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What to Expect from the Post-Covid Labor Crunch

What to Expect from the Post-Covid Labor Crunch

After laying off a huge number of staff members, the foodservice industry is now struggling to find and hire labor.

In some ways, the shortage in staffing has created a sense of panic in regard to how the foodservice industry and restaurants will move forward. For smaller businesses, it can be difficult to compete with larger chains that are now offering monetary incentives to entice workers. The industry will move forward just like it’s always done, and here are a few important factors.

WHY ARE WE FACING A LABOR SHORTAGE?

At the start of the pandemic, many cities mandated lockdowns that shut businesses down completely or dwindled services to curbside pick up and delivery. This had serious impacts on the workforce, with millions of workers being either laid off or furloughed during the heart of the pandemic.

For those who remained, there was certainly the added concern of COVID exposure, in addition to the higher demands foodservice jobs brought over the last year. With so many worried about getting sick and potentially spreading the virus to loved ones, that mentality has continued to some degree up until the present day. Tack on the presence of poor working conditions in some situations, government assistance, and numerous other factors, and the result is an industry now facing a labor crisis. Simply put, the causes cannot be simply put. It’s a complex situation with many facets.

In April of this year, the Bureau of Labor Statistics reported that 266,000 jobs had been added throughout the economy. While many people have concerns about what to do as businesses re-open, the numbers show that the majority of industries are not experiencing a shortage in labor. It’s mostly targeted towards the leisure, hospitality, and foodservice sectors.

WHAT CAN WE DO TO ENCOURAGE HUNTING WORKERS TO APPLY?

Due to the shortage of staff, many foodservice operations are unable to fully open back up and some have even begun to cut back hours to try and offset the frustration. Many employers are having trouble getting people to show up for actual interviews, and when smaller businesses are unable to offer monetary incentives, updating SOP’s and providing transparency can help.

People are looking for safe conditions that provide them with reassurance in the workplace. This means being fully open about what you’re doing to protect employees. Adding in additional cleaning and updating kitchen or in-house equipment with hand sanitizer stations and more have been key turn solutions to encouraging many workers to ease their way back in.

RELIABLE EQUIPMENT TO HELP EASE THE STRAIN

The labor shortage isn’t only impacting the operational process for restaurants. It’s leaving the few workers on shift exhausted from overtime and lack of help. Fortunately, digital solutions and technology are making waves in easing the pressure from staff and providing a sense of functionality. Mobile ordering and apps that allow consumers to place orders directly from their table are allowing employees to focus more on cleaning and serving rather than constantly seating or checking on guests. This has offered phenomenal assistance in allowing workers to do their jobs without becoming overworked.

Other options include portable serving carts or pick-up cabinets to assist in providing options for hungry consumers, effectively changing the points of service. This equipment ensures that multiple orders can be taken care of at once, and it provides security to the customers that placed the orders. With the help of durable and reliable equipment, many foodservice operations are gaining some structure again.

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Webinar: Hospitality Trends

Webinar: Top 10 Foodservice Trends of 2021

Your world has been dominated by shifts and progressions, forcing the evolution of your operations. So how can you keep up?

After months of surveys, conversations, trainings, and research, we’ve identified three hospitality foodservice trends to help you rise above.

You’ll learn:

  • The top three hospitality foodservice trends in 2021
  • How businesses are adapting to linenless
  • How to implement these strategies for yourself

To experience all the 2021 trends, view our interactive trends report below

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The Ghost Kitchen Trend of 2021

Living in the digital age definitely comes with a lot of perks, especially when it comes to foodservice and what’s known as the “ghost kitchen”. In the last five years, apps like GrubHub, UberEats, and DoorDash have taken over the food industry. Offering convenience by taking away the long lines and busy hustle of sitting in a restaurant waiting to order, these apps have provided a simple way to grab breakfast, lunch, or dinner without having to leave the comfort of your office or home. What more could you want?

