Foodservice operators continue to face changing factors in the industry, underscoring the importance of thinking differently about their business. Recent reports show that 55% of operators cite labor as a top issue, and 89% are actively seeking ingredients that can be used in more than one way across the menu.¹

• In response, operators are simplifying prep, getting more out of every ingredient and turning to fully cooked proteins to boost efficiency without compromising quality.

• Most recently, the National Restaurant Association noted “convenience proteins” as a top 10 macro trend in 2025, along with AI integrations and smaller, more streamlined menus. According to their “What’s Hot 2025” report, “vendors at the National Restaurant Association Show introduced a number of pre-cooked, sous-vide, pre-carved and pre-ground plant and animal proteins designed to ease food-prep pressures, improve consistency, and speed service in a short-handed environment.”²

Utilizing fully cooked meats has a full range of benefits:

• Easier on your staff

o Reduced prep time

o Enhanced food safety without the hassle of raw

o Labor friendly formats like Individually Quick Frozen (IQF)

• Convenience & Consistency

o Less waste from yield loss

o Longer shelf life compared to raw

o Consistent results

• Flexibility

o Fully cooked proteins (like pizza toppings) can be used in appetizers, salads, pasta or sandwiches.

Operators considering a switch from raw to fully cooked toppings can calculate the true cost of raw with this easy-to-use tool. It accounts for labor, training, safety, and added seasonings. On average, raw ground meats will yield approximately 70% to 80% when cooked, making fully cooked toppings a more predictable choice for today’s kitchens. Fully cooked meats are versatile, convenient, and a simple way to add proteins across the menu.

¹2024 Midyear Trends, Datassential, 2024

²National Restaurant Association, “What’s Hot 2025”

*Content provided in partnership with BURKE®