Letter From The President

Greg Hanson

After years of planning and eight months of construction, our new Chicago Consolidation Center began receiving frozen product earlier this week. We’re now building loads for our Velocities™ program.

Why build a consolidation center? The short answer: to lower our customers supply chain costs. Few industries face more pressure in delivering product to market than the business of perishable foods. In a global market where some products arrive in bulk from half way around the world, other perishable foods are forced to travel long distances to fill a less-than-pallet order. Procurement and supply chain systems have made shelf-ready orders a preference, if not the flat out mandate. Manufacturer’s margins are already razor thin . . . too thin to bear the cost of an inefficient supply chain. Our new Chicago Consolidation Center helps the manufacturer with a great product tie into a great distribution system; it’s where frozen and refrigerated food manufacturers join economic forces in the last leg of the journey to the retail/wholesale and foodservice DC.

Why the east side of Chicago? It’s just about perfect for serving the Chicago area and eastern US. We looked at many, many locations, but we kept coming back to the same conclusion: this is not a ‘me too’ facility, not in service offering, location, configuration or technology, so let’s not build in a me-too place. We’re not in the Chicago market to boost storage capacity; we’re in this market to help you reach your customers with the right mix at the right time. And we can best accomplish that goal by being outside of congestion that plagues the very vibrant and robust Chicago market.

We can help you transition your inventory to this new, more efficient facility, and engineer a transportation management system for your specific needs. Take advantage of Hanson ‘Yes, We Can!’ service in Chicago or throughout our network of facilities Start by calling today.

Respectfully,

Gregory P. Hanson
President & CEO


Click here to send Greg an email or call him at 269.982.1390.



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