Year: 2015

Egg Trends and the Supply Chain Impact for Restaurants

Consumer demand for eggs in restaurant dishes is higher than ever — and so are egg prices. That’s due in large part to a avian influenza epidemic that killed a massive amount of egg-producing chickens over the past year. The transition many restaurants are making to cage-free eggs also affects prices because it’s more expensive to produce eggs in a…

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Menu trends: Going back to the basics

Food trends — like all trends — come and go, but some foods have stood the test of time. Innovation is the only way for that to happen,  which is why potatoes, beef and eggs are three ingredients that are still a huge part of most menus. Here’s a look at how chefs are using them in new ways to drive innovative…

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Speed of Business

Volatility and margin pressures are here to stay, but with restaurant industry leaders granted the proverbial ‘clean slate’ in 2017, it is imperative to make New Year’s Resolutions that will ultimately improve profitability, optimize sourcing and reduce risk. All restaurant brands need to make sure they have a strong supply chain and a well-developed risk…

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Inescapable ingredients (Part 3): Egging on the egg

Editor’s note: This is part 3 of a series exploring how chefs are using common ingredients to innovate menus. It’s OK if you missed parts 1 and 2; you can catch up here. While the world is still dealing with an egg shortage, restaurant menus aren’t reflecting a lack of egg-based options. That’s because as…

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SCA Recap: National Restaurant Association’s Fall 2015 Supply Chain Management Executive Study Group Meeting

A few weeks ago, SCA Technologies was honored to serve as a platinum sponsor of the National Restaurant Association’s Supply Chain Management Executive Study Group Meeting in Orlando. The National Restaurant Association (NRA) maintains a number of stated goals for this event related to networking and education on supply best practices for the restaurant, food…

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Supply Chain: How Millennials have changed everything

Rapid changes in consumer demand and supply environment require better food sourcing capabilities to plan and manage growth. More specifically, the latest generation of food lovers, millennials, have brought a unique perspective to the industry with greater demand for fresh and organic products and sustainability. Their views on social responsibility continue to impact the restaurant industry…

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