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[Restaurants/Restaurant] Advantages and success stories of introducing rapid freezer
restaurant
Advantages of introduction
success story
Purchased ingredients can be rapid freezing for long-term storage, reducing waste loss. You can even out costs by purchasing when the prices are low. Cooking in bulk reduces labor costs, and by creating a uniform taste, it becomes possible to open multiple stores. Please take a look if you are a restaurant or restaurant chain.
- I want to sell my signboard menu through mail order, wholesale, etc.
- I want to make my daily preparation more efficient.
- I want to open more stores, but I can't find cooks and other human resources.
- I want to be able to run the store with less manpower.
Sold by mail order/wholesale
rapid freezing your favorite menu items
Served with freshly made deliciousness!
By rapid freezing freshly prepared menu items, we can provide them with almost the same quality even after thawing. By rapid freezing so that it can be eaten immediately after thawing, you can enjoy delicious food without much effort. It will please not only general consumers but also businesses.
Additionally, frozen foods can be stored for long periods of time without the use of preservatives or other additives, making it possible to create products that are good for your health.
Introduction of pre-cooking
Pre-cooking improves the shortage of human resources
Reduce labor costs and raw materials
Pre-cooking is a method in which the products to be served are prepared in advance and then heated and served when an order is placed. By pre-cooking, you can save time from the time an order is placed to the time it is served, and the operation can be carried out with fewer people.
Cook Chill and Cook Freeze have a shelf life of 5 days to a maximum of 8 weeks. Therefore, you can make and store food in bulk, cook more efficiently, and reduce the cost of raw materials.
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