Technology

Manage labor challenges and supply shortages with technology

Manage labor challenges and supply shortages with technology

It’s no secret that some of the restaurant industry’s biggest problems have been widespread supply shortages, labor shortages, and reduced access to skilled talent. In their Global Restaurant Trends Forecast 2022, Technomic predicts that “2022 is all about labor, supply disruption and inflation.” In other words, these problems aren’t going away any time soon. So how should the industry adapt and find effective solutions to these problems?

Reduced labor cost

According to the National Restaurant Association State of the restaurant industry 2022 report, eight out of 10 operators say labor costs are higher and will likely continue to rise in 2022. That means every hour of every employee’s day has become more valuable. Labor concerns are also exacerbated by the fact that the restaurant and accommodation sector had 1.7 million job vacancies in mid-2021.

By using technology in-house, employees in the restaurant industry have seen a significant reduction in the time it takes to complete necessary tasks. For example, implementing the technology saved retailers 16.5 hours per month, per location, by digitizing checklists. For accurate date code and FDA-compliant Grab n’ Go labeling, retailers saved two hours a day by automating label creation and printing. When employees are so hard to find, every minute counts.

Dealing with supply shortages

In the sameState of the restaurant industry 2022 report, the National Restaurant Association found that 96% of operators experienced supply delays or shortages of essential food or beverages in 2021. As a result, reducing food waste has become paramount to reducing costs and managing supply shortages.

Over 85% of food loss and waste problems are caused by temperature and weather. By using remote temperature sensors, operators can be notified of temperature changes in real time before food spoils or becomes unusable. This is particularly important with refrigerated products such as meat or dairy, where there is a maximum of two hours to remedy an “out of range” temperature before the food needs to be discarded.

Use technology

Faced with such challenges, retailers can benefit from finding solutions to issues such as labor and supply shortages. Solutions like BOHA! from TransAct Technologies, for example, offer a way to ensure brand and code compliance in health and food safety while maximizing employee efficiency.

TransAct, a global technology leader, has developed BOHA! to meet a variety of needs within the restaurant industry. BOH! Cloud-based apps and hardwareleverage iPad and iOS to automate processes such as task management, food safety processes, temperature sensing, and labeling through an all-in-one integrated platform. To learn more about BOHA!’s solutions, click here.


This article is sponsored by TransAct Technologies

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