Introduction Restaurants and cloud kitchens often struggle to decide between RTE (Ready-to-Eat) and RTC (Ready-to-Cook) gravies. Both simplify operations but serve different purposes. This blog breaks down the differences, benefits, and use-cases to help you pick the best fit. What Are Ready-to-Eat (RTE) Gravies? RTE gravies are fully cooked, seasoned,…

Introduction As food businesses scale, maintaining consistency, safety, and efficiency becomes harder — especially when every outlet depends heavily on chef-driven preparation. Retort-sterilized curries solve that problem by delivering long shelf-life, zero-variation, ready-to-serve meals without preservatives. This guide breaks down how retort technology works, why global food brands rely on…