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All of these attributes are more likely to be provided by multiple sourcing.
However, multiple sourcing can make it difficult to encourage a continued commitment by suppliers to offer consistent and competitive prices. Adjusting or 'tweaking' the menus seasonally offers a potential risk management strategy. Frequent menu changes means Ms. Nok will never be at the mercy of an individual supplier and without bargaining power if, for example, the price of beef suddenly escalates. On the other hand, she will be unable to reduce her orders substantially without incurring a large price 'hike' given that she does not have an exclusive, close relationship with a supplier. Having bulk vegetables, meats, and fish from a single supplier that can be seasoned in unique ways to allow for diversity might be one way to make single sourcing work, and if sympathetic high-quality producers were found with which to establish a relationship, this might satisfy the need for more quality control and diversity.
For dry goods, such as rice or sugar, multiple sourcing seems more advisable, whatever the circumstances. Although single sourcing generally gives the restaurant owner greater flexibility, including the ability to adjust the restaurant's use of the product during slow and heavy travel seasons, Ms. Nok could simply negotiate on the open market for the best price possible for nonperishable items, and then buy in bulk given the long shelf life of these items. Various types of rice or sugars and even coffees offered could be...
With a high-quality chef, much could be accomplished with the correct spices and sauces.
Even with single-sourcing of dry goods, there is a danger that disruptions in the supply chain could cause a substantial deficit of a staple product -- for a coffee kiosk to run out of sugar, for example, would be retail suicide. However, given the ambitions of the Nok restaurant and the diversity of its offerings, multiple sourcing would seem to be the wisest strategy, even essential, for dry goods like spices and coffees. Without a wide range of such products, it is difficult to create the profile of a restaurant that caters to a high-end clientele and purports to be more than a glorified Dunkin' Donuts even in its low-end incarnation.
Depending on the relationship offered by the sources of perishable goods, a single-source agreement might be required, to ensure a steady yet flexible and affordable supply of meat and fish. The talent of the chef will also determine if it is feasible that more standardized perishable ingredients can be made to seem interesting with the right single-source nonperishable spices. At present single-source perishable goods strategy from high-quality suppliers and a multiple-source nonperishable items strategy seems wisest.
Food Supply Safe and Adequate? The question to be answered in this essay is whether or not America's food supply is adequate and safe. The two issues are related. One of the reasons America has an ample food supply is because of advances made in the biochemistry of agriculture. This affects food coming from both animals and plants. New advances in herbicides have helped farmers increase the size of their crops. The
Global Food System Multinational agribusiness is thriving, yet nearly 40 developing countries urgently need food to feed their starving populations (Lean, 2008). Food security is being held hostage by giant food and biotech companies (Lean, 2008). Profits take priority over solutions for the expanding global food crisis, and farmers in the developing world are not benefitting from their labors (Lean, 2008). The profits and earnings of giant agribusinesses have increased dramatically, pleasing
Supply Chain Technology in the Food Industry In the past few years, manufactured food stuffs have become important parts of the diet of many individuals across the globe. This trend has been fueled by changes in eating habits that incorporate a combination of local produce and imported food stuffs. As manufactured goods continue to be important elements in many individuals' diets, the development of sustainable food supply chains has become
Point Summary 1Construct food service reports on market size, trends, market segmentation, consumer attitude, and purchasing habits in order to see the impact foodservice has on the economy and possible opportunities in the foodservice industry.The restaurant industry is roughly $900 Billion. In addition, households in America spend roughly 50% of their food dollars on restaurants. During a normal business cycle, upwards of nearly 20 million people are employed in the
Sustainable Rules Drake Nash RLMT 307 Food and Beverage Reverse Logistics -- Fall 2015 Ayers The implementation of sustainable rules and regulations as well as constraints in the markets across the world, have compelled international industries, in this case, the food and beverage industry, to establish reverse logistics, which is the backflow management of the supply chain system. Reverse logistics encompasses the waste management of products and merchandises in the backward supply chain.
Validation of Commercial Baking as an Effective Step to Control/Inactivate Salmonella in Baked Products Major findings, analysis and conclusions Description of the baking industry and baking emphasis in the United States. Purpose and structure of importance Description of the problem being addressed and its importance to the practice of applied food safety Process of Consultation Outline how the client (ABA) will be engaged and carefully define the problem Identification of key stakeholders Overview and feedback of findings and