As operating costs continue to rise and with prolonged concerns presented by the labor shortage, flavor consistency and saving time in the kitchen are two of the biggest challenges faced by operators in the quick-serve space. Efficiency gains in the back of house remain critical to preparing foods quickly, consistently and in high volumes, but many busy kitchens experience slowdowns or bottlenecks that can detract from food quality and speed of service.
Back of house solutions that help operators mitigate some of these risks may hold the key to improving cost, performance, and ultimately the guest experience.
The secret ingredient is simplicity.
Today’s consumers want it all: fast service, affordable prices and flavors that suit specific tastes. That can be a tall order for the quick-service and fast-casual restaurant industry. With tight margins, high staff turnover and ever-changing customer preferences, owners and operators can be challenged to balance customer expectations with the need to remain efficient in the back of house. Adding new flavors to the menu at even a smaller regional chain can be challenging as it takes the need to balance product consistency with the ability to scale up quickly.
Sauces, condiments and dressings allow menu flexibility that can scale up easily. Using pouch-based condiments and sauces from a packaging solution like Cryovac FlexPrep® Dispensing provides portion control and shelf-life advantages, as well as takes up less space in the kitchen than traditional rigid options like cans or wide-mouth jars.
FlexPrep makes it easy for all employees to help deliver a consistent flavor profile for customers. The hermetically-sealed, flexible packaging eliminates the need to transfer products from larger containers, reducing the risk for spoilage or contamination and ultimately increasing food safety outcomes. And without the need to tear, cut or puncture the package, workers don’t need to worry about the risk of injury.
This post is sponsored by Sealed Air