Working in partnership to ensure you're relaunch ready!

The latest buzzword you’ll have seen plastered across UK news pages is ‘pingdemic’ - which is a great way to explain the effects of the Track and Trace service. Right now, it’s notifying thousands of people that they need to self-isolate for 10 days, which is having a huge impact on hospitality and food wholesalers alike.


Many businesses are having to shut their doors for up to 10 days at a time because staff have been asked to stay at home. And although exemptions are set to be implemented from mid-August, it's still causing an issue for businesses already dealing with skills shortages and demand spikes. 


So what does it all mean for you? And how can you support suppliers to ensure a reliable supply of product during the next few weeks when you need it most? To begin with, it’s important to pay acute attention to forecasting and to order items that can be stored ahead of time. Another useful tip is to have a simplified or back-up menu that you can put into action at short notice if you find you’re running at reduced capacity.

Tim Nichol, Beacon's Food & Beverages Category Manager, advises 'The food industry, which was already facing labour shortages due to Brexit and the pandemic, is now being stretched to capacity as the country begins to reopen.


These issues are facing the entire sector so it's better to work collaboratively with your supplier to ensure you don't suffer any product shortages during these peak summer months. Planning ahead and having contingencies will be key, as will keeping clear lines of communication open with your supplier.' 

A few of our supply partners have provided us with documents that include great advice on steps to take whilst the situation is so uncertain. We've compiled these recommendations into the list below, but if you need any more tailored advice, get in touch via Live Chat, and one of our friendly experts will be back in touch to see how we can help.

Step 1 - Plan ahead



  • Adviseyour supplier on any new sites you've opened or changes to existing site delivery requirements.

  • Advise your Account Manager of your menu and product requirements for September, particularly if there are changes to your standard requests.

  • Plan for the remainder of the year, as the further ahead you can plan your requirements, the better they can support you. Also, please don't leave it too late to think about Christmas. It will be here before you know it!

  • Plan contingencies for your core menu lines in case of any supply shortages.


  • Help your supplier reduce the number of deliveries to your sites by building up your stock levels, and placing larger bulk orders, particularly on grocery lines.

  • Ordering ahead will be vital in ensuring your supplier has sufficient stock in place. It will also give them the insight to be able to space out deliveries effectively and alleviate any pressure as a result of potential staff shortages.

  • Wherever possible, place deliveries at the start of the week rather than a Friday or the weekend.

  • Order in good time - place your order as far in advance as possible to help them put your order onto the system at the earliest opportunity.





It's vital that you keep communicating with your supplier, so if you have any change in circumstance, a non-standard request or anything else that may be worth them knowing, please speak to your Account Manager. Again, working collaboratively will help both parties over the coming month.

Step 2 - Manage your orders

Step 3 - Stay in touch