With labour and skills shortages still a major issue across foodservice, operators are increasingly focused on product solutions which require only minimal prep and labour time and are easy for unskilled staff to use in quick to assemble menu offerings. This is where bakery products are a great fit, argues Tip Top Foodservice Innovation Manager Darren O’Brien.
The growth in the sandwiches, wraps and rolls category is happening on the premium end
– even in these uncertain economic times.
That’s the word from
Darren O’ Brien, Bakery Innovation Manager at Tip Top Foodservice
, who adds “we’re seeing people trade up and then down again, but one thing that’s identifiable is that almost everybody still has a budget for going out and enjoying food with family and friends, and while they might be watching the budget in the retail aisles, they’re wanting to have an indulgence when dining out.”
The continuous economic pressures in the form of rising interest rates and energy costs is driving consumer demand for more value in their dine-in and takeaway food offerings – and bakery is a product category which can deliver this in spades, by reducing the need for labour and minimising preparation time.
