How the Meat Supply Chain Can Meet the Demands of a Food Service Industry in Turmoil

Since the labor shortage across the supply chain is likely to persist past the short-term and with other costs also increasing, one of the few ways restaurants can maintain their margins without raising their prices is to find ingredients that have better yields and require less labor to prepare. 

Restaurants were under pressure long before the pandemic shifted the ground underneath them. While restaurants are busier in 2021, they’re still maneuvering amidst a shifting pandemic landscape and are more exhausted and exasperated than ever. The biggest challenge many restaurant owners struggle to solve is finding enough kitchen labor. And when they do, it is invariably either expensive, novice or both. There has been a structural shift in the labor market as workers have found more stable, more interesting and/or less taxing jobs in other industries.

There is a lot of work to do, but the meat industry is in a good position to support food service operators. However, that’s…