4 ms·

Why hasn't this institutional supply been redirected to the consumer market? Same question regarding all the food normally sold to restaurants and companies th

• organsnyder 7y ago
  First of all, consumer preferences remain different. And some products (such as bigger rolls designed for specific dispensers) aren't ideal. More importantly, the supply chain and delivery models are very different. Retailers don't have arrangements with institutional suppliers, packaging is different (quantities, SKUs, etc.), and—most importantly, I think—everyone is scrambling and operating at reduced organizational capacity, so it's just plain hard.
• Xylakant 7y ago
  Institutional supply has different packaging, both in sizes and for example required customer information. For flour it’s often entirely different mills, resellers and delivery modes: most consumers cannot reasonably buy a 25kg bag of flour - let alone a delivery by truck intended to be pumped straight into your flour silo. What would you reasonably do with half a kilo of dried yeast? Repacking is entirely infeasible for a lot of products - re-canning 2.5kg of canned tomato concentrate is a bit of a mess. So supply chains will adapt, but that takes time. Some things may be out of stock for a while - I would not expect any substantial quantities of italian brand pasta to show up on the German market for quite a bit. We’ll probably have to rely on German pasta (different flour, often with egg unlike Italian) We’ll not starve, but we’ll have to live without some stuff we’ve learned to expect as part of our regular diet.