You can go 1/2 way and get a "Tomato witch", you place a whole cored tomato in the cradle, shove it through the serrated blades, and you catch the slices in one bunch as they come out the other end. From there it's just a few knife cuts to diced, but if you do a lot of s'wiches or burgers, it's a pretty sweet deal. They are expensive, but I always got mine used. What you need to do is to show the owners on paper how much time you are spending manually cutting something stupid, like toms, instead of cutting meat.
The cat's buttocks for dicing just about any kind of fruit or veg is the "Power-dicer" by Hobart. It's an attatchment for any mixer 30 qts and up. It's actually an attatchment for an attatchment, you take off the door on your shredding attatchment, and hang this contraption on the hinge. Basically it's a cradle that is driven by an auger. You put your food item in the cradle, give it a twist down so it engages on the auger, and the auger (which is powered by the Hobart) pulls and shoves the food through two opposing s/s grids, and a propeller blade chops it into cubes. It goes lickety-split and is a lot of fun to use You can configure this contraption to cut any dice from 1/4 to 3/4, or julliene of any length from 1/4" to 3/4". A lot of places use this for fries. With any type of rotatry food processor (ie robot-coupe, Dito-sama, and the like) YOU are the one shoving the food item through the grid. This can be very tiring and a royal p.i.t.a. At least with a manual f/f cutter you have a 2:1 leverage advantage shoving a spud through the grid.
It (power dicer) is (deleted)-ing expensive though. But any used food equip't place has used ones, usually several. Not many people know about it, and those that look at it get scared of it's complexity.
Hope this throws some light on the subject. Remember though, you gotta show the owners on paper with $ signs how much money theya re spending with you manually cutting toms, or they'll never fork out for any equipment.