Smart Supply Chain Management Can Reduce Food Waste and Improve Margins in Your Restaurant

Around 33 to 40 percent of food goes to waste each year. A large chunk of that comes down to complex problems in global food supply chain management that most restaurants have little control over. What restaurants can do, however, is re-think how their direct food supply is managed – from transport to inventory control. It may be a small part of the overall supply chain, but how food gets to a restaurant has significant implications.

In this article, we’ll look at the smart strategies restaurants can enact in their supply chain management to minimize food waste, improve margins, and ease their environmental impact in the process. 

Enhancing Operational EfficiencyA smart supply chain is characterized by the use of “statistics to manage complexity and risk, from planning to decision-making.”  In other words, it uses data to shape the supply chain, often in conjunction with AI and machine learning technology.

For restaurants, the key to improvements in this area is the…