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.
"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.
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