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[WEBINAR] Smart Protein Usage Means Reduced Labor, Reduced Waste and Increased Sales Opportunities

Proteins now come in wide variety of styles – from minimally handled to pre-portioned to seasoned in the package to ready to serve – and the type purchased by restaurateurs can help them cut labor waste, food waste and sales opportunity waste.

Proteins now come in wide variety of styles – from minimally handled to pre-portioned to seasoned in the package to ready to serve – and the type purchased by restaurateurs can help them cut labor waste, food waste and sales opportunity waste.

Calculated protein usage aids operators in a number of ways whether it be through the purchase of a mainstay, multi-recipe meat enabling a reduction in the number of ordering, warehousing and inventory tracked SKUs, pre-portioned or cooked items helping employees deliver a consistently good experience, or expertly seasoned or unique cuts making memorable limited-time offers and regular menu additions possible.

Join us for a webinar focusing on:

  • Reducing labor waste through the cross-utilization of proteins.
  • Decreasing food waste through the use of the best protein for the application.
  • Increasing sales through new preparations of familiar meats.
  • Cutting labor costs through the use of value-added proteins that require less skill to prepare.