When it comes to commercial kitchen costs and efficiency in restaurants, one pain point is the cost of labor, and the difficulty finding it. Between increases in wages, goods, and services over the last few years, foodservice operators are always looking at ways to reduce the cost of staffing, especially when those staff members are so difficult to find in the first place.
It’s essential that youngsters be served nutritious foods while in school. Since much of their day is spent at school, that means much of their nutritional needs must be supplied there. There are some trends that cafeterias can take note of to improve their service to school children and help take advantage of the good foods being offered. This also helps K-12 schools with revenue brought in through student payments and government reimbursements.
Modern restaurant kitchens are like assembly lines in a factory. All the components have to be readily available at the right time for chefs to assemble high quality, wholesome dishes with speed and consistency.
Those who work in the food and beverage sector are well-aware of the constant battle to meet food safety requirements and keep quality levels up. Those in hot climates or are stuck with inefficient cooling machinery often struggle to avoid wasting product and losing out on profit.