Food & Beverage

Long before drive-through windows at fast food chains were a reality, The Hale Group began as a strategic consulting firm in the food and beverage arena and emerged as an industry leader.

Today, The Hale Group’s clients span across the entire food system from “farm to fork.” Our deep roots in the industry grant us decades of experience and perspective. We are well known for our ability to identify emerging trends and develop new business models that lead to profitable growth.

The Hale Group is responsive, action-oriented and collaborative in our approach. We leverage our extensive food system expertise and business knowledge to help clients achieve the following objectives:

  • develop a point of view about the evolving food landscape
  • identify growth platforms through innovation, organizational development and/or operational efficiencies
  • utilize processes that capture the right data and allow for comprehensive analysis
  • facilitate exploration of strategic options resulting in a realistic implementation plan

Food & Beverage Resources

Client Base

  • Associations
  • Brokers
  • Distributors
  • Manufacturers
  • Operators
  • Private Equity
  • Supermarkets
  • Warehouse Clubs

Type of Work

  • Advisory
  • Market Research
  • Opportunity Analysis
  • Organizational
  • Private Equity
  • Strategy
  • What’s New

    Bob Ludwig recently gave a speech to a group of investors on the implications of the emergence of Big Data in Agriculture. See the slides from his speech


    The Hale Group, working with International Foodservice Manufacturers Association (IFMA) Strategic Issues Series, developed a White Paper: GPOs in Foodservice - Landscape & Growth Opportunities to help our clients navigate this growing market trend.
    more »


    Bill Hale presented at the June 19 IFMA Strategic Issues Series: Foodservice Distributors of the Future, the Evolution of the Foodservice Distribution Sector.
    more »

  • Subscribe to Strategic Initatives

    Name
    Email
  • Watch Bill Hale’s Interview with The Food Channel