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.
Restaurant work, reinvented
As with so many other aspects of the restaurant business throughout the course of the pandemic, restaurant work is experiencing a period of reinvention – and it’s not all about raising wages. At its heart is the need to manage the work involved in the business so restaurants can offer meaningful roles and flexibly respond to turnover. A recent New York Times report describes how at a number of restaurants around the country, the kitchen hierarchy is being scrapped in favor of a more egalitarian system. This is playing out in a range of ways: At some restaurants, long-time employees are being given profit-sharing opportunities or even a stake in ownership so they have more incentive to commit to the business and help it thrive. At others, responsibilities are being shared more evenly, with employees being cross-trained in functions ranging from events to finance to food preparation – and being given opportunities to contribute ideas regardless of their rank. These steps – which many restaurants took during the pandemic in an effort to survive – are actually good long-term strategies that may make it easier for these businesses to roll with the challenges that come. This will make restaurant teams look different in the future – a smaller crew of higher-skilled employees who can recreate a recipe, manage incoming orders, interact with guests and make financially sound decisions, vs. a larger, more hierarchical team with different skillsets. By elevating the skills of its team, a restaurant can spread its risk more thinly – it won’t buckle if one employee leaves (though employees with meaningful roles are less likely to leave in the first place). Looking at your current staffing approach across your business, have you reverted to pre-pandemic approaches that need to be refreshed? Are there any roles that could be recast for improved post-pandemic resilience?
Creating new revenue streams for the long term
One silver lining of the pandemic for the restaurant industry has been how restaurant operators have shown the ability to creatively reinvent themselves – and well beyond the menu. In addition to creating curbside pickup lanes, working from ad hoc kitchen setups and streamlining the ordering process to improve how food is provided to customers, restaurants have expanded their offerings available for purchase. While operators may not need to go as far as selling toilet paper and other household staples as we emerge from the pandemic, it makes sense for them to think broadly about what they can do to generate new revenue streams – whether from guests visiting in person, those at home or even those who live nowhere near the brick-and-mortar business. Is your restaurant known for a special marinade, salad dressing or sauce? Could it develop one that could be sold on your website, in local stores or in larger wholesale forums? Is there other merchandise you could offer to guests who have made your restaurant part of their summer vacation traditions over the years? Could you offer a subscription for meals, desserts or homemade bread in exchange for unlimited coffee or a free glass of wine when the subscriber purchases a meal from you in person? Could you collaborate with a complementary restaurant or unrelated business to create a series of special offers? Tap into your data about customer preferences to better understand what drives your guests to your business. How can you take your most enticing offerings and ensure you’re generating as much business as you can from them?
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.
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