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
- Items that food service/commercial kitchens would require for preparation, customer service, and safety would include disposable/recyclable to-go containers, serving ware, and designated food and waste disposal containers.
- Commercial kitchens also need to purchase safety equipment (first aid kit, fire extinguisher, domed safety mirrors), as well as cleaning rags and buckets, gloves/hand protection, protective guards, and hand sanitizer.
- Some venues, known as "delivery-only restaurants" or "dark kitchens" have an adverse impact on restaurant supply chains with their focus on providing food over an internal dining experience.
- Rough costs for a start-up kitchen (including stoves, pans, etc) can range between $95.000 and $500,000. Timeliness of key equipment delivery can have a positive effect on food service.
- Break rooms are seen as a new retail opportunity, allowing businesses to engage, motivate, and enhance employee productivity. Although office break rooms receive greater focus for their potential, these principles may work for warehouse/facility break rooms.
- Supplies for warehouse break rooms can include snacks, microwaves and other small appliances, and comfortable seating.
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.