How Should Restaurants Navigate Price Increases?

The foodservice industry has seen steady inflation over the last two years, in part due to supply chain shortages. Even with multiple attempts to solve supply chain woes, the problem isn’t going away any time soon.

Restaurants, as a result, are under an immense amount of pressure to raise prices or cut costs. Contrary to popular opinion, cutting costs doesn’t have to be difficult. There are some extremely beneficial resources that your kitchen can use to mitigate rising prices in restaurants.

Restaurant Prices and Proper Food Labeling

Managing staff correctly is a great way to mitigate costs. The more productive a foodservice operation becomes, the greater your bottom line becomes. There are many ways to increase productivity in the kitchen but automating food labeling is an easy way to start.

Proper food labeling will save your staff time in the kitchen. With tools like the DateCodeGenie® and the DateIt™ Food Rotation Labeling System, you can save hundreds of hours per year. This frees up your staff to be more productive, instead of handling your labeling efforts by hand.

These systems can also reduce food waste and ensure that your kitchen uses the products that you’re paying for. Proper labeling can:

  • Take the guesswork out of reading handwritten information
  • Ensure that labels are properly made with all necessary info
  • Reduce the risk of serving unsafe food
  • Properly monitor prep dates and expiration dates
Products that Tackle the Rise in Food Prices

There are additional products that can mitigate rising prices in restaurants. Portion control products are one of the best at this task. Adopting these products is easy and can ensure that every dish you serve is consistent and cost-effective.

NCCO connects kitchens with products that increase your bottom line. We provide the highest-quality foodservice products for thousands of clients and can help your foodservice operation thrive. Request a sample of any of our products by contacting us today.