The labor shortage is impacting every foodservice segment, with operators scrambling to fill kitchen positions. These five labor-saving recipes can help ease the crunch without sacrificing flavor or appeal.
These make an easy but elegant addition to the breakfast menu and can double as snacks. All they require is a quick blending of mascarpone or ricotta cheese with a handful of other ingredients, plus a baguette of French or sourdough bread.
To create this craveable alternative to loaded nachos, Chef Rich Friedrich of P.J.W. Restaurant Group maximizes value-added products. The dish starts with housemade tots, but readymade ones work just as well. Ranch dressing and packaged cheese sauce or queso save even more steps.
Huya Craft Coffee co-owners Kily LaGarde and David and Shayna Hines submitted their version of a pop tart in the 2020 Neighborhood to Nation recipe contest, and it was one of 20 winners. To save on labor, the recipe starts with frozen pie dough sheets.
At The Porch at Christie’s in Westport, Conn. all the prep is done ahead, and the staff makes bowls to order in no more than 30 seconds. The ingredients for the customized bowls are all displayed and kept warm in front of guests.
Black Pepper Boursin & Charred Eggplant Dip with Rye Crackers
Chef Nate Weir of Modern Market combines creamy Boursin cheese with smoky grilled eggplant for a dip or spread that can elevate a shared appetizer platter or stand on its own as a pita filling.
From day-to-day dining to Diwali, Chef Rajeev Patgaonkar, CEC, AAC, HGT, has forged a culinary path that’s allowed a generation at Michigan State University to experience the truly fascinating flavors of Indian cuisine and given Indian students and faculty at taste of home.
The foodservice provider recently held its 8th annual Stop Food Waste Day. Here’s a deep dive into this year's events and a look at how the small sustainability event became a global movement.