Foodservice Operators
Few product categories are as important to the foodservice consumer as fresh produce. Unfortunately the fresh produce category can also be one of the most frustrating and high shrink categories of all those handled in your restaurant or cafeteria, or feeding operation! Fortunately we have some of best fresh produce training available for your staff. Ronnie De La Cruz has years of experience working with chain restaurant groups, non-commercial operators such as schools and hospitals, and independent restaurateurs – all geared at helping them reduce their shrink and serve higher quality products to their customers. Following is a sampling of Foodservice Operator training programs, all of which can be highly customized to meet your unique needs:
- General fresh produce knowledge required to reduce shrink and increase the quality of produce served
- How to determine the true value of the fresh-cut or value-added produce category vs. bulk or head/commodity produce
- How to layout an operators cold box for reduced shrink and increased on-the-plate quality
- Food safety related to produce receiving, handling and prepping fresh produce
- How to select a produce distributor
- How to necessary, yet reasonable food safety standards for your distributors
(Click here to receive more detail or request a quote)