As we start to emerge from the Covid-19 lockdown, businesses need to move beyond their short-term reactions to the pandemic and focus on their operational viability for the medium and long-term future. In these uncertain times the challenge of considering how best to meet customer expectations whilst ensuring safety and compliance, controlling increasing costs and trying to make a profit has never harder.
Effective supply chain management may by one of the keys to survival and competitive advantage for food and beverage businesses. Understanding the existing challenges to supply chains brought about by the coronavirus outbreak, as well as the potential future strains, will be critical in order for operators to develop resilient strategies moving forwards.
We start by exploring the impact of the coronavirus pandemic on food and drink supply chains, considering the challenges faced by suppliers, logistics and distribution; as well as the impact of price disruptions and uncertain customer demand. The focus then shifts to exploring how businesses can be more flexible and pro-active in order to accommodate changes brought about by the pandemic, and to build more resilient supply chains.
The spotlight then moves to a conversation with John Wood, the internationally renowned Michelin starred chef, F&B consultant and founder of the restaurant supply chain software business – Kitchen CUT. With over 30 years’ experience in world renowned kitchens, as well as his direct involvement with supply chain solutions and clients in over 40 countries, John will share his own personal views and observations on how food and beverage supply chains have been impacted in recent months, as well as his insight on possible ways forwards. Attendees will be invited to put questions forward in a final Q&A and broader discussion.
What will I learn?
– The impact of the Covid-19 pandemic on food and beverage supply chains, regarding suppliers, logistics, pricing and demand
– The main considerations for developing flexible and resilient supply chains
– The importance of evaluating product/menu complexity
– The benefits of technology in the supply chain
Who should attend?
Any entrepreneur, director, or manager working in the food and beverage service sector, chen CUT
Link to book: www.scaleup360.co.uk/register