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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.
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.
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.
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).
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?
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.
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.
It’s not enough just to recover, retail and specifically restaurants and the food industry are compelled to pivot, adapt and create a model that will endure. Here are five trends in the restaurant industry to consider post-COVID: Labor Supply, Wages and Automation. Retail Is Remodeling and Partnering.
On a recent trip to Uji, he spoke to representatives from Marukyu Koyamaen , a major matcha supplier with both a cafe and retail presence. At least four manufacturers that Sazen works with are experiencing supply shortages over their “entire matcha portfolio” and have suspended sales.
Food manufacturers and retailers are embracing a whole new world of opportunities for consumer engagement that are enabled by this newer technology. Since restaurant and foodservice operators are at the end of the supply chain, they are only responsible for recording and maintaining the data associated with receiving the FTL foods.
Additionally, supply chain disruptions can complicate sourcing efforts. You need structured and standardized data to effectively trace a product from start to finish in the food supply chain. First and foremost, there often aren’t enough sustainable options available, and the production costs can be significantly higher.
But supply has bounced back in recent months, bringing prices back down to earth. As of last week, wholesale prices were down 67% from their peak of about $8 for a dozen eggs, and retail prices were down 27%, according to the USDA. Egg prices hit a record high in March as an avian flu outbreak thinned flocks across the country.
Over the past year, many restaurants have reduced the stress of the system by having consumers order online, by phone or mobile app, while additionally offering curbside delivery at the nearest point of retail. Businesses can set themselves apart from competitors by supplying niche experiences. Rethink Rewards. Facilitate Frequency.
This is the question a lot of people are asking right now, especially as we collectively navigate the consistent changes to our business models, supply chains and personal lives. Work on Your Supply Chain. All over the US, both restaurants and retailers are experiencing supply chain shortages. So, use this time wisely.
Coffee prices have soared over the past few years, pushing roasters, independent cafés, and specialty coffee retailers into challenging territory. I spoke to Darleen Scherer at Black Sheep and Kirk Pearson at Project Zero Coffee to discuss the pros and cons of raising retail coffee prices and how price hikes could impact consumer behaviour.
Supply Chain Shortages. One of the biggest pain points during and after the pandemic was supply chain. The initial onset of the pandemic hit quicker than an established supply chain could adjust and we are still feeling the ripples of the shutdowns a year later. Ease Labor Shortages. Post-Pandemic Consumer Behavior.
AI agents will no doubt make their way into restaurants themselves, where they could be used to create schedules or order supplies, easing the workload on managers. Retail media network “A type of advertising platform that allows retailers to sell ad space on their digital channels to third-party brands.”
Retailers are having a tougher time each month, as well. ” Food Retailing Report. percent growth in same-store sales, 80 percent of retailers surveyed said difficulties attracting and retaining employees is having a negative impact on their businesses. Among beauty shop owners, 59 percent struggled to hire help in July.
Approximately 45 percent of all fruits and vegetables , 35 percent of seafood, 30 percent of cereals, and 20 percent of meat and dairy products are wasted by suppliers, retailers, and consumers each year. Optimize your supply chain. Between a third and a half of food is wasted worldwide annually.
.” The cashless multi-vendor open-air gastronomic market has two locations in Prague, and a total of 34 independently operated restaurants, bars and retailers. That being said, we have been starting to plan responsibly for impacts in Europe, where we see food retail starting to be affected, “ he continued.
We’re in an unusual time when troubled supply chains are suddenly top of mind for the average American: supply chain woes have become fodder for late-night television hosts, and countless headlines warn us that we should’ve started our holiday shopping yesterday.
He is also the President of The National Association of Wine Retailers. As the largest rare wine retailer and wholesaler in the country, we work with fine dining restaurants all across the nation including many that are Michelin ranked, Wine Spectator Grand Award winners. " How is Benchmark helping restaurants that remain open?
who will manage communications to different stakeholders, who will notify supply chain partners, etc.) Communicate with key audiences (including employees, customers, supply chain partners, investors, regulators, and the media), tailoring messages to each audience. Train your team. Communicate effectively.
When a foodborne illness outbreak occurs, a complete record of such information is needed to quickly identify a contamination source and trace affected products’ movement through the supply chain so they can be found quickly and removed from distribution. The FDA set a compliance deadline of January 20, 2026.
In this edition of MRM Research Roundup, we have news on understanding customer loyalty, beverage insights, restaurant supply loyalty, the influence of discounts, the state of payments and the evolution of gift cards. The Value of Trust. The survey was conducted by Credit Key, a provider of B2B e-commerce payments solutions.
