Labor Shortages (2)
From servers to cooks, labor shortages significantly impact the industry and the costs associated with running a restaurant. In addition, continuing trucker shortages and delays in delivery have created congestion in restaurants’ delivery processes, forcing some restaurants to modify and shorten their menus.
I’ve noticed that many restaurant menus have shrunk in the past couple of years. That’s an effective way to reduce the workload on smaller staffs. I suppose.
Absolutely, and a shorter menu can also slim down food costs through streamlined inventory management and reduced food waste. Trimming the dishes available also gives chefs the chance to build more proficiency with the menu items, ultimately improving food quality.
Not all new trends in restaurants stem from problems. For example, the rise in health-conscious eaters has promoted restaurants to mark menu items that are additive-free or made with only all-natural ingredients.
I also realize more and more restaurants are moving away from paper menus. QR code menus are very convenient to use-you just scan the sticker on the table with your smartphone.
The downside to this trend is that some people don’t have access to smartphones or aren’t digitally oriented. But most such restaurants hopefully have a few printed menus on hand.
Another recent change involves the handling of alcohol.
Believe none of what you hear and half of what you see.
