In today’s foodservice economy, using speed-scratch offers many advantages. Combining high-quality prepared or semi-prepared convenience food products with fresh and housemade ingredients is a smart strategy to save both time and labor. It also:

• Allows for more menu variety
• Addresses labor shortfalls and training issues
• Ensures consistency
• Offers food safety benefits
• Eases purchasing challenges (such as sourcing ethnic ingredients)
• Permits customization
• Frees up kitchen staff to be more creative

Replace High-Labor Prep Work

One of the most valuable uses for speed-scratch and value-added products is reclaiming labor that’s otherwise used for basic kitchen prep, such as:

• Peeling and cleaning vegetables such as potatoes and carrots
• Making stocks and sauces
• Cooking off meats like roast turkey breast, bacon, or barbecued ribs
• Assembling salad dressings
• Baking bread and desserts
• Preparing deli salads
• Cracking and cooking eggs

Add a Signature Touch

Using speed-scratch allows the kitchen to offer diners premium dishes with higher price points without putting undue pressure on back-of-the-house staff.

• Create a selection of signature sauces—à la carte or included—for steaks, fish, and other proteins by customizing basic sauces
• Deepen the flavor of meats or introduce global accents for braising, grilling, or roasting with a marinade or rub
• Upgrade cheese sauce into queso or fondue with inclusions like roasted corn or chipotles in adobo, beer or spirits, salsa, or a second kind of cheese
• Fold shredded cheese, crisp bacon, sautéed onions or shallots, chopped dried fruit, chocolate chips, fresh herbs, everything spice, or pepitas into baking mixes
• Turn seasoned rice-blend mix into fried rice or a pilaf with the addition of finely cut fresh vegetables, cubed meat or seafood, nuts, kimchi, beaten egg, or a cooked ancient grain
• Build out a serve-yourself salad or food bar with prepared items

Create New Menu Items

• Offer a shareable board of prepared charcuterie and cheeses, accessorized with crackers and breads, fresh or dried fruit, quick pickles, and mustard or other condiments
• Use precut raw tuna or cooked shrimp to create an on-trend poke bowl or main course salad
• Repurpose cooked proteins such as brisket, roasted chicken, or prime rib into premium sandwiches with gravy, au jus, flavorful glazes, or signature condiments
• Build an à la carte bread service with specialty butter made with a flavor concentrate or a prepared dip like hummus or pesto
• Launch a pizza/focaccia/flatbread program using a prepared dough or crust product, cheese blends, and toppings
• Add an omelet program with ready-to-menu omelets and fillings

Content courtesy of Nestle Professional