1/27/12 Cut fruit can cut costs

Pre-cut fruits and vegetables cut prep time

January 27, 2012

Pre-cut fruits and vegetables may not be an obvious cost-saving option, but they can provide tremendous benefits for food and beverage managers looking to boost productivity and grow the bottom line.

When weighing the benefits of prepared produce, avoid looking solely at the net cost of pre-cut fruits and vegetables versus raw. The ultimate cost-effectiveness will likely come from the vastly reduced preparation time and man hours needed to produce the same quantity and consistency of product - and the ability of the pre-cut produce to match up to the desired quality standards. In fact, pre-cut fruit is likely to yield even more usable product because the cutting practice has been optimized. And, with fewer employees handling knives, liability is reduced, which can potentially have a significant impact on overall expenses, not to mention employee safety.

“Pre-cut produce offers foodservice operators several benefits,” explains Jerry Cerand, director of strategic contracting for protein and fresh foods. “Although pre-cut options can be more expensive than raw or whole produce, it’s important to consider factors such as labor, product yield and waste when calculating total cost." Before specifying pre-cut items, consider how they might benefit your operation.

Pre-cut Produce	Whole Produce
Potential Pros
Year-round availability of key products Most products offer 100% usable yield Less trash in restaurant, less to take to dumpster, and less to haul away Most products require little to no prep time at restaurant level New packaging technology can extend shelf life without the use of additives or preservatives Depending on volume, pre-cut products can be customized to your specified blend/cut size, etc. Most products have production, or best-if-used-by dates Most of these products are more price stable than their bulk counterparts Less prep training time for new employees Easier to roll out new produce menu items	Year-round availability of almost all products Products can be used in very flexible applications at restaurant level (i.e. stalk broccoli can be used as spears, florets, or crowns) At certain times of the year, these products can be very inexpensive based on supply and demand Whole products, in general, are more temperature and handling abuse resistant than their fresh-cut counterparts Whole products come in a greater variance of packed quality (grade #1, #2, etc.)
Potential Cons
Maintaining storage temperature below 40°F is critical for maximum quality and shelf life (i.e. shelf life can drop dramatically as storage temps increase) Certain processes and/or improper handling can result in poor shelf life, and in extreme instances, increased microbiological activity related food safety issues Operators sometimes have difficulty quantifying the true value of pre-cut due to inconsistencies in labor and hidden operational costs; so, it can be difficult to sell products vs. bulk	Most products will require some prep prior to use Some whole items require the use of ice to slow respiration/decay. Iced products can be messy and difficult to handle Whole items are generally heavier to lift than their bulk counterparts and require more storage space Internal quality defects, when present, are more difficult to find (until the product is being prepped for usage) In extreme supply and demand markets, whole products can increase dramatically in price Typically, as whole products increase in price due to short supply, they will often simultaneously experience decrease in quality

There are many applications for using precut produce but when precision is important, such as for plate presentation, it is best to cut produce in your kitchen. Precut produce can be used in many of your favorite recipes, including soups, sauces, salsas, sandwiches, mashed potatoes, salad bars, fruit salads and hundreds of other dishes.

It is simply not possible (or sensible) to have every fruit and vegetable receive hands-on treatment. Pre-cut fruits and vegetables can ultimately help an establishment exert greater control over portion size, cost and consistency as well as cut down on the need for increased storage space and labor.

For more cost-saving ideas, visit our Thought Leadership Library. Customers can also login to myAvendra and search for contracted suppliers and products.

Pre-cut fruits and vegetables can ultimately help an establishment exert greater control over portion size, cost and consistency.