Supply chain irregularities due to labor demand, transportation challenges, material shortages and unpredictable consumer demand are affecting restaurant operators across the globe. It’s never been more important for operators to shore-up inventory and menus to navigate product availability challenges. This quick guide helps outline strategies you can take to lessen the impact of the supply chain and put the control back into your kitchen.
Labor. It impacts every facet of every business – and especially healthcare facility kitchens. That’s why we tapped the experts at Shamrock Foods to develop a two-week “labor lean menu.” Now, no matter the reason for being short-staffed, this tool will help successfully manage the situation.
Globally-inspired flavors continue on an upward trend and are expected to maintain this momentum as consumers get back to dining out, and crave vibrant dishes they have missed while eating more home-cooked meals over the last year. By using Katy’s Kitchen® Spices to incorporate new and unique flavors into your menu, you can satisfy customers’ desire for adventurous cuisines while eating out – in a relatively inexpensive way.
Restaurant operators can apply on Monday for federal grants of up to $10 million from the Restaurant Revitalization Fund, the U.S. Small Business Administration (SBA) announced Tuesday.
Typically, Mother’s Day is the most lucrative holiday of the year for operators and although this year has been anything but typical, families are longing for opportunities to celebrate. Whether providing a special occasion experience at home with takeout and delivery or boosting in-dining traffic with unique menus and offers, operators will benefit by providing guests ways to recognize the mom figure in their family.
Hiring the right people is essential. But improving how they’re integrated into an operation both virtually and in person is especially important right now. Effective onboarding lays the foundation for success – greater profit margin, enhanced employee engagement, higher productivity, reduced turnover and a crew that’s better prepared to meet future demands.
Resident dining in a senior living community is much more than a meal. It’s social connection. It’s fuel for the body and soul. It’s simultaneously a comfortable routine and a break from monotony. Here are a few creative and effective ways to refresh your culinary model to go beyond meal service and meet the diverse needs of your community.
Operating a foodservice establishment today isn’t easy. Labor costs are a large part of budget and regulations are constantly changing. It’s time to do some menu planning, with labor savings in mind.
Being nimble and embracing opportunities in ways that fit your brand strengthens the bottom line and builds resiliency.
Social media is a vital communications and customer relationship management tool. It attracts new customers, builds sales and reinforces your brand.
Customers decide in short order whether the restaurant experience they’re having – be it dine-in, takeout, curbside pickup or delivery – is a good one. And they remember that experience for a long time.
Consumers are seeking healthy choices and personalized nutrition. They want benefits from real food. Here’s how to satisfy.
Over the past year, simplifying menus has become an essential move as operators strive to serve customers under ever changing conditions and sustain their businesses.
