Amid national attention around foodborne illnesses and increasing customer demand, it’s more important than ever for restaurant operators to achieve greater transparency throughout their food supply chain. During our webinar, we heard from two FoodLogiQ customers - IPC/Subway and Cava Grill - on how they are taking a proactive approach to implementing end-to-end traceability across their supply chain.
During this webinar, we covered:
The basic components and benefits of end-to-end traceability
Key lessons from a national pilot program
Elements of traceability for all types of chains, big and small
Tips for selling the C-suite on traceability
Lucelena Angarita Quality/GS1 Program Manager IPC - Subway's Purchasing Cooperative
Lucy is currently leading the adoption of GS1 US Foodservice Standards for the SUBWAY® system, which includes product data synchronization with all suppliers and distributors, item and location identification, as well as case labeling for enhanced traceability.
Sarela Herrada Director of Supply Chain Cava
As the director of supply chain and through strategic sourcing and traceability, Sarela is breeding a culture of transparency at Cava, focusing on sustainable growth, cost management, quality performance, and a thoughtful supply chain.
Cherryh Cansler Group Managing Editor Networld Media Group
Cherryh Cansler is managing editor of Food/Retail Publications at Networld Media Group.