Restaurateurs need to take care that the ingredients are stored at the right temperature for limited time because every single ingredient is fragile. Things should not be taken granted.
When it comes to an experience at restaurant, it includes everything from plate to palate. It sometimes becomes a big deal to serve best of the both worlds to the customer. Also at the same time, restaurateurs need to meet customer’s aspiration to have most fresh, healthiest and organic food which is served usually in their grandma’s kitchen which is only possible with supply chains.
Gratifying Supply Chain
If there is a chain of restaurants then it is necessary to build a good supply chain and maintain it. Restaurateurs and supply chains have to be together; get their hands dirty to get what is required. In restaurant industry, supply chains play a crucial role because the ingredients are sensitive to temperature and the time which they take to travel. Also they have limited shelf life which could be anything between one day and one year. “Restaurateurs need to take care that the ingredients are stored at the right temperature for limited time because every single ingredient is fragile. Things should not be taken granted, make sure every ingredient reaches the restaurant at right temperature and should be stored at right temperature further and used as quick as possible so that there is a rotation,” avers Alok Anand, Executive Chef, JW Marriott.
Manage the Balance in Menu
Restaurants should curate 70 per cent of the local ingredients which are sustainable that helps in getting fresh products regularly. They are also adaptable to the same temperature. Restaurants today focus on what is fancy instead if they curate ingredients locally, they’ll get them fresher and which won’t increase their production cost.
The foremost thing is recipe to standardise the restaurant. It has to be frozen, documented and people have to be trained on that recipe. “Ingredients need to be consistent throughout. One should use same grade and quality at all of their restaurant chains otherwise the dish will end up tasting different which in turn will affect the cost. For the consistent standardised operation, the yield, taste and cost of the dish should be consistent,” says Sumanth Das, Executive Chef, Macao Hospitality. By depending up on some of the convenient products, the standardisation could be achieved.
Blending the Spices
The fundamentals of food are aroma and freshness. “Supply chains should follow a strict quality check while assisting the raw products and put the best material to process further for the supply. They need to follow a robust system for supplying and distributing and keep the product in such a way that it should remain fresh at least for next one year. Also the products should be delivered to the restaurant with in the three months of manufacturing so that the freshness and aroma remain alive”, says Sourav Guha Bakshi, DS Group, V.P – Sales East. Do not try to customize the natural ingredients, let the natural aroma and freshness come so that the customer could feel it while the dish is being served on his table. Efficient supply chain could take restaurant to the heights.