In today’s hyper-competitive food world, getting an edge by whatever means necessary can be the difference between thriving and just getting by. More and more companies are finding that making their central kitchens, commissaries and other facilities more energy-efficient is not only good for the environment, but good for their bottom line.
Given the technical expertise and mastery of complex systems required to run a retail grocery chain, Wynne Barrett, a partner in Hopkinton, Massachusetts-based software specialist Jera Concepts, says it doesn’t make sense that many chains settle for imprecise, low-tech production management systems.
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