Análisis de la estructura de la cadena de suministro en restaurantes ubicados en el centro y norte de quito, en el contexto provocado por el covid-19.

Abstract

The pandemic caused by COVID-19 was a disruptive event with consequences for the supply chain management of all companies around the world. Micro and small companies do not have at their disposal the resources of larger companies, and therefore the recovery measures they adopt respond to a different reality. In this context, this descriptive work analyzes the current structure of the supply chain of Fourth and Third Category restaurants considered micro and small companies. It describes the members that make up the supply chain, the relationships between them, the barriers perceived as a result of the context of the pandemic, and the recovery measures adopted to keep the restaurants operational. Finally, the role played by cooperative relationships is analyzed, understood as a stage in the integration of the supply chain of organizations and a means of recovery or mitigation of the negative effect of barriers. It is found that there is a predominance of direct suppliers of raw materials, which are wholesale and retail markets, where products are purchased without transport intermediaries. Members who are currently critical to the operational development of restaurants were identified, such as customers who buy at home. The general level of integration between the members of the chain and the restaurants under study, is also quantitatively indicated and the possibility of creating cooperative relationships based on the measurements made is formulated.