To run a restaurant operation during the current labor shortage is one thing. Running an efficient one is another. With the continuation of the pandemic and no relief in sight, especially before the holidays, restaurant operators are seeking alternatives to what was once known to them as their traditional, every-day way of running their operation.

There’s no doubt that times are changing, and everyone is doing their part to keep up. These changes are fairly easy to make and will not only help you run a more efficient business, but will also put money back in your pocket.

Let’s take a look at three different ways Consolidated Concepts experts say you can run an efficient restaurant during the current labor shortage:

Technology Can Streamline Processes

Technology has played a massive role in restaurant operators lives, especially since the beginning of the pandemic. From QR code menus and mobile ordering to inventory management, there’s nothing technology can’t do to help streamline your operation.

One way we encourage restaurant operators to implement technology is by partnering with industry experts such as InsideTrack. With the help of their spend management technology, you’ll have access to the most effective data cleaning in the foodservice industry. Data accuracy, consistency, and reliability are guaranteed. Operators like you gain better insights and spend intelligence into your operation.

By embracing spend management technology, you make better business decisions and identify new opportunities for savings and revenue. Data on your purchases is organized into easy-to-read dashboards you can access at any time. InsideTrack members can streamline operations by utilizing spend management, contract management, cost savings, GPO services, and much more—all within one powerful technology software.

Another way experts at Consolidated Concepts encourage the use of technology is by taking advantage of food cost management. Food cost management technology is a great resource that helps operators and chefs manage and control their food cost, inventory, and much more.

Food cost management technology puts time back into your day and helps you figure out any pain points that may be affecting the success of your operation.

Instead of hand-counting each item, you simply upload a screenshot of your invoices and Orderly takes care of the rest. You speed up your inventory process when you implement technology into your operation.

Now you can calculate the cost of a recipe online, too! With solutions such as Orderly, you’re able to build all of your recipes directly into the system. Each time an invoice is uploaded, the technology breaks down each ingredient and updates your prices in real-time.

Technology is key to running an efficient restaurant operation during these times. There’s an infinite number of things technology can do to ensure you’re streamlining operations, putting time back into your day and money into your bottom line.

Using Versatile, Easy-To-Prepare Ingredients

Did you know you could save time and money by incorporating versatile ingredients that are delicious and easy to prep? With products like Idahoan Real Potatoes, your customers will have that homemade taste and authentic feel they’re craving.

With the cold weather here, you can even add quick, savory soups onto your menus with items like Campbell’s Soup. Maybe even a soup base that’s less expensive and more consistent than scratch for you to work your final touches on such as LeGoût Cream Soup Base.

Have you considered pre-made sauces that are free of artificial colors/flavors and preservatives? Save time on prep and create dishes your guests will love with Knorr® Professional sauces. From gravies to sauces, your back of house will be thanking you for putting time back into their busy schedules.

But that’s not all. Who has time to hand-squeeze lemon and lime? Nobody, especially now with the labor shortage. That’s why The ReaLemon and ReaLime juices are great labor-saving ingredients that eliminate the inconvenience of slicing and squeezing. These juices are also a great option for salads, dips, main meals, and even beverages.

When you use versatile ingredients, you save money and put time back into your day while also satisfying your customers’ needs. Work smarter, not harder.

Partnering with Supply Chain Management Experts

Another way to ensure you run an efficient restaurant operation during a labor shortage is by partnering with supply chain management experts like Consolidated Concepts. With the current state of the supply chain, taking control of what comes into your operation seems nearly impossible.

You’ll have access to a fully customizable service that brings instant savings on thousands of items you may already be buying. Our experts help reduce costs, improve quality, and identify areas you may be able to achieve savings and negotiations in. This includes supply chain management, master distributions agreements, managed produce, and contracts.

Our supply chain management ensures maximum profitability and productivity while giving you access to items at the best competitive prices.

Join Consolidated Concepts Today!

If you’re looking to run an efficient restaurant operation during the current labor shortage, becoming a Consolidated Concepts member is a great place to start. As mentioned above, our experts will help reduce costs, improve quality, and identify instant savings!

Get started today!

This article was originally published on Modern Restaurant Management.

“Mother Nature is not sweet.”

–John Shelby Spong

Mother Nature is often the X-Factor in the world of food.  All the commodity experts have their projections on what will happen with every crop, but leave it up to a drought, flood, freeze, or any other natural disaster you can think of to ruin all theories.

Weather clearly plays a vital role in determining food costs for restaurant operators.  So, when it comes to risk management, having contingency plans for weather-related challenges should be at the top of the list.

Operators can pass through these unavoidable implications brought on by Mother Nature if they take the correct and necessary steps to protect themselves and their supplies. Here are some ways to prepare and minimize the impact:

1. Create an acceptable list of substitutions for key / high volume ingredients that are critical to your menu. Examples of this include using iceberg lettuce in place of romaine, blueberries in place of strawberries, and plum tomatoes in place of layered tomatoes.
2. Identify an alternative / limited menu option in advance in anticipation of certain products being unavailable. These can be used as limited-time offers until your original ingredients become available.
3. Pre-determine alternative sourcing for your top 20 critical items.
4. Adjust par levels and confirm the right pack size being used to minimize waste.
5. Utilize every and all local produce programs at your disposal. The window of opportunity may be limited so work with your produce supplier to determine best opportunities.
6. Switch to smaller sizes where you can, as larger sizes become less available in drought situations.
7. If you can, use a frozen product in recipes that can easily accept them.
8. If you have room, plant a garden near your restaurant and capture the “grown here” flavor.
9. Look to use greenhouse type products in your menu.
10. Check your trashcans!! Yield becomes even more critical when the raw product cost goes up.
11. Maintain flexibility whenever possible on menus. Avoid specifying particular vegetables or fruits whenever possible.
12. Look at blending products where you can continue to work with your high-cost staple, but combine it with a lower cost vegetable or fruit.
13. Look at alternate pack sizes that may be more cost friendly.

Nobody can truly predict what Mother Nature has up her sleeve.  By having a plan before the next natural disaster occurs you can better protect your ingredients, menu items and customer expectations.

By Wade Winters