Unchained – Building Next Generation Supply Chain Systems for the Changing Restaurant Industry

Unchained: Building Next Generation Supply Chain Systems for the Changing Restaurant Industry explores the vital characteristics and attributes that are critical for building efficient and successful supply chains.

Unchained is organized into three distinct parts. Part I provides a background baseline knowledge of the restaurant industry, the changing agricultural and geopolitical world, and the role of foodservice supply chains as vital to the success of the foodservice industry. In Part II, the eight key pillars that are essential for creating high-performing foodservice supply chains are presented. Part III provides a diagnostic methodology for assessing the performance of a supply system, including the determination of its benefits and return on investment. Each chapter includes learning objectives, key terms, discussion questions, and a case example that runs throughout the book to support connections between critical concepts and real-world application.

Unchained is an essential resource for future and current foodservice industry professionals committed to building effective supply chain systems.

Ron Cegnar has built and operated some of the largest and most advanced foodservice supply chains in the foodservice industry. He is currently the president and founding partner of CEO Partners, Inc., an organization that specializes in global supply chain systems, supply chain cooperative development, operational strategies, quality assurance, brand safety, franchising, culinary development, global sourcing, and general business. Since 1996, he has consulted on supply chain structures and development with over 50 of the largest industry restaurant chains and numerous distribution and manufacturing companies.

Cynthia Mejia is an associate professor and the interim chair of the Department of Foodservice and Lodging Management at the University of Central Florida. She holds a Ph.D. in hospitality administration from Texas Tech University and a master's degree in hospitality management from the University of Nevada, Las Vegas. Dr. Mejia currently teaches one of the first graduate courses in higher education with a specific focus on foodservice supply chains. She has over 20 years of industry experience in F&B and hotel operations management, working for luxury brands in the U.S. and Singapore.