Fast-food chains across the country and around the world are finding that they cannot keep key ingredients and supplies in stock, limiting the availability of certain menu items and hindering operational efficiency. We are talking about basic items here like Frozen French Fries, produce, meats, condiments, and even paper bags and napkins.
Brick and mortar is tough these days. Customer tastes and fashion trends are as fast and fickle as ever, deep discounting has taught customers to reject full price items, and the speed, convenience, and selection of e-commerce have all made the landscape competitive at best, cutthroat at worst. This leaves stores with two interrelated tasks: scale back their physical footprint while building out their online capabilities.