Could prepared produce cut your costs?
Increasing pressure in the kitchen
With multiple policy changes effective April 2025, kitchens are under increasing pressure to control costs and protect profits. Business rates relief dropping from 75% to 40%, an almost 7% increase in the National Living Wage, and an increase in employer National Insurance Contributions to 15% are all adding additional strain to the UK hospitality sector. Combining increased labour costs with lower margins means now could be the time to switch to prepared produce.
The benefits of using prepared produce
Our ever-expanding high-quality prepared produce range is expertly sourced by Fresh Direct, and is designed to meet every chef’s needs—delivering maximum efficiency without compromising on freshness or flavour.
- More Convenience – smaller pack sizes on prepared produce can help with stock management, portion control, and storage. It also enables a reduction in waste during quieter periods.
- Unbeatable Consistency – using prepared produce means you’ll always get a uniform product with no irregularities.
- Zero Waste – Unlike whole head, prepared produce delivers 100% yield. It also helps tackle food waste as crops that have superficial skin defects can be used, helping farmers reduce the stock they have to throw away.
- Better Cost Control – Whilst the unit price can be higher on prepared produce, there are other costs associated with using whole head produce such as labour, waste, and energy that need to be considered. We can work with you to establish the true cost and potential savings that can be made when switching.
Shop the full range of prepared produce here, or speak to your Account Manager about uncovering the cost savings a switch to prepared could deliver for your kitchen.
