Commentary
The coronavirus is here; what is your contingency plan?
No matter what your company’s role is in the foodservice industry, there are serious risks and potential disruptions for every player in our industry on account of the coronavirus. Every company needs a contingency plan.
March 9, 2020 by Paul Schlossberg — president, dfw consulting
Each of us, in our daily activities, should be focused on proper hand-washing and other critical, proactive health and safety practices on account of the coronavirus. Public health officials, especially in your local area, will increasingly be on the front lines for alerts about how people will be impacted.
Beyond safety precautions, every company in the convenience services industry also needs to prepare for possible business disruption.
We provide convenience services and bring food, snacks and beverages to millions of people at the locations we serve in our cities and towns. No matter what your company’s role is in the foodservice industry, there are serious risks and potential disruptions for every player in our industry.
Some companies here in the Austin, Texas area are deciding to have all employees work remotely. Essentially that is a "work from home" mandate. For tech companies, their staffs can log-in and interact using online resources. In so many other businesses, like ours, people have to show up to get the work done.
Have you been thinking about an action plan and questions like these? Specifically:
1. What will you do if key client locations are closed due to the coronavirus crisis?
2. How long will those businesses be closed?
3. Will you, should you, be curtailing your operations?
4. What have you told your team members to do if they believe that they are experiencing symptoms? What if an employee arrives at work and they appear to be symptomatic?
5. How will you continue service for accounts and locations which continue to be open for business?
6. What will you do if employees with school-age children have to deal with school closings?
We could go on and on with other important and highly relevant questions.
What is your contingency plan? How will you adapt to keep daily operations functioning? Do you have a contact plan to update your clients and to be alerted quickly about any important decisions they make?
How will you pay your staff and suppliers if your sales revenue decreases significantly?
This will be one of the most important and challenging business management events you and your company have ever experienced. If you plan to sell more stuff after the coronavirus crisis is mitigated, what are the most critical things you must do beginning immediately?
From a personal perspective, take good care of yourself and your loved ones.
Don’t delay. Plan now for the decisions you might have to make in the weeks and months ahead.
Last week, USA Today offered suggestions for how small businesses can plan for the coronavirus.
From a food safety perspective, this website posted an article last month on safety precautions foodservice companies can take.
About Paul Schlossberg
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