Restaurant-to-Retail Supply Chain

A sushi restaurant chain called Fusion pivoted to become a hybrid restaurant-grocer by leveraging their existing restaurant supply chain to provide groceries during retail shortages. They identified and capitalized on supply chain differences between restaurants and grocery stores.

Key Points:

• Core Innovation:

  • Realized restaurant supply chains had access to products scarce in retail
  • Converted restaurant wholesale access into direct-to-consumer retail
  • Maintained original sushi delivery while adding grocery delivery

• Supply Chain Advantage:

  • Different supply chains exist for restaurants vs grocery stores
  • Restaurant suppliers had abundant stock of items scarce in retail
  • Example: Could source tofu easily while grocery stores were sold out

• Business Model:

  • Operates 10 locations throughout Ohio
  • Delivers both prepared sushi and groceries to homes
  • Completed pivot within 3 days of state shutdown

• Key Success Factor:

  • Understanding and leveraging the different needs and systems of restaurant vs retail supply chains
  • Quick adaptation to market shortages by repurposing existing supply relationships