From Ready to Eat to Ready to Heat

The restaurant industry is undergoing a profound transformation driven by changing consumption habits. With a 15.3% growth in Ready to Eat in retail (source: Circana, 2024), it is clear that consumers are redefining the very concept of catering. This evolving scenario requires rethinking even in professional kitchens, where Ready to Heat is emerging as a strategic solution for operational efficiency.

HPP (High Pressure Processing) technology and vacuum cooking are revolutionizing processes in the kitchen, offering ready-made or semi-finished solutions that keep intact the taste and organoleptic properties of the food for up to 140 days and without the use of preservatives.

Operational advantages for the kitchen brigade:

• Process standardisation: certified regeneration times that guarantee consistent results with every type of product
• Workflow optimization: drastic reduction in preparation times - from Pulled Pork from 270 minutes to 3 minutes, toBarbecue Ribs from 165 minutes to 15 minutes of regeneration
• Operational flexibility: ability to manage service peaks without compromising output quality

The opinion of industry experts: "It is clear that the professional catering industry needs to evolve to meet the new operational challenges: just think of phenomena such as the constant shortage of qualified personnel, the increase in supply and energy costs, and the essential need to standardize processes" - says Edurne Uranga, Vice President Foodservice Europe

Ready to Heat directly impacts the economic account through three key areas:

Optimisation of direct production costs

• Up to 70% reduction in kitchen labour time
• Elimination of weight loss in cooking (normally 25-30% with traditional methods)
• Zero processing waste (traditionally 15-20%)
• Significant reduction in energy consumption: from 8-12 hours of traditional cooking to 3-5 minutes of regeneration

Rationalisation of warehouse management

• Extended shelf life (from 35 to 140 days) that allows for scheduled purchases and reduces food waste
• Reduced frequency of orders and logistics costs
• Optimising storage spaces
• Elimination of losses by perishability

Organisational efficiency

• Elimination of training costs for specialised staff
• Reducing preparation errors
• Standardisation of processes and quality
• Ability to handle work peaks without additional staff

Case study: Comparative analysis for “Pulled Pork”

Traditional process:

• Raw material costs
• Reduced cooking weight (30%)
• Skilled manpower (2-3 hours prep. 8-12 hours cooking)
• Energy for prolonged cooking
• Risk of waste per unsold = Actual cost increased by 65-75%

Ready to Heat solution:

• Finished product cost
• Energy for regeneration (3 min)
• Zero waste
• Zero weight loss
• No skilled labour = 40-50% cost optimisation

Ready to Heat: the future of professional cooking is in fact a reality.
In a market where operational efficiency becomes crucial for business sustainability, Ready to Heat emerges as a strategic solution for Ho.Re.Ca. operators who want to maintain high quality standards by optimizing production processes.

Learn how to integrate Ready to Heat innovation into your professional kitchen. Request personalized advice to analyze the potential operational benefits for your facility.

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