2021: A Year of Navigating Shortages

It’s been a tough year for the foodservice industry. Restaurants have faced labor shortages, supply and equipment shortages, and climbing food prices, with no past playbook on how to navigate the crisis. In other words, best practices are being created in-the-moment and shared with others as collaborative ideas. 

Even as COVID-19 has gotten under more control, restaurant operators are still struggling with the impact it has had on the industry and on their businesses. In fact, according to the National Restaurant Association, 95% of operators said their restaurant has experienced supply chain delays or shortages in recent months. And that is showing no signs of dissipating or slowing down. Supplies are stuck in the harbor, on trucks or are just non-existent as both national and international supply chain shortages remain. 

This leads to the question: When will we see a light at the end of the supply chain tunnel and what can operators do to prepare for the future ahead? 

To…