Fresh Cut vs. Frozen Pt. 2

Considering frozen products vs. fresh from the labor & processing cost perspective.

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Costs are the inverse of fresh. Frozen product has a much higher COGS, but requires no processing labor. The cook must simply open the bag, cook, and serve. In addition to reducing labor, frozen products can help a restaurant maintain low overhead.

Serving frozen fries vs. fresh cut requires less space and equipment.

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