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Hiring a Restaurant Supply Chain Management Consultant

The following is a series of Blog posts with questions and answers on hiring a Restaurant Supply Chain Management Consultant. 

9/05/2018

Post (1)

 

Many organizations struggle with hiring consultants. Mark Hampton is the Founder and President of Supply Chain Synergy Consultants (SC2).  I have supported multiple CEO’s and restaurant organizations over my career concerning Supply Chain cost reduction and control. Here are my thoughts on when to hire a restaurant business consultant for Supply Chain and the best way to manage the consultant once hired. 
 
Question: How has the field of Restaurant Supply Chain Management changed over the years?

Answer: There has been 2 major shifts in restaurant Supply Chain management over the last two decades. One is technology and the ability to monitor spend to a very granular level, and the second one is the major influx of Private Equity money in the restaurant space. Both have had profound changes to Supply Chain in restaurants.

Technology has given the ability to receive real-time purchase information from monitoring distributor PO’s, inventory both at the DC and restaurant, and end user purchases. This information can be aggregated at the highest organizational level to a single location from a year time frame to a signal day. This gives an experienced Supply Chain professional an outstanding restaurant cost control system.

Private Equity is what I call “the double edge sword”.  It gives the ability for the founders of great chains to monetize their efforts through providing liquidity.  The down side is the lack of understanding of the restaurant space for some PE firms. In most cases Supply Chain controls the second largest restaurant cost control area (after labor). Implementing an informed firm yet flexible project plan for Supply Chain cost reduction and control can pay large dividends to ownership.  

When a restaurant company is thinking about hiring a restaurant Supply Chain management consultant, what advice would you give them about when it’s best to do the work themselves or hire a consultant?
 
The restaurant company or PE firm should hire a consultant once it has a clear end goal in mind, and the current internal team does not have the expertise to execute and achieve the goal.  An experienced restaurant Supply Chain management consultant can develop the project approach and provide advice on technical matters to support your goal. 

 

Feel free to reach out to me directly at (303) 883-3355, email at mark.hampton@SC2.guru if you have any questions about this topic, or if you would like a free quote to see what SC2 can do for your company.

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