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Restaurant Labor Woes, Savvy Solutions

The restaurant industry has long faced workforce challenges. But the current labor shortage is particularly difficult as operators desperately try to get back to business in the wake of the COVID-19 pandemic.

As restaurants reopen, nearly 84% of operators say their staffing levels are below normal, according to a recent article in Business Insider. Add to that the fact that customers are keenly aware of the problem—54% have noticed restaurants struggling to serve their customers because of a lack of staff or employees, according to Datassential’s recent COVID Report 54, Turning the Corner. With no foreseeable end to these challenges, quickly finding and implementing alternative solutions is critical to restaurants’ survival.

Here are five ways forward-thinking restaurants are adapting to fill labor gaps while still meeting consumer evolving demands:

 

Getting Automated

 With a significant amount of restaurant labor dedicated to order taking, many operators are finding that using technology—such as ordering kiosks or mobile apps—helps to reduce the number of staff needed in the front-of-house. Some savvy operators have taken the idea one step further, filling the staff gap with robots.

When Allison Yao and Andrew Yao, couldn’t find enough staff for their Island Grill Seafood and Steakhouse in Ocean City, New Jersey, they began leasing a robot. Peanut, which is made by Richtech Robotics, resembles a rolling bookcase and has the capability to open doors, deliver food and even bus tables. And the Yaos aren’t the only ones hiring high tech. According to a survey of more than 2,000 restaurant owners, operators, managers and guests across North America and Europe by foodservice tech firm Lightspeed, half of U.S. restaurant operators say they plan to deploy automation technology to fill labor gaps in the next two to three years.

 

Labor-Saving Products

While the staffing shortage is most pervasive in the back-of-house, that doesn’t mean operators have to compromise on food quality. Switching to labor-saving food products—think on-trend comfort foods such as bake-and-serve dinner rolls and sandwich carriers—offers the opportunity to deliver high-quality food in less time and using less labor.

Bringing on the B Team

Sometimes an unprecedented challenge requires an unorthodox solution, like restaurant owners stepping out of the back office and into the kitchen or the front-of-house.

Due to labor shortages, Robin LaForge, owner of Cheniere Shack in West Monroe, Lousiana said he’s been spending more time doing prep work in his restaurant’s kitchen, according to a recent article in Business Insider. Similarly, labor shortages pushed Mirna McCormack, who owns Korner Cafe in Lewisville, Texas, work 12-hour shifts before she finally decided to reduce the cafe’s hours of operation.

 

Shrinking Menus 

During the early part of the pandemic, many operators reduced the number of items on their menus as a way to streamline operations. Now that dine-in has reopened, some operators plan to continue to keep menus small to offset reduced staffing and increased labor costs.

Even before the pandemic, when labor costs were beginning to skyrocket, Wingstop, the aviation-themed chicken-wing chain, cut side dishes from its menu in an effort to reduce the amount of labor it takes to make certain dishes.

 

Cutting Back, Opening Less.

Many operators assumed that once they reopened the biggest challenge would be getting diners back in the door, but it turns out there are plenty of diners just not enough staff to serve them all. The solution many have turned to—but hope to let go of sooner rather than later—is to close one or two days a week, or limit hours by opening later, closing earlier or cutting out a daypart altogether.

Family-friendly Amici Italian Café is among the chains that have put in place tactics to bring back diners and help offset labor challenges, including limiting the restaurant hours to just five days a week at its 13 locations on the outskirts of Atlanta.

 

With many experts forecasting at least another six months of labor challenges and the pandemic continuing to serve up the unknown, restaurant operators will need to remain committed to finding and implementing creative staffing solutions to not only maintain competitive advantage, but also to simply stay open.

 

>Find more labor-saving solutions on the Sister Schubert’s Landing Page.


Beyond Lettuce: How Salads Mean So Much More Today

Simply Delicious and Safely Packed.

Expand your salad offerings to offer guests more well-rounded nutrition, including protein and more.

No longer relegated to the realm of light eating or simply presented as a side-order afterthought, salads have become the fun, colorful dishes that consumers are ordering everywhere. Salads have evolved beyond just a plate of lettuce into warm salads, grain bowls and so much more. Consumers are looking at next-generation salads, and operators are diversifying their offerings to satisfy demands for added nutrition and variety, elevating the quality and creativity of salads to drive sales of this popular menu item.

According to the NPD Group/Dieting Monitor, since 2015, the percentage of consumers saying they want to add more salads to their diet has grown from 46 percent to 54 percent. And these consumers are looking for more than a bowl of leafy greens. Here are some ways to incorporate new flavors, textures and ingredients to make these salads really satisfy.

Update Ingredients

Salads are evolving into menu items that showcase the hottest new ingredients and on-trend flavors.

