What's the Big Deal About Frozen Vegetables?

Cooking and chilling vegetables is a time-consuming chore when you’re prepping cold items like salads, grab-n-go items and meal kits.

“It can take well over an hour to cook and chill 10 pounds of vegetables for cold applications,” says .“That’s one task operators would love to cross off their to-do lists.”

Frozen Vegetables and Fruit require no additional cooking.Operators can thaw and serve them straight from the package.

Simplot Ready-to-Eat Vegetables: Less labor

Food safety: These products are prepared in our state-of-the-art, high care processing environments.

Better consistency: Enjoy the same farm-fresh flavor and color, day in, day out.

Is your operation a good candidate for ready-to-eat vegetables?

Here are four important questions to consider if you’re wondering whether Simplot Ready-to-Eat Vegetables are a wise option for your operation.

Do you prepare cold menu items?

With kitchen wages exceeding $20/hour in many areas, reducing unnecessary labor must be a top priority.

Are you trying to reduce food waste?

It is hard to know how much product to prepare from fresh each day—and what you do make won’t store long.

Is offering a consistent customer experience important to you?

Great brands are built on consistency, but consistency can be challenging with high kitchen turnover.

Busy kitchens need all the help they can get

Tight labor markets have left many restaurants short on kitchen staff, a prospect that is not likely to end anytime soon.Ready-to-eat vegetables are one more way we are helping to feed the world and support operators with reduced labor, less waste and food safety—a winning combination in any kitchen.