Today’s shortages in the labor market have put extra pressure on employers to raise wages so that they can stay competitive. This is especially true for the foodservice industry, where unfilled job openings have significantly increased. Many restaurants and foodservice operations are having difficulty staffing their kitchens with line cooks, chefs and other key back-of-house roles.
Below, we’ve shared how to navigate ongoing labor challenges with smarter business practices and cutting-edge equipment that enables operational efficiency with less staff, while maintaining the highest quality food.
How to Navigate Rising Labor Costs
Employers are facing a growing pressure to raise wages in order to stay competitive in the market. To help lower costs while still employing a skilled workforce, foodservice operators are looking for smarter solutions that boost efficiency in all areas of their business. Luckily, there is equipment on the market designed to help foodservice professionals mitigate these labor challenges. Here are a few equipment features that help cut costs and improve efficiency:
The latest cooking equipment can enable operators to streamline workflows and reduce required labor and training. A few key features to look for in labor-saving equipment includes:
- One-touch cooking and remote oven management to improve productivity and reduce training time
- Ovens featuring automatic grease collection to eliminate manual, unsafe processes
- Ovens featuring self-cleaning to reduce labor-intensive tasks at the end of shifts
- Labor-free overnight cooking with cook and hold ovens
Cut Overhead and Food Costs
Rising labor costs can also be offset with equipment designed to efficiently utilize resources.
For more information on Alto-Shaam’s labor-saving commercial foodservice equipment solutions, visit our top tips to increase profits.