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Innovative operators tap into labor-saving strategies while keeping customers happyInnovative operators tap into labor-saving strategies while keeping customers happy
In this multi-part series, learn how restaurant operators can leverage the challenges of labor shortage and supply chain issues while keeping consumers coming back through craveable menu items using condiments and sauces.
March 1, 2023
1 Min Read
Sponsored by Texas Pete
Reduce labor, improve production on craveable menu items using fewer ingredients
The double whammy of a labor shortage and soaring hourly wages has restaurant operators in a tight spot, especially as sales return to pre-pandemic levels. Customers are eager to revive their dining-out habits, but many restaurants are short staffed and unable to feed them as quickly as before.
John Moser, founder of MBB Management, a Philadelphia-based restaurant and hospitality consultancy, says nearly all of his clients are facing this dilemma. Part of his plan is advising them to consider convenience and speed-scratch products that keep food quality high while reducing labor.
“Simplifying operations is the future of the restaurant business,” Moser says. Since the costs of labor and food are out of control, operators must adjust their...
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