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