menu online - JAMIX Kitchen Intelligence System

Publish And Share Your Menu Online Directly From Your Kitchen System

Having your menu online saves time for the kitchen staff, and it saves costs related to the printing materials. Reduction in printing materials reduces their environmental impact, as well. In addition, an e menu or a mobile menu is always available to your customer regardless of place or time.

Nowadays customers are searching for restaurant menus online in order to see the offering already before going to the restaurant. Customers are also ever more interested in food related issues. They want more information about ingredients and health benefits with regards the food they are eating. Interest in local food and traceability is growing, as well. In addition, more and more people need to find out extremely detailed ingredient information as allergies caused by food have been increasing rapidly.

Sharing your menu online is quick and easy with a system

Posting a menu in, for example, your restaurant’s website is of course possible just with word processing skills, but you can handle it with notably less effort with the help of a system. JAMIX Kitchen Intelligence System is a comprehensive system for professional kitchens, where you can manage all the essential information and functions of the kitchen. Menu planning is one of the key features in the system, and it is seamlessly linked to the recipes and the ingredients that are in use in the kitchen. The same menu, that has been created in the system for managing the kitchen’s internal operations and production, can be published with a couple clicks in a customer friendly format in selected digital channels.

Publish your menu to several digital channels at one go

menu online - JAMIX Kitchen Intelligence SystemIn addition to your own website you can easily share the e menu into digital info screens at point-of-sale, for example. The info screens can as well be tablet sized, for example near the entrance of the restaurant, or they can be large screens in lobby areas.

JAMIX Kitchen Intelligence System creates a QR code on the menu’s web address, as well. You can utilize the QR code for example in printed marketing materials. Once your customer scans the code with his/her smartphone, the web page including the menu will automatically open in the smartphone’s web browser.

In addition to the previously mentioned, you can publish your menu from the JAMIX System into the unique JAMIX MENU mobile application, which is available for free download in the app stores (at the moment available in Europe, only). In the mobile application you can browse through menus of all restaurants who have published their menu into it. The customers can make a list of their own favorite restaurants in the application, as well.

Detailed information included in the e menu

The e menu you have published from JAMIX Kitchen Intelligence System automatically includes also the sales prices for the menu items, as well as diet information, ingredients list including allergens, and nutrition facts. So, in addition to the menu items, the JAMIX online menu provides a lot of information to your customers.

CO2 calculator - carbon footprint of food - JAMIX Kitchen Intelligence SystemThese days consumers are ever more interested in the environmental effects of food. The unique CO2 Calculator in the JAMIX Kitchen Intelligence System automatically calculates the carbon footprint of food. You can choose to publish the CO2 values together with the menu for your customers, as well.

Collect customer feedback related to your menu

customer feedback survey - JAMIX Kitchen Intelligence SystemYou can also collect customer feedback related to your menus with the JAMIX MENU application. You can create the survey and decide on which topics you want to get feedback on. Activating the customer feedback survey in the JAMIX System is again quick and easy. You just have to link the survey to the menu that will be published and the system takes care of the rest. Your survey will be shown to your customers together with the e menu, and the feedback from your customers will be automatically saved into the system, where you will have versatile reporting options related to it.

Design of the online menu according to your brand

menu online - JAMIX Kitchen Intelligence SystemThe core purpose of the menu is communication, but most often it is a marketing tool, as well. For this reason the appearance of the menu is not meaningless. The JAMIX MENU application enables you to edit the appearance of the published menu according to your visual guidelines. You can, for example, add your own logo into the online menu or edit the color theme and fonts on the menu.

In addition, you can also add pictures that have been saved into the recipes in the JAMIX System into the online menu. This way you can choose to illustrate the menu with, for example tempting pictures of the menu items.

One system supports your kitchen operation all the way through

In addition to e menu JAMIX Kitchen Intelligence System includes all the essential features needed for running a food service operation:

Managing Information Required In the Food Code With a Kitchen System

Following the Food Code and providing food information to restaurant customers is easy with a kitchen management system. When the information is in place in the system behind the recipes, the system will automatically deliver and compile the information into menus and food labels.

