How can you address the labor shortage in foodservice? Just add a dash of smarter product sourcing, a sprinkle of tech, and you'll end up with a recipe for creative menu items that require less steps to make yet have enough creative input to be truly yours. This was one of the topics of a presentation by foodservice expert Katherine Thompson, who spoke earlier this week at ECRM's Foodservice Session in Chicago on culinary trends and opportunities in commercial and institutional foodservice. By focusing on convenience and speed-scratch products, you can reduce the number of steps required to prepare menu items, which enables you to quickly train new staff (and we all know the turnaround at foodservice operations!), plus it frees up staff to focus on more value-added activities. By adding your own finishing touches, chefs can still tailor the meal to their particular operation and truly make it their own. Tech can also accomplish this, with co-bots that take the "busywork" out of the preparation process. One example is Chipotle Mexican Grill's Chippy, which helps fry tortilla chips. By freeing up staff from routine, easy-replicable tasks, they can focus more on serving customers. Check out the video below for more insights -- and be sure to check the ECRM Blog in the coming weeks for the presentation slides from Katie's educational session! #foodservice #restaurants #hospitality #ecrmrangeme Amanda Tomsik Sarah Davidson Michael Politz
Dan Dougherty
6mo
Awesome job Katie, way to represent!
Culinary Cannabis Trends Explorer
6moThank you, Joseph Tarnowski! So great to see you!!!