Here are the highlights of our restaurant and culinary blogs from this year.
Restaurants, and the culinary world at large, have never experienced anything like the era of Coronavirus. While the struggle to remain open is still there, each and every restaurant has adapted on the fly to make changes geared toward remaining open and profitable. But most importantly, creating a safe environment for guests and staff.
In a year like no other, here are some of the foodservice trends and issues that stood out:
1. The Future of Restaurants in the COVID Era
What can foodservice operations like restaurants expect to see in 2021? For starters, restaurants can expect a continued focus on safety and the mitigation of potential Coronavirus spread, and this will result in a dependency on new and innovative foodservice equipment and supplies.
How will the back-of-the-house change? What about the front-of-the-house? One thing we know for sure: change is inevitable. But we know where to start.
2. Mastering the Basics of Bussing and Outdoor Dining Post Covid
If you run a professional kitchen, you are well aware that a smooth flow of staff can make or break a successful evening of service. One key role that can often go overlooked is the busser. During a pandemic, the role of a busser has never been more important.
Here are a few tips to help staff members successfully clear tables and improve customer experience.
3. The Biggest Foodservice Trend of the COVID-19 Pandemic
Restaurants have had to change just to survive. Some models based on delivery and takeout have essentially doubled down on that philosophy. Other restaurants, mainly full-service and fine dining, have had to pivot into using the carryout model as their main modes of profit, basically going from providing an experience to becoming a ghost kitchen. And as we’ve seen all across the country, many of our restaurants are now delivering food to tables that are out in the parking lot or even in a blocked-off street.
What trend has stood out the most? Mobility in service.
4. How to Provide Catering Services in the Age of COVID-19
The COVID-19 pandemic has been challenging for most restaurants and catering companies across the country.
As events begin to happen again, you may be wondering if your catering company is prepared to handle safe foodservice during this unique time. Fortunately, making a few simple adjustments to your regular operations can make it easier to return to working at events while keeping your employees, clients, and clients’ guests safe during the age of COVID-19.
5. The Celebrity Appeal Behind Food Waste Reduction
Food waste reduction is popular for a variety of reasons. It fights hunger. It’s good for the environment. It’s appealing to younger consumers. And it’s profitable.
But there’s another type of popularity to consider when it comes to food waste reduction, and it involves celebrities and household names. See a few tips on how to get the most from your food from several “scrap-savvy” chefs.
For a full list of all the available COVID-19 product solutions from Lakeside, download our COVID-19 Solutions Guide.