Cut labor costs and improve employee engagement with back-of-house technology.
A balancing act
While the latest innovative technology is all the buzz, the push for futuristic kitchens has been quickly overshadowed by a much greater concern: labor costs. Over the next few years, federal minimum wage rates are expected to spike – hitting some states, including California, with a $15-per-hour minimum wage requirement. Combine that with the current labor shortage issues and high turnover rates for back-of-house (BOH) employees, and restaurants are entering a stressful year for managing operational costs. For some, this disruption will be difficult to navigate, let alone survive.
To create a smarter kitchen, managers need to balance the demand for better technology with the rising cost of labor. What managers might not know is that technology not only adds a competitive edge for restaurants, but also helps to minimize the strain of affording and retaining labor. The combination of smart appliances, restaurant technology innovations and data-driven systems are sure to bolster a future-proof labor strategy.