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.
How mobile wallets could open the door to more sales
Every year, it seems there is a new way for consumers to pay -- and restaurants and other businesses must scramble to keep up. But among those newcomers, mobile wallets could have some staying power, as they open the door to additional functionality beyond payment. FSR Magazine says mobile wallets offer credit card security in case of a data breach, device validation in the form of a PIN or fingerprint, easy access to loyalty cards and gift cards, and streamlined in-app purchases. Over time, expect there to be new ways that mobile wallets help restaurants engage with guests and make payment easier. Right now, the key players include Android Pay, Apple Pay, Samsung Pay, PayPal and ChasePay.
Prevent spices from causing foodborne illness
Spices, critical to adding global influence to your menu and boosting flavor without salt and sugar, have been subject to increasing recalls for food pathogens, Food Safety Magazine reports. An FDA study found that spices like oregano, basil, coriander, sesame seeds, curry powder, cumin and black pepper were contaminated at varying levels with salmonella. Spices produced in third world countries in unsanitary conditions and the movement of product across countries can make it easy for the origins of spices to get lost. Are your spice suppliers taking steps to address the problem? Food Safety Magazine says international spice trade organizations should be involved with efforts to track shipments and develop appropriate supplier controls, such as adherence to Good Agricultural Practices and the Food Safety Modernization Act.
Could you find your next star on Snapchat?
McDonald's thinks so. In Australia, the chain is inviting prospective employees to send a 10-second video interview to them via Snapchat, according to Fortune. These "Snapplications" are only preliminary (McDonald's directs applicants to the company's formal application afterwards) but the tool could generate some buzz -- it allows applicants to place virtual McDonald's hats and nametags on themselves so they can see how they would look behind the counter.
Grocery stores poised to compete with pizza restaurants
Pizza restaurants, with a product that's typically a good value, is easily customizable and designed for delivery, have been somewhat impervious to the strains hitting other parts of the restaurant industry. But that could change soon, according to a recent report from Food Dive. It says according to research from Progressive Grocer, the prepared foods departments of grocery stores could clinch some of the pizza market as they can offer fresher ingredients, competitive prices and potentially more interesting combinations. Datassential suggests pizza restaurants compete by offering more on-trend ingredients like Sriracha and roasted vegetables, then let guests customize their pie -- something nearly half of guests desire (but only 23 percent of grocery stores accommodate).
Coffee has its perks
Coffee is continuing its meteoric rise. The National Coffee Association reports that between 2008 to 2016, gourmet coffee beverage consumption rose from 13 percent to 36 percent among 12- to 24-year-olds, and from 19 percent to 41 percent for people between 25 and 39. Want to grab your share of that market? Toast recommends you test out these trends: Try cold brewing for a less acidic, smoother cup at a higher price point -- or even add pressurized nitrogen to that cold brew and serve it from a tap for a naturally sweet "nitro brew." Finally, some coffee companies are experimenting with cascara, the fruit that coats the coffee bean. It can be brewed or add a sweet, maple-like flavor to a latte. Even better, it helps reduce waste by helping roasters use the whole bean in their coffee.
Let your guests make your signature dish at home
Have you ever considered offering a meal kit service at your restaurant? According to the National Restaurant Association, 49 percent of adults in the U.S. would buy meal kits from their favorite restaurant if they were offered. In a Restaurant Hospitality report about the concept, operators who have tried it say offering kits isn't for every restaurant -- they take a lot of testing to get right. But it can help if you have a signature item you know guests will like, whether it be your steak, burgers or guacamole, and focus on helping guests make experiences around that item.
A new twist on an American favorite
The diner is an American icon -- but a new trend? A new report in Eater says 2017 could be the year of the luncheonette, as new diners pop up across the country. But these restaurants are not purely about nostalgia. In fact, the ones that have taken off have reinvented the concept. Take Dove's Luncheonette (a Mexican diner in Chicago) by James Beard Award winner Paul Kahan. Or Maurice, a Portland, Ore. pastry luncheonette. Others that have thrived include New York's Nickel & Diner, which doesn't serve typical diner food but looks like a futuristic diner, Philadelphia's Rooster Soup Co., which donates all proceeds to charity, and Dad's Luncheonette in Half Moon Bay, Calif., which has a relaxed, community feeling but is located in a renovated train caboose and features a small, locally sourced menu of just seven items.
New York's small (but strong) food safety team
Stopping foodborne illness before it reaches you can feel like an impossible task. But a team of just 43 microbiologists, chemists and support staff at the New York State Food Laboratory gave a substantial boost to the state's record of food safety testing in 2016. They increased testing of food and beverage samples by 10 percent this past year, which led to more than 300 recalls of contaminated items, according to a Food Safety News report of findings from Gov. Andrew Cuomo's office. This included more testing for health hazards, purity and accuracy of labeling using new more accurate techniques. For the first time, the lab used a DNA-based method to test fish for speciation -- an important step in identifying food allergies and food fraud. They also increased testing of imported items like cheese and spices by 28 percent over 2015.
Before adding an ingredient, check the data
Do you ever wonder exactly how guests will respond to an ingredient you'd like to add to a new dish? Datassential has developed a new tool called Flavor, which helps you track specific foods, beverages, spices and other ingredients across a range of metrics and demographic segments. You can determine the awareness of an ingredient among people in a specific region, for example, and even identify if those people have children. The tool includes millions of consumer recommendations about thousands of products, from acai to za'atar.
Know your Instagrammability
Is Instagram in your restaurant's business plan? For a growing number of restaurants, it is -- credit the social network's more then 500 million active monthly users. The Financial Times reports that the social network has been transforming the restaurant scene in the U.K. and according to Skift, chefs in the U.S. are also creating dishes with an eye toward how they will look in a square photo on Instagram -- menu items have a unique appearance, plates are whiter and some have design or branding elements that people associate with the restaurant when people find them online.
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 firstname.lastname@example.org 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.