Experiencing Shortages? Here are Alternatives to Add to Your Rotation
/If you’ve been in the food business lately—whether you’re running a concession stand at an entertainment center, managing a campground kitchen, or catering big events—you’ve probably hit that familiar wall: “Out of stock.”
From chicken to cheese to condiments, supply chain hiccups can throw a wrench into your plans faster than you can say “backorder.” And when your operation depends on consistency and customer satisfaction, that can be a real headache.
But here’s the good news: Shortages don’t have to stop you in your tracks. With a little creativity and some strategic swaps, you can keep your menu fresh, your costs under control, and your service running smoothly.
Below, we’ll walk you through simple, effective ways to pivot when ingredients are hard to find. Let’s dive in.
Understand the source of shortages
At this point, “supply chain issues” probably feels like a broken record. But when your regular order of chicken doesn’t show up or prices spike overnight, it’s more than just a buzzword—it’s your bottom line.
Shortages can come from just about anywhere: weather, labor issues, shipping delays, or global events. The reasons vary, but the result is the same: your go-to ingredients become harder to get or more expensive.
While you can’t fix the supply chain, you can plan around it. Understanding the “why” behind shortages helps you stay flexible and find smart alternatives that keep your kitchen running smoothly.
Swap ingredients across menus
When something’s out of stock, a smart swap can save the day (and your budget). No matter who you serve, having a few go-to alternatives can keep things moving without sacrificing flavor.
Here are a few easy swaps to consider:
Chicken → Try pork, seafood, or even plant-based options. Pulled pork sliders or crispy tofu bites can be just as crowd-pleasing.
Fresh produce → Don’t overlook frozen or canned. They’re cost-effective, shelf-stable, and often just as nutritious. Plus, they cut down on waste.
Dairy → Can’t get your usual milk or cheese? Shelf-stable or non-dairy versions (like oat milk or plant-based cheeses) can work in a pinch and open up allergy-friendly options, too.
The key is to focus on versatility. Ingredients that work in multiple dishes mean fewer headaches, less waste, and more consistency across your menu—even when your usual suppliers come up short.
Reduce your menu & increase efficiencies
If a shortage comes seemingly out of nowhere, having a massive menu can actually work against you. The more items you offer, the more ingredients you need, and the more chances something won’t be available.
Instead, consider tightening things up. A smaller, more focused menu lets you create dishes you know you can source consistently. Think about ingredients that can pull double (or triple) duty across different meals. For example, one protein or sauce used creatively can stretch across sandwiches, salads, and bowls.
Not only does this approach make life easier in the kitchen, it helps reduce waste, streamline prep, and even lower your food costs. Bonus: A well-edited menu can still feel fresh and exciting—especially if you rotate in seasonal specials or “limited time” options based on what’s readily available. Less really can be more.
Experiment with new items
Shortages might feel like a setback, but they can also be a golden opportunity to experiment. When prices are high or certain ingredients are hard to find, it’s the perfect time to get creative with new menu items.
Can’t get your usual meat options? Try out a few veggie-forward dishes or spotlight seafood instead. Hosting large groups? Put together DIY snack kits or customizable meals using ingredients that are easy to source in bulk.
And here’s the best part: Customers often expect some changes when things are in flux, so it’s a low-risk time to test the waters. You might just stumble upon a new bestseller.
Take full advantage of your GPO membership
Rising costs and limited supply? This is when it helps to have someone in your corner—and that’s exactly what your SB Value membership is for.
As a GPO, we leverage the collective buying power of our members to unlock discounts you wouldn’t get on your own. That means better pricing, more supplier options, and quicker access to alternatives when your usual go-to is out of stock.
Not sure what to sub in for a missing ingredient? Need a more cost-effective option for a high-volume item? Your Member Success Manager is here to help. We stay on top of market trends and availability so you don’t have to scramble.
Bottom line: Don’t wait until you’re in a bind. We’re here to keep your kitchen stocked and your costs in check.
Shortages happen, but you’ve got options
Ingredient shortages are part of today’s reality, but they don’t have to throw your whole operation off track. With a few smart adjustments, you can keep things running smoothly without compromising on quality or customer experience.
Staying adaptable is key. The more creative and proactive you are, the easier it is to ride out supply chain hiccups and uncover new opportunities in the process. Stay flexible, stay prepared, and keep delivering meals that work, no matter what’s in stock!
Clint Elkins is the V.P. of Sales for SB Value, a Group Purchasing Organization that helps culinary professionals save an average of 17% on every food order. Membership is 100% free. No hidden fees. No extra work. Just extra profits. See how much you can save on your next food order when you become an SB Value member. Request a quote today.
