2017 trend: Making more with less

ingredients sheet

Food costs overwhelmingly influence what goes on noncommercial menus, according to our survey. For 49% of respondents, the price of ingredients always impacts menu choices;
32% say it often is a factor. But Chefs’ Council members are skilled at controlling costs without diminishing perceived value. Here’s how they’ll deliver the biggest bang for the buck. 

Vegetable tart Provencal

vegetable tart

"Vegetable tart Provencal is a small piece of puff pastry with slices of zucchini, a few grape tomatoes and some caramelized onion. Even at our low price point of $4 we’re at well under 20% food cost, but the perceived value is very high because its ‘fancy’ factor is high. Plus, it gives the impression of being both healthy and indulgent.”

—Eric Eisenberg
Swedish Health Services

Pork shoulder

pork chili verde

“We cook whole pork shoulders to use in several applications. I am experimenting with braised pork chili verde, which can be shredded for taco filling or diced for a stew with rice and beans.”

—Eli Huff
Salt Food Group

Legumes

lentils bowl

“Legumes are great on the wallet, and we can introduce them into our menu in a variety of options with delicious success.”

—Cameron clegg
Parkhurst Dining

Grain bowls

thrive 360 avo farro bowl

“We’re buying less beef and adding grain bowls. They offer a personalized dish with interesting flavor profiles, and can fit the needs of vegan, halal and gluten-sensitive students.

—Bill Claypool
Vanderbilt University

Rice and beans

rice beans bowl

“Rice and beans have always delivered high flavor, protein, variety and value. Also good ol’ grilled cheese and tomato soup combos never fail to satisfy and sell.”

—Tracey MacRae
University of Washington

Beef tenderloin tail

beef tenderloin

“Beef tenderloin tail is as tender as a filet, since it comes from the same piece, but offers much better value.”

—Nicola Torres
The Garlands of Barrington

Build-your-own stations

moes ingredients line closeup

“More build-your-own stations for students. They get to pick exactly what they want so it reduces waste.”

—Callie Fowler
Union Public Schools

Reduced portion sizes

small portion filet mignon

“Reducing portion sizes on high-cost items.”

—Carrie Anderson
University of Illinois at
Urbana-Champaign

Roast chicken

roasted chicken

“The USDA commodity roast chicken is a lower-cost item that can be menued in multiple ways—jerk chicken, barbecue chicken, baked chicken, etc. Because it resembles chicken that students get at restaurants, they are more likely to participate on the days it is menued.”

—Kevin Frank
Detroit Public Schools

Beef brisket

beef brisket sliced

“Beef brisket. It’s simple and cost-effective, saving on labor and the food budget.”

—Gregory Gefroh
University of North Dakota

Sushi

sushi chopsticks hand

“Sushi. I think the market and margins have already been set, so our students are accustomed to the price range.”

—William Brizzolara
North Carolina State University

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources