Speed Scratch for Restaurant Growth
Gary Freeman
![Gary Freeman]()
Gary Freeman
Principal - EVP - Corporate Development at MiDAS Foods International - 20,000+
- What is speed scratch dry mix ?
Measuring, accumulation and consistency arrive pre-done. Assembly, process & freshness cues occur on site (heating, braising, boiling, simmering, fresh juice)
- Why speed scratch ?
Because no two chefs measure a pinch or a teaspoon the same.
Because restaurant unit growth = inconsistency
Because RTU alternatives are twice the price and not as good.
Because speed scratch dry mix allows you to keep growing and keep cooking great foods with consistency.
The Family of Fresh - Account Manager
8ySolid!
Strategic Sales & Business Development Operation Partnerships
8yGreat concept and so true. A recipe sometimes is open to interpretation