St Louis based Hungry Planet® will be the first food manufacturing company in the US to implement cloud-based Jamix Kitchen Intelligence System for managing their recipes and culinary database. Hungry Planet® makes a full range of chef-crafted plant-based meats that are a one to one substitution for conventional meats in any dish across every protein. Hungry Planet® also offers a superior nutritional profile compared to conventional meats and compared to other plant based offerings – their meats are packed with protein and fiber and have about half the calories, one quarter of the fat, and no saturated fat.
“Because we are a culinary driven company – with the chef perspective at the very core of everything we do, we wanted a recipe management partner that mirrored that thinking. The partnership with Jamix is a perfect manifestation of our desire to enable chefs to do what they do best – make delicious nutritious food to feed our Hungry Planet” said Jody Boyman – Co-Founder and Chief Purpose Officer
Hungry Planet® has been featured in several media publications including The New York Times, Financial Times and Chicago Tribune. You can learn more at HungryPlanetFoods.com
Jamix is the leading supplier of kitchen intelligence systems for commercial kitchens with 30 years of experience. Building on Jamix’s long history, the company is now operating in the United States for a couple of years now. Jamix’s innovative approach was recently recognized with 2019 National Restaurant Association’s Kitchen Innovations Award. KI Award recipients reflect the trends and topics most important to hospitality today and showcase the future of the industry.
”We are excited of our partnership with an innovative food manufacturing company like Hungry Planet®”, says Mikko Jaatinen, founder and CEO of Jamix.
Cost control is one notable benefit you get from using a kitchen management software system. Costs are linked to several functions in the commercial kitchen. Orders, menu planning and inventory – they all play their own role in kitchen cost control.
By Matleena Autio
The Covid 19 pandemic has definitely had an impact on all of us, one way or another. In the turn of the year few of us could guess, that a new type of corona virus identified in China would have an impact on the whole world in this scale. At the moment the tightest restrictions are being removed in Europe and it seems possible that the restaurants will be opened step by step in the beginning of summer. Even if most of the societal functions slowed down or stopped completely due to restrictions caused by the pandemic, many public food service operations have been functioning almost as before despite the restrictions. Food is being prepared and served ongoingly in hospitals and different types of service facilities. Large amount of schools have also maintained food services in some form.
Benefits of kitchen management software?
Luckily the pandemic has had only little effect on my own life. The biggest challenges seem to have been related to scheduling and serving food – despite the fact, that I have got a decade of working experience in commercial kitchens. When you have to arrange food twice a day into the same table, which during this state of emergency has also been working as my office desk, I have many times missed the routines that are familiar from working life. Often that essential ingredient needed for preparing a certain meal has been missing from my pantry. Or some item has expired, even if I thought that I just bought it a few days earlier. Money and time is wasted – I know, that in the commercial kitchen setting this type of activity would not be appreciated.
”JAMIX is like a multi-tasking employee” is a quote from Certified Master Chef Ron DeSantis – in my case maybe a colleague, whom I’ve been missing. With JAMIX it is easy to plan your menus so, that you won’t be accidentally serving soup on five meals in a row (as happened to me). The system also helps you in ordering the right amount of ingredients at the right time – so that you don’t have to replace a part of the wheat flour with corn flour (this has happened to me, as well). Oh, I also managed to ruin one pot of soup, because of slipping too much salt in it. If I had followed a standardized recipe and measured my seasoning, this would not have happened.
With the Food Bank functionality in the JAMIX system you can take food that has been prepared earlier into consideration when planning production. In its part, it helps in minimizing food waste. I missed this function for communicating to my youngsters, that the casserole I made the day earlier was really meant for being heated and consumed.
Kitchen software helps in cost control and saves time
Even if, little by little, life starts to get back to normal, many things have changed. And in many aspects the work is just beginning. Economical effects of the pandemic are extensive and we need new innovations. Luckily, ”old buddies” can help a lot, as well. Kitchen management software system helps in cost control in many ways. You can minimize food waste when you make orders based on the portion sizes and portion amounts, that you have planned on your menu – as well as based on the real inventory balance versus gut feeling.
In addition, the post-production function helps you in serving your customers food they prefer. It also enables you to predict the real sales or consumption of different menu items. For example, mac and cheese might be more popular among students compared to baked beans. This is worth taking into consideration when setting the portion sizes. You don’t have to start planning special diet foods each morning from the scratch, as the kitchen system provides you the information regarding special diets: For which special diets the menu items of the day are suitable, and what special diet foods still need to be prepared. In addition to costs, a notable amount of time is saved, which generates cost savings, as well.
We at JAMIX are ready to help, when it is time to roll your sleeves again. Let us find together, how the system can help your business in the best way. Together we are more.
“As foodservice operators navigate post Covid-19 and the food industry prepares to re-open, managing costs will be more critical than before.” Managing costs with a kitchen system is one of the topics in the following newsletter by Certified Master Chef Ron DeSantis.
I’m just about Zoom’d out. Camera ready, mic on, background blurred or a select pic, look into the camera… do I smile, try to look neutral?, but I keep looking at me! Help!
Right now, a good old fashioned phone call feels good.
Prost! Cheers! Saluti! Kippis!
