Besides the labor shortages, restaurants are grappling with a massive product shortage occasioned by a global supply chain interruption. The pandemic may have exposed the soft underbelly of the worldwide shipping industry. And the supply chain issues are expected to spill over into 2022 and beyond. Dig in as we
In a bid to counteract these negative effects in the restaurant industry, the government established various regulations to ensure the safe operation of the restaurant industry. Although these regulations are ever-changing, there are several ways that restaurant owners and stakeholders can continue to run a successful restaurant business. It is
Partnering with a GPO can help you get competitive pricing on supplies for your restaurant such that its profitability increases and its purchasing process becomes more streamlined. Knowing that you are getting the best prices with minimal time and effort will enable you to channel your energy into other facets
While you can’t plan for everything, you can anticipate how COVID and government regulations in response to it will affect your business and simultaneously plan your business’s future during and hopefully after the pandemic. It is no secret that the COVID-19 pandemic has wreaked havoc on the economy, but the
If you are not familiar with GPOs, you may be wondering what they are and how they can benefit restaurant owners. If your restaurant is currently not part of a GPO, keep reading to learn about just a few of the benefits joining one could provide you with. As any
A restaurant’s order history is a “treasure island”. There are a lot of potential savings opportunities that can be found there, but without procurement, there is no map. Procurement is the strategic combination of Sourcing and Purchasing intended to ensure that the buyer compares Quality, Quantity, Time, and Location for
There are a few variations of this, but the saying goes something like this. “You don’t choose your passions; your passions choose you”. How I came to manage category costs for food, beverages, and supplies. My first job in hospitality came through a friend who was a line cook at
In our numerous conversations with restaurant operators who have implemented Back-Of-House systems, we have learned that even though systems are in place, not all features end up being used, and so operational efficiencies are hardly realized. Is all Restaurant Management Software bad? Everybody is talking about FOH innovations such
The model that combines software and service known as SaaS often delivers greater efficiencies. Just like it can be more efficient to hire a plumber who has the skills, tools, and experience to fix your plumbing, we look to services that can deliver highly efficient software solutions which are fully
What kind of checks and balances does ChefMod have in place to make sure that we are constantly getting the best pricing available? Restaurant owners and Chefs commonly complain about suppliers who come in with pricing that may be below market value, but then slowly but surely start to raise
