WRITTEN BY : BRIAN MILLER

What costs and challenges do restaurants encounter when revamping their supply chains to adapt to such fast changing consumer tastes ?

The biggest supply chain challenge in altering your menu is finding enough supply to complete the overhaul . While many chains are publically aiming to be healthier , organic and more transparent in their offerings , doing so is easier said than done . Restaurant procurement teams need to re-evaluate all existing suppliers to ensure they can meet the new standards , and if they can ’ t , find new vendors to ensure continuity of resources .

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14 September 2015