5 Tips to Increase Profits While Operating at Lower Capacity

Restaurants have creatively found ways to safely serve their customers despite increased restrictions on in-person dining.  As the industry continues to evolve, here are five tips to help increase your profits while operating at a lower capacity: 

  1. Increase food production
    Producing food in a shorter amount of time does not mean having to sacrifice food quality, so look again at the equipment available that can produce quality food faster, increasing customer satisfaction and reducing waste.
  2. Re-examine the holding option
    If you thought holding cabinets were not for you, think again. Best-practice cooking and holding methods ensure consistently high-quality food that doesn’t spoil, dry out, or otherwise need to be thrown away. Quality holding equipment is the key to enabling a successful takeout and delivery program.
  3. Reduce your labor costs
    One of the biggest costs and most time-consuming tasks for restaurant employees is cleaning. To follow CDC guidelines and establish trust with consumers, operators have developed new, rigorous sanitation schedules throughout the front of the house. To ease labor pressure in lieu of increased cleaning precautions, self-cleaning ovens help automate the equipment cleaning process.“Everyone in the industry is doing what they can,” Executive Chef Elijah Loebbaka said. “You have to be willing to do things that are different and not be afraid of adaptation. We changed up our menu to appeal to more value-added food with the same crave-worthiness.”
  4. Introduce more profitable food offerings
     Limited Time Offers (LTOs) have long been a familiar part of our foodservice landscape and are particularly important now to cost-effectively refresh your menus and keep customers engaged. Streamline the process and execution of LTOs with cloud-based, remote oven management systems that effortlessly push and pull recipes from ovens, as well as reduce travel and enable social distancing.
  5. Create an ‘off-stage’ production house
    Rather than create challenges of producing food on-site during peak times, consider how you can prepare food ‘off-stage’ to deliver greater volumes but with the same space. Ventless foodservice equipment allows you to use your space, your way—maximizing space and eliminating ventilation costs.

Tim Murphy, Product Specialist at Alto-Shaam, says that in difficult times, operators can set themselves up for success by choosing equipment solutions that maximize profits.

 “Restaurant owners will of course be challenged into making a profit in the months to come, but by taking some simple steps and investing in innovative equipment, we believe operators can turn more tables and increase profits, even while operating at a lower capacity.”

Learn how current Alto-Shaam customers are increasing food production and minimizing labor costs by reading their success stories.

Read More
Request A Quote