Continuing Coverage for Foodservice Supply Chain
May 22, 2020
Safety Stewards and Coronavirus Cops….chains are creating new roles and responsibilities as dining rooms reopen.
New information for Alaska, Ohio, Oregon, Rhode Island, Washington and West Virginia.
May 21, 2020
New information for Hawaii, Illinois, Minnesota, New Jersey, North Carolina, Oregon, Washington and West Virginia.
May 20, 2020
USDA and FDA will work together under the Defense Protocol Act to ensure the food supply chain experiences no disruptions or shortages.
Traffic is improving as states reopen. “The road back will be challenging and slow, but we’re headed in the right direction.”
A significant consolidation in the foodservice contract management market over the next year may be in the offing
May 19, 2020
Disruptions will be felt for the rest of the year, but meat production in 2021 is forecast to rise nearly 4% higher than this year due to recovery in all major types of meat.
A majority of U.S.D.A. cheese producer contacts are now reporting higher cheese production due to a rebound in demand, namely from food service.
May 18, 2020
Includes revisions to California, District of Columbia, Indiana, Louisiana, Maryland, Minnesota, Missouri, New Mexico, and Wisconsin.
May 15, 2020
“We will not be able to go to full capacity anytime soon as we fight this virus because of all the changes we have implemented,”
"We haven't plowed a crop under yet and hopefully we won’t have to do that at all. But we are also having to cap the amount of production we're taking in because there’s not enough of a market,"
Freight shipments fell nearly 23% YoY in April to "recessionary levels," according to the latest Cass Freight Index, which added, "we believe this will mark the bottom."
May 14, 2020
“Covid-19 will push more companies to relocate parts of their supply chains, and a shift to regionalized supply chains will be an enduring outcome of this crisis.”
Tyson Foods Inc. is lowering some prices it charges restaurants and supermarkets for beef, after disruptions at meatpacking plants have led to a surge in meat costs.
May 13, 2020
“We have fully embraced the notion that parts of our restaurants need to change – certainly, for the foreseeable future and possibly forever.”
May 12, 2020
Gov. Jay Pritzker is being pressured to consider moving up the "go" date, which operators say is currently June 26 at the earliest.
The creative use of shower curtains, plants, plexiglass and automatic doors.
May 11, 2020
Restaurants in Arizona, Arkansas, Idaho, Indiana, Nevada and Ohio have been given the green light to begin a gradual return to dine-in business the week of May 11 in the latest batch of states emerging from weeks of shutdown.
The agency plans to partner with regional and local distributors to purchase fresh produce, dairy and meat that have been significantly impacted by the closure of restaurants, hotels and other foodservice entities.
The coronavirus has revealed that there are serious weaknesses with relying too much on specialization and hyper-efficiency.
May 8, 2020
Three packing plants that account for 12% of U.S. hog slaughter are slowly resuming production after coronavirus shutdowns, potentially loosening a bottleneck among meat processors that is tightening supplies and raising prices.
While supplies are tight the firm says, “We're still delivering beef to every restaurant every two or three days. But from time to time, there could be some items that we're out of stock on.”
Americold says they have “a lot of full warehouses of chicken” and that some of the reports of impending meat shortages have been a little overdone.
Dining rooms remain closed for now. Enhanced safety protocols, plexiglass and new signage are installed.
May 7, 2020
“We've had zero supply challenges in getting our beef.” Cost however, is another story.
May 6, 2020
The joint report from the White House and CDC - a three phased approach.
Where states stand with their plans to reopen.
“Going forward the biggest question mark is whether breakfast and lunch will start to return to where they once were.”
May 5, 2020
It's unclear what the path forward for American QSRs is if meat shortages escalate.
The U.S. Department of Agriculture is planning on buying $470 million in surplus food, including $105 million worth of produce, as growers cope with disrupted supply chains during the COVID-19 pandemic.
May 4, 2020
“We witnessed an unprecedented shift in demand from food service to retail, temporary plant closures, reduced team member attendance, and supply chain volatility as a result of the virus.”
