Back-of-House Solutions That Save Time and Money
Labor challenges continue to shape the foodservice operations in 2026. Operators across all segments are navigating rising wage pressures, difficulty retaining staff, smaller applicant pools, and the ongoing need to produce more with fewer hands. Coupled with softening sales and heightened cost sensitivity, the operational equation continues in complexity.
In conversations with operators nationwide, three areas consistently emerge as the levers that most influence profitability under labor strain: food cost, controllable overhead, and labor productivity.
Improving these areas doesn’t mean reinventing the kitchen. Eliminating back-of-house friction through the use of pan liners allows operators to address all three cost pressures efficiently.
That’s where Pangards® Ovenable Pan Liners, made in the USA from durable, FDA-compliant nylon, offer measurable relief across all three cost centers.
Reducing Food Waste = Reducing Food Expense
- Food cost remains one of the most closely watched controllable expenses. Yet a significant portion of waste doesn’t come from spoilage. It comes from the prep and transfer process itself.
- By lining pans with Pangards, operators can prep, cook, and store in the same pan without transferring food from container to container. This single change reduces loss from food sticking to pan surfaces and decreases the amount of product discarded during cleanup.
- Less waste. More yield. Immediate savings.
Extending Pan Life = Cutting Overhead
- Every pan replaced due to wear, scratching, or warping represents unnecessary overhead. Pangards protect pans from baked-on residue and the abrasion of heavy scrubbing, extending the lifespan of the equipment operators rely on daily.
- With fewer pans needing replacement and fewer hours spent on heavy cleanup, BOH teams work smarter, and operators reduce expense in both supplies and energy usage.
Supporting Labor Efficiency and Labor Retention
- The labor conversation isn’t only about hiring; it’s also about keeping the people you already have. Repetitive, physically demanding scrubbing is one of the least desirable BOH tasks, and unnecessary fatigue contributes to employee dissatisfaction and turnover.
- By removing the need for aggressive scrubbing, Pangards® reduce workload strain and help streamline daily closing routines. Every minute saved on washing, transferring, and re-prepping adds up over the course of a shift, freeing staff for higher-value tasks and easing pressure during peak periods.
- More efficient workflows support better morale, smoother shift transitions, and improved retention — critical advantages in a tight labor market.
Small Changes, Big Operational Impact
Pangards Ovenable Pan Liners support high-volume kitchens with durable, high-performance protection designed to simplify daily operations:
- Reduces energy usage and labor costs through less dishwashing
- Lowers employee fatigue by eliminating heavy scrubbing
- Extends pan lifespan by preventing scratches and nicks
- Made in the USA, FDA compliant
- Withstands up to 400°F (204°C)
- Available in Full, Half, Half-Long, and Third pan sizes
A Practical Tool for Today’s Labor Environment
As operators work to stabilize labor, control waste, and maintain quality across every shift, solutions that streamline BOH workflows offer immediate and lasting return. Pangards pan liners fit seamlessly into existing operations while reducing friction, cost, and complexity where it matters most.
Ready to see which liner fits your menu and operation?
Use our Pan Liner Selector Tool and find the right Pangards Ovenable Pan Liner for your needs.
