BENEFITS OF USING AEF TECHNOLOGY FOR RESTAURANTS
To increase the profitability of a catering business.
Reducing the cost of food;
Increase in the speed of service;
Develop new distribution channels for ready to eat meals;
Reducing the number of kitchen staff;
Increase kitchen productivity in the same space many times over.
1. Reducing the production cost of meals.
The price of purchased raw materials, the amount of waste and the percentage of write-offs all play a part in the cost of a meal. All of these can be seriously optimised by using AEF technology. We suggest the integration of frozen ready meals and raw materials with AEF.
This is done by purchasing vegetables, herbs and berries in the summer and autumn period, when they are sold at low prices and are of incomparably higher quality. The produce needs to then be washed, peel if necessary, cut up and frozen. Afterwards, it can be stored in a regular freezer, which has a conveniently low price, until the following season without any loss of quality, flavour or colour. During the year, you can prepare meals using the frozen raw materials. Once cooked, package them in portions and freeze them with AEF. In this case, the quality of these meals prepared from frozen raw materials and frozen, will be the same as if you cooked them from fresh raw materials.
This process cannot be successfully achieved if blast chilling, IQF, liquid freezing and other technologies are used.
2. Increasing the speed of customer service.
Catering businesses existing in hotel, roadside and congested environments are often faced with the unexpected appearance of large parties in their premises. If you have a stock of pre-packaged frozen meals in your warehouse, having any number of guests in your premises is no problem. Defrosting any type of food in any quantities takes no more than 5 to 10 minutes. The great thing about AEF technology is that the defrosted food is better than fresh food. Take pasta as an example. Everyone knows that well-cooked pasta should be al dente. But this condition is very short-lived with freshly cooked food, while with frozen pasta it can occur at the right time just before serving to the customer. And the operator (who is not a trained chef) can defrost any number of portions. So it turns out that defrosted pasta is better than fresh pasta. The same applies to rice dishes, which rather quickly absorb moisture from the sauce (in risotto, for example) and stop feeling like rice. By using AEF, you can serve more customers in less time.
If blast chilling and other freezing techniques (apart from AEF) are used for this purpose, the food will quickly lose flavour and quality during storage. Thus, preparing seasonal fruit and vegetables and making meals from them at harvest time, for long-term storage, will not allow to obtain the quality of food that is achieved with Acoustic Freezing technology. Only AEF freezing technology will enable food prepared during the harvest to retain its original taste and quality throughout the year.
3. Developing new distribution channels for ready meals.
In these turbulent times, a particularly important channel for increasing the profitability of the kitchen has been the delivery of ready meals to customers' homes and workplaces. With one large production facility outside the city, defrosting and reheating facilities can be opened in smaller premises in different parts within the city area. Having a few such points, the delivery time can be reduced to 15-20 minutes in almost any neighbourhood.
By producing ready-to-eat frozen food using our technology, you can gain interest from gas station chains, small cafes in airports, railway stations and retail chain shops for your products. Food frozen with AEF technology has a competitive advantage as it does not lose taste, colour and quality during long-term storage.
4. Reducing the number of kitchen staff.
Through the production of frozen food in a central factory, in addition to all the other advantages, you gain better control over the quality of food preparation and are able to reduce the number of staff. You also no longer have to be concerned with the visitor seasonality of your establishments (this is especially true for businesses in resort areas). In addition, the search for a qualified chef prior to the season is no longer a need. A permanent team of well-trained people works much more efficiently and cohesively and therefore shows greater results.
5. Increase the productivity of the kitchen many times over in the same space.
If the kitchen produces frozen food, it is not necessary to produce the entire range of dishes every day. It is possible to make just a few items from the menu on the same day, but in large quantities. The productivity of the kitchen thus increases enormously on the same floor space. After all, the cost of a meal is the sum of the costs divided by the number of kilograms of food produced.