As the restaurant industry comes to grips with its temporary new normal, which includes dark dining rooms and consumers sheltering in place, individual members of the supply chain continue to adapt their approach, too.

Take, for example, manufacturers’ reps.

At some point, all operations will need to purchase a new piece of kitchen equipment. While an operator may be able to order that unit with just a few clicks on a computer, ensuring a smooth installation is much more complicated.

Members of the supply chain begin working closer together to stave off service-related issues to ensure that the equipment foodservice operators purchase lives up to its brand promise.

An engaged and cooperative supply chain can go a long way toward helping foodservice operators function in a more effective and efficient manner. Cultivating a collaborative environment that allows this to happen requires clear and consistent communication and all parties understanding and executing their roles.