It Could Always Be Worse: Difficult Food Service Logistics Situations

by Pete Kontakos No one said it would be easy! Trying to make your customers happy, keeping costs down and making sure all products are delivered accurately and in a timely manner only scratch the surface of your day to day responsibilities. As...


by Pete Kontakos

No one said it would be easy! Trying to make your customers happy, keeping costs down and making sure all products are delivered accurately and in a timely manner only scratch the surface of your day to day responsibilities. As Malcolm Forbes once said “When things are bad, we take comfort in the thought that they could always get worse.” Here is a list of difficult logistics situation to help remind you things could always be worse.

New Buffet Openings: Delivering to food service establishments can be a challenge in and of itself with demanding business owners’ needing visits during specific day parts and other demands, however, a very challenging situation is dealing with a brand new buffet restaurant opening. Not only do they have the same demands regarding delivery schedule, they often have limited room to store products and not knowing volume creates a strategic issue for the distributor and the entrepreneur. Finally, being a buffet is inherently a guessing game as the restaurant guests can eat as much or as little as they want during their visit.

Olympics: Imagine having to not only be ready to deliver at a moment’s notice is case of a shortage but also navigating through packed roads that are backed up for miles with fans trying to watch their favorite athletes and favorite sports. Add to that the round the clock activity in and around the Olympic village and many long nights will be the norm until the games are over.

Military Logistics: Nothing says difficult like security checkpoints, terrible terrain and the threat of incoming enemy fire or the risk of hijacking. Food service logistics in a military combat setting, like Afghanistan, presents a unique and dangerous challenge. The mess halls and storage areas will be set up in temporary units, there is high risk involved in the transport and storage of goods and there are several safety and security steps involved before the goods can be delivered.

If you have ever had to deal with any of the situation above, we commend you for your effort and dedication and most of all your foresight and patience. If you have not, take a moment to reflect on your current situation and compare them to the situations cited above and take a moment to be grateful for knowing that things could indeed be worse!

 

Pete Kontakos is a contributor that has over 20 years’ experience in Food Service management and discusses online education, internet marketing, weight loss, and vitamin b12 shots.

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