Well, from an industry perspective, staying on par with the latest trends without having to take a loss to be a part of it is the goal. As consumers further move towards online orders and delivery services, keeping up without going into debt can be difficult for start-ups and older businesses. Fortunately, the ghost kitchen is offering a perfectly balanced solution to help you keep up with consumer’s technology-savvy desires.

WHAT IS THE GHOST KITCHEN PHENOMENON?

Simply put, a ghost kitchen is a facility set up for delivery-only meals. It provides space to prepare and produce these meals so that online orders are successful without any snags or troubles along the way. Through ghost kitchen services, foodservice operators are able to expand their areas of service, focus more on seamlessly contactless methods of serving, and cut back on the costs of real estate.

PERKS, CONS, AND MORE

Ghost kitchens are dominating the food industry by honing in on a specific style of food or a particular cuisine. This allows kitchens to focus on multiple brands of an item, making it easy to reach customers looking for a specific dish while also taking advantage of the real estate market. Perks you can be on the lookout for are:

  • Cross utilizing products between brands
  • Quick launch phase
  • Cheaper than opening a brand-new location for each brand
  • Less equipment needed
  • Expand customer reach by taking advantage of a broader delivery area away from your permanent location

With any new business model, there are disadvantages. As ghost kitchens grow and work out all their kinks, here are the cons you might experience:

  • High competition due to an increased virtual food court
  • No walk-in traffic
  • Limits on your delivery service based on where that kitchen is located

As trends change and services such as ghost kitchens continue to rise in popularity, staying on top of the foodservice industry will also change. Ghost kitchens’ rise in success comes from their ability to expand business in small increments. They allow you to reach consumers you may not reach otherwise and help you break into the delivery service movement that’s taking over.

Following the odd year we had in 2020, consumers will continue taking advantage of online ordering and curbside pick up or delivery services. In 2021, we can expect that the ghost kitchen trend will grow drastically. It only takes somebody 66 days, on average, to form a habit. If we look at that from a delivery perspective, then the habit of utilizing quick service apps is already habitual.

For more information on how you can implement the ghost kitchen into your foodservice operation, contact us at Lakeside today. Our experts focus on manufacturing top of the line foodservice equipment as well as continuously monitor the latest industry trends. We’ll be following the ghost kitchen trend through 2021, and we look forward to helping you make the necessary changes to do the same and to further assist in increasing the success of your overall foodservice operation.

Keep up with even more trends by watching our recorded webinar “Top 10 Foodservice Trends of 2021”.

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How Digital Tools are Transforming Foodservice

Are you interested in improving efficiency, increasing output, and reducing food waste in your restaurant or other foodservice business? If you are, it may be time to get technical. That’s right, technology is playing an increasingly important role in the foodservice industry.

According to an article in Forbes magazine, we owe many of the improvements in the production, packaging, shelf life, and safety of food to improved technology in the food industry. From drone farmworkers to robotic butchers, technology is impacting all areas of food production and distribution. For example, satellite imagery helps monitor weather patterns that can affect the timing of planting and harvesting. Farm drones pinpoint diseased crops so that pesticides can be applied precisely where they’re needed instead of blanket bombing entire fields. Advanced packaging can improve food safety, increase shelf life, and help eliminate waste.

Going Green

Technology can even help your business go green. An app such as Copia can keep track of your food inventory to help you make more informed purchasing decisions. It will also help you reduce food waste by connecting you with local non-profits who can make good use of your surplus food.

After-school programs, shelters, and other programs will benefit from that surplus while you reap the tax benefits of your donations. Not only that, but you’ll no longer be contributing to the 40% of American food that gets wasted each year. That’s an important point for many customers, especially millennials and generation Z.

Sustainability is a major concern for many of these younger customers. They may even choose a place to eat based on it. Reducing water consumption and greenhouse gas emissions go hand in hand with reducing food waste. So too does sourcing food locally, since it reduces the fuel and emissions associated with long-distance shipping. Not only is improved sustainability beneficial to the planet, but it also benefits your bottom line through lower food costs and an increased customer base.

