MY Respect TO THE CHEF, ER, THE BUYER Have you ever wondered how some sit-down restaurants manage to offer such a wide selection of menu items and still serve everything quickly? Could they have huge kitchens and a scurrying army of chefs? Or perhaps a few extraordinary cooks whose hands move almost as quickly as their eyes? Perhaps, and perhaps not. Indeed, the delicious restaurant entrée or dessert you are offered may have been created in a distant kitchen, then flash-frozen or vacuum-packed and transported to your restaurant in preparation for your order. The entrée was then finished cooking, possibly in a microwave oven, and was quickly served to you-freshly prepared, in a sense. urprised? Be not. Numerous restaurants, ranging from franchises such as Fuddruckers and Perkins to high-end establishments, are outsourcing. And firms such as Sara Lee, Land O' Lakes, and the Redwood, Washington-based Stockpot Soup Company are only too pleased to oblige. Advertisements in restaurant trade publications abound, with taglines such as "Your hours vs ours" and "Simply heat and serve." Not precisely what mother used to produce, but mother'never had to worry about labour costs, which account for approximately 30% of income, or about keeping up with the competition. Justify why a restaurant would outsource some of its dishes.
MY Respect TO THE CHEF, ER, THE BUYER
Have you ever wondered how some sit-down restaurants manage to offer such a wide selection of menu items and still serve everything quickly? Could they have huge kitchens and a scurrying army of chefs? Or perhaps a few extraordinary cooks whose hands move almost as quickly as their eyes? Perhaps, and perhaps not. Indeed, the delicious restaurant entrée or dessert you are offered may have been created in a distant kitchen, then flash-frozen or vacuum-packed and transported to your restaurant in preparation for your order. The entrée was then finished cooking, possibly in a microwave oven, and was quickly served to you-freshly prepared, in a sense. urprised? Be not. Numerous restaurants, ranging from franchises such as Fuddruckers and Perkins to high-end establishments, are outsourcing. And firms such as Sara Lee, Land O' Lakes, and the Redwood, Washington-based Stockpot Soup Company are only too pleased to oblige. Advertisements in restaurant trade publications abound, with taglines such as "Your hours vs ours" and "Simply heat and serve."
Not precisely what mother used to produce, but mother'never had to worry about labour costs, which account for approximately 30% of income, or about keeping up with the competition.
Justify why a restaurant would outsource some of its dishes.
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