In today’s food service landscape, many operators struggle with understaffing, making it difficult to manage daily responsibilities both in and outside the kitchen. This strain impacts everything from maintaining consistent menu offerings and serving high-quality flavor to managing overall restaurant operations. In 2025 alone, one in seven restaurant employers faced labor shortages, finding it difficult to fulfill open positions with qualified candidates — a trend that shows no sign of reversing. To ensure restaurant quality stays consistent with leaner teams, operators are adapting by increasingly relying on manufacturers to enhance efficiency and fulfill the promise of fresh, consistent flavor. This includes investing in strategic innovations, building reliable partnerships, and rethinking traditional approaches. Embrace Technology and Innovation In 2025, adopting new technologies to streamline operations and reducing the burden on staff has been top of mind for nearly 90 percent of restaurant operators nationwide. These tools include automated systems, online ordering, and AI-driven solutions that boost efficiency for low-touch, back-of-house tasks. When paired with thoughtfully selected prepared foods, technology becomes even more useful. For example, using automated systems can manage prep schedules in tandem with high-quality, ready-to-serve sides free up time and reduce stress in the kitchen. These efficiencies allow operators to reallocate labor where it’s needed most, without sacrificing flavor or quality. Rethink What ‘Made from Scratch’ Can Mean The phrase “made from scratch” has long been synonymous with quality and today’s foodservice manufacturers are redefining what scratch-quality can look like. At Reser’s, we’ve developed a wide range of refrigerated…
