How to Streamline Back of House Operations

Wax Vinyl Bar & Ramen Shop immediately set itself apart from the dozens of restaurants along the lively Chicago entertainment strip it calls home. Nightly deejays spin soul, funk and deep house records as diners slurp on piping hot noodle bowls filled with luscious chunks of vegetables and plump shrimp. More emphasis is put on the music and menu as the dining room is the epitome of minimalist chic. Sleek hardwood tables shine even as the lights are turned down and thousands of vintage and new albums line the walls behind the deejay booth and bar.

It's certainly an attraction worth checking out every day, yet it’s only open four nights a week. That was a strategy, says co-owner Gina Barge, who opened the restaurant last summer with her husband, Lee Farmer.

“Being a smaller, newer operation with limited storage means we have to be meticulous about our margins and waste management,” Barge explains. “That’s why we keep our menu simple and versatile; ingredients are repurposed across multiple dishes, and we prioritize using older inventory first to minimize waste. We also run a lean team by shifting the menu after 11:00 p.m., allowing us to reduce labor while maintaining quality.”

Barge is not in the minority as operators across the country strive to keep food and labor costs in the black. According to Datassential, 88% of operators had higher labor costs in 2024 and 80% expect higher labor costs this year.¹ Here are some additional statistics to consider:

• 69% of operators say they are understaffed among prep/line cooks.

• 58% of operators have offered hourly wages above the minimum wage to improve employee engagement.

• 54% of operators say they have fewer team members today compared to 2019, and 13% say they have significantly fewer team members.

• 49% are restructuring scheduling to make shifts more predictable.

• Only 28% of operators have invested in back-of-house (BOH) training in the last year.

With 70 locations across the country, Cameron Mitchell Restaurants (CMR) makes it a priority for top veteran employees to train new employees for a smooth operation. It’s an approach that has not only worked well, but helped retain a high level of employees, Mitchell says.

“The real way to keep customers happy is to take care of your people,” the restaurant mogul added about his employees in an interview with WBNS TV-10 in Columbus, Ohio.² “Our company is built by its people for its people. Our people are #1 in our organization. Our associates come first and once they realize just how much we care about them, then the company becomes important to them.”

Taking pressure off BOH with easier-to-prep ingredients

Catering to a healthy late-night crowd at Wax Vinyl Bar & Ramen Shop, Barge and Farmer knew to pivot to a smaller menu that made sense after 11:00 p.m. to take pressure off BOH. They also direct the front-of-house team to recommend the most profitable dishes and drinks to customers.

“Our servers are trained to strategically upsell drinks and higher-margin items, which helps offset back-of-house expenses without compromising the guest experience,” Barge says. Those are great ways to make the establishment a pleasant experience for employees as well.

Additionally, less prep work may ease pressure on BOH. Datassential reports that 30% of operators are interested in easier-to-prepare ingredients that require less culinary skill, and 28% of operators are leaning towards frozen products compared to one year ago.¹ That leaves so much room for opportunities, including a chance for BOH to be more creative with dishes and to advance their careers.

Simplot, of course, features a full lineup of easier-to-prepare ingredients and frozen products that adapt well to recipes across any daypart. Here are some ideas for inspiration:

Breakfast

Breakfast Sandwich with Caramelized Onion & Everything Bagel Avocado Spread
A great signature breakfast sandwich elevates every breakfast menu. Make yours extra special with Simplot Harvest Fresh® Avocados Everything Bagel Flavored Avocado Spread. View Recipe »

Migas Fried Rice Bowl
Heritage dishes always appear complicated because many ingredients and seasonings can be intimidating. We’ve eliminated the complications in this recipe by adding two of our key frozen products, Simplot Harvest Fresh® Avocados Chunky Avocado Pulp and Simplot Good Grains™ Southwest Style Fiesta Blend. View Recipe »

Sweet Potato Quinoa Breakfast Bowl
This recipe is incredibly simple, nonetheless tasty. It’s also quite healthy with dried cranberries, oatmeal and chopped pecans. For a delicious, more sustainable vegan option, swap almond milk for oat milk and use a seedless oil (coconut or avocado) instead of butter. View Recipe »

Brunch

Cold Mango Coffee
What truly sets breakfast apart from brunch are the beverages. Prep is made easy with Simplot Simple Goodness™ Mango Cubes in this recipe. A nice light or dark rum addition will set it off for those looking for a little excitement during the day. View Recipe »

Maple Waffle Batter Bites Breakfast Hash
Certain to be a crowd pleaser for those who love an equally savory-sweet dish, this recipe showcases our signature Simplot Maple City® Potatoes Waffle Flavored Waffle Bites, Skin Off. Add scrambled eggs, maple-flavored bacon, cheese and Simplot RoastWorks® RTE Flame-Roasted Peppers & Onions Blend for a dish that’s sure to keep customers happy for hours. View Recipe »

Marguerita Pizza Bowl
Most everyone offers a variation of breakfast pizza on their brunch menu. Shake the table a bit with this unique recipe, which aims to be healthier with Simplot Simple Goodness™ Riced Cauliflower as the base, plus fresh basil leaves, extra virgin olive oil, grape tomatoes, red pepper flakes and mozzarella. View Recipe »

Lunch

Crab Mac Poutine
Here’s a carb overload that’s a great shareable option for a larger group. Mac ‘n cheese is layered with Simplot Traditional Potatoes Cottage Crinkle Cut Slices, bacon, crab meat, sliced scallions, Buffalo sauce, and ranch dressing. It checks all the flavor boxes. View Recipe »

Crispy Buffalo Chicken Sandwich with Dill Avocado, Slaw and Fries
Elevate an ordinary crispy Buffalo chicken sandwich with a slather of Simplot Harvest Fresh® Avocados Dill Pickle Flavored Avocado Spread. Pair it with a simple salad or Simplot Conquest® Delivery+® Clear Coated Straight Cut Fries. View Recipe »

Sweet Potato and Bacon Alfredo Pizza
Simplot RoastWorks® Roasted Sweet Potatoes, Fontina cheese, peppered bacon and fresh sage add a bit of mystique to this fun, chef-driven recipe. View Recipe »

Dinner

Asparagus and Avocado Soup
This creamy vegetarian soup recipe is typically one served seasonally, but with Simplot Simple Goodness™ Asparagus, Cuts & Tips and Simplot Harvest Fresh® Avocados Avocado Pulp, you may offer it year-round. It’s full of healthy fat and vegetables. View Recipe »

Italian Sausage and Pepper & Onions Marinara
This super-easy dish packs a big Italian flavor punch enhanced by Simplot RoastWorks® RTE Flame-Roasted Peppers & Onions Blend. It may be served as an entrée, over pasta noodles or on a toasted baguette. View Recipe »

Roasted Pork with Mango Mojo and Ancient Grains & Kale
Who says pork dishes must always be heavy? In this Latin-inspired recipe, marinated pork tenderloin pairs well with Simplot Simple Goodness™ Mango Cubes and versatile Simplot Good Grains™ Ancient Grains and Kale Blend. It’s also flavored with fresh cilantro, jalapeño, and ginger. View Recipe »

¹ Labor Keynote, Datassential 2024
² WBNS-10 TV, Restaurant mogul Cameron Mitchell on building a lasting legacy