Maximize Profits
3 Smart Strategies for Lean Deli Teams
7/3/2026
Imagine this scenario: It's the lunch rush, your deli counter is three-deep with customers and you're operating with half the staff you need.
For supermarket deli managers, the labor crunch isn't just another challenge to weather; it's become the new normal. Technomic reports that labor availability in foodservice will remain constrained through 2026 due to demographic shifts, immigration pressures and sustained wage inflation. “The everlasting struggle for labor will become even more intense as policy, economic, lifestyle and demographic factors conspire to reduce the available pool for the industry and increase costs,” the marketing firm says.1
That means deli departments are juggling a new reality with not only fewer hands on deck, but also higher customer expectations for prepared foods and no end in sight to the staffing squeeze. In a labor‑constrained world, consistency matters more than craft. Here, these three strategies should help lead your lean team in delivering the quality and consistency that customers demand.
Streamline the deli department menu
What’s not selling? Or what does well during certain dayparts and/or days? Audit current offerings and identify top performers, then build the menu around them. A focused selection reduces complexity, minimizes waste and allows a smaller team to master fewer items while maintaining excellence. For those special dishes that might occasionally generate buzz, consider presenting them as LTOs (limited-time offerings). You'll find some inspiration on the Simplot blog.
Leverage grab-and-go items
Convenience is leading the charge in the deli department with a striking 15% surge, according to the International Dairy Deli Bakery Association (IDDBA). In the insightful webinar, "Key Deli, Dairy & Bakery Trends for 2026 (and what to do about them)," the fresh food authority reveals that prepared foods have become one of the deli's fastest-growing segments.2 Why? Today's shoppers are voting with their wallets for speed and simplicity.
The numbers tell a compelling story: Circana data shows that prepared foods now command more than 55% of total deli sales.3 Feature pasta salads, artisan specialty sandwiches, nutrient-packed healthy bowls, and ready-to-eat options, all fit seamlessly into busy lifestyles.
Simplot's ready-to-eat (RTE) solutions deliver the speed and simplicity today's shoppers demand. From vibrant grain bowls to grab-and-go sandwiches, our pre-prepped ingredients help you capitalize on one of the deli's fastest-growing segments without sacrificing quality or flavor. Here are a few recipe recommendations using some of the products:
Embrace pre-prepped and ready-to-use solutions
IDDBA research indicates that delis with simpler menus and clearer prep standards outperform more complex programs on consistency and staff retention. That’s where Simplot comes in with its inventive RoastWorks® line, produce picked at the peak of freshness and fire-roasted to build even more intense flavor. Here are a few items to consider adding to your recipes:
The labor shortage isn't going anywhere; however, with streamlined menus, grab-and-go convenience and smart prep solutions, your team can deliver the quality customers expect in the deli department. In the end, it should give new meaning to doing more with less.
1 2026 U.S. Foodservice Trend Predictions, Technomic
2 Key Deli, Dairy & Bakery Trends for 2026 (and what to do about them), IDDBA
3 Insights Hub, Circana
