As Nation Battles Staffing, Supply Chain Issues, DineSLU Gets Creative

09/30/2021

Myron Bridges buys in bulk.

Bridges, DineSLU operations director, said he spends most days stopping by local grocery stores looking for products to fill his car and help keep DineSLU stocked. Whether it’s bread or paper products, Bridges is always on the lookout for things DineSLU is having trouble getting from its various vendors.

Sodexo, the University's partner for residential dining, retail and catering services, is struggling with supply chain issues much like so many others around the world, Bridges said. Sodexo sends off its orders, but getting what it wants is a problem.

“We really never know what we’re gonna get on a truck when we get a truck,” Bridges said. 

The supply-chain issues began in March 2020 at the start of the COVID-19 pandemic. Plastic containers, for example, are hard to come by after many businesses switched to carry-out dining. Bridges said Sodexo still has trouble getting plastic containers.

Getting some food items in also has been a challenge.

“Everything is a shortage,” Bridges said. “There's a plastic shortage, paper shortage, wood shortage, even cars.”

Bridges said Sodexo is working to find alternative vendors and products to bridge the shortages. He said it’s a daily challenge and Sodexo is constantly thinking of new ways to get the supplies it needs. 

Bridges also has taken it upon himself to try and make a dent in the shortage by visiting local grocery stores and attempting to stock up.

In addition to dealing with product shortages, staffing shortages have also had an impact this year. Bridges said DineSLU started the year with fewer employees. Thanks to recent hiring, restaurants like St. Louis Bread Co. was able to reopen in September after being closed at the start of the semester.

“We started out about 60 employees down and we’re working to fill those daily,” he said.

DineSLU is still hiring. Bridges said flexible hours are offered as well as free meals for employees. 

Nationwide, staffing issues in other industries are impacting the supply chain from coast to coast. Truck drivers and warehouse workers are in demand to fill open spots. Bridges said an order for restaurant supplies took more than a month to arrive and another recent beverage order went undelivered for a few days because the University’s vendor didn’t have enough delivery drivers. 

Bridges said he was unsure when things would straighten out. Until then, Sodexo will keep up its creative problem solving to make things work. 

“We are working daily to see how we can improve,” he said. “We want dining services to be a positive part of the student experience.”