ArrowStream Foodservice Blog

Formerly one-dimensional foodservice enterprises are expanding to new ventures in response to recent supply chain bottlenecks and commodity price volatility. Restaurants and grocery stores are expanding their operations to food production, processing, and distribution in order to mitigate reliance on a turbulent and disruptive global market.

We are honored to present Rebecca Nalepa, one of our Account Managers at ArrowStream. Rebecca joined ArrowStream last July and currently has over 13 years of experience working in account management and client services.

Summer is upon us and with it comes opportunities for restaurants to implement seasonal menu items and limited time offers. Most people associate summer with fruits, vegetables, salads, and chilled drinks, and this makes sense since summer brings soaring temperatures as well as the harvest season for many crops.

Maintaining the safety of food products is paramount to every restaurant business. Food safety issues can not only result in the loss of customers - but they can also be disastrous to the reputation of your brand and may even result in lawsuits.

Steve Glosny is the Senior Director of Software Architecture at ArrowStream. Steve has been with the company for twelve years and possesses over twenty years of experience working in software architecture and development.

A Limited Time Offer, or LTO, is an excellent way to boost business. Celebrating special occasions with temporary menu items, discounts, and promotions is a tried-and-true way to increase revenue and raise brand awareness. LTOs are popular for a reason: they work. Research conducted by Datassential in 2021 showed that 50% of surveyed customers claimed to have ordered an LTO in the past two weeks from the date of the survey. 75% of those customers said they will tell their friends about it, and 65% of them said they would return to the restaurant again to order something else. According to restaurant industry consultant Ryan Gromfin, “LTOs are powerful because of the fear of missing out.” In other words, the limited duration of the promotion or menu item compels customers to visit a restaurant sooner rather than later when it might no longer be available.

This week’s employee spotlight features Krystle McClanahan - Data Integration Lead at ArrowStream. Krystle has over twelve years of experience working in electronic data and joined ArrowStream two years ago.

Today’s interview features Hanh Cao - Senior Quality Assurance Engineer at ArrowStream. Hanh has been with ArrowStream since 2017 and has over seven years of experience working in software development.

A vast majority, if not all, of the food you have consumed in your life has been processed. Everything that is sold at a grocery store has been canned, waxed, frozen, dried, bottled, wrapped, baked, packaged, or in some way altered. Food processing is the set of methods used to transform fresh food items into retail food products and how they are stored, packaged, and delivered. It encompasses the vast range of procedures involved in turning grapes to bottles of wine, wheat kernels to pre-sliced loaves of bread, and live animals to the cuts of meat available for purchase.

This week we want to spotlight Tonya Burgess, ArrowStream's Senior Data Engineer. Tonya has over twenty years of experience working in data administration and joined the ArrowStream team last year.