The foodservice landscape is evolving constantly both in what the latest culinary trend it decides to chase and the way it which it manages operates to meet that trend. However, catching the tail of the next trend is not always as easy at it looks. The struggle commonly stems from a shortage of staff trend in restaurant spaces. Because of this struggle, a decision must be made to train the whole team on all areas of a working kitchen or specialty appliances, or to find where substitutions can be made to make the flow of the kitchen smoother but not sacrificing quality.
Such struggles leave business owners to convenience, even in a foodservice space. An example of a training that is often decided against is the training of producing sliced meats from a deli slicer. Training and proper protective equipment for employees using these slicers can be costly, leaving the leadership team with the decision to invest in quality training or purchase pre-sliced items to prevent the risk of someone getting injured while using this specialty appliance.
Volpi has taken careful note of this ongoing issue within the foodservice landscape and has stepped up to the plate in offering the convenience these leadership teams are looking for, without sacrificing the quality of the product they buy when substituting pre-sliced product over slicing fresh. To meet the demand for pre-sliced meats in foodservice, Volpi pivoted and developed bulk, pre-sliced, packages of our best selling cured-meat products for specifically designed with foodservice customers in mind.
Since introducing bulk packages of pre-sliced, premium, charcuterie and cured meats, Volpi has been able to obtain two notable partnerships with menu expansions at Top Golf as well as First Watch. Both running large scale operations, they are faced with the same challenges as local restaurants and have to make decisions to best meet their kitchen’s needs without sacrificing the quality of product they are accustomed to. Both Top Golf and First Watch decided they cannot take the risk of not training all staff members on specialty appliances and turned to convenience. As they looked for a more convenient product, they assured that whatever is substituted for fresh slicing lives up to their quality standard. As more businesses come to make similar decisions, we anticipate a growth in the need for a more premium take on pre-prepared ingredients.
