While running a busy operation, running out of crucial ingredients is one of the common phenomena that comes across more often, it is imperative to handle the situation by being calm and composed while constantly being in touch with the supplier to get them delivered at the earliest possible time and in the meantime the dish should be kept not available until the availability of the required ingredients. The Guests should be approached and explained well about the situation keeping the scenario transparent while ensuring no substandard practices are followed.

At first, I would check with the second preferred supplier on my list and try to source the ingredient. If that’s not possible, I’d consider buying it from the local market to ensure we serve the same items consistently. Even if it costs a little extra, maintaining the restaurant’s reputation is more important than saving a few bucks. If I couldn’t find the ingredient, it’s best to make that item unavailable for the day rather than serve a substandard product. A one-off occurrence is okay, but if this happens frequently, it’s a sign the supply chain needs optimization. Check the inventory list, reorder quantities, and talk to your vendor for a fixed TAT. Keep reorder quantities based on lead time with at least a day's buffer.

I would immediately contact the supplier to understand the cause and expected resolution time. Meanwhile, I’d check existing inventory and explore alternative sourcing options to minimize disruption. If needed, I’d adjust the menu temporarily while ensuring quality and consistency. Communication is key; I’d inform the team to manage operations efficiently and update customers transparently if any items are unavailable. Finally, I’d work with the supplier to prevent future delays by strengthening agreements and contingency plans. Ensuring smooth operations while maintaining customer satisfaction remains the top priority.

In the event of supplier delays, I first assess the impact and communicate with internal teams to mitigate disruptions. I promptly engage the supplier to understand the issue and seek an expedited resolution, exploring alternative sourcing options if necessary. Following the incident, I conduct a root cause analysis and adjust SLAs to prevent recurrence. Additionally, I ensure regular forecasting alignment and maintain buffer stock for critical items to minimize future risks. Effective communication and proactive management are essential.

This happens way too frequently, regardless of how robust the organization's systems are upheld... but the good news is this can be planned for. What I like to do with our units is to document which suppliers/items this happens most frequently with, and source back-up options. I keep a simple Excel spreadsheet shared with in house procurement team, buyers, and GMs, and have the company name, POC, contact info, and relevant items clearly stated, so when this happens we A) communicate with the primary supplier to be on top of expectations, and B) attempt to source the ingredients from our back-up options ASAP. If unavailable, 86 the affected dishes/drinks until back in stock, communicate and apologize to guests, focus on what we can offer.