With more states looking to reopen, we are still grappling with what our new world of food service will look like, post Covid-19. One thing we know for sure, is the health and safety of our staff and customers are top of mind, all while creating a unique and quality driven food service experience for everyone. No virus or tragedy of any scale can slow the human desire for a hospitable solution.
Our topic of the month — SUSTAINABILITY — is one that has gained tremendous support over recent years, and the leaders of our industry are continuing to make it a focal point of their product development. The “why” behind companies embedding this ideology into their company’s culture isn’t solely because they have the desire to do so — although many of them do. It’s because that’s the mindset of a majority of foodservice operators and consumers today.
In today’s booming economy, the hospitality industry has taken the largest hit with the current low unemployment rate. It's not only difficult to find help, but to find skilled, reliable employees that can help execute your operations vision.
Student dining demand, like the majority of foodservice segments, is in a state of constant evolution. Trends within this young demographic come and go at a rate that makes it tough to keep up. From grab & go dining and mobile ordering to awesome product displays, this fast-paced population approves of anything quick, convenient and appealing. But that’s not always the easiest feat to accomplish when it comes to costs-savings.
The ever-changing trends and demands of consumers always creates an extremely difficult challenge for kitchen operators to continually be able to meet the expectation of their diners. If one thing is for certain, you must be equipped with the proper tools that will allow you to be light on your feet and enable you to keep up with your consumers’ demands. After all, your kitchen should be as clever and creative as your culinary mind.