Abstract
The COVID-19 pandemic dramatically reshaped guest dining preferences in luxury hotels, introducing new pressures on restaurant operations and their supply chains. This study investigates the challenges experienced by food suppliers to a 5-star hotel complex in Sandton, South Africa, and explores the strategies they developed to support dynamic menu adaptations in a post-pandemic environment. The aim of the research was to identify the primary disruptions faced by suppliers and evaluate the responsive strategies used to meet shifting culinary demands. The findings offer practical value for improving the responsiveness and resilience of food supply chains and contribute theoretically to the discourse on supply chain agility in the hospitality industry. The research is situated within the academic fields of hospitality management, food systems, and supply chain studies, with a focus on culinary strategic management and adaptive menu planning. A qualitative case study methodology was adopted, with data collected through semi-structured interviews involving twelve food suppliers servicing the hotel group. Thematic analysis identified recurring issues such as logistical bottlenecks, poor demand forecasting, perishability, and inadequate communication between chefs and suppliers. Suppliers frequently encountered challenges including unpredictable ordering patterns, minimal lead times, intensified competition, and weather-related disruptions. A key limitation of this study is its focus on a single hotel complex, which may not be generalizable across broader hotel networks. The study concludes that enhanced supplier collaboration, predictive analytics, and capacity-building investments are critical to ensuring flexible, adaptive food systems. Future research should consider integrated planning models and broader stakeholder perspectives.
Presenters
James KhozaStudent, Masters in Hospitality and Tourism, University of Johannesburg, Gauteng, South Africa Cynthia Mabaso
Lecturer, Hospitality, University of Johannesburg, Gauteng, South Africa Daryl Hewson
Lecturer, School of Tourism & Hospitality, University of Johannesburg, Gauteng, South Africa
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
Food Production and Sustainability
KEYWORDS
FOOD SUPPLY CHAINS, RESTAURANT OPERATIONS, SUPPLIER STRATEGIES