By: Matleena Autio

Ingredient Statement, Allergen Statement, Reference Daily Intake… Considering all the information required in the Food Code may feel a bit hard especially if you are a new operator in the food business. However, it is compulsory to offer specific information of food products to your customers. The purpose of the Food Code is to ensure that food offered to customers at retail and food services is safe, and that the customer has adequate information about the food (s)he is consuming.

Compulsory information

Most packaged food sold in the US must contain Ingredient Statement and Allergen Statement, and also Nutrition Facts sheet with Reference Daily Intake (RDI) values. The information about the allergens is of course important for the customer with allergies. Nutrition Fact sheet, in turn, gives the customer the opportunity to compare products and make healthier food choices easily.

Food package must also contain the name and address of the manufacturer, packer, or distributor of the food product. Net quantity of content is compulsory information as well, and some states also require dating the products with best before, expiration or sell-by -information.

Handling statements must be presented on products that require any special handling before eating, like products that are distributed frozen and thawed, and safe handling instructions for raw or partially cooked meat. The Country of Origin Labeling (COOL) law requires specific imported meat products, perishable agricultural commodities, nuts, and ginseng, to contain the name of the country of origin.

Product information out distinctly

Providing customers product information that the Food Code requires is not difficult. You can find comprehensive information about the subject on the Internet, and JAMIX Kitchen Intelligence System helps you in bringing the required information reliably and distinctly through the production all the way to the customers. You can provide product information to your customers on the label, where the system automatically compiles the information. Or you can share your menu online with the JAMIX MENU application, including the product information, for example on the web page of your company.

The Food Code is not meant to be a final test for food service operators. Just the opposite. The Food Code helps operators in food business to perceive what information of the product is the most important for the customer, and also to bring that information out distinctly. When the customer has all the adequate information about the product (s)he can easily make choices according her/his own needs and preferences. It is also an opportunity for a food service operator to stand out by providing distinct product information to its customers.

Print food labels directly from your recipe with JAMIX Kitchen Intelligence System

For more information:

JAMIX Kitchen Intelligence System

U.S. Food & Drug Administration (2017). Food Code.

US Department of Agriculture (2007). A Guide to Federal Food Labeling Requirements for Meat, Poultry, and Egg Products.

Electronic Code of Federal Regulations

Restaurant Shopping List - JAMIX Kitchen Intelligence System

Restaurant Shopping List is Easy to Create With a Kitchen Management System

Shopping list is a critical tool for a restaurant when ordering supplies. JAMIX Kitchen Intelligence System allows chefs to create the shopping list based on the menu with a couple quick clicks. Restaurant shopping list is one of the culinary topics in the following newsletter by Certified Master Chef Ron DeSantis.

Ron DeSantisFood Is Just the Beginning™
by Ron DeSantis

Volume 3 Issue 6
June 2020

CulinaryNXT
200 Totoket Rd
Branford, CT 06405
203-415-9190

www.culinarynxt.com

Come On, Already!

A couple weeks ago I went to the self-checkout at the supermarket. The card reader is freshly wrapped in plastic. Coincidentally the manager walks by and asks if I need any help. No, I don’t, but what’s with the plastic? Unless it’s changed after every transaction, it’s the same as touching the keypad……

Prost! Cheers! Saluti! Kippis!

Master Chef Insights

Sensory Evaluation

sensory evaluationThe great food equalizer is the blind tasting. During my CIA Consulting days, we conducted many sensory evaluations for food companies and manufacturers across the country. The CIA setting was great because we always had a mix of professional chefs and student chefs. Additionally, we could entice tour groups to participate as well. All this gave us significant data to guide product development.

There were some interesting moments during blind tastings. I recall conducting a barbecue sauce blind tasting. 5 different national brands of barbecue sauce were evaluated. The tasters all had personal favorites and each taster was convinced his or her favorite was the top scoring sauce. The outcome was that the brand no one considered was the top scorer – Kraft Original Barbecue Sauce. There was A LOT of head scratching and bewildered expressions. Another was involved canned tomatoes. This tasting involved 14 different cans of tomatoes. They were imported Italian and domestic Californian tomatoes. The cans were on display but the identify of the tomatoes during tasting was unknown. Here, most evaluators believed the best tasting tomatoes were imported Italian San Marzano. The high scoring canned tomatoes were Californian tomatoes from Stanislaus.

