Operations
Restaurants' labor situation has improved, but it's far from perfect
The industry has regained workers, and more operators are likely to say they’re fully staffed. But labor is more expensive. Retention remains a key stressor. And jobs have moved.
Workforce
Menu shrinkage is out. Customized, labor-saving menu strategies move in
Cross-training, chef-driven speed-scratch ingredients and operational shortcuts help meet back-of-house labor challenges post-pandemic without sacrificing innovation.