SugarCreek: Brandworthy Food Solutions

As customer demands for menu complexity continue to grow, the restaurant industry is struggling to implement store-level safety and handling procedures at the same speed. While the presence of meat on a fast casual or fast food menu was once the sole responsibility of the freezer and deep fryer, new ingredient options — including fresh, organic and local protein choices — have necessitated a crash course in potential food problems ranging from the supply chain to the prep counter. While an abundance of caution can needlessly drive up costs in many aspects of menu-planning, when it comes to protein sourcing and handling, it's an investment that definitely pays off.

Long heralded as the most important meal of the day for individuals, breakfast plays an increasingly important role for the QSR industry, too. Daily breakfast is the only area where most QSRs have seen growth, and increased consumer demand equals great opportunities. Those opportunities come with an added dose of competition, as QSRs and chains compete to grab a share of this coveted market. How can a QSR survive the breakfast wars — or better yet, thrive in the AM? These tips will help you make the most of the growing consumer need for a quick, nutritious breakfast on the go.

When the media first began covering sustainability with regularity, the fast food industry was one of many that was slow to react. Perhaps corporate executives thought that consumer interest in the idea was a passing fad, and that it would soon be forgotten. Sustainability has, of course, worked its way both into the mainstream consciousness and into the mission statements of many corporations as it becomes increasingly obvious that it is a concept that is not going anywhere. Indeed, it looks to become even more important in the decision making process of consumers as time goes on.

With all of this in mind, it would be wise for the fast food industry to try to keep up with the trend and provide the sustainability that consumers seek. To do this, fast food supply chain managers need to check their fast food supply chain sources to make sure they provide the sustainable solutions they need.

Even as the economy has navigated twists, turns and economic uncertainty, Americans' appetite for eating out doesn't seem to have diminished. In fact, muses Forbes' Darren Tristano, traditional QSR restaurants have found new rivals in a segment dubbed “QSR-plus,” which takes the QSR concept and simplifies its menus while elevating ingredient quality. What does this shift mean to the fast food supply chain? It means that partners across the chain, from growers and manufacturers to distributors, need to be prepared to recognize and master unique challenges, particularly in sourcing and safe transport-storage routes.

Technology has revolutionized the warehouse, connecting the supply chain on levels that hadn't ever been considered even a few short years ago. It has also dramatically altered the supply and demand landscape outside of the warehouse walls, speeding up product cycles and popularity spikes. Customers now discuss and engage with brands and one another on social media and through mobile devices on the go. This means that in order to properly leverage opportunities, a food supply chain must be poised and ready to move, and it can't do that without transparency.

From sustainability concerns and rising costs to the need to improve infrastructure and even cope with product safety and recalls, improved communication and transparency with vendors can help your business manage some of the most common logistical concerns. The need to meet a complex set of consumer demands in a timely manner makes improving supply chain efficiency a must for the food industry, in general, and for bacon brands, in particular.

Managing the food supply chain is a complex and difficult job in any year, but 2016 promises to present a number of particularly troubling issues. More supply chain data is available than ever before, and enterprises will need to be able to manage and make use of these copious records. Consumers are increasingly insistent on sustainable meat sourcing and want to know more  where their meals come from. And many other changes are also putting pressure on those on procurement managers. But, by being aware of what issues you may face, you can develop strategies to handle these challenges head on.