Inconsistent product qualityReturn to CoursesContinue
- Chefs must switch to a new product or seek out a vendor that carries the desired product. Chefs may compensate in-house with adjusted cooking times, or by hand-sorting potatoes. This can lead to added labor, waste, and stress!
Supply Chain Problems/Seasonal Disruption
- Chefs must scramble to locate product. If the product is subject to frequent disruptions, chefs will seek another solution.
- Mismanagement on the vendor side can result in poor inventory control (leading to shorts or substitutions), or delivery disruptions. The chef may seek out a new vendor if problems persist.
- Restaurants must raise prices or accept a lower profit margin on sales.