Best practices, emerging trends, solutions in action, competitive advantages
Whether the motive is saving the environment or saving money, companies are embracing supply chain sustainability from the ground up. Sustainability is rising. Born out of global concern over climate change, on April 22, 2016, a record 175 countries signed the Paris climate agreement, voluntarily pledging to cut greenhouse gas emissions. Businesses are paying attention.…
Read more »Superior Supply Chain Technology Fulfills the Promise of Mobile Engagement Consumers today rely on technology more than ever. According to Pew Research, 64 percent of Americans owned a smartphone in 2015. Understandably this has driven companies to increase their efforts to engage with consumers on mobile platforms. The restaurant industry exemplifies how this can change…
Read more »Supply & Demand Chain Executive Award Honors Samarth Sarthi’s Influence on Supply Chain Industry PITTSBURGH, PA – SCA Technologies, the leading provider of category sourcing and margin management solutions, today announced that Chief Executive Officer and Founder Samarth Sarthi has been named one of Supply & Demand Chain Executive’s 2016 Pros to Know. This honor is…
Read more »SCA Technologies’ Chief Technology Officer Vishy Visweswaran was honored to be one of the industry leaders interviewed on the February 19 episode of the Pittsburgh Technology Council’s TechVibe Radio. Each Friday night at 7:00 on KDKA 1020 AM, TechVibe Radio talks to the pacesetters in Pittsburgh’s technology and entrepreneurial communities. Vishy’s interview, which you can listen…
Read more »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…
Read more »It seems a variety of restaurants are following in the footsteps of Panera, Taco Bell, McDonald’sand Starbuckswhen it comes to a new dedication to serving cage-free eggs. The practice turned out to be one of this year’s top trends, and I’m willing to bet even more restaurants will make similar announcements in the coming year.…
Read more »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…
Read more »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…
Read more »Here at the SCA offices, we’re in the midst of wrapping up a successful 2015 while also thinking about wrapping up our holiday gifts. We’d like to extend our gratitude to all of our customers and partners who’ve contributed to our success this year. Here’s some virtual holiday cheer — and a recipe for sweet success in 2016…
Read more »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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