7 Ways to Improve Quality Control in Food Manufacturing!

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When you’re a food and beverage manufacturer, there’s no business more serious than quality control. Consumer safety and quality control go hand-in-hand for the food industry in a way that most other industries don’t have to deal with.

You’re working with the food that people put on their tables and feed to their families. That means that the right way is the one and only way to do it. 

Whether you’re a new business developing your quality control procedures or it’s time for a revamp, it’s crucial to keep up with the latest developments in food and beverage quality control.

By following these seven principles, you can help ensure that your practices are up-to-date, safe, sanitary and profitable. 

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Do You Live to Eat or Eat to Live?

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Live to eat article written for Supply Chain Game Changer by, and permission to publish here provided by, Debbie Wilson, Advertising Consultant.

Nowadays, restaurants, and specifically food, have taken such an important place in our lives, that the answer to that question isn’t obvious anymore.

 For some people, the kind of groceries, wholesalers and time of delivery are crucial conversations’ subjects. Indeed, food has become the most important part of their discussions, of their thoughts and even for some of them, of their lives!

But let’s not forget that we do eat to live and don’t live to eat. An excess of food can lead to dangerous diseases such as obesity and like any other good pleasures in life, it needs to have boundaries.

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Supply Chain Automation Helps Selling Food Online!

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The COVID-19 crisis has left an everlasting impact on the lives of people all around the world. It has devastated a lot of industries in its wake – but none of these have been as badly affected as the food service industry, driving action to selling food online.

It is a well-established fact that running a successful restaurant is a very difficult task, even for the most experienced and talented business magnate. In fact, more than 90% of independent restaurants closed during their first year of business. The COVID-19 crisis dealt a devastating blow to an industry already crippled in recent years.

This is a watershed moment in the history of the industry. COVID-19 has significantly reduced the amount of takers for in-person dining. In major cities all across the globe, the amount of dine-in bookings has decreased by a large factor. This has however led to one change in the scheme of things – all restaurants are now significantly dependent on technology for the sake of their business.

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