And when it comes to vegetables, knowing how, when and why to buy frozen rather than fresh can be one profitable way to win that game.
How Can Frozen Be Better Than Fresh?
It's all too simple to assume that fresh veggies are the best option. That is the gold standard, as we were all raised on visions of farm-fresh veggies picked from the fields and rushed to the table. However, most fresh vegetables sold in food service are selected unripe so that they can survive shipment, and really fresh locally farmed fruit is subject to seasonal ups and downs in both availability and quality, in addition to being overpriced.
High-quality frozen veggies, on the other hand, are gathered at the pinnacle of ripeness by a dependable firm devoted to acquiring and pioneering the latest technologies. These vegetables are frequently blanched, or gently pre-cooked, after initial preparation, to ensure that they maintain a lot of their original colour and taste for lengthy periods of time in storage. And, in many cases, the flavour and look will be superior to that of fresh veggies, which lose flavour within days, if not hours, of harvest.
In fact, with today's growing, harvesting and freezing technologies, in many cases, it's virtually impossible to distinguish fresh from high-quality frozen on the plate. Anyone who has tasted fresh corn grown out of season against well-prepared frozen corn kernels knows that the frozen product has a superior flavour and texture.
There's a reason why, according to a recent National Restaurant Association poll, 96 percent of table service operators and 100 percent of quick-service operators utilise frozen food. Simply said, frozen veggies outperform fresh vegetables not just in terms of quality but also in terms of efficiency.
- Availability - Frozen veggies, with a storage life of up to a year, are effectively always in season, ensuring constant quality all year. This is especially significant in operations when key products are kept on the menu year after year or are planned, rotated, and budgeted on an annual schedule with a considerable lead time.
- Labour Savings - Frozen veggies are an excellent solution to labour shortages since they eliminate the need for time-consuming preparation. Because they're simple and quick to make and serve, they also eliminate the need for training and specialised labour.
- No Waste - UUnlike fresh veggies, frozen vegetables may be used down to the last gram. There's no need to pay for stems, cut and toss, or worry about wilting or spoiling. The goods will stay frozen and excellent until you're ready to utilise it if properly stored. Individually Quick Frozen (IQF) veggies can be stored in the freezer for usage when you simply need a few handfuls or many cases.
- Portion Control - You'll always know precisely what you're offering, order after order, year after year, thanks to the consistent piece size and mix ratio of top grade frozen veggies. With the quality, price, size, and availability of fresh products continually changing, frozen veggies provide an effective means to forecast and manage plate presentation and food expenses.
- Storage -When compared to fresh veggies, frozen vegetables are easier to store, save storage space, have a longer shelf life, and free up refrigerator space for high-turnover products.
Whether you own a small restaurant or a large chain, frozen veggies may be a significant asset that helps you increase profits while also providing a consistent, high-quality eating experience for your guests. After all, if the person at table 8 eats all of his vegetables, that's a great indication for your company.