Master Chef Insights
Flavor Bursts are highly flavored ingredients or condiments that create those “this is soooo good” food experiences. Flavor Bursts are all around us. Some Flavor Bursts, actually all Flavor Bursts, have been around for a LONG time. The easy examples are: Tabasco, prepared mustard, ketchup, pickles, horseradish, and many others. The reason I say “all Flavor Bursts have been around for a long time is demonstrated with these examples: Zhoug, chermoula, romesco, or gremolata. Other Flavor Bursts are built on a mayonnaise platform: chipotle mayo, aioli, smoked-paprika mayo, buffalo-blue cheese mayo, or wasabi mayo. Still others are vegetable Flavor Bursts: tzatziki, pico de gallo, guacamole, muhammara, or toum.
The key to Flavor Bursts is that they brighten and lift up anything they are served or cooked with.
A smile comes to me as I read and hear the media gushing about comfort food. You’d think a new star was discovered (a twisted nod to Jean Anthelme Brillat-Savarin: “The discovery of a new dish does more for the happiness of the human race than the discovery of a star.”). The reality is that comfort food NEVER goes out of style. Comfort food (or familiar food) is what people eat every day, not just when a crisis happens.
In January I wrote that I literally traveled around the world in 2019. The common food thread I found was that people aren’t looking for the next best thing in food.
People continue to eat familiar food.
Singapore: chili crab, hawker stalls
Hong Kong: bubble waffles, dim sum, pork!
Japan: Yakitori, tempura
Finland: Karelian Pie (rye dough filled with cooked rice porridge, brushed with butter and topped with Egg Butter!)
Germany: Pork roast with cracklin’s and potato dumplings, bratwurst with sauerkraut
US: BBQ, Taco trucks, NY pizza
Familiar food WILL have staying power.
Comfort Food is NEVER out of style.
In the ‘80s, as a fresh CIA graduate, I went to Germany to cook. During that time, we embraced Chef Witzigmann’s Neue Deutsche Küche (New German Cuisine). Chef Witzigmann was serving traditional, regional dishes in a 3 Michelin Star setting. COMFORT FOOD! The food was spectacular. I ate at his restaurant twice and still remember the experiences. Here are a couple of examples:
Klare Hühnersuppe mit Gemüsen und Butterknockerln Chicken Consommé with Vegetables and Butter Dumplings
Bayerische Ente, mit Zwiebel und Apfel gefüllt Roast Bavarian Duck Filled with Onion and Apple
Escoffier Restaurant, CIA circa 1986
Of course, Chef Witzigmann served the chicken soup with butter dumplings and fresh morels filled with the butter dumpling as well. And the onions and apples that filled the duck were eventually removed and roasted then served with the duck…imagine the taste of those onions and apples with the rich flavor of the duck! Go to “Kulinarische Kreationen” by Eckart Witzigmann for those and more recipes. I took the lessons I learned in Germany with me to the CIA and into the CIAs flagship Escoffier Restaurant. My menus were familiar foods served with French culinary attitude.
Every economic downturn or national crisis results in people reconnecting with comfort foods. But don’t believe comfort foods desirable only in times of need, comfort foods are who we are.
Culinary & more…
Kitchen Tech – Managing Costs
By now it’s no secret that I’m a huge fan of Jamix. This Kitchen Intelligence System will be a very valuable resource as foodservice operators navigate post Covid-19. This system provides operators with a dashboard to see food cost, waste, orders, inventory, customer feedback, and many more operational functions.
As the food industry prepares to re-open, managing costs will be more critical than before. Having operational functions in a cloud-based system ensures continuous access to data. This allows managers to make real-time decisions and control costs. For example, a vendor calls a chef with a special price for an ingredient. The chef can change the ingredient price, see what the new food cost is, and then make a decision to purchase based on data. Another example is making decisions based on customer feedback. Jamix allows operators to post e-menus which permit guests to provide feedback. This gives operators another datapoint in decision making.
The next several weeks or few months will be critical as operators re-open businesses. Having data-driven information assists management in an shifting business environment.
Check it out, I dare you. Just don’t complain to me when 2 hours has flown by and you haven’t experienced everything on the website. This is Hungry Planet’s new website. It appeals to both consumers and foodservice. I’m proud of the assembly of chefs that are demonstrating their skills using a variety of Hungry Planet plant-based meats. Once you’ve checked it out, let me know what you think.
Ingredient of the Month
Potatoes in a can.
YES! In a freaking can!! They’ve been on supermarket shelves all my life, but I never ate them. What changed? I was doing a project and wanted to add some potatoes at the last minute. Why not, I thought? It’s just for me to taste. Once I opened the can and saw the contents, I was impressed. Uniform, perfectly cooked potatoes! And they tasted like uniform, perfectly cooked potatoes! Then I fried them with some bacon, topped with parsley and a sunny egg……..hooked.
The lesson? Stay open minded.
CulinaryNXT is a food service advisory practice drawing on Ron DeSantis’ 30 years of experience in all facets of the food industry. Ron is one of only 70 Certified Master Chefs worldwide and has advised organizations of all sizes and types. His strengths include culinary innovation, menu and recipe development, culinary assessment, bottom-line results, and communication skills that allow him to implement solutions effectively.
CulinaryNXT’s base is in New Haven, but its reach is truly global. CulinaryNXT’s relationships extend to numerous countries around the world in a client and alliance network that has been built over many years. These relationships provide both global support and local knowledge.