Turn labor-intensive items into labor-saving menu options

By now, we’ve all seen the direct impact on the customer experience of continued labor shortages: fewer hands to prepare and fill items, less time to practice, downtime. longer waits, compromised product quality and reduced menu options. Wayne-Sanderson Farms, headquartered in Oakwood, Georgia, with 23 facilities and 26,000 employees, is here to help as the third largest poultry producer in the nation. Specializing in the production, processing, marketing and distribution of fresh and frozen chicken since 1955, the farm’s diverse range of products offers a solution at all levels.

Incorporating pre-prepared, fully cooked chicken wings from Wayne-Sanderson Farm, for example, into your kitchen can improve efficiency by reducing cooking time, eliminating quality issues, and reducing the risk of cross-contamination, while allowing the customization of signature sauces and thus increasing and/or maintaining menu options.

“Especially at the start of COVID, many restaurants reduced their number of menu items to simplify the process,” says chief marketing officer Matt Christensen. Wayne-Sanderson Farms offers a better solution to simplify without sacrificing quality or number of menu items. The key is to reduce the workload of the workforce you have. “Getting better prepared products reduces the number of tasks demanded and required of the individual in the back of the house.”

Likewise, today’s quick service restaurants must balance the back and forth of slow customer wait times while preventing staff from panicking to fulfill orders and impacting food or experience. “Understaffed staff try to move quickly, so it’s easy to forget or miss a step. And with fewer people, there are also fewer training opportunities,” says Christensen.

The end result – that valuable word-of-mouth marketing – is most at risk. “It’s really hard to regain that trust,” says Christensen. “If customers had a bad experience, it doesn’t just affect that individual. They talk and share with their friends.

Ready-to-use, fully-cooked products help retain those good recommendation vibes, not to mention the mental relief for staff knowing that the product is essentially taking care of itself. “The time it takes to fulfill orders and bring food to the table is drastically reduced. Again, all you have to do is basically reheat the wings and add some of your restaurant specialty sauces and you have a great dish,” says Christensen, ultimately turning it into a labor-intensive product. into one item which greatly saves labor. “Wings are a great item because they can be used as an appetizer, side dish, or main course. There is a lot of variety and the way customers consume the wings, they are used a lot.

Three top sellers cornered the value-added market. Crispy Fliers® breaded with or without bone is an ideal crisp to preserve the sauce; the hot and spicy Buffaloos® brand is already marinated; and lightly coated, steamed Fly’n Saucers™ allow each operator to fully customize. “When you look at our portfolio of wings, we have options for any type of consumer entering the restaurant that we can help satisfy.”

To learn more, visit the Wayne Sanderson Farms website.

By Jocelyne Winn

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