Page 17 - ORA A La Carte Issue 2

POTHOLES ON THE ROAD BACK: SUPPLY CHAIN CHALLENGES COMPLICATE RESTAURANT REBOUND
As excited as we are to see the restaurant industry rebound, we know that there are still challenges ahead for operators. Price increases, material shortages, and logistical delays are adding to the complexities of getting back to on-premise dining. Now, more than ever, it is imperative that you have a strategy and a plan for your operations. Whether you have been operating normally throughout the global pandemic or operating in a modified capacity and are just now ramping back up, you need to be aware of some potential pitfalls that could stand in your way.
Wasserstrom is extremely grateful
to have been selected as the ORA Outstanding Vendor at its 2021 Industry Awards Celebration held on July 15, 2021,, especially given the challenging year we have all experienced. As a
comprehensive supply chain solution for the restaurant & foodservice industry, we can help operators of all sizes to navigate the coming challenges. With a dedicated team for the Ohio region, we support local operators with an experienced team of foodservice professionals.
Having a supply chain partner is going to be even more critical as we face raw material shortages and logistical delays that could interfere with your ability to get the products that you need to run your business efficiently and profitably. Whether it is using our collective buying power to ensure product availability or our broad product selection that can guide operators to alternate products to meet their needs, Wasserstrom stands with Ohio operators to help them on their path back from this difficult year.
Visit wasserstrom.com to learn more.
Doug Fahrenholz
Andrea Wilkins
Summer typically brings out the best in all of us. The season can also bring more customers to your tables, barstools, and patios.
This means that while you’re busy preparing even more meals and beverages for your customers, you may not have time to monitor how you’re using and spending your restaurant’s energy.
Energy efficient tips and best practices
1. Perform regular maintenance on your equipment to ensure optimal performance.
2. Make it a priority to upgrade to energy-efficient equipment.
3. Unplug equipment that is not being used.
4. Work with your energy supplier to better understand your usage and energy capacity, as well as how to effectively read through—and understand—your energy bill.
Share a recent utility bill to get started.
Learn more at ohiorestaurant.org/energysolutions
LET’S TALK SUMMERTIME ENERGY EFFICIENCY
à la carte | Summer 2021 17
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