In today’s economy, every business has to do more with less. While no business is immune to theses economic challenges, corporate foodservice operations have been hit especially hard.
Reductions in the corporate workforce and companies asking more employees to work from home mean fewer corporate dining customers. Corporate foodservice operations have had to offset this drop in participation or take a hit to their bottom line.
Ann McNally is in a unique position. Not only is she the vice president of amenities for Morgan Stanley in New York, but she’s also the new president of the Society for Foodservice Management. In this capacity, she’s helping other foodservice operations navigate these challenges, while also facing them herself.
“The foodservice industry actually has it tougher than most industries, as we have to manage a perishable product that cannot sit on the shelves waiting for the economy to rebound,” she says. “The challenge has certainly become greater as customers look to reduce their discretionary spending on dining and have turned toward brown-bag lunches.”
Her advice to other corporate foodservice operations is to focus on every customer at all meal times throughout the day, not just at breakfast and lunch. This approach includes snack, beverage and soup sales they may not have had in the past. She also recommends operations work as efficiently as possible.
“New technology is being introduced to further improve operating efficiency,” says McNally. “Providers are focusing heavily on building sales of non-users, by marketing in different ways, and raising the bar on wellness and green dining. They are very focused on new value programs to increase participation and connecting with new customers, such as loyalty programs, bounce-back programs that customers relate to externally.”
McNally says foodservice equipment plays a role in operating more efficiently.
“Equipment that allows for better efficiencies and even improved tracking are very worthy investments,” she says.
Foodservice operations should consider mixers and blast chillers because they increase efficiency and productivity. Once thought of as just another piece of prep equipment, mixers have evolved into timesaving tools.
Blast chillers are another great example of how equipment can increase productivity. They can improve productivity by taking prepared foods safely through the Danger Zone—135 degrees Fahrenheit to below 41 degrees Fahrenheit—so that staff can heat and serve food up to one week later. Staff can maximize the productivity of shifts and receive the highest return on their food investment.
McNally also cites waste-management tracking systems, anaerobic digesters, cashless solutions, catering ordering solutions and warewasher solutions as equipment that can help foodservice operations maximize their resources and do more with less.
Visit Hobart’s sustainable design site for more information on how equipment can help your clients do more with less.
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