Finding skilled staff is a challenge and can be expensive. Speed scratch lets you offer more variety with less labor. By cross-utilizing value-added products, operators have endless mix-and-match opportunities for signature dishes with bold, authentic flavors. While many operators have concerns about products with a premade look or flavor, it’s time to take another look at value-added choices. Technology advancements have resulted in an incredible array of high-quality foods that meet chef specifications and are ready for your unique finishing touches.
Speed scratch combines value-added products to create signature dishes and menu differentiation with a minimal impact on labor costs. There are several advantages to organizing a kitchen around speed-scratch techniques, and our featured recipes highlight a core group of value-added products that can be pulled through the menu to create unique and flavorful dishes. Here’s why they work:
They’re versatile players
A table-ready pot roast, already tender and juicy, can be used as an entrée. The same beef can be shredded for a barbecue sandwich or tossed with fettuccine for a tempting pasta dish. Our featured recipe for pot roast fettuccine combines shredded beef pot roast and seasonal vegetables topped with a distinctive alfredo Bolognese.
They’re quick and convenient
Streamlining food prep and storage with value-added products allows more focus to be placed on plating dishes and ensuring a top quality final presentation. Smart cross-utilization can create unique menu items without adding additional inventory, and valuable labor hours are saved by transferring most of the processing and handling to the manufacturer—particularly in the case of meat and seafood, which typically require special storage and skilled labor to prepare final cuts. Our recipes feature pollock fillets, mild and flaky with a delicate texture, two ways: with a crave-worthy potato crunch topping or smothered in a creamy marinara.
They’re labor savers
Speed-scratch dishes allows operators to create custom meals with a fraction of the labor. Ready-to-bake frozen breads and rolls can be brushed with egg wash and topped with seeds, herbs, or seasoning mix. A cornbread base mix can be enhanced with shredded cheese, crispy bacon or scallions. Markon Ready-Set-Serve produce can be finished with your own garnish, like fresh snipped chives, herbs or a julienne of sweet peppers.
While there is sometimes a cost trade-off for value-added products in the form of lower labor costs but higher food costs, you can run the numbers to determine where speed-scratch cooking can boost your margin, enhance customer satisfaction and increase workplace productivity.
Mild, flaky pollock pairs perfectly with a crunchy potato topping and drizzle of Alfredo sauce. Served alongside nutty quinoa and a bright blend of vegetables, it’s a balanced entrée with comfort-food appeal.
A fresh take on chicken Parmesan, tender breast meat is smothered in an Alfredo-Bolognese blend. A flavorful quinoa and couscous mix stands in for the traditional pasta.
Baked pasta is always a favorite, and flavorful, gooey muenster cheese ups the ante. Paired with tender, lightly caramelized zucchini, this dish comes together easily with inventory staples like penne pasta and prepared Bolognese.
Seafood with tomato is a classic pairing, and topping pollock fillets with creamy marinara is a smart match. Brighten the dish by tossing the couscous with fresh herbs for a pop of color and flavor.
Tender pot roast is easy to pull through the menu, and it’s featured here tossed with al dente pasta, crisp-tender sautéed vegetables and a zesty sauce.
This vegetarian entrée offer lots of flavor and color. The blend of seasonal vegetables is filling and appetizing, with a mix of whole grains and a creamy Alfredo marinara.