PanPals®: A Smart Solution for Restaurants Facing Labor Shortages
The restaurant industry continues to face a growing challenge: understaffing. According to recent industry reporting, labor shortages are not only costly for operators but are also expected to persist—and potentially worsen over time.
For restaurant teams already stretched thin, this creates ongoing pressure to maintain efficiency, cleanliness, and food safety standards with fewer hands on deck.
So where can operators make an immediate impact?
The Hidden Cost of Cleanup
One of the most time-consuming tasks in any kitchen is cleaning pans, trays, and containers. When staffing is limited, these responsibilities can slow down service, increase labor costs, and pull employees away from higher-value tasks.
In an environment where every minute counts, reducing cleanup time can make a meaningful difference.
Your Best Pal in the Kitchen
PanPals® are designed to help restaurants simplify cleanup and reduce labor demands.
Made from durable nylon, PanPals® can withstand temperatures from -50º to 400º and are available in a variety of sizes to fit everything from soup kettles to full-size hotel pans.
By incorporating PanPals® into daily operations, kitchens can:
- Reduce cleaning time significantly
- Lower water, electricity, and chemical usage
- Prevent grease and food from clogging drains
- Improve overall efficiency with smaller teams
Working Smarter in a Labor-Challenged Industry
With understaffing continuing to impact the industry, solutions that streamline operations are more valuable than ever.
PanPals® allow staff to spend less time scrubbing and more time focusing on food preparation and customer experience—helping restaurants maintain standards even with limited labor.
See the Impact for Yourself
Want to know how much your operation could save in time and cost?
Explore PanPals® and use the savings calculator:
https://foodhandler.com/panpals-no-mess-easy-cleanup-high-heat-pan-liners-and-bags/
References: https://www.restaurantbusinessonline.com/workforce/understaffing-restaurants-costly-likely-get-worse
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A Little Poultry Safety Information
Chicken is the number one species of protein consumed by Americans – we eat about 80 pounds of it per year. Outbreaks of foodborne illness have long been associated with poultry and eggs usually by undercooking it or cross-contamination of other foods by raw poultry. Recent concerns about avian or bird flu put the direct focus on our fowl food with concerns about whether this awful disease can transfer from birds to humans.
The Basic Principles of Food Safety
Every food establishment uses, processes, and sells food in different ways. However, the general issues and key principles of food safety remain the same, whatever the style of the operation. All food safety training programs should contain the “big 3” factors that could cause food to become unsafe. Food must be kept out of harms way from human errors, but if you don’t train food workers what they are, they won’t know why these factors are so important to your operation. The basics can make us or break us in one or maybe two food handling mistakes.
Be Aware When You Prepare – Food Prep Tips
The subject of food preparation covers some very broad, basic principles within food safety, with many steps associated with “risk” in some recipes. Certainly, preparation steps are where the most mistakes have occurred if a foodborne illness should occur. Outbreaks usually happen when more than one mistake occurs during prep, but sometimes it only takes one. Cooking is the biggest risk for raw foods, but all foods become ready-to-eat foods at some point in final preparation steps and that’s where the most care is required.
Food Gloves & Latex Allergy Education
Politicians joke about the endless stretch of rubber chicken dinners they may consume in an election year. For people with a latex allergy, such a prospect may be no laughing matter. While latex serves as an effective barrier glove material and has the best fit because of its elasticity, the risks associated should not be ignored. The solution is not simple and many options are available for operators today. It should always be mentioned that handwashing (before putting on gloves) is always the primary barrier to contamination and gloves are considered a good secondary barrier.
