How To Overcome Operational Challenges In Fresh Concept QSRs

[fa icon="calendar"] Jan 15, 2018 4:31:20 PM / by Franke

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New Year, New You! That phrase gets thrown around a lot this time of year as people are fighting hard to keep up their New Year’s resolutions with fresh habits. The Fresh Concept is a fast growing trend in foodservice is healthy, convenient options are being demanded by customers everywhere, especially in the New Year. Let’s take a look at some of the most common challenges that Fresh Concept QSRs are facing today.


“Is this chicken humanely raised?”

Customers at Fresh Concept restaurants care about what they eat. Not only do they care about what they eat, but also where it was grown and how it was nourished and treated. It isn’t enough to tell your customer that the chicken they’re ordering is organic. What they care about goes beyond that, and what they’re really looking for is full transparency. To combat this Fresh Concept, restaurants are moving to an open kitchen design that allows customers a front row view of how the food is being stored, prepared, and cooked.


Fresh produce, but out of space.

All of those fresh fruits and vegetables take up much more storage space than their frozen premade counter parts. It is more important than ever for Fresh Concept kitchens to be thoughtfully designed to ensure they are reaching their maximum productivity potential while staying within a tight footprint. A well organized kitchen with strategic operational solutions will help any Fresh Concept kitchen minimize waste and reduce steps, saving time and money.


Where do we do all of that prep?

Fresh Concept restaurants have a different set of needs than many other QSRs. All of that fresh produce gets sliced, diced, and prepared before the day starts, and that can be one of the restaurants busiest times of day. A kitchen designed with it’s needs in mind can make sure there are ample prep areas for pre-service, proper food safe storage during service, and a good system in place for cleaning post-service.


A Fresh Concept QSR comes with its own set of challenges, but by being thoughtful in the kitchen design it is easy to create a workflow that will improve transparency, reduce waste, and make it easier to serve fresh food offerings to people who are most ready for it, your customers. Happy New Year and good luck with your resolutions!

Franke Specialty Fabrication Partner Guide

Topics: Fresh Concept