The pandemic has caused a major shift in the way the world conducts food and beverage sales. Restaurants experimented with to-go dinner kits for families isolating at home, which became the backbone of coffee shops and restaurants everywhere, and the mobile ordering business thrived.<\/p>\n\n\n\n
Unfortunately, since customer numbers fell during the pandemic, businesses were forced to cut costs in order to keep their business afloat. For restaurants, this meant more of a reliance on large-scale food suppliers such as Sysco or Green Shamrock as opposed to sourcing from local farmers. Riding greater profit margins is the only way the industry could stay afloat. <\/p>\n\n\n\n
In the world of coffee, a similar tendency arose among coffee shops and roasters. A report by Peter W. Roberts and Chad Trewick documents how the pandemic impacted the coffee market and the coffee supply chain. They note a decrease in the purchasing of high-quality green beans from smaller-scale producers and an overall increase in the purchase of regular-quality beans.<\/p>\n\n\n\n
This may have arisen due to consumers looking for cheaper coffee, roasters\/shops looking for a larger profit margin, or the shuttering of supply lines for small producers as a result of the pandemic. <\/p>\n\n\n\n
In the report, the authors note how the New York C market fluctuated throughout the pandemic and impacted speciality coffee producers, how contracts shifted (long-term vs relational prices), and how different countries were impacted. However, the authors also stated:<\/p>\n\n\n\n
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