Unlock your menu to overcome staff pressures

Tackling staff shortages, skill gaps and tight budgets in commercial kitchens

Running a commercial kitchen has never been more challenging. Staff shortages, training demands and cost pressures are hitting operators hard, with payrolled employees in accommodation and food services dropping 4.6%* in the past year. Recruiting and retaining experienced chefs and kitchen staff is tougher than ever, and even strong teams can struggle to innovate or stay consistent under pressure. Add in tight budgets and rising costs, and many businesses are left choosing between raising prices, cutting back on investment or accepting slimmer profits.

*Technology in Leisure and Foodservice – UK – 2025 Mintel report

Adapting your food offering to overcome staff pressures

  • Fewer items, more focus

    Streamline your menu to concentrate on high-margin, best-selling dishes that are easy to execute consistently. A smaller, sharper menu reduces pressure on staff and helps maintain quality.

  • Batch preparation

    Pre-prep or cook items in bulk, then reheat them to order. This approach saves time during busy service and ensures consistency across dishes.

  • Build-your-own concepts

    Offer flexible options such as bowls, sandwiches or salads assembled from pre-prepped ingredients. This gives customers variety without overloading your kitchen.

  • Standardised recipes

    Provide clear, step-by-step instructions for every dish to minimise mistakes and make it easier for less experienced staff to deliver great results.

  • Interactive or self-service options

    Salad bars, grab-and-go counters or buffet setups can ease back-of-house pressure, reduce reliance on chefs and speed up service.

  • Pre-portioned ingredients

    Use ready-measured or pre-sliced items to cut down prep time and errors. This allows lower-skilled staff to assemble dishes quickly and confidently.

  • Cross-utilise ingredients

    Maximise efficiency by using the same ingredients across multiple dishes. This reduces prep time, simplifies storage and helps keep costs under control. For example, a simple tomato sauce can be used in pasta dishes, pizza bases, soups, curries and sandwiches.

  • Mentorship pairing

    Pair newer, less experienced staff with seasoned colleagues during peak hours to boost confidence, transfer knowledge and maintain smooth service.

CATERERS CAMPUS Want to save £1,590* on average per employee per year on training?

Caterers Campus is our FREE e-learning platform to support your team’s learning and development with over 30 expert-written modules covering a range of topics including kitchen efficiencies and menu planning to sustainability and first aid awareness. What’s more we saved our users £8 million in training last year alone and that excluding the extra expense of certified training costs, travel or time out of the business…

  • Easy to use online training
  • Flexible training anytime, anywhere
  • New modules always in the works
  • Standardisation of skills
  • Certificate for module completion
Find out more

*Source: UKCES: Employer Investment in Training 

Addressing and easing staff shortages

  • Flexible staffing models

    Bring in part-time, seasonal or on-call staff to handle peak trading periods, events or holidays. This allows you to scale your workforce up and down without overcommitting to long-term contracts.

  • Cross-training employees

    Train your team to be adaptable. For example, servers who can assist with basic prep or chefs who can step in on plating. This not only builds resilience when staff are absent but also boosts morale by giving employees varied skills and career development opportunities.

  • Streamlined recruitment

    Build relationships with culinary schools, local hospitality programs and recruitment agencies to ensure a steady and reliable talent pipeline.

  • Retention incentives

    Invest in keeping your current staff happy. Competitive pay, good benefits, and recognition schemes (such as employee of the month or small rewards for high performance) can make a big difference in reducing turnover and improving loyalty.

  • Technology assistance

    Use tools such as digital scheduling software, kitchen display systems and automated ordering to make processes smoother and reduce pressure on your team.

Our approach to lasting success

Staff shortages, skill gaps and tight budgets don’t have to hold your business back. With smarter staffing, simpler menus, ongoing training and the right tools, you can ease daily pressures, keep standards high and boost profitability. At Bidfood, we’re here to help you unlock your menu’s and beyond by supporting your team with the tools they need to thrive.

More support and strategies to unlock your menu full potential with tips and best practices in food waste management, energy efficiency in the kitchen, increasing menu profitability and much more…

BIDFOOD KITCHEN Inspiring your team with fresh menu ideas

Keep your team inspired, motivated and up to speed with our Bidfood Kitchen series, where our expert chefs share recipe inspiration, trend insights and menu innovation tips.

Whether you’re looking to refresh your menu or spark creativity across your team, Bidfood Kitchen helps you stay ahead of the curve. Watch episodes together at work or independently in your own time to encourage collaboration and continuous learning.

Why tune in?

  • Bite-sized chef-led videos packed with practical ideas
  • On-trend recipes to keep your menus fresh and exciting
  • Perfect for team development and inspiration sessions
  • Watch anytime, anywhere
Watch now
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