On July 28th, 2022, ArrowStream is hosting re: Supply Innovation Summit. The event brings together supply chain experts from various areas to collaborate and work towards addressing the food service challenges of today. In anticipation of the event, ArrowStream presents an interview with Mili Mehrotra, Associate Professor at the Gies College of Business at the University of Illinois Urbana-Champaign, and a re: Supply Innovation Summit speaker.
Growing up in India, Mili pursued studies in mathematics as an undergraduate and completed her master’s degree in mathematics from Banaras Hindu University in 2002. Her exposure to operations research led her to pursue a Ph.D. in management science at the University of Texas at Dallas, which she completed in 2010 with a dissertation on Cash Supply Chain. After finishing her Ph.D., Mili became an Assistant Professor at the University of Minnesota for eight years before joining as an Associate Professor at the Gies School of Business, University of Illinois - Urbana Champaign in 2019. Her passion for working in education is predicated on the opportunities to shape future leaders, exchange ideas, continuously learn, and benefit others through her research on the supply chain.
Topics: Supply Chain Data
Don’t put all your eggs in one basket – the same goes for supply chain sourcing.
Sourcing commodities from a variety of locations and suppliers allows your company to mitigate the damage from disruptions and shortages since you have alternative means of procurement. It allows for a resilient flexibility against changing circumstances and the ability to ensure that your company can reliably get the supplies it needs to operate. In the words of the ancient Roman writer Publilius Syrus, “A plan that cannot be altered is a bad plan.”
A plate of food served for dinner at a restaurant is often sourced from an array of distant locations. The potatoes were grown in Idaho, the carrots were produced in California, the wine was distilled in Oregon, and the beef was sourced from Oklahoma from cattle that were fed corn which was cultivated in Iowa.
Late last week, Brazil announced the discovery of two cases of atypical bovine spongiform encephalopathy (BSE), or, more colloquially known as Mad Cow disease.
Let’s face it, supply chain disruption is inevitable. From weather events to food safety to labor issues, nothing has disrupted restaurant supply chains as severely as the COVID-19 pandemic. That’s likely not news to you, but what you may not have considered is that the pandemic exposed the fragility and vulnerability of many supply chains, impacting the growth, revenue and brand perception for many businesses for years to come.
The chicken markets have been influenced by hatchery issues and a lack of labor, and it doesn't appear to be improving any time soon.
In this Q&A interview with Dr. Isaac Olvera, ArrowStream’s lead food and agricultural economist, we look at California's Proposition 12 standard and how it will impact 2022 pork prices for the foodservice industry.
In this Q&A with restaurant supply chain expert Matthew Joiner, we explore what an unsuccessful quality management program looks like and the short- and long-term impacts on a restaurant's business, brand and bottom line.
In this Q&A interview with Dr. Isaac Olvera, ArrowStream’s lead food and agricultural economist, we look at the recent increase in coffee futures and what it means for future supply and prices.