Boost Value and Cut Costs with Speed Scratch Menu Items

Boost Value and Cut Costs with Speed Scratch Menu Items

You’ve no doubt heard these industry buzzwords lately: fresh, scratch-made, consistent. But creating an entire menu from scratch daily can be incredibly difficult, not to mention the stress it places on your kitchen and staff. Sourcing, storing, and measuring individual ingredients for each dish takes time and space, costing you money.

So, many businesses fall into the trap of cutting corners thinking it will save them money.

But, if there is anything we can learn from successful business owners like Shake Shack or Lemonade, it’s that cutting corners is a short-term solution. Truly successful businesses take pride in providing truly high-quality food, and revel in the success.

But consider a new buzzword: Speed scratch. Speed scratch dishes are scratch made items that have been aided and possibly enhanced by the addition of pre-measured and tailored seasonings, which allow a scratch-made product to be made quicker than measuring, sourcing and storing a bunch of ingredients.

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Scratch Cooking Revives Traditional Views of Casual Dining

Scratch Cooking Revives Traditional Views of Casual Dining

On this episode of The Barron Report, brought to you by Kabbage, the Tupelo Honey team joins Paul Barron in a discussion of what makes brands successful in today's market.

Tupelo Honey was founded in Asheville in 2001 as a revival of Southern food and traditions rooted in the Carolina Mountains. With 15 total locations in 7 states, Tupelo's Southern spirit is infused into every bite of their flavor driven dishes.

CEO Steve Frabitore bought the restaurant in 2008 and it's been growing ever since.

On this episode, VP of Operations and Beverage Director Tyler Alford; and VP of Culinary and Corporate Executive Chef Eric Gabrynowicz take us through the nitty gritty of what has made Tupelo one of Foodable's Top Emerging Brands. 

Tupelo takes great pride in their sourcing. They believe that as a small conglomerate of restaurants, their ability to affect change is far greater than that of smaller, independents. Switching to an organic, locally-grown chicken in their restaurants accounts not for hundreds of dollars in change but hundreds of thousands of dollars.  

And their commitment to top quality culinary doesn't stop there. The beverage program at Tupelo Honey also speaks to the brand's commitment to improving the quality of casual dining chains. With kitchens that cook almost entirely from scratch, Chef Gabrynowics says transforming the beverage program to be more culinary-driven was not a far stretch to make. 

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