“51% of restaurateurs surveyed said their business lacked the staffing to meet on-premise dining levels,” according to a recent article by Restaurant Dive. While this statistic speaks for this particular sector in the foodservice industry, the industry as a whole is experiencing a labor shortage. When your team is half the size of what you ideally need to run, implications quickly become noticeable. Even though this labor shortage is affecting the foodservice industry across the board, diners still want to come and enjoy food cooked outside of their own home kitchen. So how do you combat the labor shortage while still keeping your doors open?
Finding equipment that allows less staff to complete the same job is a start. Although this does not solve all of the troubles having less staff brings about, it helps to improve operational efficiency which brings back time to your team. Bussing tables is a constant job that never stops over a period of service which ultimately means it takes lots of time. Making bussing a breeze is possible with a Queen Mary Banquet cart. This cart is ideal for a foodservice operation that is serving a large number of guests all at once and has the need to clear and buss tables quickly once everyone is finished. Whether it’s bussing tables for a wedding, at a conference center, or at a banquet hall, tables need to be cleared quickly and efficiently. How can a Queen Mary cart help improve your operational efficiency?
1.Reduce Trips
Bussing tables involves lots of people clearing plates, cups, and silverware while running loads back to the washing area in the kitchen. Using a large bussing cart allows you to load many tables worth of dishes onto one cart which allows you to take less trips back-and-forth from the kitchen. When less trips are needed to clear a line of tables, it takes less time for staff to clear tables. Guests will be able to enjoy the next portion of their conference, wedding, or event quickly while ensuring their meal service was remembered kindly. Time is of the essence, especially when staff are limited, so choosing to invest in equipment that increases efficiency can make a world of difference. A Queen Mary cart can hold between 1000 and 2500 pounds depending on which model is chosen. These carts are built to hold your largest and heaviest loads of dishes while still being able to transport and push the cart with ease.
2. Quiet Maneuverability
Bussing is a crucial part of a meal service, but it is not always recognized by diners, that is unless something goes wrong. If things go smoothly, diners will not pay much attention to bussing and that is what should be strived for. Being quiet and polite while clearing tables quickly is a key part to a successful busing operation. That factors into the equipment you use as well. Making sure your equipment is quiet and glides smoothly will help ensure guests are not distracted by the clearing of tables. Easily maneuvering around the kitchen and dining space will help improve bussing efficiency all while making the task of bussing less straining on staff. Queen Mary carts offer the ultimate mobility needed in foodservice operations.
3. Increase Safety
Relying on a cart to do the heavy lifting is a simple way to help reduce the risks of employee injuries on the job. Instead of having staff take heavy loads to and from the kitchen, a cart can be used to help take some of that load off of staff. Queen Mary bussing carts do the heavy lifting of bringing dishes from tables to the kitchen with the guidance of staff. This line of bussing carts also helps to keep dishes secure and in place during transport to avoid any items falling off and hurting a diner or staff member. The design of these carts is built with the operator in mind so that they can easily maneuver and push the cart without putting a great amount of strain on their body. Relying on equipment to do the heavy work allows bussing operations to be as efficient as possible while keeping your staff safe.
Bussing is a part of foodservice operations that plays a crucial role in the overall success of a meal service. When guests are happy and being attended to and dishes are quickly cleared, a successful meal service has been completed. Using equipment that allows staff to quickly clear tables while also limiting trips to and from the kitchen, staff are able to master bussing. Have you considered making the swap to Queen Mary bussing carts?