The Food Institute’s online article highlights 6 tips to withstand a recession
Midas Foods International Director of Corporate Development Gary Freeman was quoted in an article last November by The Food Institute. Freeman shared how Midas Food’s restaurant clients were seeking ways to decrease food costs in particular, especially as restaurants experienced a 3% decrease in guest visits in recent months.
“We’re experiencing increased requests to provide ingredient options that decrease costs for prepared soups, sauces, dressings, gravies, dips and other items, without significantly increasing labor needs,” said Freeman. “It’s a tall order.
“We’re currently converting mac-and-cheese, alfredo and hollandaise sauces for several chains,” the Midas Foods executive added. “Two of the chains have requested scratch formulas because they cannot afford the labor time, training, or recipe inconsistencies anymore. Another chain is projecting savings of 25 to 50 percent by switching from RTU to our dry blend formulas mixed with water.”