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Catering staff shortages: how to cope and stay efficient

Jigsaw puzzle with a missing piece, illustrating staffing gaps in catering

Key takeaways

Technology such as centralised online ordering (placing orders with multiple suppliers from one system) and biometric till systems can significantly reduce time spent on manual admin.
Sourcing pre-made or pre-prepped products (grab-and-go food, pre-cut vegetables) trades a higher product cost for reduced labour needs — a benchmarking exercise can help quantify whether the trade-off makes sense.
Amending menus around a team's existing skillset, combining vegan and vegetarian options into a single dish, and consolidating menu choices can reduce complexity and cost without harming nutrition.
Small ingredient swaps, such as using chicken thighs instead of breast meat, can reduce costs with minimal impact on the finished recipe.

Introduction

The combination of staff shortages and supply chain challenges continues to stress all catering team members. Many operators are now looking for ways to improve efficiency – which is where the Avendra International team can step in.

1. Use technology to save staff time

If clients are experiencing staff shortages, there are some simple ways to mitigate this impact. The use of technology will streamline and automate mundane administration processes. For example, how long does it take for your team to place orders with all your suppliers? One of the ways to drive efficiency is to use a system for pre-ordering.

Avendra International’s Pi ordering module allows the catering team more control over what products can be bought. Plus, it saves time by placing orders with multiple suppliers with just one order from one website!

Other ways of saving staff time are biometric till systems (especially effective in schools) that remove the need for staff to operate payment systems manually. And, if the tills are connected with an e-procurement system, then even more time and operational efficiencies are achieved.

2. Source pre-made or pre-prepped products

Another solution when you suffer from staff shortage is to buy ready-made grab-and-go packaged foods and sandwiches. Caterers can also purchase pre-cut meat or vegetables such as carrot batons or peeled potatoes. Yes, there is a cost implication, but these products reduce the need for labour, so the time saved on resources will generate savings.

Avendra International can carry out a benchmarking exercise for clients to establish the exact savings/cost incurred by product changes to help you make informed decisions beforehand!

3. Amend menus around your team's skillset

It’s also worth amending and developing recipes around the team’s skillset, making the most of their experience.

Catering teams can also find ways of doubling up, with some operators combining the vegan and vegetarian options so that one dish meets both needs.

With education clients, we can help consolidate their menus to reduce options and balance them across a week. A simple change will help reduce costs without impacting nutrition. For example, switching to chicken thighs rather than breast meat or changing the mix will often make no difference to a recipe.

Talk to Avendra International about staffing and efficiency

If you need support to mitigate your staff or supply chain challenges, please get
in touch with your account manager, call 01252 705214 or email hello_UK@avendra.com.

FAQs

How can technology help catering teams cope with staff shortages?

Technology such as centralised online ordering, which lets catering teams place orders with multiple suppliers from a single system, and biometric till systems that remove manual payment processing, can significantly reduce the administrative burden on short-staffed teams. Centralised online ordering is available through Avendra International’s Pi eProcurement system.

Are pre-made or pre-prepped food products worth the extra cost during staff shortages?

It depends on the specific situation. Pre-made or pre-prepped products, such as grab-and-go food or pre-cut vegetables, typically cost more per item but reduce labour needs. A benchmarking exercise comparing the cost of the product change against labour savings can help determine whether it makes financial sense for a specific operation.

How can menus be simplified to reduce kitchen workload?

Menus can be simplified by building recipes around a team's existing skillset, combining vegan and vegetarian options into a single dish where appropriate, and consolidating the overall range of options offered across a week.