You should be — even though it can feel like a big responsibility to never take a break from recruiting. As Allfoodbusiness.com reports, always being ready to hire a strong candidate who walks through the door can inject your team with new enthusiasm, help sharpen their skills and generate a healthy sense of competition. After all, if you have a capable new person on board who is eager to learn and do well, it’s easier to let a mediocre performer go. Not having the right opportunity available for a strong candidate should not stand in the way of hiring that person. If you don’t have anyone that needs to be removed from your team at the time, you can work the new person in for a few hours a week at first, make small decreases in the hours of several employees to make up for the extra labor, adjust responsibilities across the team, use the extra labor to address pain points you haven’t had the capacity to tackle before, or even just accept that you will overspend on labor for a pay period or two (because that can change at any time). Even if you feel you have sufficient staff to carry you right now, anticipate turnover. It’s better to be in a position of having an additional capable team member on hand than of being short-staffed and unable to serve guests well.
The age-old nuisance of technology is that as soon as one gadget or tool comes out to address a business challenge, there’s a new one ready to do the same job faster, better and cheaper. A new example of this is Dash Now, one company (among a number of them) that says mobile phones serve as more convenient payment vehicles than tableside tablets in restaurants. Nation’s Restaurant News reports that the company, which plans a July launch, will let guests use their phones to pay a check by scanning a QR code listed on their receipt. During the payment process, the guest is asked to provide feedback about their experience — much like the prompt you receive on your mobile phone at the end of an Uber ride.
Guests make inferences about the cleanliness of your kitchen based on the condition of your restroom. And if your staff share restroom facilities with guests, those inferences tend to be correct. A Modern Restaurant Management report said that in addition to putting a business at risk of negative word of mouth, a dirty restroom can result in a lower food hygiene rating during
inspections. Make sure you have waste bins large enough to avoid overflow, that you have staff monitor the cleanliness of your restrooms at regular intervals, and that you keep the restrooms well stocked with toilet paper, towels and soap. If guests have to chase your staff down for toilet paper in the middle of the dinner rush, they may get the message that you’re overlooking other details of the guest experience in your restaurant.
If your restaurant prides itself on its ability to cater to guests with food allergies or other special dietary needs, new opportunities are becoming available to help you connect with those consumers quickly. For example, Fast Casual reports that the food sensor company Nima has developed an online tool that displays gluten-free and peanut-free items available at chain restaurants. Consumers simply visit the site, register their location and the site shows a map of nearby restaurants with allergy-free items. There are now 250,000 restaurant locations contained in the site’s database. At a time when consumers can indulge their cravings with just a couple of clicks, the ability to quickly direct people with allergies to their best options could become a key differentiator for restaurants.
Wage dispute claims are rampant in the foodservice industry. In 2017 alone, the Department of Labor heard more than 7,000 wage and hour claims and recovered more than $483 million in back wages for employees — nine times more than any other industry. The threshold is low for workers looking to file suit. A QSR Magazine report says foodservice operations are vulnerable if they don’t have clear policies around such topics as compensation for time needed to change into uniform, rounding employee hours, calculating overtime, or taking additional breaks. To help, the report advises you have detailed written information describing your wage and hour-related policies, as well as about meals and break periods — and that you review timecards carefully to ensure staff take their breaks. Consult an employment attorney to make sure your policies are clear and then reinforce them with staff.
Find the positive in a split shift
Scheduling employees to work long, continuous shifts may not make financial sense when you have a long lull in traffic between your lunch and dinner rush. Toast suggests you consider the split shift – dividing the work day into separate parts, say 11 a.m. to 2 p.m. and then 5 p.m. to 10 p.m. Depending on your state’s regulations of split shifts, it may make good financial sense to do it. Of course, there are negatives for many employees – but for others, there could be important positives too. Toast says if your staff includes people who care for family, they may welcome having a full-time job that includes a break in the day, allowing them to pick up children from school or check on a parent. Split shifts can also allow you to offer employees more work hours without decreasing the hours of other staff.
Big Mac ATM launches a tweet storm
McDonald’s hasn’t led the pack with its technology offerings but a recent event they staged helped give them some marketing buzz as a fun, progressive company. On January 31 at their Kenmore Square location in Boston, McDonald’s activated their “customized digital Big Mac ATM.” Pymnts.com said between 11 a.m. and 2 p.m. that day, the ATM dispensed two new Big Mac sizes – the Mac Jr. and the Grand Mac – for free. In exchange, guests (who lined up down the block for a free sandwich) supplied their Twitter handle. The ATM then generated a tweet on the user’s account.
Making a go of pay-what-you-can
In an industry of rising labor costs and low profit margins, how are pay-what-you-can restaurants faring? The Washington Post estimates there about 50 such operations in the nation that are trying to transform the way the public views food assistance and charity by bringing together people who can afford to pay for nutritious food and those who can’t. Some locations rely on volunteer workers and ask that if guests cannot pay, they do something to help. It’s obviously no easy task to run a sustainable operation. Still, some have managed to make it work: Denise Cerreta’s One World Café in Salt Lake City eked out a profit for a few years. Though Cerreta has since closed the café, she now focuses on her One World Everybody Eats foundation, which offers business plans and mentoring to community restaurant owners.
