CRACKLING TIPS TO HELP CHEFS

Tuesday, January 20, 2009

As the credit crunch continues to bite in 2009, consumers will inevitably be looking to reduce their expenditure. With eating out – particularly mid-week – highlighted as one area which will be cut back, the pressure is on chefs to ensure they offer great value for money in order to ensure repeat custom and loyalty.

Of course, during the economic downturn caterers also need to maintain very strict management of their food costs, without compromising customer expectations and satisfaction. According to Tony Goodger, BPEX foodservice manager, the key to success lies in careful menu planning to maximise profit margins.

To help chefs achieve this, he says:

Speak to suppliers regularly and ask what pork cuts are on offer. Don’t simply leave your order on an answer phone as you are unlikely to benefit from any price reductions or promotions.

Be innovative. Don’t be afraid to twin a smaller portion of a more expensive cut such as loin with a larger portion of a cheaper cut, such as belly pork. This will still give great plate presentation but also add interest to the dish.

Think versatility and seasonality. Pork is highly versatile and lends itself to being served with a wide variety of seasonal fruits and vegetables. By opting for seasonal plate accompaniments the total cost of the dish will be reduced yet consumer interest should be heightened, thus allowing for a slight premium to be charged for the meal.

Sausages, sausages, sausages! As a hugely popular menu item sausages are excellent value for money and can be served in a variety of ways. Use good quality sausages matched with high quality plate accompaniments to create excellent gross profit.

Serve up extra profit from a Sunday pork roast. Pork roasting joints are not as expensive as other proteins but customers like the fixed priced menus of a Sunday carvery, which allows for greater margins to be earned. Why not try roast shoulder of pork? Its succulent, produces excellent crackling and is great value for money.

Tony said: “Pork is a fantastically versatile and cost effective ingredient and what’s more, it is hugely popular with customers when eating out. This makes it a must for any type of menu, but particularly so during these increasingly difficult times. As well as the five tips above, it is also worth thinking about how pork dishes are listed on the menu. If the meat is locally produced for example, or from a special breed, make sure you include that information on the menu, as it will give customers an extra incentive to choose it.”

For more information on the versatility of pork, a range of recipe ideas and detail on the assurances afforded by the Quality Standard Mark for pork, bacon and ham visit BPEX’s website www.porkforcaterers.com.

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Notes to editors
BPEX Limited represents pig levy payers in England and works to improve the competitiveness and efficiency of the English pig industry. BPEX Ltd is a subsidiary of the Agriculture and Horticulture Development Board.

For further information please contact Toni Connolly at HD Communications Limited.
T: 01372 824206 E: toni.connolly@hdcommunications.co.uk.