Tag: unilever food solutions

Efficient Restaurant

How to Run an Efficient Restaurant During a Labor Shortage

To run a restaurant operation during the current labor shortage is one thing. Running an efficient one is another. With the continuation of the pandemic and no relief in sight, especially before the holidays, restaurant operators are seeking alternatives to what was once known to them as their traditional, every-day way of running their operation.

There’s no doubt that times are changing, and everyone is doing their part to keep up. These changes are fairly easy to make and will not only help you run a more efficient business, but will also put money back in your pocket.

Let’s take a look at three different ways Consolidated Concepts experts say you can run an efficient restaurant during the current labor shortage:

Technology Can Streamline Processes

Technology has played a massive role in restaurant operators lives, especially since the beginning of the pandemic. From QR code menus and mobile ordering to inventory management, there’s nothing technology can’t do to help streamline your operation.

One way we encourage restaurant operators to implement technology is by partnering with industry experts such as InsideTrack. With the help of their spend management technology, you’ll have access to the most effective data cleaning in the foodservice industry. Data accuracyconsistency, and reliability are guaranteed. Operators like you gain better insights and spend intelligence into your operation.

By embracing spend management technology, you make better business decisions and identify new opportunities for savings and revenue. Data on your purchases is organized into easy-to-read dashboards you can access at any time. InsideTrack members can streamline operations by utilizing spend management, contract management, cost savings, GPO services, and much more—all within one powerful technology software.

Another way experts at Consolidated Concepts encourage the use of technology is by taking advantage of food cost management. Food cost management technology is a great resource that helps operators and chefs manage and control their food cost, inventory, and much more.

Food cost management technology puts time back into your day and helps you figure out any pain points that may be affecting the success of your operation.

Instead of hand-counting each item, you simply upload a screenshot of your invoices and Orderly takes care of the rest. You speed up your inventory process when you implement technology into your operation.

Now you can calculate the cost of a recipe online, too! With solutions such as Orderly, you’re able to build all of your recipes directly into the system. Each time an invoice is uploaded, the technology breaks down each ingredient and updates your prices in real-time.

Technology is key to running an efficient restaurant operation during these times. There’s an infinite number of things technology can do to ensure you’re streamlining operations, putting time back into your day and money into your bottom line.

Using Versatile, Easy-To-Prepare Ingredients

Did you know you could save time and money by incorporating versatile ingredients that are delicious and easy to prep? With products like Idahoan Real Potatoes, your customers will have that homemade taste and authentic feel they’re craving.

With the cold weather here, you can even add quick, savory soups onto your menus with items like Campbell’s Soup. Maybe even a soup base that’s less expensive and more consistent than scratch for you to work your final touches on such as LeGoût Cream Soup Base.

Have you considered pre-made sauces that are free of artificial colors/flavors and preservatives? Save time on prep and create dishes your guests will love with Knorr® Professional sauces. From gravies to sauces, your back of house will be thanking you for putting time back into their busy schedules.

But that’s not all. Who has time to hand-squeeze lemon and lime? Nobody, especially now with the labor shortage. That’s why The ReaLemon and ReaLime juices are great labor-saving ingredients that eliminate the inconvenience of slicing and squeezing. These juices are also a great option for salads, dips, main meals, and even beverages.

When you use versatile ingredients, you save money and put time back into your day while also satisfying your customers’ needs. Work smarter, not harder.

Partnering with Supply Chain Management Experts

Another way to ensure you run an efficient restaurant operation during a labor shortage is by partnering with supply chain management experts like Consolidated Concepts. With the current state of the supply chain, taking control of what comes into your operation seems nearly impossible.

You’ll have access to a fully customizable service that brings instant savings on thousands of items you may already be buying. Our experts help reduce costs, improve quality, and identify areas you may be able to achieve savings and negotiations in. This includes supply chain management, master distributions agreements, managed produce, and contracts.

Our supply chain management ensures maximum profitability and productivity while giving you access to items at the best competitive prices.

Join Consolidated Concepts Today!

If you’re looking to run an efficient restaurant operation during the current labor shortage, becoming a Consolidated Concepts member is a great place to start. As mentioned above, our experts will help reduce costs, improve quality, and identify instant savings!

Get started today!


A Culinary Collaboration: Pincho visits Unilever

At Consolidated Concepts, we pride ourselves on offering our clients much more than just rebates and buying power. We recently had the opportunity to foster a collaborative session between one of our most exciting clients, Pincho, with one of our most innovative and interesting manufacturer partners, Unilever.

As a concept that relies heavily on bold flavors to wow their guests, Pincho focuses on providing exceptional sauces and marinades to make their dishes stand out.  The south Florida concept has grown rapidly to include 10 locations serving Latin-inspired burgers and kebabs such as the standout Toston Burger, served with 2 fried plantains as the ‘buns’ and their marinated chicken pincho, served with chimichurri dipping sauce.

Pincho tostone image

Top Pincho executives, including their CEO, CMO and Culinary Director joined their Consolidated Concepts client managers for a day of culinary innovation and experimentation at Unilever’s US Headquarters in Englewood Cliffs, NJ. As one of Consolidated Concepts’ top direct-contract manufacturers, Unilever, producer of kitchen staples like Hellmann’s/Best Mayonnaise, Knorr Sauces and Bases, Le Gout bases and Lipton and PureLeaf teas, regularly invites clients to work alongside their chefs to develop new ways to delight guests and scale profitability. 

In preparation for Pincho’s visit, Unilever’s corporate chef, Chef JC Lopategui of Miami visited several of Pincho’s south Florida locations to taste their menu, explore their kitchens and work alongside Chef Adrian Sanchez. Chef JC then utilized that knowledge to collaborate closely with Unilever’s Chef Rob Wallauer of New Jersey to demonstrate how Unilever’s high-quality products and ingredients may fall in line with Pincho’s overall culinary offering.

The menu that Unilever developed for Pincho speaks for itself, complete with flavorful staples (Fried Chicken Sandwich with Pincho sauce, Smoked Shrimp Salad with Hatch Chili Dressing) to inventive takes on Latin classics (Lomo Saltado Poutine, Ahi Tuna Tostone, Intense Citrus Flan).  The collaborative spirit in the kitchen was palpable, as the three chefs combined their talents to create inspired sauces and dishes that were heavy on flavor, spice and ingenuity.

Unilever headquarters test kitchen visit

The ultimate goal of such collaborative events is to help Consolidated Concepts’ clients see how manufacturer-partners’ products can fit into their culinary mix and business strategy.  “Most of the time a spec sheet and price just isn’t going to be enough to make an operator understand the real value of a product,” said Mark Cimino, Consolidated Concepts’ VP of Client Relations.  “This is the second client that we’ve brought to Unilever,” he said.  “They both left with a sense of the amazing potential that Unilever’s products offer in terms of being customizable, scalable, and cost effective.”

Pincho Unilever New Dish

If your operation has any plans that involve menu changes, menu expansion, regional expansion, Limited Time Offers (LTOs), allergen considerations, acquisition or other growth – a custom culinary innovation session may be right for you.  Get in touch with your client manager or account executive to learn more about what opportunities Consolidated Concepts may be able to arrange.