Shakeups in the supply chain

摘要

Afreight truck pulls up to the back door of a restaurant, packed with supplies. It could be any day in the foodser-vice business. But is that a typical day in 2020, or a snapshot of the restaurant supply chain in 2030? The differences, though undoubtedly there, are not expected to be as obvious as some of the changes a time traveler might spot through the restaurant's front door. Experts say the process of supplying eateries with essential provisions is likely to evolve incrementally rather than jerk from disruption to disruption. They agree that technology will shave off inefficiencies and help in ad-daressing consumers' demands for fresher, more local fare. But the core process of replenishing food-service operations won't change with the calendar. In their view, it's a matter of small but important advances.