of it.
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