Supply chain of perishables: how restaurants choose and relate with suppliers of vegetables

Abstract

The increased meals outside has allowed the companies that offer the food service a increase in financial revenues, but increased the requirements for purchase of quality inputs. Thus, this article aims to analyze the perishables supply chain used by firms that operate in the food service, specifically the process of vegetables purchasing by small restaurants and their relationships with farming suppliers. Was utilized as analysis object, restaurants located in the northwestern regions of the State of São Paulo situated more than 600 km from the main supply vegetables center (CEAGESP). We chose a field research through data collection by semistructured questionnaires, applied in a personal interview with qualitative and quantitative data analysis. Although narrow, the relationship between the two chain links (restaurants and agricultural suppliers) revealed to were positioned nearer to the market competitive than to the collaborative Market.

Keywords

• Supply Chain
• Relationship. Food service
• Restaurant.