In-house vs. Out-sourced

By | July 23, 2009


In an age of plentiful refrigeration and high tech packaging it is possible to purchase a wide range of pre-made, pre-cut, pre-processed ingredients and even complete meals, ready to serve. In this post we look at some of the pro’s and con’s of purchasing pre-prepare ingredients/meals.

Pro’s of Out-sourcing

  • Reduce labor. Suitably experienced staff are difficult to find and expensive to keep. With pre-prepared ingredients/meals it is possible to produce more meals with less staff.
  • Reduce production space requirements
  • Reduce amount of equipment required

Con’s of outsourcing

  • Higher food costs
  • Less control over quality
  • Increased reliance on external suppliers

Out-sourcing may stack-up, depending on your business model.

One thought on “In-house vs. Out-sourced

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