The Food Service and Hospitality industries are cutthroat in the best of times; with current economic conditions any and every competitive edge is critical to your success. We understand this and offer a number of ways to boost your profits and maintain an edge over your competition.
Your Best Customers Want Quality
You invest a lot of money into attracting somebody into your establishment. At that point you have exactly one opportunity to convince them that they should be come that all important repeat customer. You could try competing based on price—but that usually results in decreased margin with only modest volume improvement. But when you compete with Quality you offer a differentiator that maintains its value with your customers.
Our commercial packaging program will help you to deliver complex flavor profiles that are absolutely consistent. Our commitment to only using the best available herbs and spices ensure that your customers can taste the difference between your product and the “cheaper stuff” next door.
Our JIT (Just In Time) Methods Keep Everything Affordable
Our production methods are tuned to allow us to make five jugs of a blend just as efficiently as 500. This means that you do not need to order in pallet quantities to get a decent price. We also aggregate orders over a rolling 60-day window to set prices. You can place multiple “small” orders and still get the price advantage of a smaller number of “big” orders… this will help your cash flow and maintain margins.
You’re a Restaurant… Why Should You Warehouse Spices
We’re a spice merchant; we have to maintain some reasonable on-hand inventories to meet our customer’s needs. But why should a restaurant need to warehouse expensive, and perishable herbs and spices? You don’t really need 85 different spices when you only have 30 things on the menu. Perhaps it would be better if you had custom-packed herb and spice blends for your kitchen that turned over twice per month.
Do Your Line Cooks Really Need To Know
Your line cooks need to know how to cook a steak, do they need to know what’s in your steak rub? Your kitchen staff needs to know how to make Jamaican Brown Stew but do they need to know what makes yours taste so much better than everybody elses? You spent a LOT of time and money developing your proprietary menu’s and recipes—keep them PROPRIETARY. Using our commercial blending and packaging services you can firewall what is in Blend-151 from your staff and ensure that Blend-151 is exactly the same every time its served to your customers.
Please, call Chef Nick directly (see contact us) to learn more about our Food Service programs.