Restaurants—no matter their size, location or category—are struggling as social distancing and business closures due to the Coronavirus pandemic continue to take their toll.
As the largest foodservice distribution company in the world, Sysco is seeing that toll first-hand as the company works to help clients weather the situation today and in the uncertain times ahead.
As Sysco CEO Kevin Hourican notes, the importance and safety of the food supply chain have never been more important.
“The safety and health of our associates, customers and communities takes precedence over everything we do; we are taking steps to ensure this and to ensure that you have our full support during these uncertain times,” Hourican says. “Our teams remain dedicated to supporting our customers and communities.”
As a result of what Hourican calls “a dramatic shift in business [in] unprecedented times,” Sysco—as well as the restaurants the company serves—are “working to pivot” their business models in an effort to keep business moving ahead as much as possible.
For example, restaurants are still offering home delivery and pickup at their brick-and-mortar locations—moreso than ever before and many for the first time. Sysco “is working very hard to help that smaller restaurant population that perhaps did not have the capabilities to do that on their own…working to help them set up delivery services, set up websites so they can continue to take orders,” Hourican told CNBC during an interview on March 20.
Available Resources
Sysco has created an online resource guide (https://foodie.sysco.com/covid-es/), available in both English and Spanish, to help foodservice businesses weather the COVID-19 crisis. The site includes up-to-date information, divided into 4 key sections: Keeping Up with the Shifting Business Climate; Keeping Your Operations Safe; How to Continue to Grow Your Business; and Learn More About the Coronavirus.
Each section includes links to valuable, outside sources and downloadable documents from organizations including the National Restaurant Association, Datassential and Technomic, as well as these downloadable documents Sysco created to help foodservice operators:
Tips For Excess Inventory: What Do You Do With Fresh Product You’ve Already Purchased?
And as the company stresses, “Don’t hesitate to contact your local MA with questions. We’re here for you.” #SyscoStrong
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