To reduce labor costs and lower the risk of food contamination, many chain operators are opting to farm out food preparation to supplier partners. We take a restaurant's recipe and handling processes and analyze them from a culinary perspective. Then our food scientists develop that product, incorporating techniques that can produce the item in high volume. Intensive As has been well documented, foodservice is quite often the cradle of new product development, lighting the way for eventual retail packaged versions to flourish. In short, the lower risks involved at foodservice tends to ignite a high level of creativity and innovation.
Kiosks are one example.
Selling Mozzarella Cheese Sticks and Cheese Nuggets on game days, the Popper Hopper has the capacity to serve 5,000 Sticks or Nuggets an hour from the 16-ft. long vehicle. The product, which is available on selected United flights, was named in honor of the Dilbert cartoon character. If you emulate, you compete on a 'me-too' basis and price is the only thing you have to offer. If you innovate, you can get in on the early part of the curve and take off. Reed Elsevier Inc. The Cahners logo and Prepared Foods are registered trademarks of Reed Elsevier Properties Inc. Used under license.