Blind tastings provide the most accurate evaluation of food products. We are all influenced by many factors. In this case, simply removing labels forces us to evaluate the flavor, aroma, texture, and appearance of the product. I still continue this practice. I am convinced that it provides the most accurate and useable feedback regarding food products.

The White House

Ron DeSantis with his teamAlmost two years ago I wrote about a cooking at a location that I couldn’t reveal. Well, it’s time for sharing. I was invited to be the guest chef at the White House Mess. The White House Mess is under the Oval Office and is used by the staffers in the Oval Office, and occasionally by the VPOTUS. I didn’t see the VP at lunch, but I did meet him on the driveway between the White House and the Eisenhower Executive Building. It was short hello, how are you, what are you doing here meet, but I was there to feed people not blabbing with the VP.

The White House Mess is operated by the U.S. Navy and staffed with Navy Culinary Specialists. This tradition goes back to 1880 aboard the Presidential Yacht. Later, President Roosevelt established Camp David at a Naval Retreat and the U.S. Navy continued the tradition of serving the Commander in Chief (incidentally, I served 5 presidential visits at Camp David). Serving at the White House Mess continues the Navy’s tradition of providing professional foodservice to our nation.

My team was made up of the top chefs I worked with at Yale University. Dan Flynn, Cyon Jones, Dave Kuzma, and Chase Sobelman worked with me on the menu, preparation, and serving the guests. The menu (you may remember this from my October 2018 newsletter) was:

Green Goddess and Grilled Chicken Salad – little gem romaine with late season corn, grilled chicken breast with smoked salt, and Black Label Bacon.

Crispy Sicilian Stuffed Turkey Paillard with Meditarranean SaladCrispy Sicilian Stuffed Turkey Paillard with Mediterranean Salad – Sicilian sausage on a turkey scaloppini, breaded and pan-fried with a Mediterranean-style chickpea, cucumber salad.

Vegan Crab & Noodle Kung PaoVegan Crab & Noodle Kung Pao – Hungry Planet vegan crab, lo mein noodles and kung pao sauce with a vegan crab spring roll.

‘nduja Seared Halibut in Summer Cioppino‘nduja Seared Halibut in Summer Cioppino – spicy New England Charcuterie ‘nduja seared on halibut filet in cioppino-style broth with summer squash.

Red Velvet Panna Cotta

Red Velvet Panna Cotta – vanilla- buttermilk laced panna cotta with red velvet crumbles.

Culinary & more…

Kitchen Tech – Shopping List

The shopping list gets no respect. However, try ordering supplies for a commercial foodservice operation without one. It will be a disaster. That’s when the value of a shopping list become apparent.

Itemizing the ingredients needed to prepare recipes is the foundation of the shopping list. Additionally, the shopping list will total all like ingredients. The shopping list can be created for a recipe, a dish, a menu and for a selected timeframe.

The Jamix kitchen intelligence system will generate a shopping list with all the information above. It will also consider trim loss of ingredients. Knowing the as-purchased (AP) amount ensures the culinary team will have the correct quantity of ingredients for production. A comprehensive shopping list also helps to manage waste. I’m a firm believer that waste management starts with purchasing the correct amount of food.

The shopping list is also useful in the production kitchen. A cook can use the shopping list to gather the ingredients needed for the recipes he/she is preparing. This saves time going back and forth to the storeroom/walk-in and allows the cook to focus on culinary preparation (that means great food!).

Creating a shopping list manually is a serious undertaking, but Jamix allows chefs to create the shopping list with a couple quick clicks. So…..the shopping list may not be as cool as the menu, but it certainly deserves a lot of respect.

Fresh ThymeIngredient of the Month

Fresh Thyme

Thyme is a perennial so right now it’s HUGE in the garden. This little leaf packs a flavor punch. Add it to fresh vegetables, chicken, and marinated roasted peppers. It’s great with potatoes and any big flavored food. Also, it dries nicely so you have plenty during the winter months.

