PREP YOUR FESTIVE FEAST WITHOUT SPENDING MORE ON LABOR
It’s the most wonderful time of the year—and, for your kitchen crew, probably the busiest. As guests gather to celebrate, you’ll need to keep the food and drinks flowing, which for many kitchens means more staff. But with labor costs often being the highest expense for your business, boosting output can mean burning your bottom line.
Luckily, we have a sleighful of ways to save on labor costs and keep profits high during this holiday season and beyond. In this newsletter, you’ll find effective solutions for streamlining food prep, optimizing efficiency, ensuring quality output, and enhancing your overall business productivity.
DECK THE HALLS WITH DICERS & SLICERS
Small equipment options with big output
Chopping, dicing, and slicing by hand takes time, effort, and skill. Streamline your food prep processes and reduce labor needs with slicers and dicers that get you fast, reliably uniform cuts with minimum waste. With a variety of operations and interchangeable blades, slicers and dicers allow your team to slice, dice, and chop for your winter feast at a fraction of the time and manpower.
PUT FASTER FOOD PREP ON YOUR WISHLIST
Easy ways to chop, grate, and shred for less
Instead of paying employees for hours of manual cutting, use a food processor for faster prep. Perfect for prepping vegetables, fruits, soups, marinades, and sauces, these machines can slice, dice, ripple cut, grate, shred, and more. Bonus: they’re really fast. A standard food processor can grate about 50 pounds of cheese, chop 300 pounds of meat, and slice more than a hundred slices of bread in one hour, so you can say, “Bon appétit!” in no time.
THE JOY OF MULTIFUNCTIONAL COOKING
Serve up more versatility without the labor costs
Shorter cooking times, reduced staff needs, and more menu versatility are definitely on the nice list. As the most popular labor-saving piece of equipment, combi ovens produce both convection and steam heat and can automatically switch between the two during the cooking process. These multifunctional ovens can roast, bake, braise, grill, steam, blanch, and poach—often at the same time—allowing you to prepare multiple dishes at once.
STAY CALM AND SOUS-VIDE
A game-changing technique for demanding kitchens
Sous-vide is quickly becoming the cooking technique of choice for many commercial kitchens. This fast, fool-proof method involves vacuum sealing food ingredients and cooking in water at low temperatures for precise times. Not only does this technique provide top-notch flavor, texture, and consistency, but its cost and labor-saving benefits, and increased efficiency are the gifts that keep on giving.