Ready-Set-Serve by Markon - Ben E. Keith
Ready-Set-Serve by Markon - Ben E. Keith
Ready-Set-Serve by Markon - Ben E. Keith
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F r e e d o m T o G o .
What can you expect<br />
Convenience — so you can focus on the bigger picture<br />
More cooler space and less waste<br />
Fewer prep injuries and lower labor costs<br />
<strong>Ready</strong>-<strong>Set</strong>-<strong>Serve</strong> is...<br />
Table-ready, fresh-cut fruits,<br />
vegetables and freshly squeezed juices<br />
Tight specifications<br />
Daily facility inspections<br />
Backed <strong>by</strong> 5-Star Food Safety<br />
®
Did You Know<br />
To match the yield of RSS<br />
Chopped Lettuce (4/5#) you<br />
would need to purchase, store<br />
and prep a 35-pound carton<br />
of head lettuce (24-count)<br />
and end up generating 15<br />
pounds of waste (core, wrapper<br />
leaves, etc.). Why store 15<br />
pounds of produce you’re just<br />
going to throw away<br />
Best Sellers<br />
Shredded Lettuce<br />
Salad Mixes<br />
Coleslaws<br />
Spring Mix<br />
Triple-Washed Spinach<br />
Cut Onions<br />
(diced, sliced & rings)<br />
Broccoli Florets
www.markon.com © 2004 <strong>Markon</strong> Cooperative, Inc.
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