This year’s expo has been postponed until 2022. BUT we are still sharing all the solutions from this expo to continue the success of your business for years to come. We are here to help you with your labor issues, take-out programs, menu profitability and merchandising products across dayparts. Check out the answers our manufacturers are providing for your current problems below.
Finding skilled workers is a struggle while balancing the needs of on-site and take-out operations. Addressing these challenges with innovative products that save on back-of-house preparation compared to making from scratch can save upwards of 85%-95% of prep time especially with meals prepared by fewer and less experienced kitchen staff. Using 1 product across dayparts will help reduce SKUs on-site and waste of lesser used items on the menu.
Campbell’s Make your menu more profitable by controlling labor costs, food cost and inventory
Nation’s Brest turkey breast are fully cooked saving you time and labor
Kerry Dipt Pre Dipt eliminates refrigeration and storage, enhances food safety and saves on labor. No eggs or milk.
The National Restaurant Association research shows that about one-third of consumers say that purchasing restaurant takeout is an essential part of their lifestyle. In addition, nearly half (46 percent) of adults – and 61 percent of millennials – say an important factor in choosing a tableservice restaurant is the availability of takeout or delivery options. Take-out is here to stay but, you have one chance to get the order right or the customer might not return. Maintaining food safety, using the right packaging and products is key!
Good tips to preserve food quality for take-out using your existing containers.
Pitt Plastics The right canliners and to-go bags for your needs
Seviroli Pasta Maintain food quality, minimize labor and maximize output
Even with all the challenges faced in the industry, keeping up with the trends will help your business in the long run. Number One is plant-based followed with sustainable products, convenience & quality, innovating with a streamlined evolving menu, street food, and ethnic comfort foods.
Incogmeato Plant-based menu options for chicken tenders, burgers and sausage
Highliner A new way to menu fish fry
Calavo Use across dayparts saving you labor while capitalizing on the bowl trend