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 cage-free environment.
So how are restaurants ensuring customer satisfaction and profitability in the face of increased demand, lower supplies, and higher prices for eggs?
SCA’s Chief Technology Officer, Vishy Visweswaran, provides insights on these restaurant supply chain dynamics in two recent articles in Fast Casual.
Check out the articles — and Vishy’s commentary — here:
Inescapable ingredients (Part 3): Egging on the egg
Now trending: Restaurants will continue to make ‘cage-free egg’ pledges in 2016