MANAGING SUPPLY SHORTAGES IN RESTAURANTS: A STUDY ON DEVELOPMENT STRATEGIES AND PERFORMANCE

Abstract

This study investigates how restaurants manage supply shortages and identifies the development strategies they implement to address such disruptions. The research explores the measures used to meet customer needs, handle complaints, and maintain service quality standards when faced with limited inventory. It also aims to share actionable strategies that can help restaurants respond more effectively to supply chain issues. By analyzing real-world practices and performance outcomes, this study offers insights into how restaurants sustain operations and profitability during supply shortages. The study focuses on identifying strategies used by restaurants in response to supply shortages and assessing their impact on overall performance. A qualitative approach was employed to explore how dining establishments navigate supply constraints. The effectiveness of these development strategies was evaluated through direct feedback from restaurant personnel. Data were gathered from 30 kitchen staff members working in various dining restaurants. These respondents were selected due to their direct involvement in inventory management and menu preparation. Their insights highlighted the most common supply shortages encountered, the strategies used to address them, and the immediate impacts on operations. The findings suggest that kitchen staff play a critical role in adapting and responding to supply limitations by adjusting menus, modifying portions, or finding alternative ingredients. The study provides valuable insight into how restaurants manage supply shortages and the effect of these strategies on business performance. It highlights that proactive and adaptive strategies such as supplier diversification, inventory planning, and real-time communication help mitigate the negative effects of supply chain disruptions. The results emphasize the importance of preparedness and strategic planning in maintaining operational continuity and customer satisfaction in the food service industry.