{"id":5271,"date":"2020-06-02T17:02:00","date_gmt":"2020-06-02T22:02:00","guid":{"rendered":"https:\/\/live-gordon-food-service.pantheonsite.io\/whats-next-you-meat-plants-work-restore-capacity\/"},"modified":"2022-12-13T16:40:24","modified_gmt":"2022-12-13T22:40:24","slug":"whats-next-you-meat-plants-work-restore-capacity","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/ideas\/whats-next-you-meat-plants-work-restore-capacity\/","title":{"rendered":"What\u2019s Next for You as Meat Plants Work to Restore Capacity?"},"content":{"rendered":"

Temporary closures and reduced workforces at beef, pork and poultry processing plants  have hurt production and caused supply-chain shortages. That\u2019s the bad news. The good news is the worst may be in the past, as companies such as Smithfield Foods, Cargill, JBS, Tyson Foods and others are actively working to restore capacity and meet the needs of the foodservice industry.<\/p>\n

Gordon Food Service category managers talk about the impact and what it means to those who plan menus for restaurants, healthcare and education.<\/p>\n

Beef at a glance<\/strong><\/h2>\n

What\u2019s happening?<\/strong> There\u2019s no shortage of cattle, only the capacity to process the normal 650,000 head per week, says Brad Huizingh, Beef Category Manager. At its low point in early May, capacity fell to about 400,000. It has since climbed to near 540,000 and could reach 600,000 by late summer or early fall, barring setbacks.<\/p>\n

What\u2019s next? <\/strong>The effect on supplies remains fluid, as production is moved to other plants. Ground beef and cuts that require more labor may be harder to come by, potentially forcing operators to consider smaller menus and build flexibility into their offerings.<\/p>\n

Pork at a glance<\/strong><\/h2>\n

What\u2019s happening?<\/strong> Labor is the biggest challenge for processors, says Pork Category Manager Cassandra Clark. Pork plants are operating at about 65-70%, but Gordon Food Service is still getting 80-85% of its previous volume. The labor shortage is making boneless products and fresh pork harder to get. \u201cCooking pork bone-in adds flavor,\u201d Clark reminds operators. \u201cAnd we have frozen pork to ensure there are options available.\u201d<\/p>\n

What\u2019s next?<\/strong> While the worst of the fresh pork shortfalls may be over as plants adjust, some value-added items are lagging behind\u2014hot dogs, meatballs, ham and perhaps breakfast sausage. It could take three weeks to right itself, Clark says, urging operators to consider substituting like items.<\/p>\n

Poultry at a glance<\/strong><\/h2>\n

What\u2019s happening? <\/strong>Attendance at processing plants has ranged from 30-70%, reducing supply on average to 70-80% of normal volume, says Poultry Category Manager Sarah Cooper. She warns that poultry supply may get worse before it gets better. When buying volume dropped off at the start of the pandemic, many poultry producers reduced egg sets. Since broilers take 60-80 days to be market ready, it will take time for capacity to return.<\/p>\n

What\u2019s next?<\/strong> Bone-in chicken wings are hard to find right now, so Cooper recommends menuing boneless wings because they are made of breast meat and more readily available. Certain areas are experiencing a shortage of boneless dark meat, so operators may consider leg quarters instead. \u201cOperators who are creative and flexible will do better right now,\u201d Cooper says. \u201cHave a Plan B if you can\u2019t get core items.\u201d Frozen wings or value-added products may be necessary backups that also can help reduce prep and labor costs at the operator level.<\/p>\n

Seafood at a glance<\/strong><\/h2>\n

What\u2019s happening?<\/strong> Luckily, seafood in general has not experienced the same challenges as other proteins. Seafood Category Manager Kim Schievink says inventory is in good shape and there has been little production disruption.<\/p>\n

What\u2019s next?<\/strong> Some fisheries may be slower to open from COVID-19 restrictions, but the potential impact is not clear. <\/p>","protected":false},"excerpt":{"rendered":"

Until supplies are more certain, menu creativity and flexibility are essential.<\/p>","protected":false},"author":19,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[69],"tags":[],"class_list":["post-5271","post","type-post","status-publish","format-standard","hentry","category-running-your-business"],"acf":[],"yoast_head":"\nWhat\u2019s Next for You as Meat Plants Work to Restore Capacity?<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.com\/es-us\/ideas\/whats-next-you-meat-plants-work-restore-capacity\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What\u2019s Next for You as Meat Plants Work to Restore Capacity?\" \/>\n<meta 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