Ingredients | KRG Hospitality

The Indispensable Egg: Simple but Powerful

by Nathen Dubé

In the realm of gastronomy, eggs are indispensable, offering a unique blend of flavor and texture that is celebrated across various cuisines.

These staples of culinary tradition embody the essence of simplicity and versatility. Farm-fresh eggs, known for their rich, vibrant yolks and robust shells, elevate this simple ingredient to new heights.

This comprehensive exploration delves into the culinary excellence of farm-fresh eggs and their broader implications in the hospitality industry, from enhancing the quality of dishes to contributing to business success.

The Culinary Excellence of Farm-Fresh Eggs

The superiority of farm-fresh eggs in cooking is undeniable. Their vibrant yolks, a result of the diverse diet of free-range hens, enrich dishes with deeper flavors and a more appealing visual presentation.

In baking, these eggs contribute to finer, more consistent textures. And in sauces and dressings, their freshness is paramount, forming the foundation of many classic culinary creations.

Crafting Artisanal Dishes with Farm-Fresh Eggs

Embracing the artisanal approach, chefs use farm-fresh eggs to create dishes that showcase their natural elegance and flavor.

From perfectly poached eggs on a bed of fresh greens to innovative egg tarts, these eggs become the centerpiece of culinary craftsmanship, attracting patrons who appreciate the art of cooking.

Seasonal Menus and Farm-Fresh Eggs

Utilizing farm-fresh eggs allows chefs to design seasonal menus that reflect the changing offerings of local farms.

The subtle variations in flavor and color of the eggs throughout the year inspire creative, seasonal dishes, demonstrating a commitment to freshness and local sourcing.

Nutritional Superiority of Farm-Fresh Eggs

Beyond their culinary appeal, farm-fresh eggs offer enhanced nutritional benefits.

Rich in omega-3 fatty acids, vitamins, and minerals, they cater to health-conscious consumers, adding a valuable dimension to menus and marketing strategies in the hospitality sector.

The Business Benefits of Premium Ingredients

Incorporating farm-fresh eggs into a restaurant’s offerings is a strategic business decision. It signifies a commitment to quality and can differentiate an establishment in a competitive market.

This choice also allows for storytelling opportunities, sharing the origins of the ingredients and the relationships with local producers, building trust and a sense of community with patrons.

As Chef Brian Duffy says, operators can charge premium prices, but only if they’re being innovative. Purchasing and using fresh eggs from a local farmer is a step toward innovation and justifies charging a premium.

Ethical Considerations and Consumer Awareness

The ethical sourcing of farm-fresh eggs aligns with the growing consumer awareness and demand for transparency, and humane treatment in food production.

By choosing ethically sourced eggs, hospitality businesses can build a brand image that resonates with these values, fostering customer loyalty.

Implementing Change in the Hospitality Industry

Adopting farm-fresh eggs comes with its challenges, such as higher costs and variable supply. However, these can be mitigated through creative menu planning and pricing strategies.

Educating staff about the benefits and ethos behind using these eggs enhances the dining experience for customers.

Sustainability and the Future of Food

Choosing farm-fresh eggs is a step towards a more sustainable food system. Small-scale egg farming often employs environmentally friendly practices, contributing to a sustainable future.

This commitment to sustainability is increasingly important to consumers and can be a significant aspect of a restaurant’s brand identity.

Conclusion

Farm-fresh eggs represent more than just a culinary choice; they are a statement about quality, sustainability, and the future of food.

For chefs and restaurateurs, they offer a means to distinguish their offerings, tell a compelling story, and build a business that is both profitable and principled.

As the hospitality industry evolves, those who embrace the full potential of ingredients like farm-fresh eggs will find themselves leading a movement that values the entire journey from farm to table. This comprehensive exploration underscores the multifaceted role of farm-fresh eggs in both culinary excellence and the broader context of the hospitality industry.

Image: Kelly Neil on Unsplash

Canadian Trends 2022: Technomic

by David Klemt

Curious about what to expect in 2022 as a Canadian restaurant, bar or hotel operator?

Technomic has some predictions for next year.

Reviewing their “Canadian Trends: Looking Ahead to 2022” report, creativity and streamlining will be keys to success.

Let’s jump in!

Butter

Yes, this is why I chose the image above. Technomic is very specifically identifying butter as an important 2022 F&B trend.

And no, they don’t appear to be predicting the popularity a particularly rare or esoteric butter. The industry intelligence firm means butter will prove important in 2022.

In large part, Technomic is pointing to comfort food as a driver for butter.

Generally, the firm points to how versatile butter is in the kitchen. Browned and herb-infused butters, says Technomic, will find its way into cocktails.

Flavor and texture will play an important role, extending the butter prediction into buttery foods territory. For example, Technomic predicts butterscotch, buttermilk and ghee will see a boost in usage and demand.

Additionally, the plant-based movement will help nut butters grow more popular. In fact, Technomic says nut butters will find their ways onto burgers and into cocktails.

Interestingly, the firm’s butter prediction gives operators two larger trends to watch: comfort food and plant-based.

Cross-utilization

You don’t need me to tell you that North America—and the rest of the world—is facing supply chain issues.

I know you’re exhausted from just the past nearly two years of constant adaptation and pivoting. In 2022, you’ll have to continue with your creative problem solving.

The supply chain challenge (there’s an understatement) requires creativity in several areas. This includes the kitchen and menu.

Technomic suggests that one path forward through supply chain problems involves ingredient preparations:

Pickling
Candying
Salt-baking

The firm says these creative takes on ingredients operators already have will extend product life; add new flavors to dishes; and deliver new textures. Those last two offer guests new experiences.

In addition, getting creative with the ingredients you may be able to get more readily will help streamline and update 2022 menus. However, revising your menu will require careful consideration of your supply chain and cross-utilization, with a heavy helping of creative prep.

Running Lean

Smaller footprints. Shrunken staff. Streamlined menus. Smaller, shrunken, streamlined, optimized, leaner…

Call the process whatever you want, Technomic is predicting that operators will need to “optimize” (read: make smaller) their businesses.

Of course, there isn’t a one-size-fits-all solution. We’ve read and heard predictions since last year about what will need to shrink moving forward.

While some recent news reports say that ghost kitchens are out, Technomic seems to think that’s not the case. Technomic suggests ghost kitchens will remain viable for operators who want to expand without investing in real estate.

Additionally, Technomic’s report suggests something that should come as no surprise. In short, if it works for a brand or location, smaller may be better and here to stay.

Growth

Now, this is the most promising of Technomic’s predictions: Growth.

Per the firm, the foodservice industry in Canada was down 29 percent in Q1 of 2021. Pre-pandemic, sales reached $95 billion. That represents a loss of nearly $30 billion.

However, there’s reason to be optimistic in 2022, according to Technomic.

The firm expects growth of 21 percent in 2022 over 2021, or sales of $74.8 billion. Should this prediction prove accurate, 2022 would close just three percent under pre-pandemic sales.

Technomic identifies full-service as the foodservice segment to experience the most growth next year at 26.2 percent. In comparison, the firm predicts limited-service to grow 7.3 percent.

Next year won’t be easy. 2022 won’t be a magical return to normalcy. But there is room for optimism if Technomic’s predictions are correct.

Image: Jon Tyson on Unsplash