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.
