Many restaurants establish a relationship with a single restaurant purveyor (Sysco, for example) to provide nearly everything the restaurant needs for daily operations.

What are the issues in this type of relationship in light of SCM?

You’ve reached the halfway point in your internship at The Wireless Cafe (TWC), and you feel pretty confident you understand the processes at the front of the house and the back of the house. You had just read about ERP systems when Jeremy mentioned to you the problems he has getting information from the point-of-sale (POS) systems to his inventory, financial, and kitchen management systems.
You are excited about the possibility of applying some ERP principles to TWC, and so you suggest to Jeremy an investigation of integrated restaurant applications.