Commentary

From waste to labor: Reducing the total cost of slicer ownership

Slicers should minimize waste with high-quality food output and clean easily to reduce the risk of bacteria on surfaces and cross contamination.

December 6, 2018

By Julie Heinrichs, product line manager — food machines, Hobart Food Equipment Group

Consistency. Quality. Cleanliness. Owners and operators in fast casual restaurants understand the value of these factors. Not only are they a matter of meeting customer expectations, but they're also a means to preserve the integrity of the brand in an ever-competitive marketplace.

Proper employee training plays a significant part of being successful, along with using the right kitchen equipment. For fast casual restaurants specializing in or featuring fresh meats and cheeses for sandwiches and salads, reliable and efficient slicers are key. The equipment should minimize waste with high-quality food output and clean easily to reduce the risk of bacteria on surfaces and cross contamination.

Using a slicer with features that allow it to operate at maximum efficiency can also increase profits, and reducing time in the care of the equipment ultimately improves labor savings.

Waste reduction
A dull slicer knife creates waste when slicing meats and cheeses. A shredded product that is unusable costs money. Poor, inconsistent cut quality can negatively impact the customer experience.

Look for a slicer with a blade designed to maintain sharpness for longer periods of time. Slicers with stainless steel, cobalt-edge blades are a good option. Compared to a carbon steel blade, for example, a stainless steel blade can yield more product with less waste due to its ability to provide a cleaner cut. Over the course of the slicer's life, the higher yield and waste reduction can add up to significant savings.

For example, at $9 per pound for meat, even a 1 percent increase yield on 50 pounds daily (18,250 pounds annually) can provide nearly $1,500 in savings a year.

Reducing the required amount of blade sharpening can also offer time and labor savings.

Cleaning and sanitation
As any restaurant owner or operator knows, slicer sanitation is critical. A slicer with removable components offers a good choice for accessing and cleaning all points where bacteria could potentially harbor. It allows for faster cleaning, too. A slicer with a removable blade is one example and can typically save around 20 percent in cleaning time.

Consider this scenario. If it takes 15 minutes to clean a non-removable slicer blade, at an hourly employee rate of $10.50 it would cost $1,916 to clean it 730 times per year. A 20 percent reduction in cleaning time of a removable blade could save $383 in labor annually.

Some slicers also have top covers, carriages and ring guards that can be removed and washed in the dishwasher or sink, which can reduce time and labor — and it allows for complete cleaning and sanitation of all slicer components.

Adding it all up
At the end of the day, a slicer is a valuable part of maintaining food quality and consistency in a fast casual operation serving meats and cheeses. Like any equipment, it needs to do its job. Finding a machine with features that allow for productive use can help ensure that happens. And while reducing waste and simplifying cleaning may not be at the forefront of an owner or operator's mind when it comes to slicers, these two factors can help provide a quick return on investment and long-term cost savings. Remember to also look at the total cost of owning a slicer versus just the upfront cost, as it may be beneficial to spend more initially to save money over the life of the equipment.