Chain Reaction Ep. 20: The Supply Chain Advantage of Emerging Brands

Alberto Borge Corral, General Manager of Tast Cuina Catalana, watched disruption hit hospitality supply chains harder than most sectors. Brexit introduced trade complications. Covid locked borders and created labour shortages. Supply costs climbed. Ingredient availability became unpredictable. Rather than treat this as a crisis to survive, Alberto saw an opportunity to redesign the supply chain. Sourcing locally became not just cost-effective but also became a story - local sourcing, shorter supply chains, fresher ingredients. Supplier relationships deepened because you're working with the same people repeatedly, not rotating through commodity suppliers. The restaurant became less vulnerable to global supply shocks. For hospitality and food supply chain operators, Alberto's perspective on turning disruption into advantage is valuable. The conversation explores what local-first sourcing means operationally - how it changes your supplier mix, your forecasting, your menu planning. It's not romantic localism. It's pragmatic recognition that building deeper relationships with nearer suppliers creates resilience and reduces risk. Emerging brands and businesses often have this advantage naturally: they're not locked into legacy global supply chains. Understanding how to deliberately build supply chains that are both more resilient and more interesting is what Alberto's experience illuminates.