Add some surprise to your fries
French fries: They’re the ultimate comfort food. Lucky Peach mentions some international twists that could make your fries menu centerpieces. Take Kapsalon, fries topped with döner meat, Gouda cheese, shredded lettuce, tomatoes, cucumbers and/or onions, topped with creamy garlic sauce and sambal. Or Kenyan Masala fries with spicy tomato sauce, coriander and lemon. In Bulgaria, fries are covered in a white, brined, lemony cheese called sirene. Chaat masala fries are coated with a spice mix common in India, Bangladesh and Pakistan that includes a sweet and sour green-mango powder, black salt, asafetida, cumin, coriander, dried ginger, red chili, salt, and pepper. To balance savory with sweet, Food & the Menu suggests Japan-inspired Daigaku Imo fries coated with soy sauce, sugar, honey, sesame seeds and salt.
Delivery-only for the masses
Could delivery-only restaurants make dine-in restaurants obsolete? A new Technomic study says take-out meals are now taking sales from grocery and dining-in restaurants – and some big-name restaurateurs are tapping into the delivery-only niche. The New York Times reports that David Chang’s Momofuku restaurant group took in a $7 million first round of venture capital financing for Ando, its delivery-only restaurant. The investment is likely intended to make delivery-only a mass-market concept. Considering Chang’s portfolio includes more than a dozen restaurants in three countries, nine dessert bars, two cocktail lounges, a prepared foods business and more, he may be the person to take delivery-only global.
NASDA announces 2018 Farm Bill priorities
This month, the National Association of State Departments of Agriculture (NASDA) announced its priorities for the 2018 U.S. Farm Bill to provide consumers with access to the “safest, highest quality and most affordable” food supply. Its priorities include planning loans for farmers and ranchers who need to update infrastructure to comply with the Food Safety Modernization Act, additional funding for the Specialty Crop Block Grant Program, Market Access Program and invasive species programs, additional funding for animal disease coordination, and investment in voluntary conservation programs.
USDA paves the way for increased organic food production
If you’d like to increase the volume of organic food you serve, the U.S. Department of Agriculture has taken steps to make more of it available. Reuters reports that to increase the production of organic foods (sales continue to hit new highs and production hasn’t kept pace with demand), the department has launched a program to certify farmland that growers are in the process of switching to organic. By obtaining certification, farmers will be able to sell products raised in accordance with organic guidelines for higher prices than conventionally grown foods, which should help growers cover the costs of transitioning to organic farming, according to the Organic Trade Association.
Apps to take the pain out of staffing
Working in a restaurant can be a tough sell for a talented employee who wants to be valued and well compensated. So how do you find the best people out there? Technology can help. Chefs + Tech recommended a few apps that show promise, including Culinary Agents, Poached Jobs, Industry (which is planning a nationwide launch) and New York City-specific Jitjatjo, which Food & Wine referred to as the “Uber of finding restaurant staff.” Some focus on networking to find good hires and others are more focused on filling kitchen shifts – if you’re looking, give them a try.
Stay relevant through social media
Even if your restaurant doesn’t have flashy, up-to-the-minute kiosks, you can show you’re modern and relevant just by getting social media right. OpenTable recommends you try to inspire people and gain visibility by sharing what excites you – be it new menus, dining room changes, specials, or a new chef. Instagram Stories and Snapchat are good for sharing casual stories, images or video. OpenTable also recommends you live-stream content to attract viewers – using Facebook Live or Twitter Periscope to show an ingredient-buying trip or a fun exchange between staff members, for example.
Lessons learned from tech stumbles
Technology rollouts aren’t often smooth – even for Starbucks during its mobile ordering launch. The company recently said it had experienced a 20 percent increase in mobile pay and ordering during peak hours, which caused crowding that resulted in guests leaving without making purchases. In a CNBC report, restaurant analysts shared their take-aways, which might help you see what investments you may need to make ahead of adopting the technology. Specifically, they said it’s important to hire and train staff to work differently during peak times so you can avoid having to add staff. Review your traffic pattern to avoid bottlenecks and reconfigure your store if needed. Anticipate the need to accept many orders simultaneously – much like an e-commerce company has to – and use alerts and other technology to avoid overcrowding your location and overwhelming staff.
What’s your challenge? Whether you need help developing recipes and concepts, analyzing food costs, fine-tuning purchasing, planning a marketing campaign or managing another aspect of your business, we can provide guidance tailored to your needs. Contact Team Four at email@example.com or 888-891-3103 for more information.
About Food For Thought and Profit
Food For Thought And Profit is brought to you by Team Four Foodservice/Value 4. We offer the latest foodservice trends, news, safety, and technological advances in the industry. We are an outsourced purchasing and logistics company that provides comprehensive supply chain solutions to our customers. Our executive team has many years of foodservice experience and we bring that experience to work for you. We have expertise in all areas of the foodservice sector.