Food

Just when American restaurant operators were thinking about expanding, they’re getting squeezed by a hiring crisis.

All across the country, operators are finding it difficult to hire enough seasoned servers, hosts, bartenders, cooks and dishwashers. “Some analysts blamed an economic recovery that isn’t as strong as it seems, but others have blamed powerful forces such as ongoing health fears and robust unemployment insurance for keeping people from seeking jobs in the service sector,” the Washington Post reports.

Caterer Olive Chase, owner of The Casual Gourmet, told NPR she’s had to turn down weddings because she doesn’t have enough staff. "Right at the moment when things could get really good,” she said, “you have something else that's going to hold you back."

If staffing is holding you back, your equipment can help you move forward. How can Hamilton Beach Commercial help?

On May 3, 2021, American restaurants’ long wait ended. The U.S government’s Restaurant Revitalization Fund (RRF) began accepting applications for relief related to pandemic losses.

A lot of money is at stake: $26.8 billion, in total. And restaurants are eager to get their share. In the first two days that applications were open, more than 186,000 applications poured in.

If you’re wondering about eligibility guidelines, relief amounts and how to apply, here’s what you need to know.

In a year’s time, ghost kitchens went from novelty to industry mainstay. Experts now believe they’re a permanent part of the foodservice industry.

Ghost or virtual kitchens, in which a commercial kitchen produces food exclusively for delivery, can take a few different forms. Some ghost kitchens operate in shared or commissary kitchens. Others exist in the back of an existing restaurant, which could offer Italian specialties for the dine-in crowd and sub sandwiches for delivery.    

Market research firm Euromonitor predicts ghost kitchens will grow into a $1 trillion industry by 2030, as delivery grabs market share from takeout, drive-thru and other segments. But does it make sense to adopt this model when everyone else is jumping on board? We’ll take a close look at the pros and cons.

“I have way too much space!” — said no professional chef, ever.

There’s a reason for that: In a commercial kitchen, every bit of space needs to earn its keep. So whether you’re starting with 75 square feet or 750, you don’t want an inch to be wasted. You can’t afford for equipment to sit idle, but you also need to make sure you have the right tools for every job.

What’s the solution? We have some strategies to making the most of your equipment and space to maximize efficiency in any kitchen, no matter the size.

When the pandemic storm has passed, will we all be more health-conscious eaters?

Restaurant industry trendwatchers think so. Consumers are becoming more mindful, says the Mintel 2021 Global Food and Drink Trends report, and seeking foods that nourish their physical and emotional health. 

Immunity, to no one’s surprise, is a hot topic. At the end of 2020, Tastewise reported a:

• 23% increase, month over month, in consumer interest in immune-boosting food and beverages
• 7% increase in interest in vitamin and prebiotic-rich foods and drinks
• 5 % increase in interest in gut health (with a significant 40 percent boost in the last year)

Here’s a look at three ways this intensifying interest in health may be reflected in food menus in the year to come.

Do you love — we mean really love — your immersion blender?

An immersion blender is the rare piece of kitchen equipment that’s lightweight, versatile and supremely easy to put into action.

If you don’t have a heavy-duty immersion blender in your restaurant kitchen, then it’s time to consider it. Hamilton Beach Commercial recently introduced the BigRig™ family of commercial immersion blenders, the ultimate utility player for your foodservice business.

Did you hear about the Prague café that turned the coronavirus into a confection? Baker Olga Budnik created a treat that looks exactly like the notorious virus: a baked chocolate sphere with a pistachio and raspberry filling and “spikes” crafted from white chocolate and dried raspberries. It’s been a huge hit, she reports.

If there ever was a time when the world needed dessert, it’s now. About 23% of American diners miss ordering dessert at restaurants, a DoorDash survey found. What are the secrets to success with takeout desserts? Here’s what we’re seeing.

Portable. Affordable. Familiar.

Those may be the three magic words that describe what diners are looking for right now, according to a recent National Public Radio story on restaurants that are doing well in the downturn. Burritos, pizza, wings — comforting food that adapts well to a takeout or delivery model.

But food isn’t the only factor. Technology, marketing, trends and operations all can help restaurants defy the odds and have a profitable year. Here are a few strategies that can be effective.

Is a restaurant still a restaurant without tables, servers or diners?

It definitely is now. More than half of U.S. operators have turned to ghost kitchens for some or all of their delivery orders, research by Technomic and the National Restaurant Association reveals. Before the pandemic, just 15% used a ghost kitchen — that is, a commercial kitchen that only makes food for delivery and/or takeout.

A ghost kitchen (or dark kitchen, or virtual kitchen) can boost a burgeoning delivery business, increase profit margins, cut staffing costs and help see restaurants through a slump in in-person dining. But the prospect of paying a lot for a brand-new facility may give restaurateurs pause.

Here’s the good news: You don’t have to start from scratch! Here are five ways to use the ghost-kitchen model that require minimal investment up front.

As restaurateurs worldwide are discovering, sous-vide preparation can restore sanity to their kitchens in stressful times.

Sous vide techniques, along with other methods, “offer consistent levels of performance while simplifying cooking processes, allowing for smaller kitchens, and requiring less staff,” writes Jean-Michel Dixte, global vice president for food & beverage for Dusit International. 

Not only that, but vacuum-sealing and sous vide prep can help manage rising food costs and unpredictable swings in demand, operators have found. The only hurdle is investing in the equipment — and that’s where Hamilton Beach Commercial can help. The AcuVide™1000 immersion circulator is, quite simply, a commercial immersion circulator that offers chefs a full suite of high value features for a lower investment than the competitors .