Poncia: Restaurant Collapse Forced Stemple Creek to Reprocess Bulk Meat for Retail
Lisa Poncia · How I Built Resilience: Loren and Lisa Poncia of Stemple Creek Ranch · Jan 28, 2021 · at 8:21
Lisa Poncia, co-owner of Stemple Creek Ranch, explains the immediate supply chain disruption and packaging pivot required when food service clients shut down during the March 2020 lockdowns.
0:00 / 0:37exact quote · 37.2s
720p mp4 · rendered on demand · StarZero watermark
“At the very same time, our restaurant business Completely tanked. You know, most restaurants at that time just completely shut their doors. Some were open, you know, at a very limited basis. And so then it became the logistical issue of how do we take all of this product that was processed and, you know, cut and wrapped and ready to sell like in large quantities and pieces to restaurants and food service and somehow re Process that into retail cuts so that we could have them available for the direct-to-consumer sales.”
quote is from the automated transcript, cleaned for reading: filler sounds and stutters are removed, nothing is rephrased. names can be misheard (the analysis reads context, assessments check outside sources). how →
More from Lisa Poncia
Poncia: Netflix Appearance and COVID-19 Spurred Surge in Direct-to-Consumer Sales
“Just before the pandemic, we were featured on a Netflix TV show called Ugly Delicious. So about steak. So we were already seeing a decent influx to our online sales because of that. And then COVID hit right in the middle of March. And we definitely saw quite a…”