“We’re seeing a lot of pickled ingredients, beyond just daikon but even pickled fruits,” says Richard Keys, founder of Food And Drink Resources, a Centennial, Colorado-based consultancy. “Also we’re seeing more vegetables, such as roasted squash, fried shallots and caramelized onions.”

Roasted vegetables such as broccoli, portabella mushrooms or even roasted fruits such as pears can also turn a salad into a satisfying meal. To add even more flavor, marinate the produce in dressing before roasting.

These emerging ingredients point to another trend, which is consumer demand for more global flavors, from Asian-inspired to Mexican to Southwest flavors. “These are value added, unique preparations that add a high flavor profile,” Keys says. Asian-style slaws are on-trend now, as are Southwestern flavors such as chipotle peppers, and also bold flavors such as Indian and African spices.

Add Textures

Vegetables add not only flavor but also texture to salads, and other ingredients can also add a little crunch. For example, multi-grain croutons or parmesan crisps offer a change from regular croutons. Other textural elements include toasted chickpeas, fried pork rinds or toasted spicy pecans. Warm grain bowls are exploding in popularity right now, as consumers who want something other than lettuce look for grains such as quinoa, farro and rice.

Plant-forward dining has emerged as another emerging trend as people look to incorporate more produce into their meals. According to Datassential’s New Healthy 2019 Keynote Report, 49 percent of consumers surveyed say they are eating more vegetables today compared with a year ago. In addition, about a quarter of consumers say they would like to eat more superfoods, fruits and vegetables.

“Plant-based proteins are becoming a big part of salads as well,” says Keys, citing more alternative proteins like ancient grains. “So it becomes more of a functional salad for your body.”

Dress Well

People are putting so much more thought into what’s in their salad that they don’t want to skimp on what goes on their salad. A dressing made with quality ingredients can bring together these inspired flavors and turn a routine salad into an exceptional meal. Consumers are paying attention not only to what varieties of dressings are available on the menu, but also what is contained—and not contained—in the dressing. One key consumer demand driving the industry right now is the increasing interest in natural or real ingredients. “Consumers are pushing back against preservatives,” Keys says. Another trend is scratch-plus, such as combining Ranch dressing with pesto for a hybrid flavor, or adding fresh herbs or citrus to vinaigrette for a tangy flavor, or adding hot sauce to a creamy dressing for bold flavor.

Flavorful dressings continue to be a favorite addition to many of today’s menu items. According to Datassential’s Condiments, Sauces, & Dressings, December 2018 report, dressing consumption has increased for at least one in four consumers.

Consistency is key, and consumers expect that the clean label, real-ingredient dressing they use on their salads, grain bowls, and other foods at their favorite restaurants are the same dressing they will be served when ordering delivery or takeout from the restaurant. T. Marzetti helps operators maintain front- and back-of-the-house consistency by making Marzetti® Simply Dressed® line of clean-label dressings available in single-serve packets and cups, and in 32-ounce bottles and back-of-the-house gallons. The dressings contain no high-fructose corn syrup, preservatives, artificial flavors or soybean oil. They are also gluten-free. Marzetti’s flavor lineup includes:

  • Blue Cheese
  • Italian Vinaigrette
  • Caesar
  • Ranch
  • Honey Mustard
  • Balsamic Vinaigrette
    • Light Raspberry Acai
    • Lemon Vinaigrette

Try it for free here.

Salads are on-trend right now, as consumers look for flavorful meals that feature ingredients that satisfy their need for variety and nutrition. Operators can elevate their salad menus by incorporating new ingredients, adding premium dressings and maintaining consistency in front- and back-of-the-house operations.


Feature Clean-Label Ingredients To Drive Salad Sales

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Consumers want more healthful menu items and real ingredients

The clean-label trend is booming right now, as consumers opt for foods that contain no artificial colors, flavorings or preservatives. The evolving better-for-you dietary scene also encompasses the growing popularity of plant-based, organic and gluten-free foods. Not surprisingly, few menu items suggest healthful eating more than salads, and operators who emphasize clean-label ingredients have the opportunity to make these leafy greens even more appealing while they drive sales.

According to the IFIC Foundation’s 2019 Food and Health Survey, when asked whether they followed any specific diet or eating pattern over the past year, 38 percent of those individuals polled replied “yes,” up from 36 percent in 2018. The survey also found that “clean eating” ranked as the most widely cited diet at 10 percent, followed by intermittent fasting at 9 percent and then gluten-free and low-carb, both at 6 percent.

The Challenge

Fresh, colorful salads can be the perfect menu option for today’s health-minded consumers, but operators must make sure every ingredient fits the no-chemicals definition.

