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Supply Chain Under Pressure: Key Developments, Navigating Disruptions

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Emil Fazira Consultant​

Session date and time:

4 Apr 22 | SGT: 11:00 AM -

4 Apr 22 | SGT: 12:00 PM

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From menu changes to increased cost of goods, challenges pertaining to the supply chain crisis remain one of the biggest issues for the QSR and fast casual restaurant industry this year, forcing many chains to transform how they operate and seek technologies to mitigate pressures.
 
With brands bracing for further impact throughout the year, emerging types of business models that demand greater seamlessness are also providing implications for how they manage food & beverage delays or shortages.
 
Discover how your restaurant brand can navigate supply chain disruptions in this special webinar.
 
Register HERE
 
Session title: Key Business Models And Their Implications On The Supply Chain
 
Session description: The rise of on-demand delivery continues to change how and where we eat, with food and drink prepared by others accounting for a greater portion of daily eating and drinking occasions over the next five years and beyond. The quick-service industry, known for immediacy, convenience and impulse, is at the forefront of this shift. In Asia Pacific including Australasia, the rise of online and to-go sales creates new business models and opportunities. As eating occasions become more ubiquitous, so do food and drink products, indicating the agility of manufacturers, foodservice players, and the supply chain in adapting to these shifts.
 
Date and time of the session: 4th April, 11:05 AM - 11:25 AM SGT | 1:05 PM - 1:25 PM AEST
 
Name and title of the speaker: Emil Fazira, Senior Consultant - Food & Nutrition
 
Link to the event program page: HERE
 

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