To know what's going on in the restaurant industry, you need to ask operators. And that's exactly what Foodservice Equipment & Supplies did for its 2018 Operator Forecast. Overall, restaurant operators thought 2017 was a pretty good year for business. When asked to explain why, 46 percent of survey respondents who felt that 2017 was a better year than they expected said it was because they added new items to their menu. Almost as many (43%) say their year was better because of increased on-premise traffic.
To know what’s going on in the restaurant industry, you need to ask operators. And that’s exactly what Foodservice Equipment & Supplies did for its 2018 Operator Forecast. Overall, restaurant operators thought 2017 was a pretty good year for business. When asked to explain why, 46 percent of survey respondents who felt that 2017 was a better year than they expected said it was because they added new items to their menu. Almost as many (43%) say their year was better because of increased on-premise traffic.
Operators were also queried as to what drove their gross profit growth in 2017. Two-thirds (67%) of them felt that they had managed their operating costs more efficiently. Fifty-six percent cited better labor management as a way they increased their profit.
These respondents were also asked to predict the future — to define what they think will be the biggest challenges to their business over the next two years. Labor-related issues were at the forefront in their responses, with 28 percent citing minimum wage issues. An almost equal number (27%) mentioned the problem of finding qualified help, and 25 percent claim that the cost of benefits will be a major challenge.
Drilling down to a bottom-line issue, operators were asked what factors could have the biggest impact on their F&B budget in 2018, and, not surprisingly, most of them (67%) noted rising food costs. But significant numbers also cited new or expanded menu offerings (46%) or increased traffic (44%) — overall positives — as a possible impact on their budget.
Finally, it appears the “local and fresh” trend shows no sign of letting up in 2018. The overwhelming majority (74%) of operators say that they’ll be increasing their purchases of food items from local growers or producers. That, in turn, means more scratch preparation, which 46 percent claim they’ll be doing more of in the next year.
A Better Way to Cook
That increased interest in producing foods with fresh and local ingredients, along with the concerns about labor, are forcing operators to take a new look at the way they produce their foods. And many of them are turning to the Ovention Shuttle® Oven to produce delicious food easily.
The Shuttle® Oven is a totally different kind of conveyor oven. You get the throughput benefits of an improved conveyor oven and a closed cavity oven, all with the innovative Precision Impingement technology, which utilizes hot air for a fast, high-quality cook every time.
During peak times, the Shuttle® Oven lets you switch from conveyor mode to shuttle mode, which encloses the cavity and offers custom oven temperature, time and blower speeds for each item. It’s easily controlled with a dual touch-screen. Reduced energy consumption, less impact on HVAC costs, and a one-year parts and labor warranty give you a more reliable, responsible oven.
Enjoy complete control while you grill, roast, bake, steam, broil or fry an entire menu of flavorful, on-trend dishes with ease. Discover the perfect oven for your operation and start making fresh fast, at oventionovens.com.