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32 MARCH 2015 • FOOD LOGISTICS www.foodlogistics.com coupons to baby food pouches, Caldwell says. He appreciates that both of his 3PLs are read- ily accessible and are "solutions oriented." "Their folks are very responsive to us," he says. Competence in food safety important Managing chilled and frozen shipments requires a 3PL that understands food safety, transportation regu- lations and customers' delivery requirements, says Joshua Franks, senior director of operations at Raybern Foods, a Hayward, Calif.- based sandwich maker. The compa- ny ships sandwiches nationwide to retailers from production facilities in California and Illinois. Franks looks closely at a 3PL's relationships with his company's vendors and customers. "We want to provide the sales order or P.O. details (EDI or manual) to our LTL carrier and/or distribution center, and have confidence the order will be picked, picked up and delivered at the correct times," he says. "Having a strong relationship allows for seamless scheduling of pickups and deliveries without constant moni- toring and engagement from our team here. They know the hours of the DCs, the flexibility the customer has in the delivery date, and how to manage exceptions if they occur." "The more the carrier can handle on their own, the more time we can spend on creating value," Franks says. "Our logistics providers are an extension of our brand. A retail buyer or end consumer only sees Rayberns, so our vendors have to perform at a level consistent with the value of our brand. You don't want to tie your brand to a vendor that your customer may view as substandard." Another important attribute for Franks is consistency in the sail schedule. "Consistency in the sail schedule gives us flexibility in produc- tion and transfer freight activities. We need to produce 'this day' to have it landed at our DC by 'then' to support carrier pick up 'that day.' We don't have to account for volatility or varia- tion in the carrier's sail schedule." The quality of the carrier's drivers is another important factor. "Not all drivers are trained or capable of managing the processes required for successful transport of frozen food," he says. "We are looking for carriers with good training programs for drivers, and good driver retention rates." "Food safety is so important, and our carriers play a key role," Franks says. "Additionally, we always look to have a single point of contact; one person operationally responsible for our account. We look for that person to be capable and innovative in look- ing for ways to help us save. Calling a dispatch center or sending a mes- sage to a group email just doesn't get you that level or partnership. An addition to a P.O. will find its way onto another truck at a higher rate instead of being consolidated with one of your existing orders because it is viewed as a transaction rather than a smaller piece of a APPLY NOW. 2015 TOP GREEN PROVIDER AWARD TO NOMINATE: www.FoodLogistics.com/awards | ENTRY DEADLINE: Monday, May 4, 2015 Sustainable? Be recognized. Food Logistics is now accepting submissions for our 2015 Top Green Providers Award. This annual award recognizes companies whose products, services, or exemplary leadership enhances sustainability within the food and beverage industry. The companies chosen as FL's Top Green Providers will be profiled in our June issue. Winners will be determined by FL's editorial staff and advisory board. PROVIDERS 2015 TOP Elements of a successful shipper/3PL agreement 1 Must have clearly defined and narrowed scope of expected services. 2 Must include a Q&A; session within week of sending out RFP. 3 Must develop a specific statement of expectations between parties. 4 Must lay out reporting and key metric expectations in advance. 5 Must demand a technological solution as part of the RFP. 6 Must develop a specific problem resolution process as part of solution. 7 Must develop a precise proforma of costs so that there are no surprises post contract....what is included versus excluded? Source: IFMC Inc., Yorba Linda, Calif.