Putting ingredients to work in your kitchen

Foodservice operators are tasked with doing more with less—and managing food inventory is no exception.

All foodservice operations want to keep inventory at minimum, and operators are reducing the ingredients needed in their kitchens through strategic and savvy menu building.

There are a few primary reasons for the reduction in ingredients: cost, quality and space. By buying larger quantities, an operator can get better per unit ingredient costs. And by functioning on a limited number of ingredients, the inventory is used faster, foods are at peak quality when served and there is little to no spoilage.

Storage space is also at a premium. An operator’s space to store ingredients is fixed, and no matter how many times the menu changes, the available storage likely does not. Therefore, it is critical to have a high percentage of ingredients that are multi-use ingredients so there is space for unique items that can entice the guest.

Selecting multi-purpose ingredients not only helps to address a few of the operational challenges around inventory management, but allows operators to create a variety of menu items across dayparts and cuisines. Here are a few suggestions of multi-use ingredients that should have a place in every kitchen.

Once considered solely a breakfast item, eggs are creatively used throughout the menu nowadays. In the appetizer section, diners can find deviled eggs or stuffed eggs. In the sandwich section, operators might offer the option of an over-medium egg crowning a juicy burger, and on a dinner menu, a grilled salmon can be topped with scallions and eggs.

Versatile condiments can also serve as multi-use ingredients. Ranch dressing is a mild crowd-pleaser, and it can be used on salads and quick-steamed vegetables, as a dip for pizza sticks or as a unique sandwich spread. Guacamole can be a dip, a soup topper, an appetizer or a featured component of the main dish. For example, it can be made into a sauce and paired with a jalapeno cheese sauce, jointly drizzled over nacho-seasoned chicken tenders for delicious meal. 

Shelf-stable cheese is the sauce operators need at their fingertips for nearly endless options. Thinking beyond just nachos, cheese sauces can serve as:

From these ingredients, foodservice operators have developed menu items such as Curried Chicken and Cauliflower, Marinated Beef Street Tacos, California Roll with Wasabi Cheese Sauce and Mexican Chicken Balls dipped into cheesy fondue. 

When it comes to managing inventory—and finding menu inspiration—multi-use ingredients have a big impact in the kitchen and on the plate.