In the restaurant industry, time is an ingredient as important as salt or sugar. It’s the invisible seasoning that can make or break a restaurant’s success.

That’s why a growing number of foodservice businesses, of all sizes and categories, are exploring labor-saving products in their battle against the clock. These ingredients aren’t just culinary shortcuts; they are strategic decisions that can improve your operation’s efficiency and success.

Why Choose Labor-Saving Products?
Labor-saving products provide more than convenience. By removing unnecessary steps, streamlining prep procedures, and incorporating time-saving ingredients into your most popular and profitable menu items, you’re not just simplifying food preparation; you’re opening up a world of possibilities for marketing, social media engagement, and business growth.

The direct benefits of labor-saving products are clear…

• Save Staff Time: Reduce the hours spent on tedious prep work.
• Cut Training Requirements: Simplify the on-boarding process for new staff.
• Reduce Waste: Minimize the risk of human error and ingredient spoilage.
• Ensure Consistency: Deliver the same high-quality experience every time.

The ancillary benefits come with time…
With time reclaimed through labor-saving ingredients, your team can shift their focus from the cutting board to the drawing board. This newfound time could be used for brainstorm sessions that fuel fun marketing ideas, epic food photo shoots, fostering engagement with your audience across social media platforms, and to drive overall business growth.

“I wish I had more time…” is something I hear often from business owners regarding their marketing efforts. Marketing, social media management, and content creation are just a few of the areas that would benefit from having more time. What other aspects of your business could benefit from a little more time invested?

Looking toward the future of foodservice, in a world exploding with AI-powered advancements; it’s clear that speed and efficiency will be increasingly tied to profitability. By embracing labor-saving products, you’re not only keeping up with the times; you’re future-proofing your business.

Visit www.dennisfoodservice.com/laborsavers to explore a selection of our favorite labor-saving ingredients. For personalized recommendations and suggestions, don’t hesitate to reach out to your Account Executive. Together, let’s optimize your kitchen’s efficiency and unlock new opportunities for success.

Source: Operator’s Edge.com

Organize your kitchen with FIFO (First In, First Out) for better food service.

First In, First Out (FIFO) is a system for storing and rotating food. In FIFO, the food that has been in storage longest (“First in”) should be the next food used (“First out”). This method helps restaurant owners keep their food storage organized and to use food before it goes bad. First In, First Out is an effective system that should be a standard operating procedure for every food service establishment and a staple practice for food managers.

ORGANIZATION IS KEY

Everyone wants to be first, but food service works better when there is order (I’m looking at you, Martin the Milk). The key to FIFO is organization, and it all starts with use-by dates.

FOLLOW USE-BY DATES

First In, First Out organizes food by expiration or use-by date. For the system to work, all food in refrigerators, freezers, and dry storage must be marked with a use-by date. If food doesn’t have a use-by or expiration date, workers should mark the food package with the date received and use that date as a storage reference.

STORE THE SAME FOOD TOGETHER

Under FIFO, Food is organized to keep the same kinds of foods together. For example, packages of the same food should be stored in one area so they are all kept together. This organization makes finding food easier and cuts down on the time it takes to stock items.

ARRANGE OLDER FOOD IN FRONT

Storing food by category isn’t enough on its own. Food in storage should be arranged from oldest to newest according to use-by dates. Newer foods should be put at the back of the shelf behind older foods, leaving the oldest food in the most accessible place near the front of the shelf.

This system makes it easy for food workers to find the oldest food and to use it first when that ingredient is needed. FIFO organization saves food service operators the time they would have spent searching for an item or comparing expiration dates.

MAINTAIN FIFO

For FIFO to really work, the organization system must be maintained. The process of date-marking, organizing, and arranging food in First In, First Out order should happen every time the facility receives new shipments of food. Different foods require different steps to integrate them into the FIFO system. Some foods may need date-marking. Other food will need some preparation before it can be stored in a refrigerator or freezer. Depending on the size of the packaging, a row of over food may need to be shifted forward or temporarily taken out so newer food can be placed in the back.

FIFO Benefits

It takes extra effort to organize food according to First, In, First Out, but the effort pays off. FIFO keeps older food from being shoved to the back where it can be forgotten or overlooked. FIFO helps food establishments cycle through their stock, keeping food fresher. This constant rotation. helps prevent mold and pathogen growth. When employees monitor the time food spends in storage, they improve the safety and freshness of food.

FIFO can help restaurants track how quickly their food stock is used. This information is useful in managing inventory and adjusting orders to more closely fit the needs of the facility, reducing waste. FIFO also makes it easier to identify food that is about to expire. Food must be discarded if it is past its use-by date, and FIFO can help food establishments catch items that are almost expired and use or sell them before this date passes.

For organization, tracking, safety, and usefulness, FIFO can’t be beat. If your establishment hasn’t tried First In, First Out, give it a trial run and enjoy the benefits.

FOOD STAFETY REMINDER

To minimize waste in your establishment, use older products first as long as they are safe to use.

The Rameking-Simplifying FIFO Systems  Other ways to Waste Not Want Not