Critics in the past have described the technology as a facade, disguised as mechanical replacements for labor, which represents part of a restaurant’s largest expense alongside food and supplies. Free-standing and countertop solutions such as those offered by self-service solutions firm Pye give diners multiple payment options.
Year of Experimentation Square released early insights from its forthcoming annual Future of Commerce report, providing a unique look at the restaurant, retail and beauty industries across the US, Canada, UK, and Australia. ” A Year of Challenges U.S.
Chipotle invited key supply partners to participate in the test and provided partners with an RFID playbook with best practices and benefits of the program. Sam Vise, CEO and Co-Founder at Optimum Retailing, is passionate about where RFID is headed and its potential for the restaurant industry.
But the lingering effects of the pandemic continue to make this a challenging time for our industry as ongoing staffing issues and supply chain disruptions, in many cases, lead to reduced menus and shorter hours of operation. Getting into Retail. Finally, consider making sure your product has maximum shelf-life.
It is no secret that some of the largest pain points in the food service industry have been widespread supply shortages, labor shortages, and reduced access to skilled talent. In their 2022 Global Restaurant Trends Forecast , Technomic predicts that “2022 is all about labor, supply disruption, and inflation.”
With more than 4,600 stores across the United States, Walmart is the definition of a retail behemoth. Known for its “Every Day Low Prices,” the chain is the country’s dominant grocery retailer. There were a lot of supply chain things to work out, and I was the only employee at my company for the first two years,” she says. “It
While many assert that this signifies a long overdue change, as coffee has historically been an undervalued commodity, price volatility affects all levels of the supply chain in various ways. Many are facing the difficult decision to raise their retail prices , seeking new ways to streamline operations and manage cash flow more effectively.
11, 2025 Facebook Twitter LinkedIn 7-Eleven is among the growing list of retailers and restaurants offering deals to lure cash-strapped consumers this summer. With elevated prices as the backdrop, value messaging has already been out in full force in recent weeks from both restaurants and convenience retailers. Sign up here.
Food and Drug Administration (FDA) has issued two temporary food labeling guidance documents that attempt to balance industry supply and demand during the novel coronavirus pandemic. Menu Labeling Requirements. 2] See generally, 21 CFR 101.9. [3] 4] See generally, 21 U.S.C. 343(q)(5)(H) and 21 CFR 101.11.
Read any article enumerating the current or emerging trends in restaurants and retail and you will see ideas of health and wellness, environmental sustainability, and brand authenticity coming to the fore.
retail News Heather Lalley is the managing editor of Restaurant Business, Foodservice Director and CSP Daily news. Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.
However, the impact that AI is already having on the food industry is without parallel, helping to lower food prices, increase the availability of certain products or ingredients, and prevent supply chain shortages. Restaurants and retailers can also use AI to accurately predict demand for any given food item.
Having a retail management tool with a mobile application, for instance, reduces the need for wait staff to move around when communicating with each other. Different inventory platforms exist to prevent this, and some have forecasting mechanisms while others are simpler, providing timely alerts when supplies run low.
Additionally, many shopping centers and malls added more restaurants, in part to replace lost retail tenants. This has changed the ratio of restaurant to retail at these centers and, in many instances, resulted in less overall potential customers for the restaurants, while increasing the supply of available restaurant choices.
Ensuring that other entities in the supply chain share their margins and burden with you is critical. Now is the time when retailers can actively chat with suppliers and get all of the information that they can later relay to their consumers. The second factor is selection.
Dynamic pricing is not new; for decades, the airline, fashion, and hospitality industries have all found that dynamic pricing — the incremental adjustments to prices to reflect inventory, demand, and supply — has helped companies cut waste and save money. San Diego’s Rady School of Management suggests that it might.
When supply tightens but demand stays high, prices inevitably rise, adding further pressure across the coffee supply chain. ” While consumers may feel the pinch of rising coffee shop prices, much of the pressure originates further upstream in the supply chain. Roasters are also grappling with higher operational costs.
At the same time, restaurants have still had to contend with strict guidelines and best practices for food quality and safety such as contamination control, temperature control, storage, packaging, recalls, and much more — not to mention managing the sourcing and delivery of their food, from the supply chain all the way to the consumer.
Coronavirus is already affecting the economy, at least in the short term, with cancelled events, cruises and decreased visitors to retail stores. Supply chain. Supply Chain. Common sense dictates that restaurants take an inventory of food, paper and other supplies. Overall restaurant cleanliness. Impact on employees.
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