Overview of the President of OSI Group David McDonald
International companies also operate locally and any organization with several branches worldwide cannot afford to run all of them in the same manner. There are so many regulations, talent pools and cultural nuances that affect the general running of a company. In some industries like the food industry, diverse customer taste buds affect the running of such companies. OSI Group president, David McDonald, explained the need for companies in the food industry to be well positioned.
OSI Group’s Networks
According to David McDonald, the OSI Group has taken great steps in ensuring its competitiveness and relevance in the industry. The group has ensured that it has a great global network with people in all its plants or offices globally. He explained that as much as the group runs a global operation, it has its own local management teams installed to help in understanding the prevailing tastes and culture.
OSI Group is aiming to ensure its sustainability through the opening of more plants worldwide to sustain its appetite for expansion. The group also focuses on product development and capacity in order to offer more to its esteemed customers. These products are developed with the consumers’ tastes and preferences in mind due to the changing consumer trends. A lot of consumers are becoming more sophisticated and demanding when it comes to food choices.
A higher number of consumers are leaning towards food products that are organic, natural, tasty but healthy and cost-effective. Mr. McDonald holds the opinion that it was extremely necessary for the OSI Group to initiate a partnering process with its consumers to give them the exact products that they want. The group also engages equipment manufacturers with a view of coming up with processes that guarantee food quality and safety. Further, it consults with its food suppliers to ensure that they grow their products in the right way.
About David McDonald
McDonald is the current COO and president of the OSI Group. He was the chair and currently sits at the board of the North American Meat Institute. He remains an autonomous director at the Mafrig Global Foods S.A. he holds an Animal Science degree.