Voice of the Restaurant Industry
Erle Dardick's Blog – July 2009 Archive (2)
Why run a commissary?
If you have competing sales channels in your restaurant space, building a commissary can yield many benefits:
When I morphed my deli/restaurant business to handle business-to-business catering, my restaurant kitchen just wasn’t built service that capacity, especially the high volume… Continue
- It can better handle volume
- It’s not hardwired to being designed to deliver plate service, and
- It can be designed from the ground up to have more efficient workflows.
When I morphed my deli/restaurant business to handle business-to-business catering, my restaurant kitchen just wasn’t built service that capacity, especially the high volume… Continue
Added by Erle Dardick on July 21, 2009 at 4:24pm — 1 Comment
Thinking distributed: regional foods in national chains?
Burgerville, the 39 unit Oregon based QSR chain, supplies food that is home on the range. Local, seasonal and organic food options like theirs can be considered a supply for a small niche of regional demand. But it could be part of something bigger.
To reduce food costs, many of us have applied, in some form or other, the breakthroughs by Wal*Mart in global-sourced supply chain management and optimizing… Continue
To reduce food costs, many of us have applied, in some form or other, the breakthroughs by Wal*Mart in global-sourced supply chain management and optimizing… Continue
Added by Erle Dardick on July 7, 2009 at 11:30am — No Comments
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