IFT Foodservice Division’s Post

California recently introduced a law to raise the minimum wage to $20 per hour for fast food workers, which is a great step for worker satisfaction and quality of life but raises some concerns for small to midsize restaurants that already struggle to cope with inflation and labor shortages. While the addition of robotic automation in the restaurant industry may not seem to some like the most effective solution to these problems, we beg to differ. Check out our latest blog post to hear our argument in favor of restaurant automation, and leave us a comment below with your thoughts on robots in the kitchen. https://lnkd.in/ewZ_86Mi

Efficiently managing labor costs is crucial for restaurant profitability. Our latest blog post explains how to calculate labor costs and convert them into percentages for better financial insights. Read now and optimize your operations! #RestaurantManagement #LaborCosts #HospitalityIndustry https://lnkd.in/eJc9jYgg

Great pivot/innovation on the part of some restaurants mentioned, change is happening, get on board cause the train is leaving the station. For the corporate owned restaurants, we can’t keep supplementing (with our tips and wanting more moving forward) you paying a fair wage to your workers, especially with the upper level pay rates, bonuses, and shareholder dividends at the level they are. Until high-level pay et al is in market accordance with reasonable food costs and fair employee wages, it’s just not gonna work. To quote “A 2023 survey by Toast found the No. 1 reason for staff turnover in restaurants was bad managers, followed by low pay, work schedules, bad culture, and lack of growth opportunities.” - All solvable by bringing pay into alignment across the business spectrum…and doing a little coaching!

Over the last few years, the issue of tipping has fuelled great debate in the foodservice industry. Which side of the debate are you on? Click below to read my editorial called “Tipping the Scales.”

The food service industry is projected to reach $1 trillion in sales this year, yet profit is becoming increasingly elusive for many local restaurants. Changing post-pandemic consumer preferences and rising labor costs have created a perfect storm for many restaurant owners. Our team at the Yale Undergraduate Consulting Group (YUCG) has dedicated the past 7 months to working with the City of New Haven and local New Haven restaurants to develop a post-pandemic business strategy. Yesterday, I presented our key insights and recommendations to the New Haven restaurant community via a city-wide webinar. This presentation kicks off the next stage in our project: working 1-on-1 with restaurants to help owners assess how our proposed strategy applies to their business. Here are two action items: 1. Frequent your local restaurants if you have the means to do so! There's a vast range of cuisines waiting to be explored, and you'll be supporting your local businesses while doing so. 2. If you are a restaurant owner in the New Haven region or know someone who is, reach out to me! YUCG is now providing pro-bono consulting services to help our local restaurants evaluate and revitalize their business strategy. Huge shoutout to the YUCG team Sophia Wang, Kennedy Stafford, Mak Nurkic Kacapor, Anya Nedungadi, and Richard George for working around the clock to deliver key insights for our local restaurant community. Finally, major thanks to Steve Fontana for making this collaboration with the city possible! #consulting #strategy #restaurants

The restaurant industry's labor situation has seen some improvement, but as highlighted by Restaurant Business Online, it's still far from perfect. Staffing shortages continue to challenge many businesses, affecting service quality and operational efficiency. At Shakeit, we're addressing these challenges head-on with our cutting-edge robotic Smoothie Stations. By automating the smoothie-making process, we provide a consistent, high-quality product while significantly reducing the need for labor. This innovation not only helps businesses navigate labor shortages but also makes fresh smoothies available in far more locations than ever before. Join us in revolutionizing the way we serve smoothies! #Innovation #FoodTech #Automation #Smoothies #RestaurantIndustry #Shakeit https://lnkd.in/gSmPZR-D

