Today’s restaurant chains are confronted by countless strategic and structural challenges, but few more critical than the impact of sourcing and managing ingredients and supplies. With 25-35% of revenue spent on food, beverages, packaging, and supplies, operators are increasingly focused on finding more effective ways of managing their variable cost inputs. Actively monitoring or having a professional assess your supply chain can save you thousands of dollars over the course of a year. What does a Supply Chain Assessment look like?
