Customer expectations continue to rise when it comes to the food supply, in regards to what they will put on their own table and what they are willing to eat when on the run. While fast food used to be just about the speed, diners now want food that is fresh, healthy and preservative free, according to Dr. Dale Skeen, Co-founder of Vitra.
To meet this demand, the food supply chain, and particularly quick-service restaurants, must figure out how to effectively manage the supply chain to deliver fresh goods on a very large scale. Writing for QSR Web, Skeen explained what the food supply chain will need to do to provide fresher food:
"For QSRs to meet these market-driven demands, there must be a closely controlled end-to-end view of the supply chain. With the complexities created by multiple vendors, regional warehousing and delivery systems, highly perishable inventory and scores of storefronts scattered across the country, managing the supply chain end-to-end presents a quagmire of interrelated operational complexities."
Higher Quality Calls For Better Inventory Control
To improve brand image and protect consumers, the food supply chain should take advantage of automated data collection systems. To ensure food is delivered safely and timely, managers need to know how long it takes to travel through the warehouse and through the logistic chain.
Mobile data collection tools can improve analysis even further by providing more real-time information. When freshness is at stake, the more timely the data, the more accurate it will be when confirming the safety of the food supply chain. Failure to take advantage of advanced tracking tools could be costly if it leads to a recall of food items. Things could be even worse if spoiled food has already hit shelves and restaurants.