CELEBRATING 50 YEARS OF TAYLOR EXCELLENCE IN EUROPE
November 11, 2022
Streamline efficiency
May 11, 2023
BECOME A CULINARY TRENDSETTER
At the end of every year, we always look into the future for the next big thing.
However, this speculation should only be taken at face value—think of the pundits who were looking at the trends for 2020 in the fall of 2019. No one saw a once-in-a-lifetime global pandemic coming.
So, here are my thoughts on the year 2023. Don’t follow the trends or be overly dependent on them. You need to focus on what you do and do it exceptionally well. By focusing on systems and operations that allow you to perfect your product and services, you become the influencer and not the follower.
Automation, labor shortages, rising pay scales and product costs, and supply chain issues are the real trends. They are not glamorous, but they will consistently influence us for years to come.
How do you focus on managing these influences? Here are some things to ponder for next year.
Create Dynamic Menus:
Menus need to be flexible, built in real time and adaptable to the supply chain. Don’t wait around trying to figure out what the next trendy ingredient is but focus on the now. Take whatever is currently rising in popularity and make it your own. Varying flavors and preparations as well as cross-utilizing them as accents or complementary components do wonders to spruce up a menu while making the most out of dwindling resources.
Choose The Right Technology:
When choosing technology, especially in the kitchen, you need to ask the right questions as it pertains to your menu. Is the equipment flexible enough to meet the challenges of a dynamic menu? Is it easy to operate and maintain? And most importantly, will it allow you to perfect your offerings to the highest level of quality and customer satisfaction? Just because the other companies are employing new tech, doesn’t mean you have to. It can be perfect for the right situation but not every operation is the same.
Learn from Within:
Operators across all sections of the industry say that their biggest challenge is the currently weak labor pool. New equipment, redesigned spaces and automation isn’t the solution for fixing labor. Investing in your current staff can be surprisingly effective and healthier for the organization. This people-first approach can go a long way in providing solutions. When the organization is growing and learning together, your team is creating trends that others will want to follow.
These considerations will pave you a road towards trendsetter status with fellow operators following your every footstep.