“The biggest clean-label challenges when it comes to salads are the dressings, protein and crunchy toppings like croutons,” says Amy Myrdal Miller, president of Farmer’s Daughter Consulting in Carmichael, California. “Of these three, protein is the biggest challenge. Watch out for sodium-pumped poultry, nitrates in bacon, antibiotics in frozen shrimp or coatings and batters on fried chicken.”

But salad dressings can also present the same sort of challenge whether the dressing is added by the guest, or the kitchen or service staff. Consumers want to know what is in the dressing, so one solution is to offer it in individual packages, with the ingredients printed on the label. These single-serve containers also address another important trend — customization. Diners can add as much or as little dressing as they choose.

Announce the Clean Label

Manufacturers recognize the importance of calling attention to the all-natural and chemical-free attributes of foods. According to Innova Market Insights, 28 percent of global food and beverage launches in 2018 featured one or more clean-label claims, such as natural, organic, no additives/preservatives and GMO-free. In the U.S., the rate was higher at 39 percent of all launches. Innova also points out that the most common attribute is no additives or preservatives, with 20 percent of new product launches in the U.S. making that claim.

Foodservice operators employ menus, salad bar signage, social media and other messaging to emphasize their clean-label offerings.

“Consumers may not see package labels to determine if they can recognize every ingredient, but there are keywords that give the impression of clean, including fresh, local, housemade, artisan and hand-crafted,” Myrdal Miller says. “Play up what you make in house, what’s sourced locally and what you’re most proud of, and your salad program will do well.”

Stick with Favorites

Diners want clean-label versions of their favorite foods, including dressings. Ranch dressing is always popular, so much so that 44 percent of all consumers polled eat it at least once a week, according to Datassential’s February 2019 Foodbytes: Condiments, Sauces & Dressings Keynote Report. In addition, Datassential found that 59 percent of consumers polled say they would be more likely to buy — or even pay more — for clean-label salad dressings.

Ranch is one of several flavors in the Marzetti® Simply Dressed® line of clean-label dressings. Guests do not have to sacrifice flavor with Simply Dressed dressings. They are consumers’ number one choice for great taste, according to a test comparing Simple Dressed Italian and Caesar dressings to Ken’s Essentials, conducted by Spencer Research. The dressings contain no high-fructose corn syrup, preservatives, artificial flavors and soybean oil. They are also gluten-free. In addition to the 32-ounce bottles and back-of-the-house gallons, the dressings are also available in single-serve packets and cups. The flavor lineup includes:

  • Blue Cheese
  • Italian Vinaigrette
  • Caesar
  • Ranch
  • Honey Mustard
  • Balsamic Vinaigrette

Try it for free here.

Whether it’s a premium leafy green bowl from the trendiest restaurant concept or a simple fresh salad to complement other menu items, salads can present the quintessential clean-label offering. If the salad dressing also contains no artificial ingredients, that can make the menu item even more appealing to health-minded consumers and a solid traffic builder for savvy foodservice operators.


Boosting Off-Premise Sales

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Operators can fill demand for healthful, off-premise meals and snacks with salads, grain bowls and other foods that go better with dressings and dips.

Whether it’s a quick bite on the go, a restaurant meal at home or a catered spread for a group of co-workers, off-premise dining is exploding. According to “Harnessing Technology to Drive Off-premises Sales,” a 2019 survey conducted by the National Restaurant Association, off-premise orders comprise 60 percent of foodservice occasions. Off-premise dining includes drive-thru, takeout and delivery, as well as freshly prepared items purchased at supermarkets and convenience stores. Also according to the survey, 92 percent of consumers use drive-thru at least once a month, and 34 percent of consumers use delivery more often than a year ago.

When it comes to off-premise sales, restaurant customers are looking for flavor and convenience. As a result, operators are streamlining order taking and making sure the menu items arrive at their destination at the right temperature, without losing any flavor. Foodservice establishments are also looking to generate off-premise sales by tapping into other popular trends such as nutritious dining, environmentally friendly packaging and customizable dishes. Salads, long regarded as a healthful, made-to-order alternative, address many of these consumer demands—particularly where off-premise business is concerned. In fact, according to Datassential in its “Condiments, Sauces & Dressings, December 2018” report, leaf salads are being consumed 2.5 times more frequently off-premise than on-premise.

Here are four ways to drive off-premise sales:

1. Appeal to the Health-Minded

Salads, bowls, appetizers and the classic delivery food, pizza, are popular menu items for off-premise dining. But while these foods can readily be promoted as being convenient, they also can be marketed as possessing such trendy attributes as clean-label ingredients, functionality and good-for-you superfoods.