Managing Inventory and Production Schedules

Use technology to help you with more accurate inventory management so that you always know what to order and when. You can also use it to manage your production schedule in order to improve efficiency and reduce wasteful overproduction. According to the non-profit ReFED organization, you can save thousands of dollars annually just by using technology to track and reduce waste.

Digital tools transforming foodservice is just one trend to look for in 2021. Learn more about the top food and beverage trends of the new year in our recorded webinar, “Top 10 Foodservice Trends of 2021”.

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Food As Medicine – An Intro Guide

If there’s one thing we learned in the past year, it’s that our health is the most important thing we have. And as we know, one of the most important aspects to staying healthy is eating a healthy diet. Yes, food is important because it helps us stay healthy.

Eating a healthy well-balanced diet year-round is key in keeping your immune system healthy. Fresh fruits and vegetables give us many of the vitamins and minerals our body craves and prevents infections. While supplements can be useful, it’s better to get what you need from fresh or frozen foods and not a capsule. Hospitals and senior care communities across the country know this, and that’s why food is often viewed as medicine — food has the power to heal.

With cold and flu season in full swing, now is the time to do everything necessary to keep our bodies healthy and free from disease. Especially in the age of COVID-19, bodies need these six beneficial vitamins and ingredients:

Vitamin C

Your mother probably told you to drink your orange juice because it was packed with vitamin C, and you should always listen to mom. The simple reason it’s so important is that it may increase white blood cell production, which helps to fight viruses, bacteria, and infections.

Foods packed with vitamin C include:

  • Grapefruit
  • Oranges
  • Tangerines
  • Red bell peppers
  • Broccoli

Not only do these foods help boost immunity, but they’re also great for maintaining skin and eye health.

Vitamin E

Not always thought of as the most common vitamin when boosting immunity, but vitamin E is a powerhouse. Packed with antioxidants, which help protect cells against free radicals, vitamin E is important for eye, blood, and brain health.

Foods full of vitamin E include:

  • Almonds
  • Peanuts
  • Seeds
  • Avocado
  • Spinach
  • Canola oil
  • Olive oil

Vitamin A

Vitamin A is super important in that it is anti-inflammatory and may help antibodies respond to toxins in the body. It’s also fat-soluble, which means it’s best to include healthy fats with it to aid in absorption.

Important for vision and cell division and reproduction, here are some common foods packed with vitamin A.

  • Carrots
  • Sweet potatoes
  • Pumpkin
  • Butternut squash
  • Spinach
  • Dairy products
  • Cantaloupe
  • Dark leafy greens

Iron

Iron helps support immune health. It is a key nutrient in helping develop white blood cells and mobilizing their response. Iron is also crucial to blood health and reproductive health.

Need more iron in your diet? Try these foods.

  • Chicken
  • Red meat
  • Turkey
  • Oysters
  • Clams
  • Canned tuna

Zinc

In order to produce new immune system cells, zinc must be present. Unfortunately for us, zinc is a mineral our body doesn’t produce, so we need to get it elsewhere. It’s typically found in shellfish (oysters, crab, lobster), but eating yogurt or chickpeas will also do the trick.

The thing about zinc is that you need it for healthy immune function, but getting too much of it can have the opposite effect and impair immunity.

Garlic

Garlic isn’t used to just season food or give you stinky breath, but it contains a myriad of compounds to support immune system health. It has been shown to reduce stress hormones and increase the production of T-cells. This superstar may also lower blood pressure and cholesterol according to recent clinical trials. Used throughout the ages to treat colds and infections, soldiers even used it in World War II to prevent gangrene.

The concept of “food as medicine” is just one trend to look for in 2021. Learn more about the top food and beverage trends of the new year in our recorded webinar, “Top 10 Foodservice Trends of 2021”.

