Shrinking or streamlining the menu was a popular pandemic solution to handling the labor shortage during the Covid years. Although back-of-house labor challenges are still with us, slashing the menu no longer cuts it. Customers are fussier about where they spend their dining dollars, and restaurants have to keep the menu fresh and innovative to stay competitive. To make up for understaffed kitchens or under-skilled workers, operators are digging into a mixed bag of strategies, including cross-training, pre-prepped ingredients and equipment upgrades.
Read more here: https://www.restaurantbusinessonline.com/workforce/menu-shrinkage-out-customized-labor-saving-menu-strategies-move
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