Abstract
In gastronomy, as in other businesses, products used in restaurants or bars undergo a long process with many stages. It begins with the raw materials, followed by refining, processing and assembly. At the last stage the final product reaches the restaurant guests. The process is referred to as a supply chain and there are several ways to manage it. This chapter pays attention to the geographical aspects of this phenomenon. From this point of view, an important consideration is that suppliers often have their headquarters and warehouses in the suburbs, and buyers, primarily restaurants and bars, are usually located in the city centre. The chapter gives an example of a Polish company operating in Warsaw, which provides supplies to catering establishments, analysing the geographical distribution of its suppliers and customers.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Notes
- 1.
In this chapter we omit the ways food is produced or grown, stored, and distributed to the very first supplier. We do not develop the “sustainability” of the restaurant system and do not go into ethical problems of purchasing unsustainable food (for more details on these problems see for example: Steel 2013, Hellier 2019).
- 2.
Elektromis, https://pl.wikipedia.org/wiki/Elektromis (Accessed 10 Feb 2018); Eurocash, https://pl.wikipedia.org/wiki/Eurocash (Accessed 10 Feb 2018); Historia, http://eurocash.pl/grupa-eurocash/historia.html (Accessed 10 Feb 2018).
- 3.
Historia MAKRO w Polsce, https://www.makro.pl/o-makro/historia-makro-w-polsce (Accessed 10 Feb 2018).
- 4.
Selgros, https://pl.wikipedia.org/wiki/Selgros (Accessed 10 Feb 2018).
References
Elektromis. https://pl.wikipedia.org/wiki/Elektromis. Accessed 10 Feb 2018
Eurocash. https://pl.wikipedia.org/wiki/Eurocash. Accessed 10 Feb 2018
Frontczak J (2017) Rynek rośnie a wraz z nim dostawcy. Rynek dostawców HoReCa w Polsce. Raport 2017, Wydanie Specjalne Czasopism Nowości Gastronomiczne, Świat Hoteli, Sweets Coffee, Styczeń 2017, p 4–7. https://issuu.com/brogmarketing/docs/rynek_dostawc__w_horeca_w_polsce_-_. Accessed 25 Feb 2018
Hellier P (2019) Sustainable restaurant system and gastronomy. In: Dixit, S.K. (ed.), 2019, The routledge handbook of gastronomic tourism, Routledge, Oxon–New York, pp 280–288
Historia. http://eurocash.pl/grupa-eurocash/historia.html. Accessed 10 Feb 2018
Historia MAKRO w Polsce. https://www.makro.pl/o-makro/historia-makro-w-polsce. Accessed 10 Feb 2018
Kock MG (2013) The development of an eco-gastronomic tourism (EGT) supply chain-analyzing linkages between farmers, restaurants and tourists in Aruba, University of Central Florida, Department of Hospitality in Rosen College of Hospitality, Orlando, FL, Ph.D. thesis
Massey D (1999) Power-geometries and the politics of space-time, Hettner-Lecture 1998, Hettner-Lectures 2, Department of geography, University of Heidelberg, Heidelberg
Mentzer JT, DeWitt W, Keebler JS, Min S, Nix NW, Smith CD, Zacharia ZG (2001) Defining supply chain management. J Bus Logist 22(2), (Autumn), pp 1–25
Murphy J, Smith S (2009) Chefs and suppliers: an exploratory look at supply chain issues in an upscale restaurant alliance. Int J Hosp Manag 28(2), pp 212–220
Newman L, Ling C, Peters K (2013) Between field and table: environmental implications of local food distribution. Int J Sustain Soc 5(1), pp 11–23
Robertson R (1994) Globalisation or glocalization? J Int Commun 1(1), pp 33–52
Selgros. https://pl.wikipedia.org/wiki/Selgros. Accessed 10 Feb 2018
Steel C (2013) Hungry city: how food shapes our lives, Random house
Szot M (2018) Jakość najważniejszym kryterium wyboru, Rynek dostawców HoReCa w Polsce. Raport 2018, Wydanie Specjalne Czasopism Nowości Gastronomiczne, Świat Hoteli, Sweets Coffee, Styczeń 2018, pp 8–11. https://issuu.com/brogmarketing/docs/rynek_dostawc_w_horeca_raport_2018. Accessed 10 May 2018
Telfer DJ, Wall G (2000) Strengthening backward economic linkages: local food purchasing by three Indonesian hotels. Tour Geogr 2(4), 421–447
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2020 Springer Nature Switzerland AG
About this chapter
Cite this chapter
Kowalczyk, A. (2020). The Food Supply Chain in the Restaurant Industry: A Case Study from Warsaw, Poland. In: Kowalczyk, A., Derek, M. (eds) Gastronomy and Urban Space. The Urban Book Series. Springer, Cham. https://doi.org/10.1007/978-3-030-34492-4_13
Download citation
DOI: https://doi.org/10.1007/978-3-030-34492-4_13
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-34491-7
Online ISBN: 978-3-030-34492-4
eBook Packages: Earth and Environmental ScienceEarth and Environmental Science (R0)