Late last week, Brazil announced the discovery of two cases of atypical bovine spongiform encephalopathy (BSE), or, more colloquially known as Mad Cow disease.
Let’s face it, supply chain disruption is inevitable. From weather events to food safety to labor issues, nothing has disrupted restaurant supply chains as severely as the COVID-19 pandemic. That’s likely not news to you, but what you may not have considered is that the pandemic exposed the fragility and vulnerability of many supply chains, impacting the growth, revenue and brand perception for many businesses for years to come.
The chicken markets have been influenced by hatchery issues and a lack of labor, and it doesn't appear to be improving any time soon.
In this Q&A interview with Dr. Isaac Olvera, ArrowStream’s lead food and agricultural economist, we look at California's Proposition 12 standard and how it will impact 2022 pork prices for the foodservice industry.
In this Q&A with restaurant supply chain expert Matthew Joiner, we explore what an unsuccessful quality management program looks like and the short- and long-term impacts on a restaurant's business, brand and bottom line.
In this Q&A interview with Dr. Isaac Olvera, ArrowStream’s lead food and agricultural economist, we look at the recent increase in coffee futures and what it means for future supply and prices.
In this Q&A interview with ArrowStream’s lead food and agricultural economist, Dr. Isaac Olvera, we highlight some of the key commodities consumers can expect to see higher prices for over Memorial Day weekend 2021.
In this Q&A interview with ArrowStream’s lead food and agricultural economist, Dr. Isaac Olvera, we touch on potential shortages, tight supplies and delayed imports of food products that are expected to affect foodservice supply chains this year and into 2022.
The unpredictability of the pandemic’s impact on the foodservice industry remains, especially the unpredictability of sales in various regions throughout the U.S. as COVID-19 restrictions continue to be put in place and lifted at varying times. It is estimated by the National Restaurant Association that the foodservice industry was $2.4 billion below projected 2020 sales totals. Those who did not already have off-premise models in place saw further revenue declines than those who had established pickup, drive-thru or delivery programs. It goes without saying that restaurants can’t stand to lose more.
The pandemic continues to challenge lean supply chain teams and will for some time. With labor being an issue across the board in foodservice, both store and corporate teams are expected to do more with less staff, resources and time.