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Short version: relying on weekly price checks, “good-ole-boy” supplier relationships, and spreadsheet comparisons wastes operational time and leaves money on the table. A strategic, data-driven RFP and procurement program—built and validated around your actual SKU usage—delivers clearer savings, stronger supplier commitments, and the bandwidth your teams need to focus on quality, coaching, and the guest experience. The problem: spreadsheet buying disguised as procurement Spre

When Junk Fees Become a Supply Chain Problem Micah Moore - Strategic Supply Chain Partners | May 2026 From the Strategic Supply Chain Partners (SSCP) perspective, the recent surge of itemized surcharges in restaurants is not merely a pricing debate — it’s a supply-chain and brand-risk issue. What begins as a supplier or card-processing add-on quickly ripples through procurement, operations, customer experience, and marketing. For SSCPs charged with protecting margins and su

If you operate a restaurant or a growing multi‑unit brand, you don’t need a spreadsheet to tell you something feels off. Food costs are rising, distributor invoices are harder to decipher, and margins that used to be predictable now feel constantly under pressure. What we see every day at Strategic Supply Chain Partners (SSCP) is that most restaurant operators aren’t doing anything wrong — they’re just busy running restaurants. Supply chain management quietly becomes reactive

In today’s restaurant landscape, margins are thin, supply chains are volatile, and distributors hold more leverage than ever. Operators feel the pressure daily: rising costs, inconsistent service, and pricing that drifts upward without explanation. Yet most restaurant groups still rely on informal “soft asks” to their incumbent suppliers—hoping for better pricing, better programs, or better service. The truth is simple: hope is not a procurement strategy. This is where Strate

How SSCP Fights for Every Dollar You Spend Strategic Supply Chain Partners | ssc.partners | 877-386-5224 Most restaurant operators know they're probably leaving money on the table. What they don't know is exactly how much — or who's taking it. At Strategic Supply Chain Partners, we built our practice on a simple premise: the foodservice supply chain is complicated by design, and that complexity benefits everyone in it except the operator. Distributors, manufacturers, and

Restaurant operators searching for outsourced restaurant purchasing, restaurant procurement services, or restaurant supply chain optimization often assume all solutions work the same way. In reality, the structure behind your purchasing partner can significantly impact food costs, margins, and scalability. That’s where Strategic Supply Chain Partners (SSCP) stands apart. What Is Outsourced Restaurant Purchasing? Outsourced restaurant purchasing typically refers to third-part

Based on the most recent 2026 industry analyses, the number one issue foodservice providers are facing in 2026 is labor shortage and rising labor costs. Why labor is the top challenge Multiple authoritative industry forecasts point to labor as the most persistent and intensifying pressure on operators: Technomic’s 2026 U.S. Foodservice Trend Predictions explicitly identify the “Next Wave: Labor Crunch ,” noting that the “everlasting struggle for labor will become even more

Restaurant back‑office systems and SSCP each drive financial improvement for multi‑unit operators, but they do so through fundamentally different mechanisms. Back‑office platforms provide visibility, reporting, and compliance, while SSCP delivers procurement strategy, vendor negotiations, and cost‑of‑goods improvement. Each creates value independently, yet when combined, they create a force multiplier capable of delivering 2×, 3×, or even 4× greater financial impact. This occ

The restaurant industry attracts two very different entrepreneurs: the Business Person and the Restaurant Person. Both can succeed, both can fail, and both face blind spots that can sink a concept faster than expected. The restaurant business rewards discipline, visibility, systems, and accountability, not just passion or capital. The Business Person Developing Restaurants Strengths: financial discipline, access to capital, scaling experience, real estate knowledge, team-buil

Executive Perspective Rebates are often seen as an effortless method to increase profitability, seemingly offering free money without having to raise menu prices. However, these same rebates can subtly distort food cost reporting when they are not correctly tracked. From a Chief Financial Officer’s standpoint, where EBITDA quality, earnings consistency, and the potential for future liquidity events are critical, this distortion becomes a significant concern. If the Profit and

In early 2026, over 15 major restaurant chains are closing locations or restructuring financially. Confirmed 2026 Closures Pizza Hut: Closing 250 underperforming U.S. restaurants as part of modernization efforts. Wendy’s: Shuttering 200–350 locations to focus on higher-performing units. Starbucks: Executing a $1 billion plan that includes closing about 400 North American stores. Noodles &Company: Closing 30–35 more sites after previous reductions. Jack in the Box: May clo

In today’s restaurant environment, margins are won or lost long before the guest ever takes a bite. Food costs don’t simply “happen” to an operation—they are managed, protected, and controlled through daily habits that either reinforce discipline or quietly erode profitability. The truth is simple: COGS control is an inside job. And it comes down to five operational fundamentals that every successful restaurant executes with consistency. 1. Order It Well Great COGS start with

There’s a familiar saying often linked to Einstein: “Insanity is doing the same thing over and over again and expecting different results.” Whether he said it or not, the message resonates deeply in today’s restaurant industry. Across my 40 year career, I’ve had the privilege of working with countless restaurant owners and operators. Some were innovators. Some were fighters. Some were masters of hospitality. But the leaders who consistently improved profitability all shared

Organizational culture is often described as the "invisible hand" that guides employee behavior, decision-making, and overall business performance. It is the sum of values, beliefs, and practices that define how a company operates on a daily basis. In a thriving workplace, the culture is positive, and employees feel connected to the organizations goals, leading to higher engagement, better productivity, and increased retention. Conversely, a weak or toxic culture can lead to

The U.S. restaurant industry faces exceptionally high employee turnover in 2025, with rates far exceeding the private sector average. U.S. Restaurant Industry Turnover in 2025 The average employee turnover rate exceeds 75%, much higher than the private industry average of 47%. Quick Service Restaurants (QSR) can see turnover rates above 130%. Full-Service Restaurants experience 75%–100% turnover. By role: Back-of-house (BOH): ~43% Front-of-house (FOH): ~41% Managers: ~28% (wi

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