As the foodservice industry gets back on its feet, we are now facing new challenges. This time in the form of rising food costs and labor shortages. Foodservice operators are once again having to think differently and evolve as the world changes around us.

If you’re not currently using vacuum packaging in your operation, now is a good time to take a closer look. A Vacuum Sealer, combined with an easy-to-implement action plan for your kitchen operations and staff will help save both time and money.

How does Vacuum Packaging save time?

-      You can prep many food items during slow times (once a week or even twice a month)

-      Your kitchen is better prepared for the unexpected and more organized for busy times.

How does Vacuum Packaging save money?

-      By saving on staffing time, you can reallocate your labor to when and where it’s needed.

-      Prep and portioning food that only you need for a single service means less waste or even eliminating waste.

-      Buy in bulk and products that are in season. Once a product is vacuum sealed, it decreases the bacteria growth, therefore extending the shelf life and holding freshness and the nutritional value. As a rule of thumb products that normally last a few days can safely and securely be held at 41f for to up 30 days, and still be fresh under vacuum. We have vacuum packaging solutions that work with bags and containers.

Saving time and money are just two benefits of implementing a Vacuum Packaging solution. We have partner test kitchens across the country that are available to answer your questions and show you how you can take your foodservice operation to the next level.  - https://www.invacus.com/reps