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Versatile Proteins: Delicious Food Across the Whole Menu

Sponsored & Presented by Tyson Food Service

Do more with less. Reduce costs. Add to the bottom line. Offer enough menu variety to keep regular guests interested and new ones coming in, but not to the point of concept or workforce disruption. These thoughts are top of mind among proactive foodservice operators, some of whom know that proper pantry and purchasing strategies can contribute to success in all of those areas.

Chefs and operators understand that a small number of herbs and spices can support a vast assortment of flavor profiles, but what are some of the key hacks around the creative but efficient use of proteins? Join us for this informative webinar to better understand how the correct mix of meats can:

  • Yield greater menu opportunities without a commensurate increase in kitchen complexity
  • Reduce product management complexity - from the back door to the table
  • Make ordering easier because fewer ingredients are used
  • Whittle down labor costs by requiring less training and prep time
  • Decrease the demand for storage space
  • Serve as a familiar framework around which to offer guests exotic new flavors or culinary styles
  • Prove that "value-added" or "convenience" products are not mutually exclusive terms

SPEAKERS:

  • Chef Shawn Keller, Director of Operations, Compass Group USA
  • Chef David Jetter, Sr Manager Foodservice Product Training Culinary Strategy, Tyson Food Service
  • Justin Davis, Sr Manager Insights & Strategy, Tyson Food Service Insights & Innovation