Crisis Management in the Food and Drinks Industry
To many companies, crisis management issimilar to an evacuation procedure at the office when the fire alarms ring. You hope itnever happens, especially in mid-winter or when it's pouring with rain. That, however, is where the similarityends. Evacuation procedures are generally well communicated, understood by most staff andsometimes practised. Crisis management is different. Sometimes it's invisible andsecret. Many managers will never experience a major crisis; the crisis management teamwill never go 'live'. So why have one, and what is a crisis anyway?
Get full access to all content, just $1 for 30 days
A Message From The Editor
just-drinks gives you the widest beverage market coverage.
Paid just-drinks members have unlimited access to all our exclusive content - including 17 years of archives.
I am so confident you will love complete access to our content that today I can offer you 30 days access for $1.
It’s our best ever membership offer – just for you.
Olly Wehring, editor of just-drinks
- What's coming up in beer in 2017? - Comment
- Chile's winemakers caught out by Brexit "disease"
- Interview - Pernod Ricard's luxury director
- The just-drinks Analyst - 2017 forecasts
- What's coming up in spirits in 2017? - Comment
- Suntory sends staff to fat camp - report
- Pernod Ricard's Absolut Lime - NPD
- Former Stoli Group CEO joins Perfect Vodka owner
- Diageo Australia names new commercial head
- A-B InBev acquires Spain's Cervezas La Virgen
- Global vodka insights - market forecasts, product innovation and consumer trends
- Global Cognac insights - market forecasts, product innovation and consumer trends
- The Next Seven Big Beverage Markets
- Global gin insights - market forecasts, product innovation and consumer trends
- Darker Than Before: Global Prospects for Brown Spirits