Workforce
Menu shrinkage is out. Customized, labor-saving menu strategies move in
Cross-training, chef-driven speed-scratch ingredients and operational shortcuts help meet back-of-house labor challenges post-pandemic without sacrificing innovation.
Operations
Efforts to grow the restaurant labor pool face a big challenge: Time
The industry has a number of initiatives underway to pull more potential hires into the field. But the setback of the pandemic and the need for scale are deferring the payoff.