The BIG savings question: Should I use fresh or frozen?
If the idea is to maximize efficiency and save money, you’re not really saving if choosing raw or fresh versus frozen and prepared. David Cocker, Corporate Research Chef & Business Development Manager at Reuven International Ltd., explains why:
Many operators contend they shouldn't use higher quality bread because of the higher cost and the perceived notion that these breads tend to age more quickly. However, the value and versatility of high quality bread tell a different story. You can add interest to your menu with top quality bread and help keep your customers coming back.