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!