Food Slicers

May 30, 2011
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How this kitchen staple can save you money...

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Because food slicers require relatively little exertion or dexterity, using a third-party vendor to prepare meat and cheeses can be needlessly costly. Food slicers start at just $90, with top-of-the-line models in the three thousand dollar range. But with the added expenses charged by third-party delis, with any regular use, the machines can quickly pay for themselves. 

Most restaurants that specialize in sandwiches purchase and use food slicers as a staple piece of equipment, but even small cafés can economically invest in one. Meats and cheeses purchased in large, bulk blocks cost immensely less than prepared cold cuts, and by lowering an ingredient’s budget so significantly, your profit margin will expand as well. Though it might be used less, perhaps only weekly, slicers are durable machines, so that over the period of months they will incrementally lower expenses while remaining in near-mint condition. Over years, their increase to a small business’s profits can be immense.

The operation of food slicers, too, requires little to no specialization. With a little practice, any and every employee can work them, and without excessive liability. Additional blades in the workplace may seem to be magnified risk, but modern slicers have a minimally exposed area of danger; any injuries would almost need to be intentional. No one manager would then need to operate the slicer. Every employee could quickly learn the machine during general training demos, increasing the self-sufficiency of a business without a dramatic increase to its workers’ responsibilities.

Shop Food Slicers at Mission Restaurant Supply!

Need some assistance finding the right slicer for your business? Email us at order@missionrs.com or give us a call at 1-800-319-0690.

2 Responses to Food Slicers

  1. June 5, 2011 at 9:43 pm

    If you’re planning on letting all employees use a food slicer, there’s a few ground rules that should be established. First, never try to slice the butt of a piece of meat or cheese – it can be extremely dangerous. Try hand cutting or grating the last piece. Second, don’t use cooking oil to grease the blades, because it will clog the blades. Instead use mineral oil or WD-40. To reduce liabilities with a slicer, make sure that strict guidelines are in place before letting employees use it.

  2. September 19, 2011 at 11:27 pm

    You have really interesting blog, keep up posting such informative posts!

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