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Less labor, more consistency
More and more food service professionals understand that two things drive new product developments - labor cost and consistency. Whether you are into distribution, catering or representing an airline, hotel or restaurant, there is always the questions: Is it safe? Is it consistent? Is it well prepared? Not surprisingly, the dominant institutional product trends this year are pre-cooking, pre-slicing, pre-marinating, pre-seasoning and pre-portioning.
The Transform Pack FTS™ provides tangible benefits in this area because it allows for the pre-processing, flavoring and packaging of products destined for fast-paced, institutional use. In this sense, proprietary dishes or products can be pre-flavored, ready for quicker preparation while providing tremendous worth with less skills required and therefore less opportunities for mistakes.
In addition to its unique benefits for food service professionals, the system allows for:
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Yield improvements |
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Safe and easy preparation |
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Consistency & quality control |
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