The staffing pressures that foodservice operators are coping with are not going away anytime soon, as the labor pool remains shallow and turnover poses an ongoing challenge.
Operators will need to find more efficiencies in their kitchens so that they can do more with fewer and less-experienced workers, without sacrificing the guest experience. This will require both menu adjustments and an increased focus on training and education.
Perhaps one of the easiest ways to make kitchen operations more efficient is to rethink the menu to feature items that use straightforward recipes and versatile ingredients. Easy-to-follow recipes can simplify the training process and accelerate preparation times for each dish.
In addition, using versatile ingredients that are incorporated in multiple dishes can make prep work more efficient. Veggies that are chopped for salads might also be used in a stir-fry dish or a snack platter, for example.
Operators should also look for opportunities to streamline recipes and prep operations by incorporating speed-scratch ingredients, such as frozen or dehydrated potatoes. Over time, partially prepared ingredients can save hundreds of hours of work and minimize staffing demands, without sacrificing the quality of the finished product.
Training and education are also more important than ever in this environment, as new staff need to be brought up to speed quickly, with minimal disruption to operations. This is where online learning platforms can play an important role, as they allow workers to train on their own, anytime and anywhere.
Potatoes USA offers solutions that help operators meet all of these demands. As one of the most versatile menu ingredients, potatoes can be grilled, roasted, baked or fried to create a wide variety of guest favorites, from skillets and hash browns to loaded fries and potato casseroles. Potatoes also come in a variety of labor-saving, speed-scratch formats such as frozen and dehydrated.
To help operators make the most of the opportunities that potatoes can offer, and to help ease the challenges of training and education in the modern foodservice environment, Potatoes USA has introduced Potato University, a complimentary online education and training program for operators and their culinary staff to become masters in cooking potatoes.
Operators who enroll in Potato University will gain access to detailed information about how they can make potatoes an important ingredient in their foodservice menus. That includes everything from handling and receiving to storage, preparation, cooking methods and practical how-to advice.
Potato University attendees can also earn Research Chefs Association and American Culinary Federation credits.
To learn more about these complimentary potato courses from Potatoes USA, click here.
This post is sponsored by Potatoes USA