Foodservice Updates

Foodservice Updates is designed to help foodservice operators keep on top of all the industry news and provides tips for keeping business running smooth. We endeavor to provide the latest tips and solutions to keep you in the know.

Balancing automation and labor

Could automation be the answer to perennial labor challenges in restaurants? As the opportunities for restaurant automation increase and pressure remains on operators to manage tasks with the support of a smaller-than-ideal staff, it’s natural to ask the question. How you answer it could mean the difference between attracting talented employees and losing them. While it may be tempting to envision running your business without having to worry about an employee calling in sick or forgetting their shift, the human touch is something that guests and restaurants want. Recent research from PYMNTS found that only a small portion of guests enjoy using QR codes (17 percent) and kiosks (18 percent) for ordering instead of menus and counters – and while younger consumers are more interested in these tools, almost 60 percent still enjoy the experience of interacting with waitstaff. Automation can help you make those interactions better by allowing your staff to spend less time on tasks that the guest doesn’t even see. A recent report from Modern Restaurant Management advises operators to focus on hiring talented people and automating inventory management, food preparation and other unseen tasks that support staff but don’t replace their interactions with your guests. Finding the right balance between those parts of your business is where you can deliver the personalized, convenient experiences that will most delight your guests.

Tap into plant power

Although many consumers are still watching their wallets and trading down on restaurant experiences, plant-based foods could be one of restaurant operators’ secret weapons to drive traffic and build loyalty. According to a new report from the Good Food Institute, sales of plant-based proteins (specifically plant-based meat) are rebounding in U.S. foodservice. Further, the people buying these foods make about 30 more trips to restaurants every year and spend about $400 more than the average foodservice guest. That’s a valuable segment to target and transform into loyal visitors. The research found that about 10 percent of U.S. consumers bought plant-based meat alternatives at a foodservice location last year, but the vast majority did so just once, so there is a lot of opportunity for restaurants that present plant-based foods well to capture and expand market share. Restaurants offer the kinds of elevated dining experiences that can make plant-based meat alternatives (along with plants in their natural form) shine. Operators can innovate with seasonal vegetables in ways that are still surprising and craveable to guests and exceed what a person is apt to prepare at home. As you look at the plant-based options on your menu in the months ahead, where is there an opportunity to bring in traffic and improve loyalty?