Buffalo, NY, April 16, 2010 – Menu discounting and pricing promotions will remain prevalent in 2010 as restaurants compete aggressively for consumer discretionary dollars. Leading foodservice supplier, Rich Products Corporation offers an extensive line of products developed to help operators maintain menu prices that add to their bottom line. From toppings and desserts to a variety of baked goods, appetizers and seafood, Rich’s helps foodservice professionals seek menu solutions that drive operational efficiency and improve product sourcing strategies.
As consumers’ focuses continue to grow on value, chefs and operators can appeal to diners, remain competitive and enhance creativity by increasing custom orders and specialty dishes with these techniques/solutions:
• Sandwiches: Large sub shops consistently utilize fresh bread as a key point of difference when building great sandwich offerings. Although it may seem convenient to have bread delivered already baked, chefs and operators are missing out on an opportunity to boost sandwich sales by baking their own. Highlight quality, custom products with these ideas:
o Classic Reuben: Excite guests with a deli classic made with spiced corned beef, sauerkraut and melted Swiss cheese on toasted marble rye panini bread.
o Cuban Torta: Double-rub pork barbeque with avocado, lime and cilantro on a Bolillo roll is a great summertime specialty or LTO.
o Swiss Broccoli & Tomato Melt: Highlight healthful menu items with this melt made with fresh vegetables on a multigrain roll.
• Pizzas & Flatbreads: From traditional to the most innovative combinations, pizza is a customary favorite that can provide countless variations, keeping margins intact. Using thin crust helps reduce the amount of cheese and toppings while maintaining perceived value. Add these ideas to the menu using a selection of pre-cut, sheeted and freezer-to-oven dough:
o Alaskan Pizza Tart: A thin, cracker-crisp pizza crust, smothered with a cream cheese sour cream sauce topped with cold smoked salmon and a crispy tart fennel slaw.
o Tuscan Broccoli Rabe on Thin Crust: The essential flavors of Tuscany, olive oil and garlic meet with fresh broccoli rabe, rich parmesan and a touch of spicy chili flake shines on a thin and crispy pizza crust.
• Desserts: Provide inventive dessert offerings, recapturing diners’ desires for comfort foods. Incorporating trends such as mini or shareable desserts will entice people to indulge, increasing check averages. Preparation and presentation can make all the difference with these methods:
o Dessert Designers: Dessert kit designed to create perfect Triple Chocolate Mini Dessert flights.
o Quadruple Chocolate Cake Bites: Enchant your guests’ sweet teeth with brownie, vanilla custard, cocoa topping and bittersweet chocolate pieces, all in one bite.
“Helping chefs and operators find innovative ways to satisfy customers and boost profits is a top priority at Rich’s. It’s our mission to support foodservice professionals with products that will differentiate their menus, increasing sales and convenience, while reducing time, labor and waste,” said Roderick Kirwan, Director of Marketing at Rich Products Corporation. “Our R&D and culinary teams closely follow taste trends in addition to new ways of improving performance and efficiencies to meet multiple foodservice environment needs.”
Source: Rich Products Corp.