Page 30 - GBC summer 2016

Karyn Tindall
Karyn is an Account Manager with Ontrak Procurement Services. Ontrak is a member of the Golfmax Purchasing Program and negotiates the best value on a variety of food, beverage, service, equipment, and supply vendors across Canada. Ontrak has supply agreements with over 200 leading manufacturers. Contact Karyn at Karyn.Tindall@sodexo.com or 416-805-6760.
As food costs continue to climb, golf course owners and operators can conquer the challenge by choosing the right protein, leveraging their partnership with foodservice distributors, and innovative plate presen- tation. With adjustments in these areas, operators can survive the rising prices.
THE BAD NEWS
Managing food cost continues to be one of the key initiatives that foodservice operators are focused on for the 2016 golf season. Food costs rose 4.1% in 2015 and The Food Institute of the University of Guelph is forecasting inflation rates of 2 - 4% for 2016.
Some significant factors considered for this increase are: the lowering Canadian dollar, El Nino’s impact on the climate and consumer trends including, animal welfare, gut health, and the use of vegetable protein. With this in mind, foodservice operators need to constantly evolve their menu to manage their food costs, while at the same time continuing to provide their customers with the quality experience their diners are accustomed to. It is a balancing act of the finest!
THE RIGHT PROTEIN AND PORTION
Foodservice operators can endure the increased prices by choosing the right protein and portion size. Operators should offer a variety of protein options and learn how to manipulate cuts most effectively to showcase the protein’s flexibility.
Braising or slow roasting beef shanks or eye of round roasts in red wine will make the meat melt into tender chunks. After the meat is cooked, the braising liquid can be reduced to make a silky elegant sauce.
30Golf Business Canada