Page 34 - GBC summer 2016

“A Boneless Pork Loin Steak is seasoned or moisture enhanced. This helps keep the product moist during cooking as well as hold the product.”
• Pork Burgers have delicious pork flavour and eat just like a Beef Burger in terms of bite and texture. Pork has faster cook times, great moisture retention, superior flavour and juiciness. Top with crispy onion straws and smoky BBQ sauce.
• A Boneless Pork Loin Steak is seasoned or moisture enhanced. This helps keep the product moist during cooking as well as hold the product. Serves well with grainy mustard and tangy apple coleslaw.
• Beef stir fry strips are a very popular product with many operators due to their convenience and cost. The product is cut entirely from the loin meat to ensure it is consistently tender. Serve in a wrap with blue cheese and pear. Frozen beef stir fry strips can go a long way when mixed with your favorite salads or vegetable and are amazing products.
Cut down on portion size
If you are currently offering a 12 oz. portioned steak, take a look at using a 10 oz. portion. Moving from an 8 oz. steak, to a 6 oz. portion will also net you some bottom line savings. Try using a 4 oz. portion for certain dishes. Play with the portion size to make it work for your location.
Ask your local food distributor if they have any deals available on frozen steaks, roasts or protein items
Most distributors have products that were purchased in load quantities during seasonal low times. When available these frozen items can be strong savings versus fresh markets. Keep in mind that the supply of frozen products are limited but it is definitely worth talking to your local representatives to find out what they have in their little treasure chest.
Contract your protein items
If you are willing to commit to a specific volume, ask your distributors about lock- ing in a price for the summer. Most dis- tributors have contracted steaks and roasts available. Locking in your protein business will guarantee you supply and also ensure you have a consistent price throughout the golf season.
STILL PROFITABLE
Consumers still love protein and want to see more options on menus. By choosing different cuts of meat, thinking outside the box, and ensuring proper portion control, beating the rising cost of food is manageable yet profitable.
Sources:
Food Price Report 2016, The Food Institute of the University of Guelph, https://www. uoguelph.ca/foodinstitute/food-price-reports Operator-Tested Thoughts and Solutions for Rising Food Costs, Idahoan White paper, http://idahoanfoodservice.com/research/
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