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4 ways to manage the industry skill shortage in kitchens
Hospitality is facing huge skill gaps. We speak to Tim Oakes, Head of Food Service & New Business Development at Kepak, for advice on how you can still give customers a brilliant experience
Smart buys
Try to keep ingredients to a minimum. Buy fewer ingredients of a higher quality that can be used across multiple applications. For example, chicken wings can be adapted in many ways – with peri-peri sauce, BBQ sauce or sriracha. By being clever with your shopping, you can reduce the amount of product knowledge your team will need to have.
Upskill
Help your team to gain more skills. We’ve joined forces with The National Skills Academy for Food & Drink to help the
industry. The Food & Drink Careers Passport initiative gives participants the opportunity to complete courses relating to the food and drink industry. There are 200 training places available. Sign up and find out more here.
Preprepared
One shortcut is moving from raw products to cooked such as Big Al’s Fully Cooked Burgers. There’s skill involved in cooking raw meat and getting consistent results, plus you need knowledge of cross-contamination, use by dates, and safe temperatures. If your team lacks those skills, buy fully cooked meat. You’ll get guaranteed quality each time and an easier cooking experience.
Try the Masala Masterpiece Burger which uses a fully cooked burger.
Which method?
Reconsider your cooking methods. Can you buy ingredients to be cooked simply in the microwave or oven? Be wary of cutting corners though – only cook products in the way the producer advises or you risk losing the quality. Not everything can be cooked in the microwave.
Related
Should you try contactless ordering?
Contactless ordering is one of the fastest-growing developments to have come out of the days of Covid social distancing. However, is it right for your business? Can you still give good customer service with less interaction? We look at the pros and cons…
