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Produce

Adverse weather conditions in Florida, Mexico, and California have had a notable effect on different produce, leading to reduced harvests and ultimately causing an increase in market prices. The recent rainfall during March has impacted the supply levels, leading to high market activity. Despite expanding into new acreage that is not fully operational yet, we anticipate ongoing supply shortages in the weeks ahead. Additionally, the Salinas Valley is still facing below-average temperatures. Reaching into these fields will likely cause supply issues towards the end of the season. We will continue to see some increases in mildew and anthracnose, which will continue to hold back yields and weights.

Grains

Soybean oil futures were turbulent last week, but they finished slightly over 1% higher. Pressure from palm oil helped bring the market higher, while potential taxes on used cooking oil could increase demand for soybean oil. Canola oil moved alongside soy. Palm was higher. Supply has increased, but demand has decreased.

Dairy

Markets for shell eggs are all flat. Block and barrel sales are steadily rising. Butter is still up. The EU market remains stable, with milk production underperforming and cheese absorbing more of the milk. The retail and food service sectors consistently seek butter from domestic producers. But there’s more demand for tons of unsalted butter.

Beef

Packers keep mentioning cutting back on harvest, while buyers “pump the brakes” and try to make sense of the direction of the market. As the week goes on, tenders, strips, and ribs are leveled. Strips and top butts are still the market’s shining stars and are reliable performers. Chucks, insides, and end cuts are all flat. Demand for grinds keeps getting better.

Pork

Next week, B/I in butts will increase, but boneless butts will slightly decline. As grilling season draws near, spareribs are becoming more popular. With the inclusion of retail advertisements and robust exports, loins are also increasing. Next week, bellies will be rising, and the market will continue to be unstable.

Poultry

Egg hatchability is still a problem for the industry as a whole, and supply shortages, particularly for wings and tenders, persist. There is a great demand for breasts of all sizes and no extra supply. Wings and tenders are still the most difficult to locate offerings. The demand for dark meat is still high. Most whole birds are even.

Seafood

North Atlantic lobster tail production is increasing, while prices are falling. Markets are stable week after week. The seafood industry is preparing for major vacations in the coming summer, and operators are revising summer menus.

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Produce

Adverse weather conditions in different growing areas such as Florida, Mexico, and California have significantly impacted various commodities, resulting in lower yields and ultimately driving up market prices. Additionally, some markets saw a slight increase due to the increased demand from Mother’s Day.

Grains

Selling of soybean oil futures, good South American harvest, shrinking biofuel demand, good soybean oil stocks, and good U.S. planting progress all helped push soybean oil lower last week which dragged palm oil down and Canola, too.

Dairy

Shell egg markets are all down and demand has softened. The Block & Barrel are increasing and steady. Milk availability has tightened. Butter is up. Domestic butter demand is steady from retail and food service sectors. However, for unsalted butter loads, demand is stronger. Cream volumes are comfortable across the nation.

Beef

Continued over production by packers has stifled long–term increases. Ribs, strips, and tenders are steady as the week progresses and currently do not point to a run higher to end the week. End cuts, insides, and chucks, continue coming under pressure from buyer bids. Grind demand continues to improve and with holidays and grilling season ahead, the outlook is good.

Pork

Butts continue to rise as domestic and export demand is strong. Ribs saw some decreases but are expected to be short lived as the holiday approaches. Boneless loins will continue to rise due to strong export demand. Bellies declined this week the market remains volatile. Trimmings are moving up due to the strong demand.

Poultry

Breast demand is high on all sizes and excess supply is non–existent. Wings demand continues to strengthen. Tenders demand is very strong and tenders remain the hardest offering to find. Dark meat demand remains very good. Whole birds are mostly balanced.

Seafood

Markets are steady week–over–week. Seafood sector is gearing up for big holidays going into summer and operators are revamping summer menus.

Here’s the harsh truth: managing a restaurant’s supply chain isn’t easy. And when you own multiple locations, the complexity multiplies, making it even more challenging to maintain consistency, control costs, and ensure smooth operations across the board.

In fact, in 2023, a staggering 77% of operators reported experiencing supply delays or shortages of essential food or beverage items. When you’re juggling multiple sites, these challenges only intensify.

Coordinating inventory, suppliers, and logistics across various sites amplifies complexity, making it even more crucial to master supply chain management. It’s all about guaranteeing that each restaurant receives precisely what it needs, precisely when it’s needed.

What is Restaurant Supply Chain Management?

Restaurant supply chain management refers to the systematic and strategic coordination of all activities involved in sourcing, procuring, producing, and delivering goods and services required to operate a restaurant successfully. It encompasses the entire process of managing the flow of materials, products, and information from suppliers to the restaurant’s final customers.

The goal of restaurant supply chain management is to ensure a seamless and efficient flow of goods while minimizing costs, reducing waste, and maintaining the highest quality standards. It’s no small feat and involves various critical aspects, including:

• Sourcing and Procurement
• Inventory Management
• Logistics and Distribution
• Quality Control
• Demand Forecasting
• Cost Management
• Sustainability and Eco-conscious Practices
• Technology Integration
• Crisis and Risk Management

Supply Chain Management Best Practices for Restaurants

Mastering restaurant supply chain management isn’t just about good food—it’s about smart business.

Elevate your operations with these 10 essential strategies:

• Data-Driven Decisions: Harness the power of analytics to forecast demand and optimize inventory.
• Supplier Relationships: Forge strong partnerships for quality products and favorable terms.
• Centralized Procurement: Streamline purchasing for better prices and reduced admin.
• JIT Inventory Control: Keep stock lean with just-in-time management for freshness and efficiency.
• Tech Integration: Invest in software for real-time tracking and smarter decision-making.
• Sustainability: Go green with local sourcing to reduce costs and support the community.
• Risk Management: Plan for the unexpected with backup suppliers and logistics options.
• Logistics Optimization: Trim delivery times and costs with streamlined transportation.
• Collaborative Communication: Keep everyone in the loop for problem-solving and alignment.
• Continuous Improvement: Stay ahead by regularly reviewing and adapting to changing needs.

By embracing these strategies, restaurant operators not only safeguard their businesses against disruptions but also position themselves as industry leaders poised for continued success. With a steadfast commitment to efficiency, cost-effectiveness, and customer satisfaction, the future looks bright for those who dare to innovate and adapt.

As the restaurant industry continues to evolve, the importance of staying ahead of the curve in supply chain management cannot be overstated. With the power of data, technology, and innovation at their fingertips, operators are better equipped than ever to tackle the challenges of tomorrow.

Ready to simplify your restaurant’s supply chain management? Fill out the form below and join Consolidated Concepts today! Discover how we can help you save time, reduce costs, and streamline operations.