|Restrictions placed on businesses during the COVID-19 shutdown have been eased, at least partially. What business and governmental leaders are learning, however, according to The Wall Street Journal, is the new economic reality in the age of coronavirus: Being open for business is almost as hard as being closed.
Facing higher costs to keep workers and customers safe, businesses are forced to make significant changes to their operating models to maintain a profit, the Journal reported. Some are cutting services and jobs; others are raising prices, including imposing coronavirus-related fees aimed at getting customers to share some of the expenses.
|In 2020, demand for disposable gloves and personal protective equipment is at all-time highs. The global spread of the novel coronavirus has completely taken over the conversation—and the market—as glove manufacturers struggle to keep the supply chain moving.
Also on the rise, of course, is the cost of doing business. With shortages of raw materials and labor, and restrictions on who gets priority access to PPE, glove prices are going up. It’s not a matter of gouging, but simple economics: demand rises, supply drops, gloves get more expensive.
The global disposable gloves market is experiencing explosive growth. Today’s overwhelming demand for personal protective equipment is expected to continue unabated as glove manufacturers in Southeast Asia struggle to keep up with orders.
Health-related fears driven by the novel coronavirus are of course a major factor in the industry’s current economic boom. But beyond that, the use of disposable gloves, especially in the industrial safety sector, has been steadily on the rise.
Those who work in food service know how important maintaining proper hygiene is to the health of their customers, employees—and their business itself.
From cafeterias to hot dog carts, sandwich joints to fine-dining establishments, the number one priority for employees—other than keeping customers happy—is to keep them healthy by preventing the spread of foodborne illness.Continue reading “Best Disposable Gloves for Food Service”
Attention, industrial distributors! Do you want to grow your customer base and strengthen client relationships, all while substantially boosting your profits?
It’s easy: Add disposable gloves from AMMEX to your product line, and watch your bottom line rise.Continue reading “It’s Simple: Samples = Sales”
Food safety is a concern for everyone in the food service industry. Turn on any television and you’re likely to hear reports of a product recall or foodborne illness outbreak. Walk into any restroom in a food service operation, and one of the first things you’ll notice is the hand washing sign. While it may seem as if hand washing is the main aspect of food safety, it’s only a small piece of it.
If the prediction from a recent Nielsen report that up to 70 percent of groceries in the U.S. will be purchased online by 2023 doesn’t ring alarm bells, the growing presence of Amazon and others in the sector should at least indicate that a sea change is under way. Traditional food service distribution faces one of its biggest challenges to date with the emergence of global, digitally driven competitors poised to cannibalize the sector. Independent food service distributors must act quickly to remain competitive by exploring the benefits of a data-driven distribution model. Thankfully, the digital transformation journey is less complex than many challenges the sector has conquered to date.
A look at the top food service trends for the year ahead reveals the resilience of the industry in the face of economic or political uncertainty. Faithful to the principles of the so-called “lipstick effect,” consumers might be prepared to tighten the belt in some areas, but remain reluctant to sacrifice simple pleasures. In fact, dining out grew globally at 5.6% in 2017, and will continue to do so as markets in Asia and the Middle East join mature markets in Europe and North America.
In the search to create menus that convert, food service operators know that the “farm to fork” narrative resonates well with customers, meaning a large proportion of the budget is allocated to higher-value proteins and fresh produce. But for their specialist suppliers, dependent on a limited number of product lines, lack of diversity leaves profit margins dangerously exposed. As a result, independent suppliers face a choice between lowering prices to remain competitive, or expanding inventory across verticals to remain agile. Typically, that means a transition from center-of-plate to broadline distribution.
The food service industry is infamous for its tight margins, high overheads, and dramatic turnover rates within the first few years. Yet overall growth remains strong. Never before have consumers had such a choice of niche, independent businesses, or large chain franchises.