company confidential menu mastery r&da conference “fresh scratch” bringing versatility to...

Company Confidential

Menu MasteryR&DA Conference

“Fresh Scratch”Bringing Versatility to the Master menu

Chef Robert Lafond CEC May 23-25, 2011

1 Company Confidential


Agenda Outline• Introduction• About JTM Food Group• Career options in the Foodservice

Industry• “Fresh Scratch”

– a philosophy for the modern chef• Impacting the master menu

– Staying on trend• Health & Wellness

• Operational Efficiency• Bold Flavors

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About JTM Food Group

• Located in Harrison, Ohio (suburb of Cincinnati)

• Diverse customer base– Schools (commodity processing)

• 48/50 states– Military– Foodservice– Retail

– Product lines• Kettle• Oven room• Bakery

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Background• My current role

– Sales support– Product Development & applications– Resource development

• Recipes• Operational procedures & Work flow• Presentation standards• Program/Concept Development

• 3 Amigo Chefs – Culinary Support

Chefs blog: www.jtmcorner.com

Social media elements & impact

Facebook Twitter

YouTube

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Background

• Education:– 32 years industry experience– A.O.S. ‘84 Culinary Institute of America– Certified Executive Chef – ACF– Ongoing Continuing education– Pursuing Research Chefs CRC designation

• Work Experience– Hotel restaurant (15 years)– Sodexo(15 years)

• Foodservice- Corporate dining & Government service– Chef manager, Executive chef, Regional Chef– Director of Concept development

– Food manufacturing/Sales – JTM (2 years)


Career OptionsThis is an industry where you can constantly re-

invent yourself and your career!

Don’t forget:– Quality of life considerations

• Advent of food technology thru science

• Innovative techniques impacting preparation methods, presentation methods, flavors, textures, etc.

• Traditional paths– Hotel/ Restaurant

• Alternate paths– Contract Foodservice– Research & Development– Manufacturing Side– Brokers Reps/Culinary Support

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Staying Curent & On Trend• Industry Trends – “Barbell Strategy”

– Finding a “balance”– What the Industry Experts are saying– How it’s impacting the menu– Customer benefits

• Health & Wellness• Sodium & Fat Reduction

• Operational Efficiencies• Speed Scratch/Fresh Scratch• Labor efficiency

• Bold flavors• The “Global” Menu • “Authentic Ethnic” is in demand!


• The American Heart Association issued a call to action for the public, health professionals, the food service industry and the government to make a greater effort in reducing Americans’ daily sodium intake.

– Trend or Aberration?, Technomic Inc., February 2011

• Consumers tend to think about healthier eating in terms of food quality, balanced meals, portions and cooking methods. That is an insight that chain restaurant operators in particular should ponder with federal menu labeling regulations on the way.

– Nations Restaurant News, March 30, 2011

• Technomic’s recent Healthy Eating Consumer Trend Report found that nearly half of those polled (47%) would like restaurants to offer more food that they consider to be healthy.

– A Healthy Outlook for “Better For You” Fare, Technomic Inc., February 2011

Health & WellnessWhat the industry experts are saying…..


Health & WellnessHow it’s Impacting the menu…

• Armed Forces – in the midst of a transformation with regards to healthy menu offerings. Gone are the days of a one size fits all menu to support the variety of military feeding segments.– Army

• Soldier Fueling Initiative• Go for green Initiative

– Navy/Marines• CHOW (Choose Healthy Option for Wellness)• Operational Fueling

– USAF• DINE (Develop Improved Nutrition Environment)

– JCCOE menu focus and directives• TRADOC• Meal Kits


Health & WellnessAssault on Sodium…

• National action is imperative to reduce the sodium content of foods if we are to make significant progress toward reducing the risk of hypertension and major cardiovascular events for Americans.

• Hypertension, or high blood pressure, affects one in three U.S. adults – nearly 75 million people aged 20 or older.

• Manufacturers and retailers are responding by producing and selling more low sodium and reduced sodium options.


Operational EfficiencyWhat the industry experts are saying…..

• “Speed scratch” offerings allow the operator to more efficiently produce high quality menu applications on a consistent basis– Multiple applications for each product

• Versatility and efficiency producing a quality menu is a key component in ensuring “return” customers

• Today’s restaurateurs are looking for ways to increase efficiencies, reduce waste and capitalize on flavors customers love. Using key ingredients in a variety of selections across the menu is a way of doing just that.

The NRN 50: Maximize The Menu, Nation’s Restaurant News, January 2011


Operational EfficiencyHow it’s impacting the Menu….

Speed Scratch/Fresh Scratch• The art of taking a prepared product or ingredient in combination with

“Fresh” components in order to create a “signature” dish or meal component with Scratch quality attributes

– Labor Impact & Efficiency– Quality & Consistency– Versatility in range of applications with one core ingredient

– Example: Queso Blanco sauce• Layered Queso dip• Fiesta Mac n Cheese with Queso sauce• Green Chili & Chicken Enchiladas with Queso sauce and

Salsa Verde

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Bold FlavorsWhat the industry experts are saying….

• Mexican food is more popular than ever. According to Technomic, the number of Mexican menu items on restaurant menus rose 3.3% from 2009 to 2010 – including an impressive 22.5% rise in the number of fish tacos.


• Consumers are calling for authentic ethnic dining experiences and spicier, more flavorful foods.


• The rise in popularity of spicy foods dovetails with an increasing interest in ethnic cuisines.

– Hot To Trot, Nation’s Restaurant News, January 2011


Bold FlavorsHow it’s Impacting the menu….

• Kick it up a notch!– Condiment stations– Sauces and Seasonings to enhance foods

• Rubs, Mojos, Marinades

• It’s slow good!– Slow cooking methods bring enhanced flavors to underutilized cuts

– Slow cooking methods develop layers and depth of flavor

• Menu examples

– (Top 5) Pepper, Spicy, Jalapeno, Chipotle, Hot Pepper

• Fastest Growing Terms

– (Top 5) Habanero, Chipotle, Serrano, Arbol, Pasilla, Ancho and Jalapeno

Nation’s Restaurant News, January 24, 2011


Bold flavorsCustomer benefits….

• It’s all in the numbers!– Increase your participation/headcount– Stay competitive with the local/national chains– Customers demand what they know

• “Craveable” items became the new holy grail – polarizing food that some people would shun, but that would convert other casual restaurant goers to avid devotees.

• R&D teams have turned to chile peppers and other spicy ingredients to stand out.

• The term “spicy” appears on nearly two-thirds of all menus in the country.



We’re here to help!Don’t hesitate to utilize your

Vendor Resources

• Utilize vendor resources– New product review

– Menu ideation and development

– Recipe validation

– Operational efficiency & workflow review

– Garnish & Presentation workshops

– Basic skills training

– Focus groups

– Trends reports

– Mentoring & Professional development

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