Page 32 - GBC summer 2016

New preparation techniques, and outside the box thinking will bring diversity to a menu. With the center of the plate moving towards an updated portion size and the actual cut of protein changing, operators should still remain focused on the flavour, technique and quality of the protein itself.
Averyflavourfulsubstitutefor changing the cut of protein is the Hanger steak, also called a bistro streak. It is a large piece of protein that can be seared or broiled to medium rare and sliced thinly against the grain and used in sand- wiches or as a centre of the plate offering.
While pork and poultry are relatively stable in the current market, beef pricing continues to increase. Offering new cuts of meat like the Hanger steak will help keep costs at a minimum.
Pricing on the middle cuts of beef; Striploins, Top Sirloins, Tenderloins and Ribs is predicted to stay strong and increase in the coming months, while the hip cuts of beef, Insides, Outside, Outside flats and Eye of round will have flat to lower pricing between now and midsummer.
Inside and outside cuts are great for roasting and are versatile for many applications. Slow roasting an inside or outside round roast and shredding it gives you options to serve it in many ways. Adding house made sauce, to offer BBQ beef sandwiches or serve it on a crusty roll with smoked Gouda cheese, port braised mushrooms and an au jus, is a cost effective way to manipulate a different cut of beef and lower food costs.
Finding different cheeses, sauces, and toppings helps to use one low cost cut of beef and serve it in many ways. Leftovers can also be turned into a hearty soup or stew to serve the next day. Leveraging opportu- nity buys through foodservice distributors on pre-portion steaks and roasts is extremely effective in controlling food cost. Purchase in bulk wherever feasible.
“...the hip cuts of beef, Insides, Outside, Outside flats and Eye of round will have flat to lower pricing between now and midsummer. “
“Offering the proper sides that enhance the customer experience will also help to produce a profitable plate.”
DISTRIBUTOR EXPERTISE
Developing a strategic relationship with foodservice distributors and manufacturers can be instrumental to the success of overcoming the high cost of food.
The services and products provided by manufacturers and their distributors are designed to help address food cost concerns along with finding solutions for enhancing the value of the plate. They can provide recipes with lower-cost ingredients and case yield comparisons.
Manufacturers can assist with ideas on how to purchase ingredi- ents with multiple uses. The food- service distributors are experts when it comes to managing food cost. They can provide information on how to maximize portion size ensuring perceived value to your clients.
Take advantage of distributor discounts and product features. Foodservice distributors also offer special pricing for limited periods of time. Being flexible with your menu and taking advantage of these savings will save money long term.
Your NGCOA Canada mem- bership opens the door to Ontrak Procurement services that provides the opportunity to take advantage of supplier savings and rebates, where applicable. This is an easy way to add dollars to the bottom line.
32
Golf Business Canada