How private equity is impacting food costs

A Deeper Dive: John Davie, CEO of Buyer’s Edge Platform, joins the Restaurant Business podcast to discuss technology, food costs and the outlook for inflation.

This episode of A Deeper Dive is brought to you by Zero Hour Health.

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How is private equity impacting food costs?

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features John Davie, the CEO of Buyer’s Edge Platform.

Buyer’s Edge is a digital procurement platform that helps restaurants use data and other tools to source food and other supplies. It operates numerous technology brands, including Consolidated Concepts.

As much as the restaurant industry focuses on front-of-house technology like mobile ordering and kiosks, back-of-house tech is also important—particularly with food cost inflation.

We talk about that inflation and why Davie believes that pre-pandemic food cost levels are not returning anytime soon. Hint: It has something to do with ownership of the vendors that produce that food.

We talk about how long that rate of inflation could last, and what operators can do to offset it after three years of looking for profits where there weren’t any before.

We’re talking food costs on A Deeper Dive so check it out.

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