"Supply chain disruptions are more common than we think, and in the hospitality industry, they can directly impact the guest experience. The key is proper planning and having alternative suppliers already identified. In my consulting work, I always recommend five key strategies to minimize these risks: 1️⃣ Diversify suppliers to avoid relying on just one. 2️⃣ Always have a primary and a backup supplier for each category of supplies. 3️⃣ Establish rapid response protocols to minimize the impact. 4️⃣ Maintain a safety stock of critical products. 5️⃣ Constantly monitor inventory levels based on your operation’s needs."

First of all always have as much buffer stock available as possible according to available storage space. Then you should always have a secondary supplier as backup in case of any contingency. Communicating to your guests politely and effectively about the situation and offering compensations can be very helpful in such situations.

It's always good to have multiple suppliers as an alternative that helps especially during the busy holidays or long weekends .

Crisis plan starts with a swift impact assessment, followed by immediate activation of our crisis team. We tap into alternative suppliers and logistics channels to minimize disruption, keeping internal teams and stakeholders fully informed. After resolving the issue, we conduct a review to identify improvements and bolster resilience. This proactive, transparent approach ensures service quality remains high, even during unexpected supply chain challenges.