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Category: Benefits of frozen

Utilizing frozen vegetables and fruit to cut down on food waste

Frozen Food: The Ultimate Waste Saver

As a matter of survival, restaurants learned to operate more efficiently during the pandemic. But, there's still one inefficiency many operators have yet to tackle: food waste.

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How to Meet the Pent-up Demand for Catering with Limited Staff

Catered events are coming back in a big way. But the increased demand brings with it some new challenges. We have some ideas to help you manage unnecessary labor and waste without sacrificing quality.

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How Frozen Foods Can Improve Labor and Inventory Management During COVID-19

With local restrictions on restaurant dining evolving as coronavirus cases spike nationwide, inventory, food costs and labor are getting harder to manage. We’ve addressed forecasting sales to help with scheduling your staff and managing labor in this article in more depth.

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Fresh vs. Frozen: What Saves You More in the Kitchen?

Fresh vs. Frozen: What Saves You More in the Kitchen?

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?

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Fresh vs Frozen Avocado

The 5 Best Places to Cut Your Labor Costs with Frozen Products

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.

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