The Value of Turkey During Lean Times
01 October 2010Courtesy of the National Turkey Federation
Online resources from the turkey industry will help students better understand how to deliver customer satisfaction while contributing to a healthy bottom line amid a “perfect storm” of challenges for operators.
The lean economic times the foodservice industry is currently facing requires a careful evaluation of daily operational practices. Restaurateurs need to look for ways to trim costs, reduce waste and maintain a steady customer base in this environment of sharply higher commodity costs, soaring fuel prices and continued food price inflation. Meanwhile, restaurant guests are squeezing their own food budgets, and when they do dine out, they look for value on menus.
The National Turkey Federation (NTF) and National Restaurant Association (NRA) joined forces with other food-industry groups in a plea to Congress to revisit the nation’s food-to-fuel policies, a key factor in this struggling economy. Meanwhile, the turkey industry offers pointers to assist chefs and restaurateurs in this current perfect storm for foodservice operations.
Turkey has long been considered a staple for savvy foodservice managers. Chefs appreciate turkey’s low food cost as much as its consumer appeal and versatility. The National Turkey Federation has a resource on its Web site, EatTurkey.com, called “Value of Turkey During Lean Times.” This resource provides pointers for restaurateurs to trim costs, reduce waste and maintain a steady customer base by exploring menu renovation, menu design, purchasing and cost controls and exploring customer-service principles. Finally, utilizing a whole turkey can contribute greatly to the bottom line, and a valuable tool for teaching fabrication is included.
Access this comprehensive resource for maximizing menu profit with turkey at http://www.eatturkey.com/foodsrv/value.html. NTF also offers turkey menu presentations highlighting good values for the operator and customer at http://www.eatturkey.com/foodsrv/recipes/value.html.
Photo caption: The traditional French bouillabaisse recipe was adapted for use with turkey by Michael Foley, former chef and owner of Printer's Row in Chicago. This creative use of turkey is very profitable, with a food cost of 18% for a dinner entrée. Review the recipe and nutritional breakdown for this dish at Eatturkey.com Foodservice Recipes: Turkey Bouillabaisse.