What's Happening?
Ken's Foods Corporate Executive Chefs, Christopher Gatto and Gregory Schweizer, are addressing the challenges faced by foodservice operators who are running leaner kitchens with fewer ingredients and smaller crews. They are crafting signature flavors using sauces as the primary carrier of flavor, which allows operators to streamline labor and enhance menu offerings. The chefs conduct pantry audits and focus on multipurpose ingredients to reduce waste and simplify training. Their approach includes using Ken's Signature Sauces to create distinctive menu items without adding extra SKUs, thereby maintaining efficiency and flavor.
AD
Why It's Important?
The innovative approach by Ken's Foods chefs is significant for the foodservice industry, particularly as operators face increasing pressure to maintain profitability with limited resources. By focusing on sauces and multipurpose ingredients, kitchens can deliver high-quality, memorable dishes without the need for extensive labor or inventory. This method not only helps in reducing costs but also enhances customer satisfaction by providing unique flavors. The strategy is particularly beneficial for large dining programs and fast-casual brands, which can achieve high attach rates for limited-time offers using existing distribution networks.
What's Next?
Looking ahead, the chefs anticipate a growing demand for fermented heat and cross-cultural flavor pairings, such as chili honey and gochujang fig barbecue. They are prototyping new flavors that perform well across various courses and service styles. Operators interested in incorporating these innovative sauces can contact Ken's Foodservice Representatives for hands-on assistance and custom sauce development. The chefs aim to continue providing scalable, high-quality culinary solutions that cater to evolving industry trends.
Beyond the Headlines
The focus on sauces as a key component in menu development highlights a shift towards simplicity and efficiency in the culinary industry. This approach not only addresses operational challenges but also aligns with consumer preferences for bold and diverse flavors. The emphasis on training and ingredient versatility reflects a broader trend towards sustainable and adaptable foodservice practices.