The food industry learned some valuable lessons from the COVID-19 pandemic, including the need to be nimble, flexible, and creative to weather that storm. In fact, the biggest learning from COVID is that restaurants and other food businesses must be prepared for any crisis – and ensure their suppliers all along the supply chain are also prepared and resilient.
These lessons are essential because we’re now facing simultaneous challenges that are negatively impacting our food supply (and our businesses):
- COVID-19 repercussions are widespread and long-lasting. Even though the worst of the pandemic is over, we’re still dealing with COVID aftershocks, including supply chain disruptions, product and labor shortages, and sky-high prices.