Mr. Cerand

Jerry Cerand

Director & Category Strategy Leader

Avendra

Jerry Cerand is the category strategy leader for produce, seafood and dairy at Avendra, North America’s leading procurement services provider with more than $3 billion in annual purchases. He is responsible for the procurement and distribution of perishable commodities for hospitality-related industries, and helps oversee and manage every link in the supply chain.

A graduate of the Culinary Institute of America, Mr. Cerand joined Avendra in 2004 focusing his culinary expertise on the seafood category. He next led the fresh produce team and then was promoted to the director of Avendra’s fresh foods team for both local and national suppliers. In his current role, he sets the strategy for the entire supply chain for produce, seafood and dairy contracts, from sourcing to distribution to customers.

Mr. Cerand brings a unique perspective to the job, based on his extensive operations and culinary experience. With more than 20 years in the hospitality industry, he has owned his own bistro and home meal operation, and worked as general manager of many white tablecloth restaurants. He has the advantage of insight into customer wants and needs – from quality, fresh food options to a strong supply chain that supports customer preferences.

As part of a team of 60 contracting professionals, Mr. Cerand works with associates on the strategic supply chain management team with highly specialized expertise in hospitality-related categories. This team has expertise in negotiating the most competitive contracts to realize the best savings throughout the supply chain. Mr. Cerand’s focus includes creating access to local produce, seafood and dairy suppliers.

Mr. Cerand serves as the lead on local sourcing programs and formerly sat on the Produce Marketing Association (PMA) board. In his spare time, he volunteers for area food banks and local soup kitchens.

Mr. Cerand can be contacted at 301-825-0500 or jerry.cerand@avendra.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.