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Chef Talk with Chef Keith Darling

 
Welcome to ChefTalk with Keith Darling, our Corporate Executive Chef. Take in the latest trends, and find solutions for today's operation. If you'd like to ask Chef Keith a question,  Click here.
 
MENU ECONOMICS^™ - REDUCE COSTS & KEEP CUSTOMERS SATISFIED

What new tools are available to help operations in today's economy?

Our new MENU ECONOMICS^™ program helps you reduce food costs without sacrificing quality, and keep customers satisfied. You'll find ways to increase perceived value while lowering costs, and to reduce operational costs while maximizing efficiency. Download it free at http://www.baf.com/menueconomics. 

What are some ways to reduce food costs without sacrificing quality?

When you use our dry hashbrown products instead of frozen hashbrowns, you can lower costs by 20%. You can also boost profitability by substituting our dry potato side dishes for pricey pastas and rice dishes.

How do you create new menu items without adding costs? 

Take a familiar dish that’s already popular with customers and recast it – in other words, ‘paint it red and put wheels on it.’ To keep costs down, use ingredients that are on-hand in your pantry or walk-in for inspiration. Try a cost-saving recipe like our Buttermilk and Basil Mashed Potatoes It increases the perceived value of a traditional favorite like mashed potatoes, by adding buttermilk and fresh hearbs. Or, use on-hand items to give hashbrowns a South-of-the-border flair; top them with vibrant, chunky salsa spiked with lime and cilantro, as featured in Latin Hashbrowns.

What are some ways to get a bigger 'wow' from menu items, while boosting profits?

Once you tweak a familiar menu item, add some drama to the presentation, merchandise it to customers, and expand it to different dayparts. Try Black Bean Queso Fundido for a dish that's perfect as a side or appetizer, and is served in a crock for great eye-appeal. Or, transcend a popular scalloped potato side dish with our recipe for Parmesan, Mushroom and Thyme Potato Gratin. Feature it as a brunch or vegetarian center-of-the-plate item, or serve it as a winning side dish for two, served in a baking dish.

How does plate-portion resizing help reduce food costs and increase perceived value?

Potatoes are America’s most popular vegetable, and less expensive than pricey center-of-the-plate items. Try resizing the portion of potatoes on the plate by replacing one ounce of protein with two additional ounces of mashed potatoes. This creates a per-plate savings of 15 cents or more. It also responds to customer perception that there is a higher value when you serve a larger quantity of potatoes.

What are some of the ways to reduce operational costs and maximize efficiency with MENU ECONOMICS^™?

Our dry potatoes save on labor in any operation where you’re peeling potatoes. The quick-prep and holding times that dry products offer also reduces waste. Storage is dry products is less expensive than for refrigerated, and you save on space. Rising fuel and transportation costs are important factors today, with dry product a less expensive alternative to refrigerated product.



Click here to ask your question.

Download your FREE copy of MENU ECONMICS^™ at http://www.baf.com/menueconomics.

For more recipes and menu ideas, visit http://www.baf.com/recipes.