Thriving in Tough Times: How the Right Foodservice Equipment Can Help You Survive a Recession


According to a recent survey by the National Association for Business Economics (NABE), economists predict a 50% chance of a recession occurring within the next year. This forecast can be unsettling for businesses, particularly those in the foodservice industry that have already experienced their fair share of challenges in recent years. However, there is good news. By implementing the right strategies and utilizing the appropriate tools, foodservice establishments can not only survive but thrive during economic downturns. In this blog post, we will explore four ways in which the right foodservice equipment can help you navigate through a recession successfully.

Foster a Culture of Flexibility:

During a recession, it is essential to adapt to changing circumstances. By cultivating a culture of flexibility within your operation, you can effectively respond to market shifts and explore new strategies to drive revenue. Portable equipment plays a key role in promoting versatility. It allows you to adjust your dining and kitchen layouts to capitalize on revenue opportunities. For instance, if there is an increase in takeout orders on certain days, having portable equipment enables you to set up a second cookline quickly to meet demand. Additionally, portable equipment like induction cooktops and electric griddles can be used for food trucks or pop-up kitchens, offering flexibility in various revenue streams.

Create Budget-Friendly, Delicious Menus:

During a recession, it is important to tighten your budget without compromising the quality of your menu offerings. Simplifying your menu can lead to significant cost savings. Research shows that customers prefer fewer options, as decision-making becomes easier. A smaller menu also reduces food purchases, minimizes food waste, and requires less labor. “Build your own” options are another effective strategy, allowing customers to personalize their meals while giving you the ability to charge appropriately for premium ingredients. To support menu changes, invest in flexible equipment like multi-contact grills that can accommodate a range of dishes and ensure consistent quality.

Embrace a Changing Service Model:

The way we serve food has evolved, especially in the post-COVID era. Off-premise dining has gained popularity, presenting an opportunity for survival during a recession. Instead of focusing on location or dining area size, emphasize convenience and the quality of your offerings. Streamline workflows and optimize your space for to-go orders. Investing in equipment like heated shelves and automated pickup lockers ensures optimal food holding temperatures and improves customer experience. These solutions minimize labor requirements and enhance operational efficiency.

Boost Productivity:

During a recession, reducing labor costs becomes crucial. Investing in the right foodservice equipment can significantly increase productivity, leading to cost savings. Automated equipment with programmable settings ensures consistent results and reduces the need for constant supervision. Energy-efficient induction cooktops with automatic shut-off and pan-sensing technology conserve energy and improve safety. Additionally, emerging technologies such as robotic arms for burger flipping or all-in-one robotic pizza solutions are revolutionizing the industry by freeing up staff to focus on customer service.


While the thought of a recession may be daunting, equipping your foodservice establishment with the right equipment can empower you to not only survive but thrive during challenging times. By fostering a culture of flexibility, creating budget-friendly menus, embracing evolving service models, and boosting productivity, you can navigate through economic downturns with confidence. Explore the wide range of foodservice solutions available to support your business and ensure long-term success, no matter the economic climate.