If you panic and just buy anything as a replacement, you’re doing it wrong. You’d vet another source the same way you’d vet your regular supplier. It’s just being prepared as opposed to panicking.
The contingency is not serve the products instead of producing sub par and different food in the mean time.
The replacement wouldn’t be the same dude, that’s the entire issue to being with and why they would never even entertain the idea to begin with. It’s gonna taste different. Full stop.
They know it’s an option, it’s just the worst one. You don’t seriously think you came up with some novel idea they haven’t mulled over before have you?
Ah yes, use an unknown potentially inferior product and lose your customers from the lack of quality and consistency.
There’s a reason they use single procurement, consistency.
If you panic and just buy anything as a replacement, you’re doing it wrong. You’d vet another source the same way you’d vet your regular supplier. It’s just being prepared as opposed to panicking.
That takes MONTHS dude….
You seriously have no concept on how restaurants operate.
Yeah, you do it months or years ahead of when you need it. It’s called a contingency plan.
The contingency is not serve the products instead of producing sub par and different food in the mean time.
The replacement wouldn’t be the same dude, that’s the entire issue to being with and why they would never even entertain the idea to begin with. It’s gonna taste different. Full stop.
They know it’s an option, it’s just the worst one. You don’t seriously think you came up with some novel idea they haven’t mulled over before have you?