With grab-and-go meals on the rise, consumers continue to look for both consistent food quality and a good value. Retailers, of course, seek to offer just that, while also introducing efficiencies into the production of their food.
K-12 kitchens face challenges both in terms of time and resources. Obtaining and retaining the best possible employees factors into the efficiency of day-to-day operations, which can detract focus from menu planning and food preparation — particularly for from-scratch items.
The upfront cost of food prep equipment typically comes into play during the purchasing process. Is it better to buy less expensive equipment that may need to be replaced sooner? Or pay more with the hope of recuperating a quick return on the investment? As with any food prep equipment, purchasing agents in the retail space must consider the price of the slicers they acquire for their delis. But...
