Stop Prepping Veggies – Strategy in Post-Pandemic Recovery

When helping restaurants optimize their produce programs, the biggest and best thing we can tell them is to stop chopping, scooping, and prepping their veggies!  Fresh prepared produce delivers many benefits to foodservice operations from cost and labor savings along with increasing back of house efficiency, food safety, and freshness.  With everything that has happened with the pandemic and the new ways restaurants are operating, not prepping your produce is incredibly relevant to foodservice’s post-pandemic plan of action.  

Fresh Prep BasicsIf you aren’t familiar with fresh cut and fresh prepped produce, let me introduce you to a simple concept that has radicalized our industry and the restaurants that employ it.  There are a variety of produce items that can be purchased already prepared like lettuce-based items, coleslaw, and guacamole.  By keeping the prep work out of the kitchen, restaurants can bring stability and efficiency to the product yield (you only buy 100…