We’ve all seen headlines trumpeting the economy’s recovery. With restaurant counts and reservations projected to be up, per-check averages rising, "trading down” is now being replaced by “trading up”.
But are operator profits going to rise? Food and fuel costs are spiraling, and labor costs can’t be far behind.
The foodservice equipment professional’s new mandate will be to assist the operator in keeping a lid on rising costs. We can assist in controlling food costs through the application of available technologies.
- Spot purchases can be an excellent method of taking advantage of seasonal pricing on produce (and to promote sustainability as well). Blast Chilling & Shock Freezing helps in keeping seasonal items available & fresh all year long. Better temperature control in walk-ins will boost shelf life too.
- Ethylene control in refrigeration will cut down on produce spoilage.
- Better inventory control can be achieved through planned storage & shelving systems, along with labeling technologies, which can mitigate waste.
- Portion reductions can be averted by utilizing Combi Ovens for greater yields. This method will attain double digit gains in yield resulting in more portions (and better quality) per cut.
- Traditionally lesser grades of proteins can be enhanced through Slow Roasting, and/or Smoking. Here again, the product can be enhanced and additional menu items will be created at lower food costs.
The Equipment Professional must Leverage their equipment knowledge and enhance the profits of their clients. They just might return the favor. http://www.pecinkaferri.com
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