ID NEWS: S&P celebrates Sysco

Sysco Corp., Houston, has earned Standard & Poor's (S&P) highest ranking, thanks to continued strong growth and an "entrenched" position in its market.

S&P projects continued growth at the rate of 8-10% for FY 2004, spurred by modest food-cost inflation and further expansion of business units serving both chain and independent operators. Sysco itself expects real growth (adjusted for acquisitions and food cost inflation or deflation) of 5% to 7% and unadjusted net sales of 9% to 12%. This reflects food cost inflation of 1% to 2% and acquisition benefits of 3%. "We believe these goals are attainable, as the company has achieved a compounded annual growth rate over 10% in the past 5- and 10-year periods, respectively," S&P comments.

Moreover, the ratings service expects Sysco's gross margins to widen slightly in fiscal 2004, aided by increased sales to independent operators and a higher percentage of private-label volume. Operating margins, too, should benefit, thanks to productivity improvements resulting from company-wide information systems implementation. The latter gain will be partly offset by expenses incurred in construction of Sysco's new redistribution network; however, this network ultimately will enhance operational profitability. (See ID Management Report for full story, July 31, 2003).

. . . . .
For news analyses and all market intelligence to help you grow your customers' business, sign up for ID Report by visiting:
http://www.idmagonline.com/idmagazine/mgmt_report_signup.jsp

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.

Multimedia

Exclusive Content

Financing

Despite their complaints, customers keep flocking to Chipotle

The Bottom Line: The chain continued to be a juggernaut last quarter, with strong sales and traffic growth, despite frequent social media complaints about shrinkflation or other challenges.

Operations

Hitting resistance elsewhere, ghost kitchens and virtual concepts find a happy home in family dining

Reality Check: Old-guard chains are finding the alternative operations to be persistently effective side hustles.

Financing

The Tijuana Flats bankruptcy highlights the dangers of menu miscues

The Bottom Line: The fast-casual chain’s problems following new menu debuts in 2021 and 2022 show that adding new items isn’t always the right idea.

Trending

More from our partners