What’s the perfect process look like for a meal prep company? It’s something, we as a company think about on a day-to-day basis. How can we make this better for our clients? How can we make their day easier and more efficient? So, as a meal prep company owner, I think to myself, How would a perfect week go?
How can I tiptoe on the line of being exciting and innovative yet cost-effective and not overly ambitious? How do I attract customers and keep them interested but not overcomplicate my kitchen with tons of ingredients and recipes? The key to answering these questions starts with your concept.
A critical question that chefs come across every day is, “how can I get my food cost down?” In the restaurant industry, there are tactics we use on a day to day basis to keep our margins in line. The three essential tips I give to all new chefs and business owners are buying seasonal ingredients, buying in bulk, and avoiding wasting anything!
One day, after my shift, I carefully arranged all herbs and spices in alphabetical order. Then I put my salt and pepper containers to the right of everything and all my smaller (domestic sized bottles and other odd flavorings) to the left and it has been great, until kitchen staff kept messing it all up again!
When I asked them why they messed it up, they said there was no time, when rushing around a kitchen, trying to get everything done on time, to stop and put the spices back in the correct place
Are you looking for how to increase your profit margin in meal prep? We asked meal prep cooks and restaurant chefs for the best tips and tricks to increasing profit and decreasing costs for your business.
The process of taking orders in the meal prep industry is only now coming around to improving the ordering processes, and saving time and attention for meal prep entrepreneurs.