THE WAR ON ADDITIVES
‘ Diversifying your supplier relationships and having a rock solid understanding of the supply market is critical for minimising the financial impact of menu disruption ’
– Brian Miller , Vice President of Services at Intesource
How can restaurants reduce the risk involved with menu changes , and still keep up with consumer preferences ? The best way to reduce risk is to diversify the supply base . The bigger and more geographically diverse the list of suppliers , and the more variety you have within that list , the more likely you will be able to find alternative sources of supply as menu preferences change . Regularly taking categories to bid through e-sourcing can provide procurement teams with a clear view of what other suppliers , products and prices are available , making it easier to find alternative and natural sources of supply that fit changing consumer tastes .
This trend toward food transparency is just starting to take hold . How do you see the “ food with integrity ” concept taking shape over the next decade ? What should retailers and restaurants be doing now to prepare ? The “ food with integrity ” concept will continue to gain popularity over the next decade . More and more consumers will demand transparency into their food and menus and demand high quality , natural ingredients – and restaurants will continue to meet these demands .
Although some consumers today might be willing to pay a little more for peace of mind in the food they are eating , eventually this push for simple ingredients will become even more mainstream , forcing food service establishments to make healthy options the standard , at no additional cost to patrons .
Retailers and restaurants need to address their supply chains now , so they ’ re prepared when this trend becomes the norm . This will ultimately have a strong and rewarding effect on profitability , brand and the mechanics of your business .
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