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2021 Trends Foodservice Consultants Should Consider

Sustainable consumption and healthy eating, along with climate change, are significantly influencing consumer choices.

 More than ever before, people want to know the source of their food, how healthy are its contents, and whether it has been produced, processed, packaged and distributed in a sustainable fashion.

This article from Foodservice Consultants Society International (FCSI) quotes a report by the research firm Datassential indicating the climate crisis and a new generation of plant-based foods will impact our industry in 2020, and these are all trends that foodservice consultants should know.

Sustainable Food

The relevant questions for sustainable food are how much land is required, how much water are we using, and are we using too much energy in the production and processing of our food supplies?

Tastewise, a company that brings the power of AI to analyzing food trends, studied over two billion social interactions, more than three million online recipes, and the largest restaurant menu database available of 274,000 restaurants to conclude that, compared to a year ago, food sustainability is a high priority item for 23 percent more consumers. 

Customers are now placing greater emphasis on sustainable ingredients and resource-light production techniques like hydroponics, recyclable packaging, and the avoidance of plastic. Another notable fact is the emergence of vegetarianism and veganism as mainstream trends. 

Clara Ming Pi of FCSI says, “I am very pleased to say that, finally, the plant-based movement is here!” The adoption of plant-based foods has another motivation driving it: health consciousness.

Healthier Food Choices

It turns out that a meat-based diet is not only resource-intensive but also a contributing factor to health issues like cancer. 

“Our food supplies contribute to one-third of greenhouse gas emissions, and the foods that create the most greenhouse gases are the same foods that are contributing to many of our chronic diseases,” Pi said. 

Thirty-nine percent of consumers’ conversations about sustainable food also include references to the health benefits of various food choices. Another relevant statistic is that the sale of plant-based food in the U.S. has increased by 8.1 percent over the last year. 

“We see more healthy, sustainable and plant-based dining that tastes appetizing to a wider demographic than ever before,” said Melanie Corey-Ferrini, CEO of 3.14DC Design and Consulting, an FCSI associate.

Technology and the Food Chain

The food industry needs to cope with shifts in consumers’ preferences. Advances in technology enable production techniques like hydroponics. Technological advances also help the industry cope with the recent trend towards catering and takeout. Restaurant layout, kitchen design, and staff skills have to change to adapt to this emerging trend. 

“Think smart equipment, mobile technology like order/pay apps, and robots for foodservice tasks including delivery,” said Connie Dickson, a principal with FCSI associate member.

Taste Trends

FSCI reports the following shifts in U.S. consumers’ taste preferences:

  • Trending regional flavors: Mediterranean, Middle Eastern, and Latin American.
  • Foreign foods in demand: Mexican Puebla Hot Pot (a chicken dish), Greek Manouri (a goat cheese), Indian Millet (an ancient grain), Tanzanian Mishkaki (marinated meat skewers), and Chinese Jianbing (street-food breakfast crepe)
  • Growing restaurant concepts: Chef-driven fast-casual, Farm-to-table, and Family-friendly
  • Emerging restaurant concepts: Dog-friendly, Upcycling, and Hyper-local
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Webinar: Top 10 Foodservice Trends of 2021

Webinar: Top 10 Foodservice Trends of 2021

Your world has been dominated by shifts and progressions, forcing the evolution of your operations. So how can you keep up?

After months of surveys, conversations, trainings, and research, we’ve identified 10 foodservice trends to help you rise into the new year.

You’ll learn:

  • The top 10 foodservice trends in 2021
  • How other businesses and industries are adapting
  • How to implement these strategies for yourself
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The COVID Resource Roundup

If there was one word to describe 2020, “uncertainty” has to be at the top of the list.

The world has completely changed since the onset of the COVID-19 pandemic, and the ability to adapt and adjust to this new world we live in, especially in foodservice, has never been more critical. Here at Lakeside, our first instinct is to help our customers, whether it’s through in-room meal solutions in healthcare, sanitization in restaurants, or meal delivery and accessibility in K-12 and colleges and universities. Continue reading The COVID Resource Roundup

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2 Drainage Options All Foodservice Consultants Should Know About

Made To Drain created two unique products designed to make drainage easy, effective, and convenient.

