Situation:

Sun Pub Restaurants hired Chef Services Group to assist with evaluating the high-volume prep in there 6 Waterfront High volume restaurants Caddy’s. The key focus was on there Seafood Chowder with annual prep volume of 25,000 pounds plus and there Pico Di Gallo with annual volume of 20,000 lbs. approximately. This was all prepared at unit level and it was our assignment to capture there stove top recipes and get them out of the prep room into a production USDA Plant and into distribution. The also requested us to develop a Tuna Taco, Asian Salad, Oyster Rockefeller, Seafood Tower & Seafood Platter.

Through our development process we got the Pico Di Gallo and the Seafood Chowder volume items out of the prep room. We used a USDA soup manufacturer, and an FDA produce processor for the Pico. Additional we completed all new recipe menu item work and from our ongoing engagement we where further asked to work on all recipe writing, training, LTO development and procurement volume

Primary Services Provided:

  • Scaled up and converted Co-Packer manufactured hi-volume prep items like crab cake, soup & salsa’s.
  • Recipe Development, writing and training for 3 of their restaurants
  • Menu development and LTO development planning
  • Sourcing and Specification of Raw Materials and procurement volume buying savings
  • All Culinary R&D related projects are becoming in-house Culinary Operations Advisory on all menu and product sourcing related decisions.
  • Supported the training and roll out of revised new menu items and the menu revamp and up grade at Caddy’s
  • Concept work on their other restaurants – Sculley’s and Mad Beach Cantina

Results:

Improved profitability in general on food cost. Standardized recipe templates and upgraded all plate build, preparation and SOP Standards. Eliminated high volume item preparation such as the soup and lowered labor requirements to go from a 3-hour preparation to a heat and serve item with the same stove top quality. Completed the same for Mad Beach Cantina and began work on Sculley’s with LTO. Created and sourced several new items for these restaurants. Work is ongoing and with a theme of continuous improvement in place with ongoing training and upgrades.