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.

Be energy aware

For restaurant operators increasingly watchful of their spending, energy bills are a common area of concern. In recent months, electricity bills for consumers increased nearly 16 percent over the same period last year, marking their highest rise since 1981, according to the U.S. Bureau of Labor Statistics. Total energy costs were about 24 percent above August 2021 levels. For restaurants, which rely heavily on gas and electricity for so many functions that are central to business, finding ways to trim energy expenses and use energy as efficiently as possible is especially important to the bottom line. This is particularly true as the industry continues to recover from the pandemic, extreme weather has disrupted production in oil-producing states, and the war in Ukraine has put upward pressure on natural gas and coal prices. If you don’t have a strong idea of the biggest contributors to your energy costs, conduct an energy audit to help you better understand how your equipment – and your staff’s use of it – can be improved. Your equipment itself may be adding unnecessary expense due to a malfunction or inefficiency. Refrigerators, for example, can be responsible for half of a restaurant’s power use; gas burners consume far more energy than induction burners. You may be running appliances for longer periods than is necessary. Sensors and other energy-efficient tools can help, as can a regular survey of equipment to ensure it’s operating as it should.

Consider new paths to hiring

As so many restaurant operators struggle to recruit and retain employees, it may help to consider tapping into alternative sources for potential staff. For a growing number of operators, that has involved hiring people who have been through the justice system and are reliant on their work as a bridge to an independent life. Recently, 50 representatives from around the country joined the National Restaurant Association Educational Foundation in Washington, D.C., to celebrate the success of the Foundation's HOPES (Hospitality Opportunities for People (Re)Entering Society) program, which has enrolled more than 700 people who have been through the justice system and were subsequently connected with career opportunities in the restaurant, foodservice, and hospitality industry. The program, which launched in 2019, is a collaborative effort across seven states to identify, train, employ, and ultimately advance people who have been through the justice system and are seeking a career path in the restaurant industry. It facilitates work-readiness and restaurant industry-specific training through its network of state Departments of Corrections, state restaurant associations, and 13 community-based organizations. Following their training, participants are connected with opportunities through its network of local and national employer partners, including MOD Pizza, Inspire Brands, and Dave's Killer Bread Foundation. Chooserestaurants.org provides more information about the program, its results and how to get involved.

How to Maximize Your Menu with Less

If you feel like you need another set of hands in your kitchen, not only are you not alone, but Tyson Foodservice has a variety of ways to give them to you. With a full portfolio of ready-made products that exist to help streamline your menu and make back-of-house life a little easier, you can consider us your own personal prep squad.

From fully customizable to ready to heat and serve, our ingredient chicken and steak products deliver labor and time savings, better yield, and less waste. Additionally, these products are incredibly versatile for usage in applications across the board—from popular favorites to trendy flavor profiles. Click to see how easily these come to life in simple, and incredibly tasty, recipes.

How to Maximize Your Menu with Less