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Cracking the Egg Crisis: Understanding Rising Prices, Supply Chain Solutions, and Strategies for Producers

Modern Restaurant Management

egg industry is grappling with a crisis that has sent shockwaves through the food supply chain. These challenges not only impact egg producers but also have significant ramifications for restaurants, retailers, and consumers alike. poultry industry has faced recurring waves of infection, causing drastic fluctuations in egg supply.

Supplies 373
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2025 Cybersecurity Outlook for Restaurants 

Modern Restaurant Management

In 2025 and beyond, restaurant executives should be on the lookout for increasing point-of-sale (POS) systems attacks, AI-powered social engineering tactics, and greater supply chain cyber vulnerabilities. But this isn’t the only way hackers can take advantage of the supply chain to target restaurants.

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Preventing Supply Chain Shortages

Modern Restaurant Management

There are a number of proven strategies for being proactive about possible supply chain shortages including menu optimization, building partnerships and LTO maximization. Create strong relationships with local retailers. Having these retailers on speed dial can make sure both the restaurant and the retailers are on the same page.

Supplies 427
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Navigating the Supply Chain in the Restaurant Industry

Goliath Consulting

We saw customers stockpiling on groceries and supplies in homes instead of going out to eat, raising retail sales by 29 percent over the previous year (1). According to this McKinsey Report, these “changes in consumer behavior continue to ripple through the US food and agricultural supply chains” even today (1).

Supplies 414
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How the Meat Supply Chain Can Meet the Demands of a Food Service Industry in Turmoil

Modern Restaurant Management

Since the labor shortage across the supply chain is likely to persist past the short-term and with other costs also increasing, one of the few ways restaurants can maintain their margins without raising their prices is to find ingredients that have better yields and require less labor to prepare. So how do we get there as an industry?

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Beyond the Scoop Shop: A Blueprint for Scaling Artisan Food Businesses

Modern Restaurant Management

Practically overnight, we shifted from a scoop shop model to a full-fledged CPG business, navigating supply chain disruptions, evolving consumer demand, and the operational realities of large-scale manufacturing. Increased interest from wholesale buyers or retailers requesting larger orders.

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‘Repurposed Spaces Offer Three Key Advantages for a Fast-Casual Brand: Cost, Time, and Customers.’

Modern Restaurant Management

With big-box retailers closing up shop, more than 140 million square feet of desirable retail space has become available, presenting the opportunity for restaurants such as fast-casual concepts to expand their businesses. Economically, the fast-casual model is compelling because it grows supply alongside demand.