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2 posts from January 2019

January 28, 2019

Cold Weather Desserts

Winter_dessert1By Piet Jones

Seasonal menus have been the rage for a while now, and for good reason. Not only do they allow you to make the most of seasonally available ingredients, but they also let you match your offerings to how diner’s tastes change over the course of the year. In the warmer months, many opt for lighter, brightly flavored plates while heartier dishes are appealing when it’s cold.

For many, the routine is well ingrained, and the menus roll out seamlessly. But are you overlooking one sweet part of your dining puzzle in the process?

All too often the dessert menu becomes static with the same three or four dishes year-round. While there’s nothing wrong with having a signature dessert or two, some dishes may not excite during the darker cold months the same way they do in warm weather. This might be the perfect time to add a little heat to your sweets.

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January 7, 2019

Soups That Help Your Bottom Line

SoupBy Piet Jones

Look at almost any menu and there’s likely to be at least one or two soups featured. Soup is a well-loved option and, besides being a comfort food, can be an endlessly fun exercise in different flavors and ingredients. With a little planning, soups can delight your diners and benefit your bottom line.

Restaurants produce a staggering amount of waste. Much of that waste is dollars out the door with nothing to show for the expenditure.

Chickens are a prime example. Buying whole chickens and breaking them down in house can produce a huge savings per pound over pre-portioned birds. However, they leave a healthy number of trimmings and parts like necks, backbones or wings that don’t always end up on plates.

The good news is those parts are seriously packed with flavors and can be the base for an amazing stock that can be used in all manner of soups and stews. Other parts sometimes left behind, like legs and thighs, help add meat to those dishes. Try roasting for chunk meat or slow braising for a pulled meat preparation like in a Brunswick Stew.

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