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Thread Starter 

Dear All,


Running a busy commercial kitchen can sometimes offer up the need to outsource various staple products.  I'm in the process of expanding my offering in this area and would really appreciate the feedback from fellow Chefs and Cooks with busy Restaurants, Cafes and Delis.


I would like to know how many of you would benefit from outsourcing quality frozen stock - like beef, veg or chicken and why?


Hope you can help as would love to get the best advice.