Kitchen efficiencies using all ingredients minimising wastage
Efficiency has become the buzzword across the foodservice industry over recent months. It’s not just about dealing with soaring energy prices, which have at least doubled bills for UK operators. It’s also about making sure every last ingredient in the kitchen is as efficient as can be – adapting to different day parts and offering customers the most possible meal options with the least amount of wastage.
The UK market for tortilla wraps is large, with 30% of consumers now enjoying a wrap at least once a week. The ideal carrier for hot or cold fillings – wraps can be adapted to different cuisines and flavours, making them perfect for mezzes, burritos, or kebabs. They can span different dining occasions; whether it’s bacon and egg for breakfast, chilli chicken for lunch, or Philly steak for dinner.
Tortillas have the added benefit of being easy to prep and cook, so they suit the needs of most caterers and small operators – whatever their staff skills level or kitchen size. Furthermore, their ‘grab and go’ nature makes them ideal for the booming food-to-go sector, and they’ve become a firm favourite in the OOH market, providing consistent quality – from kitchen to plate to takeaway.
Although QSR, coffee shops and fast-food operators are recovering more rapidly than most, consumers are still expecting more when they dine out as they tighten their purse strings. Eating out is still seen as an affordable pleasure, so Brits are increasingly expecting food experiences, which offer indulgence and escapism. Fortunately for operators, they’re willing to pay for it, with 75% of consumers saying they’re happy to pay more for high quality food.
Nick Minchin, Santa Maria Marketing Manager, UK&I says: “Tortillas are far and away our bestseller in foodservice. However, to help operators adapt to the market in line with consumer trends, we wondered how we could help them premiumise dishes, creating something with added Instagram appeal, which enables them to charge that little bit extra too.
“Our Grill Mark tortillas are ideal for providing that premium experience, while at the same time checking off the needs of a busy operator. Authentic and delicious, the grill marks give dishes the wow factor. And because the grill mark is already there, operators can save almost a minute per serving – less time at the panini grill. For a QSR, pub or bar serving 50 chargrilled wraps or burritos a day, this can add up to around 255 saved hours per year. Plus, they’re serving more premium covers in less time, translating into greater energy efficiency; something we’re all keen on right now.”
Nick continues, “More and more people are making conscious decisions when it comes to their eating habits, and at a time when minimising food waste is at the forefront of operators and consumers’ minds, wraps can help you tackle that challenge and make your business more sustainable. If you have left over ingredients, why not use them to create a ‘wrap of the day’ special. It’s simple, adds excitement and crucially uses up leftovers that might normally be thrown away.
“Taking sustainability one step further, make sure your tortillas are free from unsustainable palm oils – check the label, you’ll be surprised how many contain these. We’re sticklers for sustainable sourcing and all of our UK products are made in a carbon neutral factory. This means our tortillas are ideal for operators looking to boost their sustainability credentials.”
For inspiring recipes using the Grill Mark Tortillas from Santa Maria visit: Grill Mark Tortillas
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