Convenience—Adds to Profit in all Restaurant Segments from QSR to Fine Dining

With the increase in quality and selection, it’s no surprise that value-added, pre-cooked items are taking off with grocery shoppers. While this may look like a new trend, the reality is that foodservice operators have long relied on convenience products.

Increased labour costs coupled with lack of skills, decreasing space for preparation and storage, the need to control costs while still maintaining consistency all contribute to a requirement for partially and wholly prepared foods. These realities, combined with the improved quality, options and flavour profiles available mean, value-added items have been widely accepted by the foodservice industry.

But the most important reason to consider these products is the greatly enhanced quality. The push for convenience items by grocery shoppers has meant that processors are developing new technologies and putting more time, effort and quality into the creation of value-added products, with outstanding results.

“Beef is the perfect protein for these value-added items. Slow-cooked braised items like pot-roasts, short ribs, and brisket are always a comfort food favourite; using pre-cooked offerings means restaurants can provide consistent tenderness and flavour without the hours of cooking time, equipment and staff required,” says Duane Ellard, Director Foodservice Marketing for the Beef Information Centre, “And that means more profit for operators; cost savings on labour, inventory and space, put dollars back in the cash register.”

Many restaurants are buying higher-cost items like roast beef and prime rib as fully cooked, as well as portion-cut steaks ready for grilling. They are relying on their suppliers’ expertise and equipment to deliver a quality product every time without issues around the levels of labour skills and time, waste and spoilage. Value-added products like pre-marinated beef medallions and steaks, pre-cut and seasoned kebobs and skewers also provide consistent quality, without creating labour and waste issues.

“The foodservice industry has embraced pre-cooked and value-added items. These products are used in every type of foodservice operation from quick service to fine dining because we are able to produce convenience that delivers on taste and quality every time,” says Andrew Thomson, President of TMF Foods Ltd., a well-known manufacturer of value-added products. He adds, “Roasting and braising are time-consuming and labour intensive. Pre-cooked roasts and ribs, developed with unique flavour profiles, make it possible for restaurants to serve these delicious home-style favourites as their signature dishes. We are committed to this segment of the industry and continue to develop new products that meet the needs of our customers.”

Real estate is expensive, which means smaller restaurants have less room for coolers, freezers and prep areas. Reducing the number of food items is a key component of inventory management. Fully-cooked and prepared products such as Bolognese sauce, lasagna, meat pies, and even fully ground beef crumbles, all save space, time, cooking loss and waste.

QSR outlets have reduced their need for full kitchen facilities and skilled labour by using fully-cooked products. Fully-cooked beef strips are used in wraps, pitas, pizzas, subs and sandwiches. Fully cooked meatballs and burgers are also in the marketplace. Fully-cooked proteins lessen food safety risks, not just in cooking and handling, but in removing the chance for cross contamination by raw juices. They offer consistency, interesting flavour profiles as well as “goof-proof” handling.

Portion cut steak programs, pre-marinated and seasoned products, fully prepared and cooked product. These value-added items ensure a consistent product with less time and skill, allowing staff to focus on what they do best, preparing and serving a high-quality beef-eating experience for your guests, every time. The combination of great quality and bottom-line cost savings means a great meal for your guests and increased profitability for you, the operator.

Contact the Beef Information Centre for value-added products suitable for your business.