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Food Chain Crisis Explained: Supply Disruptions & Rising Prices

Cheetah

Supply chain disruptions and shortages like these are hitting every part of the food service industry hard. Learn how this affects your business, from restaurant suppliers struggling to keep up, to rising food prices led by labor shortages and increased consumer demand for quick, cheap food. Labor Crisis Continues.

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Food Chain Crisis Explained: Rising Food Prices & Supply Disruptions

Cheetah

But the root cause of the current food chain crisis and rising food prices runs deeper than that. Supply chain disruptions and shortages like these are hitting every part of the food service industry hard. Labor Issues Exacerbate Food Chain Crisis. Summer Heat Wave Inflames Food Shortage.

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What Food Supply Chain News Means to You and Your Restaurant

Cheetah

Today’s economy is driven by consumer demand, which means that staying informed about the forces driving the food industry is leverage, especially for small and medium-sized restaurants. We are the only distributor with transparent prices. By showing our prices publicly on our app, every customer pays the same price.

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Sales Mixes: Analyzing Food Costs and Pricing

Modern Restaurant Management

Good words sell food. The data to analyze with food is the following: food sales, food costs, sales mixture, food inventory, cost of goods sold, menu pricing, invoice reviews for accuracy of pricing, stock on hand, beginning and end of day protein counts, and daily sold items. Purchasing of Foods.

Pricing 205
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Is There a Right Way to Raise Prices?

Modern Restaurant Management

Due to many factors including inflation and supply chain challenges, restaurant owners and operators have been faced with tough choice about raising menu prices. As food prices rise, restaurants should try to stay within their target ratio for food cost to gross food revenue in order to maintain target profits.

Pricing 189
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What Can I Do to Navigate Menu Price Inflation?

Modern Restaurant Management

Restaurant menu prices continue upward as the U.S. Operators are being forced to make changes in an effort to navigate the price escalation. Technomic also reported that 45 percent of consumers say they usually pick restaurants with lower prices. Run LTO’s to Reduce Food Waste. percent on an annual basis.

Pricing 184
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FOOD COST IS NOT THE CHEF’S RESPONSIBILITY

Culinary Cues

The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations.

Food 373