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Labor savers: Workforce innovations that are changing the game

By FSD Staff

As the COVID pandemic recedes and life returns to “normal,” the labor market remains anything but. On top of that, new technologies are stepping in to offer fresh service and free up staff for other tasks when workers are scarce. Here’s a look at the impact of ongoing labor pressures and the evolving preferences of employees and consumers.

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“The whole technological end of foodservice has changed 180 degrees, especially since COVID. … The question is instead becoming: How can we make this faster and more efficient? How can we better utilize the people we would have had working registers, instead putting their time toward something else that helps move the operation along?”

-Tony Dedek, assistant general manager at Boston College

AI tackles new kinds of jobsAutomation moves ahead

RECRUITING ROBOTS

“One of the conversations we’re having with [culinary] students is, since we’re coming out of the pandemic, the food scene is changing. A lot of people are moving out of brick and mortar, so we’re looking at trends like food trucks and private cheffing.”
-Altarius Moody, director of culinary and hospitality management at Durham Technical College

GETTING SCHOOLED

As costs rise, community colleges offer a more affordable path for aspiring culinarians

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