Takeout and delivery are occurring at a higher rate than ever before. At the same time, restaurants are beginning to see increased in-house dining. As operators, it’s important that you are able to manage these big shifts in traffic flow. A smart way to adjust is to leverage the benefits of frozen foods. Thanks to their labor savings, longer shelf life, and consistent cost, frozen foods provide operational efficiencies as restauranteurs adapt to a new landscape.
Fruits and vegetables are particularly beneficial frozen items to consider for multiple reasons. No cutting required results in reduced labor. With produce picked at the peak of ripeness and then quickly flash frozen, that means consistent quality and maximum nutritional value without fail. And, there is no seasonality to worry about, equating to tremendous variety all year-round. The Bountiful Harvest® produce line is plentiful with dozens of Grade A fruits and vegetables to select from, making it easy to find what you’re looking for. Plus, you can use what you need and continue to freeze the rest for later.
Seafood is another excellent frozen option. Pierport® BAP-certified wild-caught breaded and battered fish are oven-ready or can go from freezer to plate in minutes when deep fried in our variety of oils from Jensen Foods. Available in Cod, Alaskan Pollack, Haddock, no matter which one you choose, you’re guaranteed consistent weight and appearance, less waste and labor savings.
Whether produce or seafood, incorporating frozen into your menus is a way to streamline operations while saving money and without sacrificing on quality.
Reach out to your Shamrock Foods Sales Representative today to brainstorm ways frozen options can help you keep your kitchen well-stocked and well-prepared.
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