SUPPLY CHAIN
burden away from consumers is to look for other categories where you can cut spend to lower your overall cost structure and find new pockets of savings . Sourcing indirect categories -- such as facility maintenance , construction , uniforms , etc . – can often uncover savings that can counteract the greater costs associated with using organic , antibiotic free , non GMO , and preservative free ingredients in your menu items . The key to profitably keep up with consumer preferences is knowing how to find new savings in other areas of the business .
Another strategy is altering the endproduct so it more effectively aligns
‘ 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 ’
– Brian Miller , Vice President of Services at Intesource with the cost and quality structure . For example , maybe the same dish can be made with chicken , instead of pork , or whichever item is projected to have lower costs for that year . Altering portion sizes – and offering less of the more expensive components – is another common practice .
How do firms make sure suppliers have the “ seal of approval ” and use the healthy , simple ingredients consumers are demanding ? Ultimately , it comes down to conducting regular supplier audits . Being proactive about reviews and having proper protocols built into the contract for ensuring ingredient quality will help put greater responsibility on the supplier to make sure their offering is sufficient . Organizations get into trouble when they don ’ t have the proper visibility into their suppliers ’ manufacturing processes .
So far , many suppliers have been quick to get onboard the food transparency movement , and have willingly altered their supply to accommodate preservative , antibiotic and GMO free ingredients . Suppliers for Panera and Chipotle , for example ,
16 September 2015