Do you really go through so many that it is a problem? We prep ours up daily and it just takes ten minutes or so. We fill a pitcher and pour into the cups. There’s generally plenty of time for this sort of prep at my shop. As far as a prepackaged one, expect your costs to double if you do find one.
At 300-400 per day you could buy by the pallet. A couple more thoughts on this, as I don’t know what you are using these for. Do you really want to use packets if these are for items that will be dipped into the sauce? What would the customer empty the packet onto in order to dip the food into the sauce? Cups work so much better for dipping. Also, not knowing your volume, 300-400 cups a day is quite a bit. If you are putting multiple cups per item, have you considered moving to a larger cup and including just one? Takes the same time (maybe quicker) to fill a 3.25 ounce cup as a smaller one. Just food for thought. But if you insist on getting prepackaged your food supplier should be able to help. At the volume you use, should be able to find a decent price.
Easygoer13 why not just grow your own tomatoes and spices then to make certain you have control of every aspect of this sauce. Yes you are missing something. As a business gets busier choices need to be made. Very often the choices that revolve around efficiency get blown off as cutting quality. This is commonly not the case. Very often decisions that increase efficiency also add to quality. So please jump off your high horse for a moment and explain how you will prepare your sauce. Is it so different to start with a prepackaged base to make the sauce you put on your pizza than have a company prepackage your dipping sauce cups? If so, please explain.
If I come down off my high horse it will to shove my size 14 boot up your a%%…Easygoer13:
Easygoer13 why not just grow your own tomatoes and spices then to make certain you have control of every aspect of this sauce. Yes you are missing something. As a business gets busier choices need to be made. Very often the choices that revolve around efficiency get blown off as cutting quality. This is commonly not the case. Very often decisions that increase efficiency also add to quality. So please jump off your high horse for a moment and explain how you will prepare your sauce. Is it so different to start with a prepackaged base to make the sauce you put on your pizza than have a company prepackage your dipping sauce cups? If so, please explain.
…You can do what you want…but for me when I go to an independent place I have certain expectations…If I get a package of salad dressing It for me automatically makes me think cheap…I understand about being efficient…But be smart about it…don’t put a big red bulls-eye where the customer gets the impression that your in the back just opening up cans…
. Thanks for the support! I obviously opted the diplomatic way as this forum is meant to be a community that help each other in a constructive, friendly manner. One would think Easygoer would be supportive of a newbie as he’s also one himself.
Are your volumes going to be enough that you could consider a co-packer to create YOUR sauce and labels to cup and serve . . . sell to customers and other places?
No it was definitely called for as I believe easygoer and I see business in different ways. I’ve eaten at many as many indy places that have sucked as I have that have been great. Most of the indys that have sucked probably had time to grow their own tomatoes and spices. Those that were good probably started with stanislaus or other fresh packed tomatoes.Easygoer13:
Completely uncalled for Easygoer13, especially being aimed at one of the premier posters (and probably operators) on this board.If I come down off my high horse it will to shove my size 14 boot up your a%%…
Yes Paul seems like a great guy…I thought he was just having fun with me and was just doing to same in return…I certainly understand that my comment about using a prepackaged sauce could have been seen as uppity…But I do think that even if you want to use a packaged sauce, presenting it to the customer as such is not the brightest thing to do. I agree with the cup idea…Paul if you read this please know I was just having some fun…that’s why I put the wink in there…Easygoer13:
Completely uncalled for Easygoer13, especially being aimed at one of the premier posters (and probably operators) on this board.If I come down off my high horse it will to shove my size 14 boot up your a%%…
Whoa Whoa…back up…my comment was not towards making your own private label product, I agree that could leave a great perception about quality with the customer. It was about using a generic pre packaged sauce as in ketchup pacs. I think presentation and customer expectations are huge…I think that no matter the sauce you want to use if you don’t have your own private label package, than do the cups it in my opionion it makes a better statement to your customer.Piper:
No it was definitely called for as I believe easygoer and I see business in different ways. I’ve eaten at many as many indy places that have sucked as I have that have been great. Most of the indys that have sucked probably had time to grow their own tomatoes and spices. Those that were good probably started with stanislaus or other fresh packed tomatoes.Easygoer13:
Completely uncalled for Easygoer13, especially being aimed at one of the premier posters (and probably operators) on this board.If I come down off my high horse it will to shove my size 14 boot up your a%%…
As far as sauce cups go, I would tend to think the consistency of the product thats manufactured to your own specs and branded with your own label/logo would be a good thing rather than a detriment. Makes a place look professional in my mind.
Keep those size 14’s on easygoer you’ll need them as you tend to the farm while growing your ingredients from scratch to give your customers only the very best.
Kinda on topic but you can tell when celery has been cut long before you get it. Granted it isnt a big deal, but are the labor savings worth the added cost of the pre-cut? Im not saying cut to order celery, but to make it worth it you would be ordering bulk celery which some ends up sitting for days.
