Creating an Effective Transparent Supply Chain For Foodservice
With the exception of high end restaurants like New York City’s Aquagrill and reputable wharfside seafood restaurants that serve only local fare, it’s tough to get a straight answer on the seafood offered on menus. While on Amelia Island with my two children several years ago, I spotted a waterfront restaurant with two shrimp boats tied up in front. I told both of them we were in for a great dining experience, but when I asked our waitress if the grouper on the menu was black or red grouper she reflected for a moment and said, “It’s white.” This problem is nationwide, and putting deliberately dishonest substitutions aside, most foodservice operators know they’d sell more seafood if every seafood delivery came with information as to where it was from, how it was caught, the health of the fishery, and what it tastes like.
Meanwhile, the majority of multi-unit retailers enjoy supply chain transparency, with the few that don’t well on their way.
* Why don’t foodservice operators have the same transparency in their supply chain?
* What obstacles to transparency does foodservice face that retail doesn’t?
* Is there a retail template that foodservice could adopt?
* Are there technologies that address this need exist?
Executives from retail and foodservice will share their views and experiences on the topic, examples of working systems will be presented, and technological solutions will be examined.