Foodservice Equipment & Supplies

NOV 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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trends FE&S reports on the hottest trends in tabletop design, concept development and other areas of the foodservice industry — both at the back and front of the house. by Caroline Perkins House-made vs. Premade 14 • FOODSERVICE EQUIPMENT & SUPPLIES • NOVEMBER 2018 Should an operator craft menu items in-house or buy premade? Both ends of the spectrum are trending. Operators should weigh a number of considerations with each strategy. Some key decision points include: Kitchen workload. Does the operation have the labor necessary to create dishes from scratch? Do staff possess sufcient skills to execute house-made? Will cost savings result from using labor-saving products? Space. Does the back of the house have sufcient storage space, prep areas and room for equipment? Consistency. Diners generally want consistency. They expect the dish they enjoyed on a previous visit to taste the same when they return. Can handcrafting maintain the same consistency? Cost. Will the house-made dishes be more expensive than premade versions — or vice versa? Perform a cost analysis to determine ingredient, storage and preparation expenses. Yield and waste are critical factors in cost. Menu marketing. House-made items can tout terms like fresh-baked, from-scratch, re-grilled or re- roasted. Premade item descriptions, especially when they are given a chef's special touch, can include delicious, classic or elegant. Just be sure the terms are not misleading. House-made Trending Upward House-made represents the latest trendy artisanal menu marketing term. House-made implies authentic- ity — the ingredients are seasonally fresh and perhaps local. And, they were handcrafted in the kitchen. The term and the process both have cachet with diners, providing a perception of quality and freshness. House-made menu items require more skilled labor and more equipment than premade since sta• prepare and cook menu items from scratch. Today's chefs often make their own pasta, cure their own meat and make their own pickles and preserves. House-made brings attention to the ingredients. Millennials, particularly, want to hear the story behind the food they eat. Where did it come from? How was it grown? Is it organic? Is it gluten-free? IMPLICATIONS FOR E&S: HOUSE-MADE O Separate sinks for washing produce O Cooking equipment: O Grills and ovens O Saute pans O Saucepans O Preparation tools: O Mixing bowls, mixing tools, blenders O Cookware O Bakeware O Pasta machine O Curing ovens/smokers O Meat grinders O Containers for pickling and preserves O Storage space for ingredients, both dry and cooler

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