In just over a week, ArrowStream will be hosting re:Supply Innovation Summit, the premier foodservice industry event. In anticipation of the event, ArrowStream is pleased to present an interview with Kimberley Hagerty, Head of the Americas: Supply Chain, Transportation, & Logistics at Amazon Web Services (AWS) and a re:Supply Innovation Summit speaker.
Formerly one-dimensional foodservice enterprises are expanding to new ventures in response to recent supply chain bottlenecks and commodity price volatility. Restaurants and grocery stores are expanding their operations to food production, processing, and distribution in order to mitigate reliance on a turbulent and disruptive global market.
Recent geopolitical events have resulted in escalating commodity prices and supply chain instability. In response to the volatility of the global commodity market, ArrowStream’s Director of Commodities, Jerry Dalton, and Sr. Director of Product, Matt Heckroth, joined Ashley Berland, Vice President of Supply Chain at Restaurant Growth Services, and Adam Shrif, Vice President of Procurement at GA Goods, to discuss the context of the rising prices and difficulties with distribution, as well as forecasting solutions to the challenges.
Disruptions to the global food supply have been consistent and are expected to continue perpetually. After recently enduring the pandemic, the global food supply chain has faced inflation, natural disasters, and supply shortages resulting from the Russian-Ukrainian War.
“The food supply chain is breaking,” wrote John Tyson, chairman of Tyson Foods - the largest meat processing company in America. The US beef industry was devastated from the chaos of the pandemic; between March 2020 and June 2021, 56 meat processing facilities suspended operations across the nation. Restaurant closings, facility shutdowns, and supply shortages from culling herds have stunted production and dramatically increased prices. This pronounced economic turbulence has necessitated burger restaurant chains to maintain the integrity of their supply chain now more than ever.
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.