It’s easy to come up with an idea for a great new menu item. It’s much harder to figure out how you’re going to serve that menu item at scale. How will you handle rushes and lulls? How will you make sure to be supplied with key ingredients? It’s important to keep in mind the end goal, and how you’re going to serve large quantities, when coming up with a new food item.

Key Takeaways:

• With wage increases and minimum wage pressure threatening profits, chefs and operators alike are pressured to trim staff and avoid increased labor expenditures.
• Modern kitchen equipment such as heated holding cabinets can provide solutions to extending the ability to serve quality product as well as helping to expedite products that are needed urgently.
• Utilizing today’s modern combi ovens function as precise low-temperature ovens capable of cooking foods over many hours, even days, to achieve exceptional tenderness and moisture retention.

“As a chef or operator, put yourself in your customers’ shoes. It is the best– maybe only– way to understand the optimal way to build a process that delivers the best quality food to that valued end consumer.”

http://nrn.com/kitchen-innovations/begin-end-mind