By Carson Powell
Food suppliers are having to make the tough shift from restaurants to grocery stores as COVID-19 keeps restaurant doors closed. Rob Handfield, executive director of the Supply Chain Resource Cooperative and professor of operations and supply chain management, can see some food service distributors not being able to make the switch due to pricing and packaging limitations.
“These supply chains are going to sort of dissolve if there’s nothing flowing through them,” Handfield said. “Some of these, especially smaller businesses, could go out of business.”
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This article was originally published on the Poole College of Management news website here.