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…
Read more »Hot off the presses: Vishy Visweswaran, SCA Technologies’ Chief Technology Officer, authored an article on supply chain challenges and opportunities for the restaurant industry in the Winter 2016 issue of Supply Chain World magazine. Vishy’s article can be found on pages 8-9 of the issue, and online here. In the article, Vishy writes about how technology has made…
Read more »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…
Read more »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…
Read more »Guy Courtin, Vice President and Principal Analyst at Constellation Research, recently wrote about SCA Technologies’ work with leading fast food chains in his recent blog post entitled “How Cost Management in the Supply Chain Can Lead to Innovation.”
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