“This increased interest in nutrition-related dining continues to grow,” said Marcia Schurer, president of foodservice consultancy Culinary Connections in Chicago. Also growing, she said, is the marketing around the various health-related attributes. “We’re seeing a lot more branding and labeling that talks about how food is more nutrient dense.”

That could mean anything from signage or menu information touting salads as paleo, keto or gluten-free, to information highlighting ingredients as being organic or natural.

“You see all these introductions of foods with clean labels,” Schurer said. “People don’t want ingredients that they can’t recognize.”

2. Update Packaging

Packaging is key to off-premise dining, and operators are looking for containers that are environmentally friendly, leak proof and keep salads cold, grain bowls hot and appetizers crispy. Some of the latest innovations in off-premise packaging for salads include containers made with plant-based fibers, Bento boxes with compartments and compostable carriers and lids.

One new trend is offering salads in glass jars from vending machines. “Years ago, you could never sell salad in a vending machine,” Schurer said. “People didn’t think it would be fresh.” This latest generation of vending machines are located in transit hubs, co-working spaces and other locations, and consumers can return the jars to receive a discount on their next salad.

3. Keep Pace with Nontraditional Locations

While vending machines might be the hot, new way to grab a salad on the go, supermarkets have long been a source of competition for restaurant salad concepts. According to the Food Marketing Institute’s (FMI) “2019 Power of Foodservice at Retail Report,” 63 percent of consumers say they incorporate time-saving solutions at dinner, such as buying semi- or fully prepared items from grocery retailers. Speed is important, as 68 percent of shoppers say they are interested in ready-to-eat, grab-and-go foods. Second was grab-and-go, heat-and-eat foods, preferred by 63 percent of shoppers.

Schurer pointed out that nontraditional competitors also include clothing and other nonfood retailers. For example, the athletic clothing giant Lululemon recently opened a 20,000-square-foot store in Chicago, where customers can take yoga classes, purchase clothing, eat a power bowl or salad and grab a snack to go. Also, some department stores and clothing retailers are bringing back restaurants that compete for foodservice dollars.

4. Go Beyond Salads

Customization is one feature that makes salads appealing. From trendy new salad and bowl chains to fast-casual outlets to supermarkets, consumers can select ready-made or build-your-own meals with their choice of ingredients—including the dressing. The right dressing, in fact, can add a healthful, indulgent or even global flavor to the salad.

Dressing makes many foods better. Salads and grain bowls get a flavor boost from a variety of salad dressings. Fried appetizers go well with creamy dressings. Ranch dressing is a delicious dipping sauce for pizza.

For operators, one key to making off-premise dining convenient and customizable is to offer individual packets of dressing. The Marzetti® Simply Dressed® line of clean-label dressings is available in single-serve packets and cups, as well as in 32-ounce bottles and back-of-the-house gallons. The flavor lineup includes:

• Blue Cheese
• Italian Vinaigrette
• Caesar
• Ranch
• Honey Mustard
• Balsamic Vinaigrette

Delivery and to-go can fulfill consumers’ desires for delicious, healthful meals or snacks that can be eaten on- or off-premises. Foodservice operators who make their salads available for takeout, delivery or grab and go can benefit from this booming off-premises trend, and keep their customers coming back.


Meet your new favorite salad, fattoush

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The Italians have panzanella, a bread salad that uses in-season tomatoes and past-its-prime leftover bread. There’s another fresh twist on that salad, fattoush, that comes from traditional Middle Eastern cuisine, and it’s gaining traction with consumers. The dish originated in Northern Lebanon, where farmers would fry leftover pita scraps in olive oil for extra flavor and add the pita chips to whatever vegetables were on hand.

While there are as many versions of fattoush as there are chefs, it often features fried or toasted flatbread pieces and fresh vegetables like cucumbers, radishes and tomatoes, all topped with a sprinkle of minced herbs.

What chefs are doing

The salad is growing in consumer awareness and popularity. There’s even a London-based restaurant called What the Fattoush?, run by Jessica Howe and Megan Maule. They say they take their inspiration from the unpretentious yet richly flavored dishes shared around Palestinian dinner tables every night.

Closer to home, Persian-concept Rumi’s Kitchen in Atlanta serves fattoush salad with heirloom tomato, herbs, romaine heart, toasted flatbread and buttermilk dressing. An elegant version is served by Los Angeles’ Lucques, home of James Beard award-winning chef Suzanne Goin. One of its most popular dishes is roasted chicken fattoush salad with root vegetables, mint, feta, crispy pita and sumac.

Best of all, fattoush is not just a delicious dish, it’s also an opportunity to reduce food waste by giving that day-old pita a second chance to delight your diners.

Read more

Flavor of the Week: Fattoush offers fresh and versatile salad option

Recipes

Fattoush salad video from The Mediterranean Dish


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