Helping Chefs, Restaurant Owners and Restauranteurs

Q.  I’m an executive chef and I run my own restaurant.  How exactly do your services  help me?

I am really glad you asked because sometimes it seems as if that’s counterintuitive. 

We believe that there are many ways that FoodProductLaunch.com’s Research & Development and Manufacturing services can help chefs and restauranteurs or restaurant owners.  And I’m sure that there are a few more, but I’ll talk about the reasons that jumped out at us when we put together our Concept of Operations and business plan. 

We help you by taking the making of your sauce out of your hands!  

I think before we discuss the ways we can help, we need to discuss some examples of the issues that restaurant owners and chefs encounter fairly frequently. 

- You’ve created a signature house dressing and there are times when you’re not there to make it.  You assign the making of the dressing to one of your employees, who is not as diligent about the ingredients as you are and isn’t as concerned about the flavor or texture as you are.  The days that he makes the dressing, your customers who come to your restaurant for your masterpieces, notice that the house dressing is a little bit off.  The ones who love you and your restaurant will tell you.  The others?  They just won’t come back.   You just lost a customer and you don’t know why.  The more this happens the more customers you will lose.

- Your customers have been coming to your restaurant for years and years and they rave about your signature house dressing.  When you’re greeting customers in the Front of the House, they often ask you, “When will I be able to buy it from you?” Or  “When can I get it at the grocery store?”  You’ve just lost an opportunity to increase the bottom line of your restaurant.

- When you’re in the Back of the House, it takes you a half an hour to whip up a large batch of your signature sauce, but it takes your best employee an hour and a half to do the same task.  You want to spend that half an hour on other more pressing restaurant tasks, but you find that you are doing more prep work than ever.

- You think of your creations in the kitchen as your masterpieces.  You see products on the grocers’ shelves every day and you think to yourself, “how do I get mine on there?”  That question is fleeting until you need to focus on the next problem of the day.  And still you wonder, “How does my sauce get to be the next big thing?

- You wonder many times if the talented sous chefs that work for you couldn’t just walk out of the restaurant one day and take your recipes with them.  How can you protect yourself from less than honest employees?  What’s to prevent them from taking your recipes, bringing it to FoodProductLaunch.com and starting their own food product business?

- You instruct your plate preparers that they should serve X amount with each presentation, but you feel that your portions are not exactly correct and that somehow you are going through more product than you really should be.  This is affecting your bottom line.  You feel that the portions should be under better control, but you don’t really know how to get there.

Quality Control, Efficiency and Proprietary Information Protection

We can solve many of those problems by taking your sauces through the manufacturing process.  The first thing that you should do is talk to us.  Let us know your concerns and how we can help.

We believe that taking your sauce through the R&D and small manufacturing processes will do the following:

1. It will take the making of your sauce out of anyone’s hands.  Your food product will be packaged for the back of the house in food service sized containers.  Your recipe will be under lock and key.  Nobody ever needs to see it.  We will insure that the quality of your product is consistent with every batch that is made.
2. Instead of making a big batch of sauce and trying to gauge how much is used, you will receive a finite amount of your manufactured product from which you can control the portions.  Let’s say that your salads call for exactly 4 ounces of salad dressing.  From the sales receipts, you’ve sold 32 entrees with house dressing on the salad.  Unfortunately, you notice at the end of the shift that you’re well into a second gallon of salad dressing.  You now know that someone on your kitchen staff is a bit heavy handed with the product.
3. With your product ready for manufacture, you can select packaging and have labels produced and have us put it into retail packaging.  Now you can add to the revenue stream of your business by selling it at the front of the house or your wait staff can upsell it to the clients who seem to really enjoy it.  It will also give you the opportunity to take it to local markets and vendors to be placed on their shelves.  Everyone has to start somewhere!
4. Having your recipe under lock and key will prevent unscrupulous employees from taking your highly prized proprietary data and making it their own.  They won’t even have access to the recipe.

Quite frankly, many restaurant owners/chefs do not work with food manufacturers very often and we’re surprised that more business owners do not protect their proprietary data by working with companies like FoodProductLaunch.com.

Manufacturing the products for you takes time away from the prep work, protects your data and frees you up to create more. 

Isn’t the creative process why you became a chef in the first place?

Contact FoodProductLaunch.com for all your acidified foods R&D and manufacturing needs.  I believe you’ll be glad you did.

TJ Gallivan

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