Sponsored by Alto-Shaam
Operators continue to face the challenge of optimizing dine-in guest experiences while also maintaining off-premise success established during the height of the pandemic. On top of it all, many operators are also facing limited dine-in seating capacity and a decline in sales from pre-pandemic levels.
Here are the top industry tips to help increase foodservice profits and accelerate your restaurant’s recovery:
Maximize food production
Producing food in a shorter amount of time does not mean having to sacrifice food quality, so look again at the equipment available that can produce quality food faster at the highest quality. By choosing cooking equipment that can support greater menu flexibility and versatility at the restaurant level, operators can increase customer satisfaction, reduce food waste and control their inventory.
Introduce profitable offerings
Limited Time Offers (LTOs) have long been a familiar part of our foodservice landscape and are particularly important now to cost-effectively refresh your menus and keep customers engaged. Streamline the food production process and execution of LTOs with cloud-based, remote oven management systems that effortlessly push and pull recipes from ovens, as well as reduce travel and enable social distancing.
Re-examine food holding
If you thought holding cabinets were not for you, think again. Best-practice cooking and holding methods ensure consistently high-quality food that doesn’t spoil, dry out, or otherwise need to be thrown away. Quality holding equipment is the key to enabling a successful takeout and delivery program.
Reduce labor costs
One of the biggest costs and most time-consuming tasks for restaurant employees is cleaning. To establish trust with consumers, operators have developed new, rigorous sanitation schedules throughout the front of the house. To ease labor pressure in lieu of increased cleaning precautions, self-cleaning ovens help automate the equipment cleaning process.
Additionally, cooking equipment with technology that delivers consistent, high-quality results every time can reduce rework in the kitchen. Traditional ovens cook slower and are more labor intensive, as pans need to be rotated to ensure even temperature distribution and product consistency. You're also limited to one temperature, one fan speed and one cooking time.
Alto-Shaam’s Vector® Multi-Cook ovens provides more consistent, even cooking with exclusive Structured Air Technology®. This innovation offers up to four independent ovens in one – each chamber with its own temperature, fan speed and cook time control.
Create an ‘off-stage’ food production area
Rather than create challenges of producing food on-site during peak times, consider how you can prepare food ‘off-stage’ to deliver greater volumes but with the same space. Ventless foodservice equipment allows you to use your space, your way—maximizing space and eliminating ventilation costs.
Choose equipment that maximizes profit
Tim Murphy, Product Specialist at Alto-Shaam, says that in difficult times, operators can set themselves up for success by choosing equipment solutions that maximize profits.
“Restaurant owners will of course be challenged into making a profit in the months to come, but by taking some simple steps and investing in innovative equipment, we believe operators can turn more tables and increase profits, even while operating at a lower capacity.”
Discover more tips to increase food production and minimize labor costs by registering for an upcoming Alto-Shaam webinar today.
