Supply chain risk and SME business continuity strategies in the food industry during COVID-19 pandemic

Abstract

Purpose This study aimed to (1) identify supply chain risks faced by small and medium-sized enterprises (SMEs) in food businesses during the COVID-19 pandemic and (2) investigate the business continuity management (BCM) strategies employed by organisations during the COVID-19 pandemic. Design/methodology/approach Semi-structured interviews were conducted, involving eight SMEs in the Malaysian food industry. Their responses were analysed using a thematic analysis. Findings The thematic analysis indicated that supply risks, demand risks, operational risks, logistics risks and financial risks were amongst the challenges that the respondents faced during the COVID-19 pandemic. It also provided evidence which showed the importance of flexibility, redundancy and collaboration to avoid or reduce the impact of such risks. Originality/value This paper fills the void in the literature by exploring the BCM practices amongst SMEs in the food businesses of a developing country, during the COVID-19 disruptions. Previous studies in the area had mainly focused on large organisations.

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