Tricks to Ward off Foodservice Frights
From sanitation concerns to employee shortages to escalating costs, it seems every time we turned around, our industry was vexed by a new “boogeyman” jumping out at us!
None of us have a magic wand, but as with all things, the trick to getting through tough times is managing the factors we can control.
We’ve covered a broad variety of operational challenges in our blog since its inception in 2020. Halloween seems like a fitting time to pull together a bag of tricks to fight off today’s most menacing foodservice issues. See an idea that hits home? Click the link next to it for details.
We don’t have enough staff.
- Streamline frequent tasks: Get More Done with the Team You Have
- Implement high speed cooking and other short cuts: Short Cuts for Short-staffed Foodservice Operations
- Help employees feel valued: Tools for Retaining Top Restaurant Employees
- Re-work your cleaning process: Simplify Cleaning and Sanitizing
- Bring in labor-saving technology: The Low-labor Secret to Juicing Up Revenue with Blended Drinks, Cashing in on Consumers' Love of Coffee
Our food
and operating costs are through the roof.
- Re-assess food storage practices: Reduce Food Waste with Proper Food Storage
- Buy local and in-season: Protecting Your Fresh Food Investment from Farm to Table
- Manage portion size: Increasing the Bottom Line with Portion Control
- Implement sustainability measures: 5 Sustainability Initiatives That Cut Foodservice Operating Expenses
- Blast chill: A Cool Way to Solve Costly Foodservice Challenges
Everyone
wants takeout.
- Find the space and organizational system to support it: Equipment for Safe and Efficient To-go Operations
- Take advantage of newly-available tools: Winning Takeout Strategies
- Serve it safe and on-brand: Next Level Takeout
Our on-premise
traffic is light.
- Assure cleanliness: Reassuring Dine-in Customers with Clean Glassware and Dishware
- Offer outdoor dining: Outside is the New Inside: Supporting Efficient Outdoor Dining Service
- Focus on presentation: The Beauty of On-premise Dining: Artful Presentation
- Serve at the right temperature: Simple Fixes for Keeping Plated Food Hot
We can’t get the products and supplies we need.
- Swap out single-use and single serve containers: Cut Takeout Packaging Costs Over 90%
- Buy from local dealers: 5 Powerful Reasons to Buy Local
- Invest in well-made supplies for less frequent replacement: How to Buy Top E&S Brands on a Budget
Please don’t be afraid to drop us a line if you have questions or challenges not listed here. There’s strength in numbers, and we’ve got a lot more tricks up our sleeves!
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