Re-starting a foodservice supply chain during the Coronavirus (COVID-19) pandemic

Kathleen McLoughlin
Senior Supply Chain Analyst

This report looks at into what is required to re-start foodservice supply chains, looking at considerations from the points of view of foodservice outlets, wholesalers, distributors, suppliers and manufacturers.

Considerations for the following activities are presented:

  • Sourcing
  • Supply and demand planning
  • Inventory management and shelf life
  • Finance and procurement
  • Distribution
  • Menu planning
  • Site opening
  • Outlet operations
  • Delivery to customers