As the governments announced a quarantine in the whole country a few days ago, almost every businesses in Spain, Italie and France had to stop their activity for an undefined period of time.
This is the case of many restaurants: not only big multinational companies such as KFC, but also small independent and/or family companies. As the virus began to spread all around Europe, problems started to rise and decisions had to be made.
One of the first issue that restaurants had to face, is about stocks: « What are we going to do with all the perishable food that we currently have in our inventory?».
I observed three different reactions taken by the restaurants: give all the leftovers to their own employees (ex: Salad&Co in Lille, France), give the food to associations for people in need, and selling the leftovers to their customers (such as the restaurant Papa Raffaele in Lille, France).
A second problem that restaurants had to face is the following question : « Are we going to offer delivery services ? ». The question involves a high responsibility as some people think that it is against the recommendations given by the government, and it is not safe for the deliverer and the customers to be in contact together. But on the other side, the economic situation of the restaurant owner may be critical if he/she does not keep working thanks to home deliveries. Moreover, the platforms such as Deliveroo or Glovo kept working, so it means that other restaurants already made this choice.
To conclude, several logistics decisions had to be made very rapidly by restaurant owners. I think that these decisions were easy to make as it involves the safety of others, the financial situation of the owner and it has been made in a context of stress and uncertainty.
And you, what would you have done in terms of inventories and deliveries if you have owned a restaurant in Valencia?