Prices have soared for parts of beef popular with fast-food chains and other restaurants that use it to make their fresh burger patties, driving up costs and making it more difficult for some companies to get enough supplies.
May 2, 2020
Despite the chaos, the nation’s drive-throughs have continued to churn out orders, providing a financial reprieve while dining rooms sit empty.
May 1, 2020
Watch this on-demand webinar from the International Franchise Association for important information specific to supply chain. Featured panel includes Joyce Mazero of Polisnelli PC and member of the Supply Chain Expert Exchange Advisory Council.
The company will send its restaurants meat shipments based on calculated demand across the system, versus the standard amount believed will be needed.
“With customers’ daily morning routines disrupted, we are seeing a shift in sales across dayparts”
Companies of all sizes take a new look at technology that can help them adapt their operations to a changing business landscape under coronavirus restrictions.
April 29, 2020
The executive order will help protect the nation’s food supply and keep plants operational.
“We’re working very hard to make sure our food supply chain is sound and plentiful,” the President said.
April 28, 2020
The President said said he would sign an executive order to address “liability problems” in the food supply.
APHIS and other state officials will be assisting to help identify potential alternative markets if a producer is unable to move animals, and if necessary, advise and assist on depopulation and disposal methods.
April 27, 2020
"We're facing gut-wrenching, never-before-seen kind of decisions".
A list of the latest states to issue guidelines.
Culinary and health organizations are drawing up guidelines and protocols for re-creating the American dining room as a safe space.
Tyson Warns “The Food Supply Chain is Breaking”
The meat processor is warning that "millions of pounds of meat" will disappear from the supply chain as the coronavirus pandemic pushes food processing plants to close, leading to product shortages in grocery stores across the country.
Grab And Go is Here to Stay, Salad Bars are History
On-premise will make a modest comeback but pre-ordering, automation and high-tech vending units will rise to limit customer interaction.
It’s Not Normal, But the Ag Market is OK
“Cultivation of row crops is not going to be affected by the COVID-19 crisis, because it involves relatively less human labor.”
April 24, 2020
“We haven’t seen a situation in our lifetime where the industry has contracted as quickly as we have seen in the last month,”
April 23, 2020
As state and local governments consider reopening their economies in response to COVID-19, the Restaurant Association has assembled a group of experts, led by Larry Lynch, Senior Vice President of Certification & Operations, from the Food and Drug Administration, academia, and the public health sector, to draft guidance for restaurants that guide state governments and align with opening plans.
As meat processing facilities continue to close because of COVID-19 outbreaks, plant capacity has been reduced by around 24%.
The entire U.S. dairy industry is seeking ways to contain the price and supply chain damage brought about by COVID-19 and wondering when and how it might eventually emerge from the current emergency.
Jayson Lusk, PhD, head of the department of agricultural economics at Purdue University, suggested the pandemic may bring about significant changes not only to how consumers buy their food but even to the ways that food is processed and distributed
April 22, 2020
Simple paper masks worn with elastic straps might cost anywhere from 30 cents to $1 each right now, up from roughly 15 cents each a year ago. How is that being being sourced?
April 21, 2020
Operations at the plant, which has about 1,400 employees and produces pork products for retail and foodservice, are restarting on a limited basis, the company said.
Pandemic Shows US supply chain is due for an upgrade.
The company will take steps to enforce social distancing at its restaurants, nearly of all of which are offering drive-through and some carryout service.
April 20, 2020
Workers will be required to take their temperatures at the start of their shifts and wear face coverings.
Digital freight network provider Convoy is offering to pay the trucking costs for any business in the U.S. wanting to donate a truckload of product to their local food bank, saying the move could help address growing food shortages faced by people nationwide during the Covid-19 crisis.
Perdue’s remarks come after a week of meat processing plants closures due to COVID-19.
April 17, 2020
No timeline was given for 'Opening Up America,' but sit-down dining will reopen first, bars come later.
April 16, 2020
Driscoll’s president says, “We don’t want to throw fruit away.”
Meat supply chain stakeholders worry that large disruptions in processing will cause a devastating ripple effect upstream to livestock farmers and feed producers.
