There’s no doubt about it: quick-service restaurants (QSRs) are a major part of the foodservice machine in the U.S. Whether you’re a student, full-time worker or stay-at-home parent, QSRs offer a lot in terms of convenience, taste and price – and Americans across the board seem to think so, as well.
While the word “manufacturing” may bring sprawling complexes and production facilities to mind, the truth of the matter is much of the power of today’s innovation, revenue and employment lies with small manufacturing organizations.
The kitchen systems we have built and the equipment that’s in them are a by-product of demand, driven largely by years of organic corporate growth and big-picture plans framed by this year’s budget rather than a long-term look over the event-horizon. Far from being perfect and without sign of relief, a systemic change in the basic volume-service kitchen model will likely be required to attract skilled foodservice workers and keep abreast of corporate growth in American foodservice.
Key information includes how efficient equipment is now standard in many restaurants; operators are recycling and focused on packaging; and reducing food waste is an area of concern.
As we hear more and more about the value of adding plants to our diets and the various ways to think about doing that, it becomes obvious that plants are gaining ground. As a businessperson, it is important to consider the reasons that plant-forward consumption and business models make so much sense.