Given labor shortages, inflation, supply chain uncertainties and possible continuing ebbs and flows in consumer dining demand from COVID, now is a good time to revisit the role quality frozen prepared foods can play in helping restaurants thrive.
Smart operators know that frozen foods often are not only as good as fresh product but are sometimes even better, as freezing allows the immediate and natural preservation of flavors and nutrients. In today’s tight labor market, well-made frozen products empower operators to offer their guests expertly prepared edibles from around the nation or the globe, even if faced with human resource challenges in their own kitchens.
Join our webinar to hear how independents and small to medium regional restaurant chains are leveraging frozen prepared foods to win customers and bolster business performance. Among the points to be covered:
- Recent findings around restaurant menu flavor trends from leading industry research houses.
- How frozen products can give restaurants culinary expertise and broader menu reach without the experts or need for new cooking equipment.
- Easy ways to add value to prepared foods through garnishes, sauces, dips, bundles and presentations.
- Why lower initial costs through mass production, longer shelf life and labor advantages mean frozen prepared foods can bolster restaurant profits as well as sales.
Vice President of Customer Experience
VP of Foodservice Marketing
Alan Liddle - Moderator
Contributing Event Content Editor & Moderator
Nation’s Restaurant News