Sponsored by Stratas Foods
As restaurants continue to face a shortage of products and ingredients, higher prices, and inconsistent supplies — and consumers who are growing increasingly impatient with all of it — many chain operators are still figuring out how to deal. Not terribly optimistic about supply chain challenges ending anytime soon, these operators are taking approaches as many and varied as working with back-up suppliers to ensure product availability and consistency to tightening up fryer oil usage to reduce costs to eliminating menu items that have proved challenging.
Despite no end in sight to the disruption, some chain operators say they plan to expand their menus, and many say they are ready to return to the innovation they have had to forgo these last 18 months, in fact, some say they’re already getting creative again. Stratas Foods, along with Nation’s Restaurant News, conducted a survey to discover how chain operators are feeling about — and dealing with — the continued uncertainty and volatility caused by the ongoing COVID-19 pandemic.
Download the Industry Insights today to find out:
- The primary supply chain challenges
- Most popular approaches to operation modifications
- The most common menu changes operators plan to make
- Top considerations when sourcing products going forward
- Greatest supply chain challenges ahead