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Improve Kitchen Efficiencies Despite Labor Shortages

Mother’s Day is one of the busiest days for the restaurant industry. Preparation is key, and with the current labor shortage and inflation situation, it’s important to improve kitchen efficiencies as much as possible to be ready for such an important day. Front and back-of-house operations can be made more efficient by certain foodservice products already in the marketplace.

Items such as food-grade disposable gloves help protect foods from cross-contamination as well as keeping hands of the staff protected. Pre-Portioning Bags help keep food costs down by avoiding food spoilage and over-serving. They help streamline the cooking line during busy periods. Steam and Oven Pan Liners help to create a higher food yield by avoiding burnt-on residue on food pans, which also saves labor time, and money in avoiding the staff having to scrub used pans clean. Cook Chill Bags can help a small staff cook in volume and distribute a consistent food product to various serving locations from one centralized location. All four of these products help to overcome some of the marketplace challenges and improve operational efficiency to take on busy days with ease.

Disposable Gloves

  • Available in different materials to fit the kitchen or front-of-house task
  • Can be used for food prep or cooking
  • Can be used in the front of house for cleaning and sanitation
  • Are touchscreen compatible for handling transactions
  • Can be used by bar staff for drink prep/garnishing

Pre-Portioning Bags

  • Reduce food waste, control food costs
  • Helps serve food while in the freshest state
  • Made of durable food-grade materials
  • Avoids overserving foods and provide consistency during busy periods 

Pan Liners

  • Used to cook, transport, store, re-reheat, hold, and serve foods
  • Increase food yield
  • Available in a variety of sizes and applications
  • Made of high-quality food-grade materials
  • Perfect for busy commercial kitchens 

Cook Chill Bags

  • Preparing food in bulk quantities and maintaining flavor
  • Food on demand vs. prepare-and-serve
  • Preserves nutritional and sensory properties
  • Reduces chef recipe adjustments needed
  • Allows distribution from one central location 

Source: Handgards