""Every minute spent on food preparation directly impacts your labor costs," explains Chef Thomas Reynolds, culinary director at a regional restaurant group. "Frozen products that arrive pre-cut, portioned, and sometimes even pre-cooked can reduce prep time by 25-40% for certain menu items.""
"Incorporating strategic frozen items like pre-cut vegetables, portion-controlled proteins, or pre-baked bread products can potentially save 15-20 labor hours weekly for a mid-sized restaurant.""
"Over 90% of foodservice operators now incorporate frozen foods into their menus, suggesting a strong financial case for their use in today’s market."
In the current restaurant environment, operators are increasingly investing in frozen foods to counteract rising costs and thin margins. Over 90% of foodservice professionals are utilizing frozen items, which can reduce labor costs by 30-35% through efficiency gains in preparation. For example, pre-cut and portion-controlled frozen items can save 15-20 hours of labor weekly for a mid-sized restaurant, translating to savings of $15,000-$20,000 annually. Additionally, by minimizing food waste through careful sourcing of frozen products, restaurants can turn potential spoilage into profit.
Read at Food & Beverage Magazine
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