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October 4, 2022

No one could have predicted the COVID-19 pandemic and the enormous disruption that ensued. The food industry wasn’t prepared for shutdowns, supply chain disruptions, product shortages, and rising prices that resulted from the COVID crisis, and we didn’t have backup plans to deal with the fallout.

Many restaurants did not survive the crisis. Those who do must show a great deal of adaptability, resilience, and creativity to navigate uncharted waters. The important lessons we learned during the pandemic – diversifying food when certain products are unavailable, reducing waste, reducing food and labor costs, etc. – will also be important as our business faces a threat. new.

Today, simultaneous issues are negatively impacting our food supply.

As these concurrent crises come on the heels of the COVID pandemic, restaurants would be wise to:

As a restaurant, you have no control over the weather, external factors, or ongoing weather, but there are things you do control, and that’s where you should focus. Prioritize waste reduction. Customize your menu to feature local, affordable items. Research new companies. Be aware of industry trends and current events. Use technology tools to streamline operations and perform critical tasks more efficiently and accurately. If you stay prepared and resilient, you’ll be ready to handle whatever curveball comes your way.

As President of RizePoint, the longest-running supplier management company in the market, Kari Hensien helped launch the company’s Ignite™ Supplier Certification Management solution and added new features to increase value. Ignite enables companies to collect, organize, and manage customer data and information in a central location, track status and deadlines, ensure compliance, and reduce time-consuming administrative tasks. Ignite uses the latest cloud computing technologies to improve service speed, security, and performance, with shorter cycle times. of development. For more information or to discuss RizePoint solutions, please contact Kari at