Sponsored by Ventura Foods
Restaurant operators have streamlined their menus and scaled back their operations in order to survive in the current environment.
The pandemic has forced operators to re-evaluate every aspect of their businesses, from restaurant floor layouts to labor allocation to recipe formulation. Operators are cutting costs and seeking efficiencies, and they are looking for suppliers to work with that can help them achieve those goals.
In the back of the house especially, restaurants are streamlining their menus and seeking solutions that allow them to produce high-quality items while minimizing labor and ingredient costs.
Ventura Foods and Nation’s Restaurant News surveyed operators about how their businesses have evolved this year, and where they expect to be in 2021 with regard to their menu offerings, their labor structure and other issues.
Download the Industry Insights today to learn:
- How operators have changed their menus to adapt to the new operating environment.
- What operators anticipate in terms of menu changes and new product introductions in 2021.
- The importance of food costs, food waste, sustainability and other variables going forward.
- The biggest labor challenges operators face now and expect to face in 2021.
