Posted by: Matthew Molinari | February 12, 2012

Intro to SCM

I’ve been looking around the internet the past few weeks for a consistant blog on Supply Chain Management. With this blog I am hoping to fill the gap between what I was able to find and what I was looking for. The purpose of this blog is to bring to light how the theories of SCM can be applied to businesses and specically within the food and beverage industry.

Over the past few years I have become increasingly involved with the F&B operations for my company. As I gain experience I am looking for more ways to improve the way we do business. Many times on this blog I plan to focus on the day to day things that restuarants and hotels face in bringing a successful product to customers but a big piece of the F&B industry goes beyond that.

Just as important as how and when you buy your product is how that product is displayed on your menu and what your staff does to sell it. SCM addresses many issues – who you buy from, how the product gets to you, how long it sits on your shelf and the cost of that. I plan on focusing on all of these topics but with specific emphasis on making a business run smarter using all the information available – after all, I am an accountant.

Take this video for instance:

In a world where customers want everything now, each second counts and SCM can help us manage this. We can learn how long our customers spend in line and things we can do to improve that. Would adding an employee help? Or is the bottleneck behind the counter in how you bring your product to the customer?

There are millions of data points we can look at to improve service across the board and these are the types of things this blog is going to address.



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