What sets Made To Drain (MTD) apart is the engineered floor troughs developed to assist and enhance the draining process. The Leak Eliminator and Clog-Free™ are two of MTD’s products that are making a big difference in kitchens everywhere. Anyone who works in the foodservice industry will want to know about these amazing drain options.

Made To Drain’s Leak Eliminator

Nobody wants to deal with having a leak no matter how big or small the damage is. The Leak Eliminator was designed by MTD is help avoid unnecessary leaks when it comes to floor trough installations. All of MTD’s products are created with the intention of containing and redirecting excessive water and debris. The seepage flange mates support the flooring of the trough while also clenching down to create a “watertight seal”. The weep holes placed on the flange permit any excess liquid to smoothly flow into the building drain line. Investing in the Leak Eliminator is a good way to be proactive and, hopefully, avoid leaks all together! The Leak Eliminator, and all of MTD’s products, were carefully constructed to guarantee the highest levels of quality and safety for their consumers and customers. Buying the Leak Eliminator is not just an everyday purchase but an investment. Read more the specifics of the Leak Eliminator by visiting MTD’s site.

Made To Drain’s Clog-Free™

MTD’s Clog-Free™ has given drainage a whole new image and reputation. Clogs are a problem of the past when consumers invest in Clog-Free™. With Clog-Free™ consumers are able to completely eliminate free-standing water. This particular product provides the ultimate protection for any tile and grout used to ground a floor trough by virtually cutting back on all clogs and leaks. As a result, another added benefit of Clog-Free™ is a noteworthy difference in minimizing the number of slips and falls taking place in the kitchen area. Clog-Free™ takes safety to a new level.

However, it is the high capacity strainer trays that make Clog-Free™ stand out. Watch this video to see how beautifully the tray works in action. Grease traps will indirectly greatly benefit from investing in Clog-Free™ by reducing the amount of sediment throughout the process. Not to mention, the additional perk of never having to make another maintenance-related phone call is enough to make anyone in the foodservice industry consider investing in Clog-Free™.

How to make the best drainage choice

Food consultants are one-way interested individuals are able to learn about drainage options when it comes to the foodservice industry. Made To Design’s website provides potential customers with the essential information needed to make the best decision. For each product

Made To Design shares the spec sheet, Revit, and installation guide of each and every product. Navigating the architecture of MTD’s products can seem overwhelming, but it is actually a very easy process. Made To Drain provides all of their contact information for any questions or concerns and is happy to help you with this process. Use this tool provided by Made To Drain to find a rep nearby to begin exploring all of the products and opportunities today.

In the past, drainage may have not been considered innovative or impressive, but Made To Drain has changed the drainage game. The foodservice industry is changing for the better with products like Leak Eliminator and  Clog-Free™. It can be overwhelming to begin thinking about these changes and purchases, but Made To Drain is here to help. Check out MTD’s engineered floor troughs and remarkable draining options and it will be obvious why consumers will want to invest in these products.

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How Healthcare Foodservice Leaders Are Responding in 2020

Pressure was placed on healthcare foodservice leaders to develop an unexpected pandemic response plan.

Many have prepared for emergencies like fires, tornadoes, hurricanes, or mass shootings, but a pandemic was not on the list for the near future. Since being prepared is key to any good action plan, a lot of pressure was placed on healthcare foodservice leaders to develop an unexpected pandemic response plan. Nonetheless, they stepped up to the plate and knocked it out of the park with response plans created to anticipate the worst, respond immediately, and adapt to the inevitable changes to come. Circumstances differ from hospital to hospital due to location and outbreak, but food service leaders are working hard to keep providing food to patients and staff. Continue reading How Healthcare Foodservice Leaders Are Responding in 2020