In our predictions from previous years, food delivery, takeout and healthy eating were all taking off before finally settling in last year.
Inflation: repercussions that will continue in 2024
The last two years have demonstrated the ability of restaurateurs to adapt to cyclical unknowns (COVID health crisis, rising raw material costs) or more structural unknowns (staff shortages, environmental awareness).
It is therefore interesting to mirror what last year sweden whatsapp number data taught us with the food and catering trends that should be confirmed at the dawn of this new year 2024 :
Staff shortage requires better planning
Sustainable development and the fight against food waste continue to gain ground
Takeaway and customer personalization in high demand
Financing: alternative solutions exist
Data mining: the increasing use of data to optimize operations
The rise of restaurant subscription plans
Fight against no-shows: tools to combat this scourge
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Inflation: repercussions that will continue in 2024
In the midst of the health crisis, the term catering 2.0 was invented. The baptismal name of a sector that had completely reinvented itself and adapted to a cg leads new reality. In the meantime, this new normal of masks, closures and restrictions seems to be nothing more than a bad memory. But the road to recovery that we were eagerly awaiting has turned out to be paved with potholes and obstacles.
Staff shortage requires better planning
Faced with energy bills that affect everyone, some customers will cope by going to restaurants less often and others will seek additional income in a part-time or partial activity: an opportunity that some restaurateurs have already seized by hiring candidates with a flexible schedule.
In a world where permanent workers have unfortunately become a rare commodity, flexible workers (and student workers) are a much-needed lifeline. Are employees who can only work one or two shifts, evenings or days a week ideal? No. Does it make your planning more complex? Definitely. But if you’re on your own, you can only paddle with the paddles you have.
That’s why it’s important for hospitality and catering entrepreneurs facing staff shortages to adopt a flexible attitude and give potential employees a say in their weekly and monthly schedules. If you don’t, it could become even more difficult to find – and retain – staff.