Half of the average brewery’s revenue comes from on-premises sales, according to the Beverage Marketing Association (BMA). So, naturally, the segment dried up when states ordered nonessential businesses — including restaurants, bars and taprooms — to close.
Pizzerias represent 10% of all full-service and quick-service restaurants, with about 73,000 pizzerias in the U.S. and 21,000 Italian pizza and pasta restaurants (think Olive Garden, Carrabba’s Italian Grill and California Pizza Kitchen), according to data insights from CHD Expert released in January 2021. A whopping 94% of all Americans eat pizza regularly.
Restaurant staffing has remained an issue since the start of the pandemic. A combination of increasing wages, unemployment checks and people trying to stay safe create a perfect storm for many restaurants, making it difficult to remain fully staffed with fully trained employees. To help foodservice operators alleviate their labor issues, here are 6 design and process-related tactics that can lead to doing more with less.
Bay St. Louis, a quaint seaside city in southern Mississippi, recently welcomed Thorny Oyster, an upscale seafood bistro and bar in the new Pearl Hotel. The restaurant’s focal point, a display kitchen, allows guests to watch culinary staff create Southern-style menu items ranging from bouillabaisse and red snapper amandine to seafood plateaus.
Cold prep stations play a vital role in commercial kitchens. Staff use these spaces to lay out ingredients from the walk-in cooler and assemble them into menu items served cold. Cold prep areas also serve as the initial assembly points for dishes that will move on to the hot line for cooking.
Lewis Beville, Amundsen Commercial Kitchens
Intermountain Medical Center (IMC) serves as the flagship hospital for Intermountain Healthcare. In October 2020, the Murray, Utah, facility made the transition to room service style of feeding for patients from a more traditional tray service approach to patient feeding.