Foodservice operators’ roles are changing in big ways. In the era of #metoo, open kitchens, and morphing delivery platforms, many chefs are creating more collaborative spaces and challenging old school culinary traditions. With labor being one of today’s top challenges, providing safe, creative workplaces that allow employees to contribute and learn are definitely modern goals.
- Traditional top-down hierarchies work in some kitchens, but Millennial cooks are increasingly using a cooperative model where all levels have input and have their voices heard.
- Transparency may be a buzzword, but diners truly do want to know what is in their food and how it is prepared. Open kitchens allow guests to interact or at least observe the process.
- As the dine-in lifestyle becomes more prevalent, chefs must fine-tune delivery services to ensure customers choose them.