The “State of the Restaurant 2024” report has just been released, and it’s clear we’re navigating a period of transformative change in the F&B industry. As we balance tradition with innovation, technology emerges as our greatest ally. 76% of operators acknowledge technology as a key competitive advantage. Meanwhile, 4 in 10 have already leveraged tech to boost kitchen productivity, a testament to the evolving landscape. But challenges loom large. 47% of operators predict that tech solutions for labour shortages will become increasingly critical. With food costs soaring over 20%, wages climbing more than 30% since 2019, and 38% of operators reporting unprofitability in 2023, the pressures of labour and food cost inflation are incredibly relevant. Add to this the struggle to find skilled labour in general, and we start to see the importance of reevaluating product offerings and operational methodologies. Fortunately, here’s where Welbilt steps in. Technology not only boosts kitchen productivity but redefines it. However, it’s not solely about having superior equipment; you need to integrate these tools into a cohesive, efficient process. Welbilt’s comprehensive portfolio and our FITKitchen solutions are designed to streamline operations, while KitchenConnect offers crucial insights, much like the vital gauges in a well-oiled machine, ensuring optimal performance. Bringing all these innovations together and embracing the tools and insights they provide turns challenges into opportunities for growth. Together, we can redefine the landscape, reinject profitability into your operations and make every meal an experience to remember. Follow the link to our website below to find out more. https://lnkd.in/gr_TrxHv #KitchenEquipment #RestaurantIndustry #LabourShortages #Technology #Welbilt

Day 2 of food business learning. Topic: Poor Resource Management in the Restaurant Business Efficiency is Key:- Effective resource management in the restaurant industry is similar to creating the ideal meal; each component must be measured exactly and used to produce a work of art. This delicate balance might become a prescription for disaster due to poor resource management! The Reality Check:- Even though they are passionate about cuisine and service, many restaurant owners find it difficult to effectively manage their resources. Everything needs to be carefully planned and controlled, from time and money to inventory and manpower. Preventive Measures: - Regular Audits: Check finances and inventories regularly to identify irregularities early. - Smart Scheduling: To effectively predict workforce needs, use data-driven solutions. - Consulting Experts: Take into account collaborating with experts like us, an F&B consultancy that specializes in resource administration. They provide specialized solutions to reduce waste, enhance resource allocation, and streamline your operations. You may make the most of every resource with the assistance of CYK Hospitalities, from effective budgeting techniques to efficient kitchen management. Cures for Success: - Implement Technology: Use inventory management systems and POS software to track and control resources. - Train Your Team: Ensure staff are well-trained to handle resources efficiently and minimize waste. - Regular Reviews: Continuously review and adjust your strategies to improve resource utilization. Though managing resources can be difficult, you can make your business run smoothly and successfully by using the correct resources and advice! Pulkit Arora simran jeet singh #CYKHospitalities #FNBConsultant #RestaurantBiz #Foodie #EntrepreneurLife #BusinessTips #CulinaryJourney #StartSmallGrowBig #FoodBusiness #NewRestaurateur #Chefconsultant #restaurantconsultantdelhi

Struggling with warehouse labor productivity? Don't miss this FREE WEBINAR - April 18 @12pm ET Mike Babiak reveals how a leading manufacturer of fresh food and beverage packaging in North America used Rebus to boost their labor productivity by 19% one month after implementation, with a cost savings of $9 million per year. Learn what it took to achieve a successful labor implementation and roll-out. From communication to goals to positive incentives, the Rebus team helped this powerhouse in the fresh F&B packaging industry establish realistic benchmarks and a plan for change management. Register now 👉 https://lnkd.in/dHRUHGmM #labormanagement #warehousemanagement #productivity #supplychainwebinar

In the ever-evolving landscape of the food and beverage industry, labor statistics play a crucial role in understanding the challenges and opportunities faced by businesses. As the world continues to emerge from the ripple effect of the pandemic, the industry is still experiencing significant shifts in hiring and retention dynamics. In this blog, we’ll delve into the latest labor statistics, exploring what’s happening in the food and beverage sector and look at how businesses can navigate these challenges effectively. Continue reading below 👇 https://lnkd.in/eKKFWn-Q