2 replies to this topic

[jordan.nisbet]

Hey all, first post! I'm curious...

 

If you have or are currently looking for a food safety management software, what does that process looks like. For example:

• Do you find companies through word of mouth? Forums like this? Search engines?
• How many stakeholders are involved in your vetting/approval process?
• Is there anything that really drives a yes/no decision for choosing a software, like price point, compliance features, etc.?
• Do you run into any blockers with finance/leadership team members? What do those convos look like?

I'm hoping these questions (and any others you may think of) help not just people who are building/offering food safety software, but also those who are responsible for choosing digital alternatives.

 

Thanks!

[Scampi]

Right now we are shopping for a vendor management system---stakeholders right now are Director of IT and QA and Ops

 

Price is part of the discussion, but ease of use, ability to serve multiple locations etc are more important

 

FSMS will be a hard sell UNLESS you  talk about KPIs which are much easier to track and manage with real time data and your techs time is better sent on the floor and not keying in data 

 

Word of mouth and search engines is what we are doing --- the good ones will offer a free demo

[jordan.nisbet]

Right now we are shopping for a vendor management system---stakeholders right now are Director of IT and QA and Ops

 

Price is part of the discussion, but ease of use, ability to serve multiple locations etc are more important

 

FSMS will be a hard sell UNLESS you  talk about KPIs which are much easier to track and manage with real time data and your techs time is better sent on the floor and not keying in data 

 

Word of mouth and search engines is what we are doing --- the good ones will offer a free demo

 

Thanks for your response, Scampi! Interesting and great point about the KPIs. In your org, are those KPIs tied to food safety management goals (e.g., cleaning/sanitation, safety training, recordkeeping, etc. completion rates)? Or are the KPIs more tied to bottom line/revenue/growth goals?

 

I know for some it might be challenging to tie food safety to revenue. Or at least to communicate that clearly/tangibly.