This Labor Day, Let’s Rethink “Labor-Saving”

Labor-Saving Is About More Than Minutes

Labor-saving is one of the most common claims in foodservice. But are we defining it too narrowly?

Saving 30 seconds of prep matters. Yet a product can reduce prep time while adding complexity somewhere else—storage, training, equipment, cleaning, portioning, waste or consistency.

This Labor Day, we're looking at labor-saving from the perspective of the people actually doing the work.

Maybe the better question isn't simply, “How many minutes does this product save?” It's “How much easier does this product make the operator's day?”

Products that are easy to understand, simple to execute, versatile across the menu and consistent regardless of who's working the station can create value that never shows up on a stopwatch.

For manufacturers developing the next generation of foodservice products, that's an important distinction.

Read our Labor Day perspective on why the industry's definition of labor-saving may need to change.

About Foodservice IP

As a research-based management consulting firm specializing in foodservice, we know the business inside and out. Our analysts' experience spans decades across the entire food and beverage industry. We are veteran thought leaders who have worked for big-name firms. In contrast to larger companies, Foodservice IP is fresh and agile. We are committed to excellence and the highest standards — taking the time to understand a client’s business before, during, and after the engagement. The result? Implications and recommendations that are relevant, measurable, and on target with your business needs. Learn more at foodserviceip.com.

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