By today the closure of dine-in restaurants should be in full swing across almost all areas. Understandably there’s going to be an operational lag as many of those restaurants don’t have the systems or equipment in place for exclusive take-out or pick-up services (ie. carry-out containers); though hopefully many are responding quickly to the changes.
The upstream consequence of the restaurant disruption is going to be even more pressure on grocery outlets already seeing additional traffic. Many people now shifting from meals “outside the home”, back to the more traditional “home-cooked” meals etc. Which brings up the question of the retail supermarket capacity to meet that extra demand.
This coronavirus event is like a nationwide pre-Hurricane shopping experience.
There have been numerous reports of wide-scale shortages in retail food markets. On the positive side this experienced supply chain has the ability to scale-up very fast (depending on region). However, on a national scale this is the first time the entire country has needed this level of increased retail food distribution simultaneously. To cope with the volume most stores appear to have reduced their hours of operation.





