HOW TO STREAMLINE THE PROCESS OF MAKING CONSISTENT QSR PRODUCTS?
Quite some poultry processors are producing chicken products for Quick Service Restaurant chains (QSR, aka fastfood restaurants) and prepared foods. The market is there and fast growing. Marel stands out when it comes to solving the puzzle of raw material preparation for QSR end products such as fillet strips, tenders, burger fillets, nuggets, and cubes. The keyword in this matter is consistency: consistent size, consistent weight, consistent quality. Morten Dalqvist, product specialist for Marel Portioning, explains why processing QSR products can be challenging.
WHAT ARE QSR CHAINS LOOKING FOR SPECIFICALLY?
"Poultry processors are asked to supply high-quality bone-free uniform products only, with a fixed length, fixed width, fixed weight, and sometimes even more constraints. The QSRS demand perfect consistency, so that the end products stay uniform, even after being finished off (marinated, coated, fried) in the individual restaurants. Processors producing for QSRs, on the other hand, are aiming for higher yields, labor reduction, and increased throughput."
WHICH PUZZLE HAVE YOU SOLVED?
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