As part of its ongoing commitment to customer service, Service Foods reviews comments from customers on a regular basis, looking for areas that require revision or clarification. Recently, as part of this Service Foods reviews process, the company discovered that many people had questions about leftovers. The company has a wide array of solutions to offer to help deal with this issue.
Many of the food selections provided by Service Foods are packaged in servings. In other words, consumers can simply chop out the serving they think they'll eat in one day, and only cook the amount they think they'll need. The company tries hard, through the Service Foods reviews process, to ensure that the portion sizes are accurate and will meet the needs of most consumers who buy from the company. But, there are some people who habitually cook more than they need. Perhaps they thought they'd have a guest for dinner, and that guest couldn't keep the appointment. Or, perhaps they're accustomed to cooking for many people and now they're cooking for far fewer diners. At the end of the meal, they have a score of leftovers to handle.
Service Foods reviews its recipe selections from time to time, and the company determined that recipes that account for leftovers might come in handy. Perhaps consumers need to know how to turn that roast into tacos, or perhaps chefs need options for making chicken leftovers into salads. Some recipes are online now, but others are soon to come on the company's website: www.servicefoods.com.
Service Foods reviews of selections also suggest that some products should be made specifically to create leftovers. Sometimes, families get so busy that the idea of making another meal for dinner is difficult. By cooking a roast in the slow cooker one day, families could create the basis of three dinners that week, and those dinners would all be quick and easy. Perhaps families who don't currently have leftovers should explore these options, scanning through the leftover recipes for tasty, quick and easy dinner options.
