Food recall costs are higher than restaurants think

When a supplier recalls a specific batch of tomatoes, the team of a multi-branch restaurant chain immediately gets to work. The first task is to determine which of the branches received exactly that batch — according to Restaurant Technology News, it is precisely this stage that shapes the true cost of recalls.

The publication notes that restaurants usually underestimate the losses caused by a recall. The damage does not end with the value of the spoiled product alone: clarifying what remains at which branch, disposing of the product and communicating with customers also create an operational burden.

The article emphasizes that technology can help recover part of these losses. Systems with batch-level tracking capability quickly show which product went to which branch and narrow the scope of the recall.

For restaurant chains with several branches in Azerbaijan, this demonstrates the practical benefit of keeping supply records by batch: without such records, a recall applies to the entire chain and the loss increases.