5 minute read
Trends
Jordan Powell Business Development Manager
As another year passes, we look forward to the new year. What does that mean for you and your business? Everyone has different goals and aspects of life they look to improve over the previous year. It should be the same with your business. What went well last year? What are some areas where you would like to improve? One focal point that we all need to pay attention to is how we can stay on trend. Staying on trend is a crucial aspect of any business. Each year we must focus on where the industry is going and how we can continue to innovate and keep customers engaged. Today we will focus on how to do that with breakfast and brunch.
Breakfast
To me, breakfast has always had this weekday vibe. I don't need to skip it because inevitably, I will become hungry, which will affect my attitude and performance on the job. On the other hand, I am rushing to drop the kid off and get to work, and I second guess if I have time to eat on the way. I am always searching for methods to quickly get some good food in the morning without being tied down for too long. If you are serving breakfast, chances are you have a menu that has developed over time that works for you due to the fast pace needs and structure to serve this rush-hour meal. However, you may find yourself looking for ways to be innovative and keep things fresh without reinventing the wheel. I chose the two recipes below because they utilize most, if not all, of the ingredients you are already preparing for morning service but add a spin to keep your customer excited and engaged with your menu.
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Pimento Cheese Biscuit
Talk about an easy recipe but being able to advertise something new and exciting, "Pimento Cheese Biscuits."The only thing required is adding pimento cheese to your normal biscuit recipe. Once the biscuits are baked, serve them as usual with protein, egg, cheese, etc.
Directions
• Mix Heritage Oven biscuit mix per directions
• Fold in 2 cups of prepared pimento cheese and bake as usual
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Grit Balls
Six servings
Directions
• Boil 6 cups of water with 2 cups of cream
• Add 1tbsp of chicken base
• Add 4oz of butter
• Add 2 cups of grits
• Boil until grits have thickened and are soft
• Add 2 cups of cheese of your choice
• Fold in the meat of your choice (bacon, ham, sausage, etc.)
• Pour contents into a hotel pan and chill overnight
• Scoop grits into small balls of bread and fry at 350 for 2-3 minutes
• Grit balls can be served with pepper gravy for dipping
Brunch
Now we are talking! Brunch is one of my favorite categories in the restaurant food segment. It is so because brunch, to me, means the weekend or vacation. It means fun, crazy, and exciting food that I can enjoy with the rest of my family or friends. Over the years, brunch has taken off. People are constantly adding enticing ways to get customers in on Saturday and Sunday, such as a Bloody Mary bar or bottomless mimosas. These things get customers in the door, but it also keeps the customers in the restaurant longer. These are great ideas, but you also have to make sure you are sharing some of that excitement on your menu. I have realized over the years that there are no rules when it comes to food on the brunch menu, which, as a "foodie," has always excited me. I say get crazy, have fun and entice your customers with off-thewall ideas that draw them in and keep them coming back. The two recipes below are exactly that to me!
Waffle Bread Pudding
I love a good warm bread pudding! This recipe calls for a coffee or you can feel free to adjust and use any liqueur to give this fun adult version of bread pudding
Directions
• Large dice 24 Heritage Oven pearl sugar waffles—set aside in half pan
• Whisk together six eggs and combine with 1 Qt heavy cream
• Add to your liquid 1tsp cinnamon, 1tsp salt, 1tsp vanilla, ½ cup white sugar, ½ cup brown sugar—stir to combine; at this time, you could also add any nuts or fruit you desire
• Pour the liquid mixture over diced waffles and mix until wet— you may need to add more cream if needed.
• Cover and bake at 325 for 30 minutes—uncover and bake for 15 min until brown and set.
• While the bread pudding is baking, start on the coffee cream sauce
• Melt ½ cup butter over low heat stir in ¼ of the flour and cook until the mixture no longer smells of raw flour
• Pour in 2 cups of heavy cream, ½ cup of sugar, 1 tsp of vanilla, ½ tsp of nutmeg, and 2 tbsp of coffee.
• Cook until the sauce thickens
• Cut bread putting into large squares, and top with the coffee cream sauce
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Nashville Hot Waffle
This dish has it all sweet, savory, salty, and spicy. The possibilities are endless, try this dish and add a scoop of homemade mac and cheese to take this to the next level and "wow" your guest with a crazy and fun brunch option.
Directions
• Combine Heritage Oven waffle mix and ingredients per package directions—cook waffle as stated.
• Fry chicken until fully cooked and toss in Nashville Hot Sauce
• Fry one sunny side-up egg
• Top waffle with chicken, egg, and drizzle with syrup
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The Performance Foodservice - Atlanta Business Development Team is here for YOU! An elite team of culinary and product specialists curated to help you succeed with anything you need. Whether you are looking for cost/labor-saving solutions, a menu revamp, or tips on operational efficiencies, the team is here to guide and support you. Our team is well versed and no matter your concept, ready to step in and lend a hand.
Tony Schmidt tony.schmidt@pfgc.com Director of Business Development/Executive Chef/Culinary Consultant
Meghan Padgett meghan.padgett@pfgc.com
Business Development Manager / Exclusive Brands
Bryan Corsini bryan.corsini@pfgc.com
Business Development Manager / Center of the Plate
Jeff Meagher jeff.meagher@pfgc.com
Business Development Manager / Seafood
Patrizio Alaia patrizio.alaia@pfgc.com
Business Development Manager / Italian
Kevin Delevan kevin.delevan@pfgc.com
Category Manager - Produce
Kay Ross kerance.ross@pfgc.com
Business Development Manager / Non-Foods
Vanessa Hunter vanessa.hunter@pfgc.com
Business Development Manager
Ashley Mayfield ashley.mayfield@pfgc.com
Business Development Manager
Jordan Powell jordan.powell@pfgc.com
Business Development Manager
William Moises william.moises@pfgc.com
Business Development Manager
Fabio Orozco fabio.orozco@pfgc.com
Business Development Manager
Maria Urquijo maria.urquijo@pfgc.com
Business Development Manager
Dawlish Carmauta dawlish.carmauta@pfgc.com
Business Development Manager
Paulina Silva paulina.silva@pfgc.com
Business Development Manager
Jerry Herrera jerry.herrera@pfgc.com
Business Development Manager
