Crispy Skin Pork Belly
In food service, managers agree that the largest cost of food service is labour costs. Though, when cutting costs, food input is heavily scrutinised. This can be a slippery slope and result in poor standards of food that your patrons may notice. The products may even require more labour to get it over the line as a good finished product.
When cutting cost, focusing on overheads can save you more. This is why we have developed our fully cooked products that don’t compromise on quality but save time and labour so your staff can focus on other aspects of their job.
Watch this video for recipe ideas!