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The Hidden Cost of Supply Chain Instability: How Ingredient Gaps Damage Restaurant Revenue
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The Hidden Cost of Supply Chain Instability: How Ingredient Gaps Damage Restaurant Revenue
By Edita Asatrian Edita Asatrian is a restaurant supply-chain manager and entrepreneur specializing in just-in-time wholesale food distribution. At a moment when U.S. restaurant operators are already fighting margin pressure from labor, rent, insurance and menu volatility, one revenue leak is still too often treated as a back-of-house inconvenience: ingredient instability. When a key item goes missing during service, the damage does not stop at …
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