NRA Launches Supply Chain Management Executive Study Group

The National Restaurant Association has formed an executive study group to focus on complex supply chain issues, including food costs, sourcing and traceability. The Supply Chain Management Executive Study Group will focus on and facilitate best-practice exchanges on complex issues such as increasing commodity and wholesale food prices, sourcing of ingredients, and traceability of products.

Food safety and the cost of food and beverages—purchases alone by the restaurant industry are expected to exceed $200 billion this year—underscore the importance of the topic.

The group will address purchasing, distribution, logistics, quality assurance, freight and inventory management, and provide perspective applicable to restaurant operations of all sizes. Its first conference will be held in Chicago in May 2012, preceding the National Restaurant Association Restaurant, Hotel-Motel Show, May 5-8.

“Supply chain matters are at the heart of any foodservice operation, so a focus on quality, safety and efficiency is crucial to success,” said David Parsley, sr. v.p.-supply chain management for Brinker Int’l., and current chair of the new group. “Working together to share perspectives and peer-to-peer education will greatly benefit our industry as a whole.”

Other industry executives in leadership posts include: Janet Erickson, Del Taco, as vice chair; Wade Winters, Au Bon Pain, as treasurer; and Charlie Lousignont, Aramark, as secretary.