Using foodservice technology to optimize kitchens and combat operational challenges

As foodservice operators have continued to face challenges such as rising costs and staffing issues, many are looking for new and innovative ways to manage their operations. Streamlining operations, boosting organization and optimizing back-of-house processes are crucial for continued success.

Operators have a lot of things to juggle when running a foodservice operation—ensuring all ingredients are stocked, optimizing preparation processes, scheduling the appropriate amount of labor for each shift and more.

These processes can of course be done manually, but there’s a better way. Using foodservice resource planning technology not only eliminates the potential for natural human error, but helps optimize profit potential and can lessen labor needs by automating certain tasks.

How technology can help

Automating back-of-house and office operations such as prep work and ordering doesn’t just lessen the amount of labor needed on hand for each shift—it also allows those who are working to spend their time on tasks that enhance the customer experience, leaving guests more satisfied with their visit.

Optimizing kitchen processes, such as recipe management, prep processes and ordering, can give operators a deeper understanding of their operations. By using technology platforms that manage food costs and other aspects of menu development, operators can use those insights to more easily develop higher-margin dishes, which can in turn boost profits. Culinary resource planning platforms, such as those from Galley Solutions, give operators access to recipes, menus and more—the knowledge of what can be accomplished by using interconnected food data.

Galley Solutions’ free version of its culinary resource planning platform offers an array of tools operators can benefit from, including but not limited to:

By having access to these types of tools, operators can feel confident their facility is running at optimal efficiency, which means less-stressed employees, happier customers, lowered costs and increased profits. By digitizing operations that would normally be done by workers or managers, those employees can instead focus on things like creating a unique limited-time dish, tending to a rush of customers, or planning for upcoming events. What’s more, by digitizing inventory management and nutrition management, workers no longer have to worry about ingredients being out of stock, and they can get fast answers for any customers who have questions about ingredients in a dish—perfect for managing potential allergens.

Employees, managers and operators at foodservice facilities have to wear a lot of hats—making their jobs easier while optimizing processes, lowering costs and more can take away a lot of the stress. To learn more about Galley Solutions’ free culinary resource planning platform, click here.