The past few years have undoubtedly brought many complex challenges to the foodservice industry, many of which were beyond one’s control. From government mandates to supply chain disruptions, staffing shortages, record-high inflation and more, there has been (and will continue to be) no shortage of hurdles for the industry to overcome. That said, foodservice professionals are a resilient bunch, and many have already embraced a fresh outlook in 2023 — one that focuses on infusing more simplicity into their operations. Today we explore the top three ways operators are eliminating complexity and making this their year of simplification. Here’s how you can do the same.
1. More streamlined menus
It’s a common misconception that presenting customers with more options brings a greater degree of happiness. So often, restaurants pile on the entrée, side and dessert options, hoping diners will be pleased with the wide menu selection. But in reality, research shows that less is often more. If you have too many items on the menu, your customers can get overloaded with choices. This can make them feel overwhelmed, unsure, frustrated, and ultimately, dissatisfied with their decision and experience. On the flip side, a simplified menu helps customers avoid all of these negative emotions and feel more satisfied and confident with their order.
But a more streamlined menu doesn’t just provide a good customer experience; it’s also an operational win. A simplified menu means fewer ingredients to purchase, less inventory to manage and reduced food waste. Ultimately, this equates to a better bottom line. Not only that, but leaner menus can help make food prep easier and reduce pressure on kitchen staff and servers to keep complicated food orders straight.
That pressure can get even more intense with the increased demand for pickup and delivery. These services jumped in popularity during the pandemic and have held strong with 60% of consumers stating that they order takeout at least once per week. So how are operators accommodating this boost in to-go and the influx of call-in and online orders that follow? Some are taking menu simplification one step further with value-driven meals that bundle items into a one-price, quick-meal option — complete with entrée, side and drink or dessert. This streamlines to-go order fulfillment, but it is also a very flexible model that works well for dine-in and other service types. And in an industry where flexibility is critical, this is key. Want the flexibility to switch it up and test smaller seasonal menus or offer daily or weekly specials? A slimmed-down menu frees up cash in your budget and room in your inventory to experiment with new idea after new idea.
Flexibility is great, but you’ll also need the right equipment to support it. This looks different for everyone, but many operators choose to invest in multi-functional equipment that adapts to multiple situations and accommodates a variety of foods. Whatever the case, there’s a multi-functional solution out there for every operator’s need.
2. Simplified workflows
A more streamlined menu isn’t the only way foodservice professionals are introducing simplicity into their operations. They are also embracing other optimizations to make their workflows more efficient. Here’s what you can do.
Consider conducting a needs assessment of the entire flow of your operation, from the moment food is delivered to your facility to the time it makes it to your customers. Identify the areas that cause disruptions in both the back- and front-of-the-house. If you have multiple locations, be sure to track areas of concern at every site and evaluate if there are similarities across your different kitchens.
While walking through each step of your operation’s flow, take time to communicate with staff about their daily activities. Observe where bottlenecks occur and find creative ways to remove unnecessary steps or introduce better practices that can ease workflows. Could something as simple as moving the location of a workstation within the kitchen, adding another cabinet warmer, changing the time of a supply delivery or making sure the right smallwares are available in each area help ease any pain points? Check for older equipment that can’t keep up or breaks down often. Consider replacing it with a more modern unit. If your operation has multiple locations, it might even be best to invest in the same units across all sites to promote consistency at each location.
In addition to a thorough assessment, it is always helpful to create straightforward, updated and comprehensive standard operating procedures (SOPs). Keep easily accessible copies of the SOPs at each site and train all staff on the improved modes of operation. Switching up the operational process can take some trial and error, so be flexible, make updates where needed and factor in staff concerns and feedback.
3. Technologies that boost automation
On top of a more streamlined menu and workflow, gaining the right type of technology is also key to simplification. In this year’s National Restaurant Association State of the Industry Report, 58% of operators stated that technology and automation will help support their business amid labor shortages. But even in times of a labor surplus, most technology is meant to come alongside employees rather than replace them.
The right type of automation technology can bring unique benefits to your operation. For example, automated table-side payment systems ease the payment processes by allowing customers to simply swipe their card at a kiosk system or with a handheld device. Robotics that do everything from cleaning floors to flipping burgers free up time so staff can engage with guests or focus on more complex tasks. And even the less “techy” automation, like self-service equipment, is a major plus in automating staff responsibilities.
Furthermore, the same industry report mentioned above states that 55% of consumers think takeout is essential. No question, pickup and delivery of to-go meals can get a little clunky and congested. One way to streamline this process is with automated pickup equipment. For example, Hatco’s Flav-R 2-Go® Locker Systems provide a designated location that allows customers and delivery drivers to circumnavigate long lines and go straight to a temperature-controlled locked unit to retrieve their tasty orders. Customers simply enter a code and open the designated locker; no employee supervision is necessary. And as a plus, dine-in customers also benefit from shorter lines and increased employee engagement.
Lastly, technology-driven automation is essential to helping you simplify kitchen tasks. Let’s say you want to make it easier for staff to multitask. Look for commercial equipment with handy automation features. For example, Hatco’s Electric Salamander automatically transitions from cook to hold mode to prevent burning while staff is busy preparing other dish components. But equipment automation doesn’t stop there; there’s a whole slew of kitchen solutions that makes the cooking experience easier on staff. For more product ideas to help you automate, be sure to check out our low-labor equipment guide.
Ready to make 2023 your year of simplification?
Simplifying the areas stated above can take a little work, but will benefit your operation by encouraging consistency, reducing waste, boosting employee productivity and helping push your establishment toward an even more successful future. Interested in learning more about how Hatco can help? Explore our variety of equipment options today.