“As we have experienced in China, we are now transitioning to a new phase that can best be described as ‘monitor and adapt’.”
April 15, 2020
Initial concerns about near-term supply disruptions are giving way to larger questions regarding procurement risk management beyond COVID-19.
Is California giving us a look at the near future reality?
April 14, 2020
Critical information for restaurants, employees, customers and industry partners.
“Every member of the beef supply chain relies on processing plants operating daily to keep product moving.”
“Labor is going to be the biggest thing that can break” The worst disruptions will be on parts of the food system dependent heavily on consolidated supply chains that employ large numbers of people.
April 13, 2020
Slaughterhouse shutdowns are disrupting the US food supply chain, crimping availability of meat and leaving farmers without outlets for their livestock.
April 12, 2020
“The lack of clarity around what constitutes ‘critical’ and ‘essential’ business and workers and the lack of uniformity in guidance hurts efforts to respond quickly.”
“There is no way to redistribute the quantities that we are talking about.”
April 10, 2020
Daily team meetings, close customer input and 24/7 management is the new normal.
April 9, 2020
Farmers Destroy Product as Demand is Erased
Producers are throttling back, Supplies are piling up. “When you have panic in the marketplace, weird things happen”.
Too Much Food In the Wrong Places
Our food distribution system relies on predictability. Now as the biggest destinations disappear, supply chains are struggling to adapt.
April 7, 2020
Chick-fil-A Adds Hand Washing Stations at Drive-Thrus
Now instructing its team members wash their hands a minimum of every 30 minutes and every time they interact with cash.
Shake Shack, Torchy’s Tacos Move in to Meal Kits
By offering a meal kit, chains are hitting on an emerging trend from the coronavirus crisis: meal kits are in high demand.
April 6, 2020
As many restaurants convert to takeout and delivery, the U.S. Food and Drug Administration is temporarily relaxing restaurant menu-labeling regulations during the coronavirus health crisis.
April 3, 2020
IFMA in conjunction with Kinetic12 Consulting offer this whitepaper, Looking Forward to the New Normal with projected long-term impacts on the foodservice industry.
Don't forget to check the Restaurant Association's comprehensive list of the mandates and directives required in every state, city and county as they relate to restaurants and coronavirus measures. For more, visit restaurant.org/covid19
April 1, 2020
The nation's largest food distributor temporarily shifts to frozen meat and produce, route consolidation and worker furloughs.
March 31, 2020
For restaurants that wish to sell packaged food to consumers directly, or to other businesses for sale to consumers, the FDA does not intend to object if guidelines are followed.
March 30, 2020
Many employers already thrown into operational crises due to scaled-back consumer demand, revenue and operations, are scrambling to implement the FFCRA's emergency leave protections by its effective date, April 1, 2020.
Price spikes could be coming for meat and perishable commodities with global implications.
March 26, 2020
Reusable Bag Bans and Plastic Bag Suspensions List
Click here for the latest list from the Bag Alliance
Coronavirus Pandemic is Whipsawing the Trucking Industry
Drivers as well are facing new difficulties, including closed roadside eateries and customers wary of letting them in.
March 25, 2020
FSIS Announces Temporary Allowances for Foodservice Labels Going to Retail.
Cargill & Tyson Flex To Sudden Demand Shift
“We are making decisions by the hour”.
Distributors Implement Pandemic Planning Protocols
Here's how U.S. Foods and Sysco are dealing with coronavirus.
Lack of Traffic is Accelerating Freight
If there’s a silver lining, less cars on the road are allowing trucks to get freight moved faster.
March 24, 2020
“If we can think in terms of partnerships and problem solving, we can get through this together.”
Will JIT Inventory Management Have to Change?
Food sellers in the U.S. spent years making their supply chains efficient. Then a pandemic hit, and the strategy backfired.
Restaurants Pivot to Meal Kits and Groceries
Dining rooms are closed and Operators are adjusting at unprecedented pace.
Cold Chain Stays Steady as Demand Heats Up
Some food producers have adjusted production lines to the new normal, warehouses request regulatory help to continue battling disruption.