Fresh Or Frozen Pros And Cons

Among many diners, there is a belief that fresh food tastes better and is better for you. In watching many of the popular food shows, you will find that fresh or frozen pros and cons are not presented in a balanced manner. There are certain types of foods where only fresh will do, but ruling out frozen foods may seriously limit the menus in some locations.

Availability is a key element. Not every restaurant has access to a fish market within reasonable distance. Nor can every cook go to the docks to pick up the day's catch to serve to customers. When it comes to seasonal foods, some are simply not available in either fresh or frozen form during certain times of the year. The availability of salad greens in northern climates during cold weather may be limited, and the lettuce itself may be several days old by the time it reaches your restaurant.

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The cost may make the different between choosing fresh food or frozen food. On the one hand, purchasing frozen food is usually more expensive than purchasing the same food fresh, because there is additional processing costs. This has to be balanced against the probability of more loss when fresh food is used. However, this equation assumes that there are no shipping costs involved.

Taste is another factor that is often used in favor of fresh food over frozen food. For most food items, fresh is better, particularly if it is not bruised or mishandled during the trek from farm, market, processing plant to the restaurant. If the correct freezing methods are used, there are steps taken to preserve flavor and avoid deterioration before freezing.

A restaurant must have the proper facilities for storage of the food items, regardless of whether it is frozen or fresh. Freezer burn is a risk even when the items are properly processed. In taste tests, diners rated fresh or quickly frozen items over those which had been frozen for more than a few days. There is also a need to thaw frozen foods properly in order to preserve flavor, without posing a health risk.

Looking over the fresh or frozen food choices, each owner or restaurant manager must review the elements of taste, cost and availability. It is assumed that the storage equipment will be adequate for either or both types of products. The sophistication of the customer palates may also be an element in making the choice.

Restaurant liquor inventory spreasheet

For owners of a restaurant who want to ensure they are accounting for all loses, profits, expenses, and product inventory, the use of a Restaurant liquor inventory spreadsheet is greatly going to help you do so for your bar. Due to the fact that the bar, in any establishment, is likely to bring in the most profits to the restaurant, as a manager or owner, the use of the right Restaurant liquor inventory spreadsheet will ensure you know all about what profits are coming in, how much is being spent on products and inventory, and whether or not things are accurate in the bar.

When choosing to use an inventory spreadsheet managers and owners can:
- track all liquor bottles;
- track what is selling and what is not selling;
- keep track of whether they are getting the right amount of pours per bottle;
- determine what items to keep in stock, what to take out of the rotation, and determine whether or not they should consider bringing in some promotional items; and,
- ensure things are not being stolen (free drinks, or a bartender potentially drinking behind the bar).
Each of these things can be tracked and analyzed to the fullest extent, when the use of the best Restaurant liquor inventory spreasheet is put in to use with your restaurant.

The use of a spreadsheet also allows you to learn about profits, and what is the best seller in your establishment. You can keep track of what beer is bringing in the most sales, which vodka or rum drinks you are selling most often, what specialty drinks are being sold, and so forth, in order to determine what should stay, what should get cut out of the bar set up, and what types of products you need to keep more inventory and stock of, due to the high sales (and vice versa). So, considering the use of a Restaurant liquor inventory spreasheet for this reason is another factor bar owners and managers should consider, when they are deciding how to keep track of profits and losses, and how to determine where they are earning the most, and where they are possibly losing on profits if they choose to keep certain items in stock which are not selling in the bar area or in the restaurant setting.

All of these numbers, figures, and sales can easily be figured out by managers and owners when the use of a great Restaurant liquor inventory spreasheet is implemented in to the restaurant's infrastructure. A properly designed spreadsheet will keep track of all liquor and beer, and drink menus, all specialty or promotional items, and all bar related expenses, profits, losses, and costs, in order to ensure the restaurant managers and owners know what has to be done to turn the highest profits. So, rather than guess, making sure to implement a well designed Restaurant liquor inventory spreasheet into use with your bar manager will ensure the results, figures, and information you want to know as a restaurant owner.