THE BLOG

Can your foodservice program improve without a smart technology strategy?

The kitchen is the forgotten segment in most strategic ICT plans.

Food and labour costs are a significant expense, this is set to rise, perhaps continuously. Common cost containment strategies no longer yield anything significant enough to improve the negative 2.5% industry productivity rate.

Something different needs to happen, something that removes duplication of effort on a larger scale.

How well do you really collaborate within the food industry?

Planning for a sustainable future requires a detailed understanding of your kitchen and service operations. New advantages are being created using information technology in the supply chain. ERP and foodservice software systems are expensive to buy and time consuming to run. For the majority they are beyond the skill capabilities in aged care kitchens. 

So how do we evolve and compete with smarter ICT supply chains?

Technology in the foodservice environment can introduce benefits. There is a case for implementing collaborative technology across the foodservice network especially in small businesses.

We need more foodservice innovators and early adopters looking towards a sustainable future through working together and sharing information more effectively!