INFORMATION FLOW IN THE FOODSERVICE SUPPLY CHAIN DURING THE COVID-19 PANDEMIC PERIOD

• Autor(a) principal: Zago dos Santos, Evellyng Munique [UNESP]
• Data de Publicação: 2021
• Outros Autores: Presumido Junior, Marcio [UNESP], Satolo, Eduardo Guilherme [UNESP], Bustos MacLean, Priscilla Ayleen [UNESP], Braga Junior, Sergio Silva [UNESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.20985/1980-5160.2021.v16n2.1719; http://hdl.handle.net/11449/218650
• topic: Coronavirus; Demand management; Supply management; Pizzerias; Company/supplier relationship

Periods of interruption of activities, such as the COVID-19 pandemic, directly impact several economic sectors, the flow of goods, services, and information, as well as the supply chains. In this context, this paper aims to analyze the flow of information in the supply chain of pizza restaurants that operate in a certain city in the interior of the state of Sao Paulo. To this end, a multiple case study was conducted using a qualitative exploratory approach with questionnaires applied to four companies in this sector. The data collected was tabulated and showed that this supply chain suffered a negative impact, considering the comparison between the period before the pandemic and during the quarantine. These companies maintained their normal operations and supply; however, there was a need to readjust the prices of their products. Furthermore, cost and stock management needed to be reviewed, searching for new suppliers and products, agility in delivery, and more favorable payment terms. As a limitation of the research, we point out its qualitative nature and the low number of interviewees. Its value consists in contributing to the knowledge in terms of informational management in the foodservice supply chain in atypical situations such as the current global health crisis.