The classically trained DeCaro “used to make everything with butter, a complicated sauce, multiple steps,” he says. “But when you have limited time, it forces you to learn how to get great flavors in less time. And it ends up being healthier a lot of the time, which is important for us here.”
Take DeCaro’s clam chowder, for example. Many chefs would start with butter and flour, but DeCaro begins with olive oil and the vegetables, cooking them down until they’re caramelized, which adds a richness of flavor even without the roux.
DeCaro makes almost everything from scratch, including stocks for his popular daily soups, but he’s OK with a few premade items such as tortillas and breads. “At a certain point, you have to be realistic about what you can do on your own,” he says.
But DeCaro has done so much on his own, says Dowis, proving operators can launch successful foodservice even with a tiny staff.
“So much of this is to Nathan’s credit: He’s the guy who will text you if you didn’t come to lunch and bring you a bowl of broth when you tell him it’s because you were sick,” Dowis says. “But even if you don’t have a Nathan, there are small steps you can take.”
That includes simplifying menus—not reducing the flavor profile, but minimizing the prep work, DeCaro says. “I try to let simple, healthy proteins do their thing.” There are no baked goods or sweets, which not only cuts down on time but aligns with Pro Athlete’s healthy lifestyle push. And above all, DeCaro keeps the core goal in mind: Create food that powers the company’s hard workers.
Food is a great motivator for staffers, Dowis agrees. So while he understands not every operator can offer three free daily meals, he strongly recommends B&I operators consider implementing a daily or even weekly snack.
“It’s such a small thing, but it helps people feel valued,” Dowis says. “Everyone wants to feel cared for, and food is a great way to show it. The loyalty you’ll get back is more than worth it.”
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