Do you have an eye on trying a new concept, expanding locations or adjusting your service model this year? While there is no shortage of challenges to launching a new foodservice business, one area where operators have a lot of support for tapping into new opportunities is in shared kitchens. These kitchens are becoming increasingly common in the industry, and because they minimize the overhead expenses of launching a business or making significant changes to an existing one, they are making it easier to test new ideas. A Medium report indicates that these shared kitchens, typically offered via a membership fee or charged by the hour, are taking a variety of forms. Delivery-only or ghost kitchens (Kitchen United is one example) can provide not only food preparation space but also business intelligence that operators can use to build a delivery program. Culinary flex spaces might better serve operators looking to test new food concepts or launch a new idea with help from the latest tools and equipment. Incubator kitchens (Kitchentown in San Mateo, Calif. is one example) are another form of shared kitchen space giving foodservice entrepreneurs a boost right now. They’re good places for entrepreneurs to build community and find resources to fuel the expansion of an idea: It’s possible to connect with food industry consultants, access technology and manufacturing space, and potentially tap sources of growth capital. At another incubator, the Hatchery in Chicago, entrepreneurs can access a talent pipeline and find new employees to help launch an idea. Finally, food truck commissaries (Kansas City’s Food Truck Central is one) are helping operators test out food truck concepts by providing power and water, along with waste disposal services.
As labor costs rise, your ability to monitor and manage your team’s schedule has the power to protect your restaurant’s bottom line. A Restaurantowner.com report advises operators to start by auditing the first and last 15 to 30 minutes of a shift. A leisurely pace of work during those times could indicate that you need to make staffing adjustments. Then look to your anticipated sales and guest counts and build your schedule around that instead of leaning on a repetitive schedule that doesn’t flex when business speeds up and slows down. Cost out each schedule by multiplying each person’s hourly rate by hours worked and compare that figure to your sales each day to understand where you can be more efficient with staffing. If you find you have lulls but still need staff on hand in case a large group comes in, plan to have prep work available throughout the day (versus at the start of a shift) to make best use of the people you have on hand during the day. If your shift manager carries a shift card listing employees and hours, it will be easier to see who can be assigned some prep work or cleanup, or who can be sent home. Finally, find the right balance of part-and full-time employees. Restaurantowner.com advises operators maintain one-third to one-half of staff as part-timers. It can help you avoid paying excessive overtime costs and keep staffing affordable.
Something is lurking in your trash. If you’re lucky, it’s money: Many foodservice operators who have changed their approach to trash disposal have minimized waste when it comes to both food and finances. (There’s a lot of waste to reduce: According to a 2014 study by the Food Waste Reduction Alliance, more than 84 percent of unused food in American restaurants is thrown away — and while those figures have likely improved in the past few years, there’s still plenty of room for improvement.) Restaurantowner.com suggests several tips to help operators take charge of their trash. First, remove trash bins from the kitchen — even as a temporary experiment — and give each employee a clear, labeled bin to be filled with food scraps or trimmings they want to discard during food prep. Following the shift, have a manager inspect the contents of each box for usable product. If any is found, the manager can provide on-the-spot training to that employee to make sure usable product isn’t wasted in the future. Inspecting bins in the dish room can be helpful too: Make sure china, silverware and other expensive tableware aren’t getting damaged or accidentally tossed out. Finally, monitor your dumpster, which can provide easy cover for a dishonest employee. It’s a common practice in the industry for someone looking to steal a case of wine to hide it in the dumpster only to retrieve it later. Having a manager approve who takes out the trash and when, or even monitor the dumpster via video, can help protect your business from those losses. (Want to talk trash? Contact Team Four about how your operation can save on trash disposal.)
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