💸 Can restaurants afford minimum wage?

A rise in minimum wage in California could set the stage for cost-cutting labor measures across the country. Does technology hold the key to maintaining higher wages but keeping costs low in restaurants? It's time to dig into this edition of The Prep.

 On the menu:

📈 National impacts of Calif's wage hike
🛡 Asset protection strategies
🍓 Seasonal flavors = big rewards
🍗 Fried chicken gets an upgrade

The minimum-wage impact on labor technology adoption

California's recent decision to increase the minimum wage for fast food workers to $20 per hour will have ripple effects throughout the industry when it comes to costs.

What could change? In addition to front-of-house automation, such as self-service kiosks and digital ordering systems, evidence suggests that back-of-house automation may also become more prevalent. These solutions could include automated inventory management systems and smart kitchen equipment to streamline operations and potentially offset rising labor costs.

Keeping an eye on Cali: As California serves as a test case, restaurants nationwide may need to prepare for a future that embraces technology to navigate a changing labor landscape.

Learn more at Restaurant Technology News.

🎧 Full Comp, Episode 408

Overcoming the talent shortage in restaurants

Jordan Boesch, the founder of 7Shifts, has created a labor-management tool that changes how restaurants onboard new employees. He shares strategies restaurants can use to become more efficient by implementing the right scheduling software. He also shares insights on fostering a positive work environment, which can help restaurants become an employer of choice.

Listen to the entire episode of Full Comp.

Why hotel restaurants should feature seasonal specialties

Embracing the abundance of each season can help you create a dynamic and profitable dining experience for hotel guests. Seasonal ingredients offer a cost-effective alternative to out-of-season options, leading to significant cost savings. For instance, berries are generally more expensive in winter and more affordable in summer. To cater to seasonal cravings, you may want to consider featuring berry tarts in the summer or pumpkin spice offerings in the fall.

Read more at Hotel Management.

OpenTable to change its anonymity review policy

OpenTable has announced that it will no longer be accepting anonymous reviews. Although some diners may hesitate to leave negative feedback without anonymity, a new report suggests that this change could be beneficial. With the removal of anonymity, restaurants can engage directly with reviewers, addressing their concerns and highlighting their responsiveness. This shift is expected to lead to more constructive feedback and a more transparent online reputation management landscape.

Review the report at Food & Wine.

Developing asset management strategies

As the restaurant industry adapts to technology in the workplace, it is crucial to prioritize security measures, as fraudulent activities can cause significant damage to your business's bottom line. Thankfully, technology offers powerful tools to protect your assets and customer information. Investing in employee training programs and these technological safeguards is also essential. Educating your staff to identify and report suspicious activity creates an additional layer of defense. 

 Learn more at Modern Restaurant Management.

Elevating fried chicken to foodie status

Fried chicken is a staple on many menus, but are you taking it to the next level? Top chefs are reimagining this comfort food with exciting flavor profiles and premium ingredients. Upgrade your fried chicken game with these inspiring ideas:

• Brine with buttermilk and hot sauce: This simple infusion adds a touch of tanginess and subtle heat, elevating the classic flavor.
• Marinate in yogurt: Yogurt's tenderizing properties ensure juicy, flavorful chicken that will leave your customers wanting more.
• Spice things up: Ditch the ordinary and explore unique spice blends like shichimi togarashi, a Japanese seven-spice mix paired with caviar or trout roe for an unexpected kick.

By embracing these creative approaches, you can transform your fried chicken into a show-stopping signature dish and elevate your menu.
Explore the trend at Tasting Table.

A pinch of this and that

🌿 Plant-based Gardein market soars
🍗 The Colonel goes all in on value
💢 Surging prices reduce customer loyalty
🍽️ Dave & Buster's banks on menu refresh
💸 Proposition tackles hidden diner fees

From consumer trends to emerging technology that will improve your operations -- The Prep offers weekly insight into what is driving the bar and restaurant industries.

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We’re looking forward to connecting with you each week – thanks for coming to the table for The Prep.