Short-staffed? Who isn’t? While being shorthanded can lead to food preparation mistakes and safety problems, you can take steps to minimize your risk. On a regular basis, review what tasks are taking the most time and attention from your staff. Consider how to automate and/or simplify them with such helpers as precise ingredient dispensers; pre-measured, -cut and -seasoned ingredients; probes that monitor the functioning of appliances and notify staff of problems; digitized food safety logging; and digitized ordering that prompts guests to alert back-of-house staff to an allergy.