Christmas is a day of joy, remembrance, and sharing. On this joyous occasion, we acknowledge the blessing in our lives and the need to share it with the underprivileged. SupplyNote, since its inception, has believed in its core value of giving it back to society by making some positive contribution

Post pandemic world is a tough place for a restaurant to operate in. Even though the intensity of the pandemic has been waning and business is yet to get back to normal. Due to new variants of the virus spreading, local governments are yet to lift the full restriction, affecting

In the last two years, we have seen an exponential increase in the adoption of digital platforms by various sectors of the economy and the F&B industry has been no exception. The restaurant industry has been very sluggish in adopting technology, but changing customer trends and consumption patterns have forced

Many restaurants struggle with their supply chain management at the various stage as it involves dedicated tracking and planning. Even for a restaurant with low turnover, dealing with the suppliers and inventory management can be daunting. F&B units also have to manage the storage of ingredients in a planned manner

The supply chain industry uses short forms and terminologies for technical innovation in warehousing and logistics. Lately, jargon like 3pl and 4pl logistics has been widely used, which stands for 3rd party and 4th party logistics.  In the below article, we try to explain the term 4pl and its relevance

Are you a food entrepreneur who wants to give your 100% to the food business? Instead, do you feel entangled in the procurement and storing of ingredients and goods? Does managing your restaurant supply chain management eats up your time? Handling food logistics needs special attention as there is the

Restaurant menu pricing can be one of the most intimidating tasks, yet an essential process that needs utmost planning and diligence before starting your business. You have to consider numerous factors like competition, variable and invariable expenses and your restaurant USP’s before you price your menu.  Many costs of the

A food entrepreneur has a lot in their hands when opening a restaurant. Hiring space, appointing staff, and designing a menu are some of the most crucial tasks a business owner needs to do. Along with the said tasks, a food business is also liable to follow regulations, hire services

India is a vast and diverse country, and this diversity reflects in the types of food we eat. When you think of opening your own food business, the dilemma one faces is what kind of F&B business to open out of so many types of food business. The type of

Governments worldwide set very stringent guidelines for some industries, and the F&B industry is one of them. Food is perishable and, if not stored, handled and processed correctly, can have far-reaching implications on the health and the wellbeing of the community. When you start a restaurant, you need to ensure