If you bought it in a store, it got there on a truck. It’s a trucking industry adage that highlights the importance of commercial vehicles from 18-wheeled long-haulers to last-mile delivery trucks that drop off your online orders. But there’s a fun Sysco spin on it.

As a global food service giant that serves 700,000 customer locations globally through 333 distribution sites with a broadline operation business segment that focuses on delivering food and non-food products to away-from-home independent and chain restaurant dining locations, Sysco’s Marie Robinson, executive vice president and chief supply chain officer, is the rockstar who serves up the deliciousness on a scale that, when you take a minute to think about it, can melt your mind.

Delivering food to almost anywhere you eat away from home, the company supports the culinary needs of restaurants, cafeterias, hotels, schools, hospitals, prisons and assisted living facilities. With pandemic-related supply chain issues still fresh on everyone’s mind, it begs the question: How close are we to not having food?

According to Robinson, “There are good things that came from [the pandemic], which were around supply chain resiliency and supply chain agility. In the past, probably the decade leading up to the pandemic, it was all about just-in-time inventory, narrowing down your supplier base to leverage your volumes to get the best prices. We’re all rethinking that, I think. And so making sure we’re even rebuilding our network infrastructure, the systems infrastructure, to make us much more agile.”

So how much work and what challenges does Robinson field to keep that from happening? Find out in the video above.

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