Using Prepared Food at your Restaurant

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Using Prepared Food at your Restaurant

The cost effectiveness of using previously prepared high quality foods in your restaurants kitchen?

If you are a restaurant owner or operator nobody has to tell you about the ever rising food costs. You cut corners where you can , make adjustments, and do what you can to hold down the costs. Have you considered the effectiveness of using prepped foods for your restaurant menu? Don’t be so snobbish, even some of the best restaurants need a little help here and there. As a rule you don’t like to use them but the benefits of using products that are already prepped definitely has advantages and are worth a look at.

For example you offer breaded chicken tenders for appetizers. Your kitchen puts out outstanding chicken tenders yet they create a huge mess, are time consuming and the frozen version , while it may not be as good as your fresh, it is still considerably delicious! Considering the savings on labor, the convenience, and food cost, it is well worth it to get the frozen.

Salads and produce also are labor saving when they come into the restaurant prepped. You still need to wash the product, but prepared produce cuts so much prep time off the schedule. You can get almost any product you need prepped and ready to cook or serve. Anything that can cut down on rising labor costs it worth taking a look at.

Another prepped food item to consider to are bakery and desserts. There are so many great prepared frozen bakery products available that only require baking to deliver that just baked freshness. Here you can save a bundle on labor and also provide consistent product quality.

Aside form the labor costs, food costs can also be lower. You may wonder how when you make food yourself it is always cheaper right? Yet how many times has products had to be thrown out because they pulled too much and it went unused? With prepared product, you usually use it from a frozen stage, so it will not spoil. Also, with the prepared produce, it comes vacuum packed to seal in freshness. As far as the bakery you know that on Saturdays you need 100 loaves of bread and that is easy to prepare and adjust. The bread can be baked throughout the day to insure freshness, get the great smell going, and free up the baker to bake, not knead.

Getting some help from prepared foods is a very cost effective and smart way to help you run a better restaurant. Do not be afraid to make changes. If your customers do not like it they are usually not shy, are willing to give you feedback, and you can make adjustments.

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Using Prepared Food at your Restaurant

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