DEVELOPING A SUPPLY CHAIN STRATEGY FOR 
DEVELOPING A SUPPLY CHAIN STRATEGY FOR A MIDSIZE RESTAURANT
Supply chain management (SCM) refers to a set of systematic approaches utilized to efficiently integrate supply chain parties so that merchandise is produced and distributed at the right quantities, to the right locations, and at the right time. These parties include suppliers, distributors, transporters, and stores(Supply chain Management Strategy Planning and operations Peter Meindl and Sunil Chopra 2009 edition). A restaurant supply chain consists of all parties involved, directly or indirectly, in fulfilling a customer request at restaurant outlets.
Small and mid-sized enterprises (SMEs) are distinctive in the sense that SMEs are relatively small in size and scale, and some SMEs are in the fast lane for growth. The size distinction is often seen as a disadvantage, as SMEs may not have a large supply chain work force or a sophisticated IT infrastructure to support the logistics system. The goal of SCM is to maximize the supply chain profitability, which is defined as the difference between the revenue and the total cost incurred in the supply chain (Supply chain Management Strategy Planning and operations Peter Meindl and Sunil Chopra 2009 edition ). Clearly, there is only one source of revenue in a supply chain: the customer. All flows of information and product generate costs within the supply chain. SCM is extremely important to all business owners and managers simply because it has a strong impact on both the revenue and costs for all firms in a supply chain (suppliers, distributors, and retailers).
Some of the problems that a normal Restaurant business is plagued is are :
Short shelf-life products such as bakery products and veggies etc .
Extreme seasonal demand (For example, the average sales in December is 14 times the average sales in January )
Unpredictable demand due to weather and events
Expanding changing product assortment – Normally restaurant change there menu with new products ,
Supply chain management (SCM) refers to a set of systematic approaches utilized to efficiently integrate supply chain parties so that merchandise is produced and distributed at the right quantities, to the right locations, and at the right time. These parties include suppliers, distributors, transporters, and stores(Supply chain Management Strategy Planning and operations Peter Meindl and Sunil Chopra 2009 edition). A restaurant supply chain consists of all parties involved, directly or indirectly, in fulfilling a customer request at restaurant outlets.
Small and mid-sized enterprises (SMEs) are distinctive in the sense that SMEs are relatively small in size and scale, and some SMEs are in the fast lane for growth. The size distinction is often seen as a disadvantage, as SMEs may not have a large supply chain work force or a sophisticated IT infrastructure to support the logistics system. The goal of SCM is to maximize the supply chain profitability, which is defined as the difference between the revenue and the total cost incurred in the supply chain (Supply chain Management Strategy Planning and operations Peter Meindl and Sunil Chopra 2009 edition ). Clearly, there is only one source of revenue in a supply chain: the customer. All flows of information and product generate costs within the supply chain. SCM is extremely important to all business owners and managers simply because it has a strong impact on both the revenue and costs for all firms in a supply chain (suppliers, distributors, and retailers).
Some of the problems that a normal Restaurant business is plagued is are :
Short shelf-life products such as bakery products and veggies etc .
Extreme seasonal demand (For example, the average sales in December is 14 times the average sales in January )
Unpredictable demand due to weather and events
Expanding changing product assortment – Normally restaurant change there menu with new products ,
References: A Report on Progress in the Food Service Industry. (1960). Cornell Hotel and Restaurant Administration Quarterly, 1(1), pp.4-16. http://www.livemint.com/, (2014). How to decode a restaurant bill. [online] Available at: http://www.livemint.com/Money/b2PncJtGxNccw4T3qI7CGN/The-things-you-pay-for-apart-from-the-meal.html [Accessed 23 Nov. 2014]. Joglekar, Y. (2014). How restaurants can overcharge you. [online] Business-standard.com. Available at: http://www.business-standard.com/article/pf/how-restaurants-can-overcharge-you-113032600554_1.html [Accessed 23 Nov. 2014]. Mckinsey.com, (2014). Next big spenders: India 's middle class. [online] Available at: http://www.mckinsey.com/insights/mgi/in_the_news/next_big_spenders_indian_middle_class [Accessed 24 Nov. 2014]. TaxGuru, (2014). Food Industry and Indirect taxes. [online] Available at: http://taxguru.in/service-tax/food-industry-indirect-taxes.html [Accessed 24 Nov. 2014]. The Economic Times, (2011). Indian direct selling sector to touch Rs 7,100 cr by FY13. [online] Available at: http://articles.economictimes.indiatimes.com/2010-12-15/news/27626425_1_growth-report-survey [Accessed 24 Nov. 2014]. Vardy, M. (2012). How Technology is Changing the Restaurant Industry. [online] The Next Web. Available at: http://thenextweb.com/insider/2012/09/22/how-technology-changing-restaurant-industry/ [Accessed 23 Nov. 2014]. Wikipedia, (2014). Standard of living in India. [online] Available at: http://en.wikipedia.org/wiki/Standard_of_living_in_India [Accessed 23 Nov. 2014]. Yahoo India Finance, (2014). Charges and taxes in restaurants!. [online] Available at: https://in.finance.yahoo.com/news/charges-taxes-restaurants-121637590.html [Accessed 23 Nov. 2014]. Uniassignment.com, (2014). The Cold Supply Chain In India Marketing Essay. [online] Available at: http://www.uniassignment.com/essay-samples/marketing/the-cold-supply-chain-in-india-marketing-essay.php [Accessed 26 Nov. 2014].