Restaurants Get Creative As Supply Chain Strains

Ivar's, a renowned seafood restaurant in Seattle, faces challenges due to supply chain disruptions. The restaurant's president, Bob Donegan, discusses how they manage these issues by setting up backup distribution networks. The global supply chain bottleneck is evident in Seattle, with thousands of containers waiting to be unloaded. Merlino Foods, a local distributor, struggles with delays in receiving products from Italy. Rising costs have forced Ivar's to increase prices, but Donegan remains committed to overcoming these challenges and ensuring the restaurant's longevity.

Describe the role of Jeff Biesold in managing the supply chain for Merlino Foods.

What does Donegan mean when he says problem-solving is part of the job?