Using canned and preserved goods in restaurant kitchens involves incorporating ingredients, such as preserved vegetables, canned fruits, and cured meats, into menu offerings. These ingredients can help provide a convenient, cost-effective, and sustainable option for adding flavor, texture, and depth to dishes.
Diversifying ingredients and menu offerings is essential for any restaurant business. It allows chefs and restaurant owners to keep up with changing trends, meet customer demand, and stand out from competitors.
Incorporating preserved ingredients into a menu can help you can create unique and innovative dishes, enhance the flavor and texture of their offerings, and provide a more sustainable and environmentally friendly option for their customers.
By utilizing the uniqueness of preserved ingredients, chefs and restaurant owners can grow your customer base and create a memorable dining experience for their patrons.
These are some key ways adding preserved and canned ingredients can take your food business to the next level:
The words convenience and profit are not often put together, but they can be in the case of incorporating our premium canned and preserved goods into a menu plan.
The reality is that canned goods have a much longer shelf-life than raw and fresh ingredients, which means that using them is a significant waste saver. Fresh produce spoils quickly, and that wastage results in profit loss.
However, canned and preserved goods can last for months, reducing the need to restock ingredients constantly.
This is especially relevant concerning the more expensive ingredients, such as artichokes, as an example. No peeling artichoke means not paying to peel them either!
Canned and preserved goods allow restaurants to access out-of-season produce year-round.
This means that as a chef, creating dishes with ingredients not typically available during certain times of the year is possible—for example, our Cherries Griottes, Lychees, or Whole Chestnuts. Some flavors just cannot be replaced!
Canned and preserved goods also offer consistent quality and taste, ensuring that dishes taste the same every time they are made. And you know consistency is key to everything in the kitchen. They are consistent because preserved goods are processed and packaged at the peak of their freshness, locking in their flavor and nutrients.
Preserved and canned fruits and vegetables often add a deeper taste than their fresh alternatives.
The perfect example here is tomatoes: using one of our Canned Tomato Products is far more likely to result in rich tasting, consistent flavor than using fresh tomatoes, which are often unripe and their quality ranges regularly. Our DOP San Marzano tomatoes are an exceptional example of what trapping the taste of summer in a can can taste like!
Your busy restaurant kitchen needs ready-to-grab ingredients that can be kept in available stock levels. These ingredients do not require extensive preparation or cleaning, allowing chefs to quickly and easily incorporate them into dishes.
This is especially beneficial during peak hours when your chefs must prepare dishes quickly to meet demand.
No one wants to waste time peeling apples when you can grab a can of sweet, fragrant, and already peeled canned apples off the shelf.
Canned and preserved goods can be incorporated into restaurant menus in various ways. Here are some examples:
Canned and preserved goods can add texture and crunch to a dish.
For example, canned vegetables like Bamboo Strips can be used as a crunchy addition, while canned fruits can be used to make sauces and glazes for meats. Canned Peached are our choice for a way to kick up your summer bbq sauce!
Preserved ingredients can also enhance the flavor of dishes; for example, Canned Tomatoes can be used to make a rich and flavorful tomato sauce for pasta dishes, while Hot Sliced Cherry Peppers can add a bright and tangy flavor to roasted vegetables. Likewise, cured meats, such as bacon and prosciutto, can add depth and richness to soups and stews.
By incorporating canned and preserved goods into their menus, establishments can create unique and innovative dishes that stand out from competitors.
By experimenting with different preserved ingredients and flavors, chefs can create signature dishes that keep customers coming back. Sounds like a win win.
Incorporating canned and preserved goods in restaurant menus adds value and diversity to offerings and highlights sustainable practices in the food industry.
Here are some ways that canned and preserved goods can showcase sustainability:
Using canned and preserved goods can have environmental benefits. For example, preserved foods require less energy and water to produce and transport than fresh ingredients, reducing the restaurant’s carbon footprint.
Additionally, using preserved ingredients means that less food goes to waste, as they have a longer shelf life and can be stored for longer periods.
Restaurants can reduce food waste by incorporating canned and preserved goods into their menus. As mentioned earlier, using fresh produce and meats can spoil quickly, leading to food waste and increased costs for the restaurant.
By using canned and preserved goods, chefs can ensure that ingredients are used efficiently and reduce the amount of food that goes to waste. Additionally, many preserved foods are made from imperfect produce that may not meet the visual standards for fresh produce, further reducing food waste in the supply chain.
By incorporating sustainable practices such as using canned and preserved goods into their menus, restaurants can attract environmentally conscious customers and differentiate themselves from competitors. Additionally, showcasing sustainable practices can increase customer loyalty and brand reputation in the community.
Using canned and preserved goods in restaurant kitchens has several benefits, including longer shelf life, availability of out-of-season produce, consistent quality and flavor, and time-saving convenience.
Chefs can get creative with these preserved ingredients, using them to enhance the flavor and texture of dishes and create unique menu offerings. Incorporating canned and preserved goods can also showcase sustainable practices in the food industry, including reducing food waste and minimizing the restaurant’s carbon footprint.
By incorporating these ingredients into their menus, chefs and restaurant owners can elevate food offerings, showcase commitment to sustainability, and attract environmentally conscious customers.
Checkout our full catalogue of canned and preserved products, all of the highest quality, and reach out to us with any questions at JN KIDDS Distributors
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