THE ADDED CHALLENGE OF COVID-19
The restaurant business is consistently challenging but Covid-19 has increased this struggle. The best menu and most delicious food can be overlooked by demanding customers if the front or back of house operations become overwhelmed. Unexpected staffing absences due to Covid infections or mandatory quarantines, as well as the continuous transition from dine-in to carry out or drive-thru focused sales, all require quick and potentially costly shifts to your business model.
As noted above, by utilizing precooked ingredients, and proteins, in particular, you can achieve safe, consistent, high-quality food with a smaller and/or less costly kitchen staff. This allows you the flexibility to rotate staff as needed to address shifting demands like increased delivery order preparations.
Post-pandemic, the value of streamlined operations achieved by using sous vide precooked foods, will continue to be realized in your kitchen.