Page 33 - GBC summer 2016

PROFITABLE PLATING OPTIONS
Producing a profitable plate is recognized as being a key weapon in the industry. Side dishes today carry more importance in the battle against rising food prices. Finding new and cost-effective sides that customers accept and enjoy and pairing them with the higher cost protein will produce a profitable plate.
Taking a lower cost vegetable, like carrots, and roasting them in maple syrup or nutmeg will add to your profitable plate but still please the customer. Add seasonings like roasted red pepper and garlic, or lemon pepper to potato side dishes to boost overall sense of taste while still keeping plate cost at a mini- mum. Rustic garlic mashed potatoes are easy to prepare and plate well.
Use seasonal ingredients as much as possible, out of season produce is always more expensive. Not only should you offer exciting, tempting, and new dishes with good margins, you should also make sure your staff is properly promoting them to your customers.
Offering the proper sides that enhance the customer experience will also help to produce a profitable plate. Focusing on lower-cost side dishes is effective in reducing and controlling food cost or switching to a different brand can help keep costs in line.
“Philly Steak can
be produced from graded loin cuts for a tender bite. The meat will break apart as you cook it for great bun coverage, and can be prepared from frozen. ”
Also, monitor the kitchen on portion sizes. Over the course of time, portion sizes gradually get larger. Do spot checks to ensure the kitchen is following the standard recipe and not over portioning.
Plate presentation is another key tactic in the ongoing battle of rising prices. Improving guest satisfaction by serving a beautiful plate has a positive impact on the guest. One thing to consider is changing the size and shape of the plates. Offer sides in a variety of ways, not just on the plate. For example, placing a basket of fries on the plate gives the percep- tion of more fries, without changing the quantity of fries.
Presenting proteins as more of an accompaniment, and using the rule of thirds when plating starches, vegetables and protein is an effective plan of attack. Slicing a protein like chicken on the bias (roughly on a 45 degree angle, not straight across), and topping it with beautifully arranged locally grown vegetables, will give you the opportunity to serve a smaller portion size while still satisfying the perceived value to your customer.
TIPS TO OFFER MORE PROTEIN
Consider offering some non-traditional cuts on the menu
Items like a Skirt Steak, a Philly Cheese Steak, Pork Burger, Boneless Pork Loin Steak, Stir Fry Strips, are very cost effective and provide golf courses with tremendous opportunity to make larger margins and are very simple to prepare. Here is some more information on these non-traditional cuts:
• Skirt Steak is a thin cut of beef prized for its flavour, not tenderness. Cooking and cutting this cut properly will ensure for great plate presence. Marinate this steak in balsamic vinegar, Worcestershire, salt & pepper, slice against the grain, and serve in a wrap.
• Philly Steak can be produced from graded loin cuts for a tender bite. The meat will break apart as you cook it for great bun coverage, and can be prepared from frozen. Top the sandwich with grilled onions, fire roasted peppers, and your own sauce to create a signature sandwich.
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