As a matter of survival, restaurants learned to operate more efficiently during the pandemic. But, there's still one inefficiency many operators have yet to tackle: food waste.
Catered events are coming back in a big way. But the increased demand brings with it some new challenges. We have some ideas to help you manage unnecessary labor and waste without sacrificing quality.
With local restrictions on restaurant dining evolving as coronavirus cases spike nationwide, inventory, food costs and labor are getting harder to manage. We’ve addressed forecasting sales to help with scheduling your staff and managing labor in this article in more depth.
Today’s restaurant diners want it all – fresher food but hold down the price. Kitchen prep of all that fresh food will always be a mainstay in your labor costs, but how to keep up that quality while holding down your costs?