America is beginning to venture out again, and customers are looking forward to the simple pleasure of dining in a restaurant. With recent interruptions in the supply chain, will restaurants have all the burgers, bacon, and chicken wings customers hope to order?
Understand the near-term supply-chain issues and potential challenges in sourcing beef, pork, chicken today, and learn what you can do to adapt your menu and ride out any supply disruption.
Julie Anna Potts, President and CEO, North American Meat Institute
Kaffee Hopkins, Director, Brand Marketing, Marlow’s Tavern
Mark Smith, Chief Procurement Officer, Centralized Supply Chain Services, LLC (Purchasing Agent for Applebee’s & IHOP Systems)