Imagine this: It’s Friday night, your restaurant is buzzing, and suddenly, you run out of a critical base ingredient. Your supplier can’t deliver until Monday. This scenario is playing out in restaurants across the country. The critical yet often overlooked aspect of the food service industry: the supply chain.

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As someone who’s navigated the complex waters of supply chain management for industry giants like Subway and In-N-Out Burger, and now leading operations at a rapidly growing beverage company, Botrista, I’ve seen firsthand how a robust supply chain can be the difference between thriving and barely surviving in this industry.

The Problem: The Hidden Crisis in Restaurant Supply Chains

For years, the restaurant industry has been plagued by a short-sighted approach to supply chain management. The focus has been squarely on cutting costs, often at the expense of quality and reliability. This mindset creates a house of cards that can topple at the slightest disruption.

Early in my career, I was guilty of this myself. “We’d send out RFPs and go with the lowest bidder, treating ingredients as mere commodities. But this approach is a ticking time bomb.”

The consequences of this flawed strategy became glaringly apparent during the pandemic. Restaurants with weak supply chains found themselves scrambling, outbid for scarce resources, and unable to maintain consistent quality or pricing. The result? A domino effect of disappointed customers, plummeting sales, and, in many cases, permanent closure.

The Solution: Rethinking Supply Chain Management

The key to solving this crisis lies in a fundamental shift in how we approach supply chain management. Here are some crucial steps:

1. Prioritize Quality Over Cost

At In-N-Out, I learned to ask, ‘Who provides the best quality & partnership?’ instead of ‘Who has the best price?’ can transform your business. This shift isn’t just about better ingredients; it’s about consistency, reliability, and customer satisfaction. It’s an easier said than done mentality, and while many businesses shout their quality commitment from the rooftops – when it comes down to the wire, few truly stand out.

2. Build Strong Partnerships

Treat your suppliers as partners (maybe even friends), not just vendors. Strong relationships carried many businesses through the pandemic. When resources were scarce, those with established partnerships maintained stable pricing and reliable supply.

3. Focus on the Human Element

I always look at the employees when evaluating suppliers. Happy employees produce better products. They harvest with more care and infuse their work with pride. This human touch can be the difference between a good product and an exceptional one.

4. Embrace Flexibility

A rigid supply chain is a vulnerable one. Build in redundancies and alternatives. The healthiest supply chains require flexibility and a team that can pivot quickly in response to market changes or unforeseen circumstances. This is always a challenge, but a worthwhile investment to protect the customer from any of the issues that follow.

5. Invest in Technology Wisely

While technology can enhance efficiency, it shouldn’t replace human expertise. We’re automating processes to free up our team to focus on sourcing the best products, not to replace their judgment.

The Unseen Ingredient of Success

A strong supply chain is the unseen ingredient and people in every successful restaurant operation. It’s not just about logistics; it’s about building relationships, prioritizing quality, and never losing sight of the end goal: delighting customers.

Remember, the next time you enjoy a perfectly crafted beverage or a delicious meal at your favorite restaurant, there’s a complex supply chain story and people behind it – a tale of dedication, quality, and partnerships that brings the best of the world to your table. 

By mastering this unseen aspect of your business, you’re not just serving food; you’re serving excellence.

About Brian Kim

Bryan is a procurement and supply chain professional with a history of successful end-to-end procurement and the development of strategic vendor partnerships. Having led purchasing and product development at restaurant chains including In-N-Out Burger and WaBa Grille, Bryan is well-versed in negotiating contract pricing agreements with a genuine win-win approach. He maintains an unwavering commitment to bolstering quality and safety while balancing a commitment to remain competitive. Positioned to offer strategic insights and market intel, Bryan is firmly dedicated to guaranteeing supply continuity and cultivating long-term partnerships. Bryan now serves as VP of Supply Chain at Botrista, the industry leading automated beverage platform.