Blended investment

June 2007
FoodService Director;6/15/2007, Vol. 20 Issue 6, Special section p10
Trade Publication
The article presents purchasing and operating strategies for restaurants planning to serve smoothies and shakes. Fresh from scratch smoothies are the most difficult to execute. Fresh fruit is not simple to select, buy, store and handle. Often fruit shipped green needs to be ripen, and there's a brief window of usability, waste can be a problem. Fresh fruit has to be peeled, pitted and otherwise prepped, which can impact labor costs.


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