Weeks into social distancing now, businesses have implemented changes according to restrictions. It’s time to turn our attention to the long-term impacts of COVID-19 and begin making preparations accordingly.
National Restaurant Consultant Sandy Clark has some insights on what all of this means for supply chain management.
“We are starting to see some COVID-caused incidents disrupting our supply chain,” she says. “For example, JBS in Greeley, Colorado has had associates test positive for COVID-19. The Smithfield’s pork processing plant in Sioux Falls, South Dakota is the largest national hot spot and is now closing indefinitely. A large poultry processor on the east coast is having to dump 2,000,000 birds because they don’t have the associates to process them—which goes along with pictures we’ve seen, of farmers dumping milk and turning their crops under.”
It can be shocking to take all of this in from an individual standpoint, and what’s more, says Clark, restaurants need to keep in mind how this affects business overall.
“All this impacts distributors being able to consistently provide products, including the brands businesses are built around.”
In this unprecedented event, restaurant owners are trying to navigate. The key is to remain as flexible in this uncertain times to make good, alternative decisions for your business.
“Communication is critical,” says Clark. “Your food, beverages, and non-food items sales reps should keep you apprised of suppliers that suddenly become unreliable. They should also be able to direct you to alternatives.”
And communication is a two-way street. “Make sure they are aware of what you consider key items,” Clark explains. “Ultimately, we all have to learn to be a little more flexible and to stay informed as we look at the supply-chain aspect of what is becoming the new normal for food service.”
National Restaurant Consultants is an experienced team that can help you navigate even these new, unforeseen difficulties. If your restaurant is struggling to operate through COVID, contact a restaurant consultant today.
Photo by Reproductive Health Supplies Coalition on Unsplash