OPTIMIZE YOUR SUMMER SKUS

Keep inventory manageable while making sure your menu stays fresh and exciting

OPTIMIZE YOUR SUMMER SKUS

THE RULE OF THREE

With the challenges facing foodservice today, every product that comes into the kitchen needs to work hard for the operator. It should serve up versatility and offer flavour impact that can be incorporated throughout multiple menu items and chef’s specials. A sound strategy here is the “Rule of Three,” where each ingredient must serve at least three purposes.

THE RULE OF THREE

Here, we use a flavour-packed summertime sandwich—the BBQ Pulled Pork Bun—to demonstrate how to cross-utilize pantry items, maximizing the SKUs while keeping the menu varied and enticing.

1.

BBQ Pulled Pork and Creamy Coleslaw on a Bun

2.

Tex-Mex Carnitas Tacos
  • Pulled pork (skillet-finished for those crispy edges), drizzled with Richardson Ultimate BBQ Sauce
  • House-pickled red cabbage (pull cabbage out of coleslaw mix and quick pickle it)
  • Green onion garnish
  • Drizzle with Kraft Coleslaw Dressing
  • Grilled flour or corn tortillas

3.

Summer Picnic Bowl

Optimize Your Summer Menus

Rely on the flavour profiles your customers love while simplifying prep and maximizing your menu. With strategic use of a tight, but versatile list of pantry staples, you can leverage the same SKUs on multiple menu items while still ensuring on-trend offerings that answer the call for summertime favourites:

DRESSINGS

Renée’s Caesar Dressing:

  • 1.Caesar Wedge Salad
  • 2.Chicken Caesar Flatbread
  • 3.Crispy Chicken Caesar Sliders

Renée’s Ranch Dressing:

  • 1.Buffalo Chicken Salad with Ranch Dressing
  • 2.Farmers’ Market Crudités with Homestyle Avocado Ranch (Renée’s Ranch Dressing + avocado purée)
  • 3.Shepherd’s Pie topped with Ranch Mashed Potatoes

CREAM CHEESE

Philadelphia Cream Cheese

  • 1.Philadelphia Mini Cheesecakes with Fresh Summer Fruit
  • 2.Summer Corn Chowder (thickened with Philly)
  • 3.Creamy Lemon Pasta with Summer Vegetables
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