Today’s restaurant diners want it all – fresher food but hold down the price. Kitchen prep of all that fresh food will always be a mainstay in your labor costs, but how to keep up that quality while holding down your costs?
With a strong economy and higher minimum wage laws, operators are under pressure to find new ways to control their labor costs. For some, this has led to the adoption of new technologies like self-service POS devices, even robots in hotels that deliver room service orders.
If your district isn’t taking advantage of the USDA’s commodity processing program, you’re not alone. Only about 25% of K12 sales are made through this program. Why? Many districts simply aren’t aware of the savings and logistical advantages of commodity processing for popular items like French fries.
Popeye nailed it in 1929 when he started telling generations of kids to eat their spinach if they wanted to be strong!
When I first started working in restaurant kitchens, a big-deal chef told me something I have never forgotten. He pointed to a somewhat questionable side of asparagus I was plating and said, “to us, this is one of 400 covers. But to the guy sitting at table 8, this is his one and only dinner.”