Food Service Versus Breakroom Supplies

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Food Service Versus Breakroom Supplies

Specific information about specific purchase processes and supply chain mechanics for specific items in the food service/commercial kitchen and facility/warehouse break rooms can be difficult to locate. Since such information tends to vary with company/organization type, Most information around purchase processes and supply chain mechanics focuses on general information about supplies required; however, some basic information can be gleaned.

COMMERCIAL KITCHENS/FOOD PREPARATION

WAREHOUSE BREAKROOMS

RESEARCH STRATEGY

Although the research team began the project by crafting specific search terms and Boolean phrases, the majority of publicly available articles consisted of posts meant to market a particular company's service. Efforts were made to find information that could specifically answer the client's questions about specific processes, item quantities, and integration into other supply chain methodologies. After exhaustive research through industry publications, company information, and other publicly available material, our team was unable to locate specific information about purchasing processes for commercial kitchens/food service and facility/warehouse break rooms. Databases like NCAIS and Masterseek were consulted but could not provide any specific information. Aggregating information from various sources around safety, supply, and productivity issues in both fields allowed the research team to assemble some basic information to answer the client's questions.
Sources
Sources