Cooking Tip

Cast Iron PizzaCast Iron Pizza

You want great pizza at home? Break out the 12” cast iron frying pan. Place the pan in a cold oven and dial it up to 500°F. When the oven is heated, so is the pan. Now slide your pizza into the pan (NO FAT) and bake until done, golden, and crisp (about 6-9 minutes). Slide out of the pan, cut and enjoy. You’re welcome.

Buon appetito.

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.


JAMIX Kitchen Intelligence System is a comprehensive restaurant software providing shopping list based on your menu. The following short video shows how JAMIX makes your work in the restaurant kitchen easier including the shopping list feature.
Hungry Planet Italian Sausage Meatball Parmesan

Hungry Planet® Selects Jamix For Managing Recipes

Boston, Massachusetts, US – May 22, 2020

Hungry PlanetSt 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 kitchen software

Kitchen Management Software Provides Tools For Cost Control

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.

Kitchen system is a valuable tool for managing costs

“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.

Food Is Just the Beginning™
by Ron DeSantis

Volume 3 Issue 5
May 2020

CulinaryNXT
200 Totoket Rd
Branford, CT 06405
203-415-9190

www.culinarynxt.com

Come On, Already!

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

Zhoug

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.

Comfort Food

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

JAMIX Kitchen Intelligence System helps in managing costsBy 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.JAMIX received the Kitchen Innovation Award in 2019

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.

www.hungryplanetfoods.com

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.

Buon appetito.

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.

special diets professional kitchen

Taking special diets into account in the professional kitchen

The number of special diets has increased in the last decades. Preparing diet meals is often considered as a challenging and time consuming job. With good planning you can, however, manage the amount of work. A kitchen system will help the professional kitchen in managing special diets and allergens.

By Matleena Autio

The number of special diets followed by different reasons has increased in the last decades. Reasons for following special diets can be numerous. Health related reasons are, for example, bowel diseases and diabetes, as well as different types of allergies and hypersensitivities. Food restrictions are related to many religions, as well, for example fasting or cutting out certain foods. In addition, different types of vegetarian diets have grown in popularity. This can be seen in the supermarkets, as well, where the assortment for plant based food items has increased. Many consumers have added the consumption of plant based foods in their diet even if they continue consuming meat, as well.

Eating is one of the basic needs of humans, and there are numerous psychological and physical functions related to it. Eating for comfort or strong disliking towards certain foods are familiar phenomenon to most of us. So you should always respect the diet your customer has announced, even if your own opinion was different, and you should always take special diets seriously. For example, diets based on religion or ethical reasons are very personal things and they can have a big significance on how a person sees herself, as well as on her feeling of control in life.

Allergies can be life threatening and in celiac disease the tiniest amount of cereal will cause serious damage in the intestines. The amount of people seeking care because of allergies has increased significantly during the past years. One reason for the allergies to become more common might be better recognition of the symptoms. Unnecessary diets where you avoid foods based on health issues are not recommendable.

 

Managing allergens safely and appropriately

Diets where you avoid foods put a big strain on food service operations in schools, for example. Announced allergy is always taken seriously in the kitchen and even small amounts of ingredients including the allergenic are usually taken out of the person’s diet altogether. For this reason it is very important that allergies and mild hypersensitivities are separated from each other already when announcing the diet. For example, a person who is allergic to tomato needs a diet where even the tiniest amounts of tomato – which could be one ingredient in a sauce, for example – have been removed. A person who is hypersensitive to tomato might get symptoms from tomato only when it is uncooked or if she eats bigger amounts of tomato. You don’t have to take tomato completely out of the diet of this kind of person, it is sufficient that she has the possibility to choose some other item instead of fresh tomato.

The line between allergy and hypersensitivity is not always that clear, and for example cross allergic symptoms related to pollen allergies might vary depending on the season. So, in unclear cases it is important to check the customer’s situation instead of guessing if some ingredient is suitable for her diet or not.

The law requires that food labels identify the food source names of all major food allergens used to make the food (FDA). In JAMIX Kitchen Intelligence System you can add information on ingredients, as well as on allergens included in them, into the nutritive value. The user can choose which allergens are included in the nutritive data and the information runs accurately through the system.

You can also add information on diets into recipes, which indicates their suitability for customers with those diets. The information runs through the system from ingredients and recipes to menus that can be published for the customers easily from the system. Keeping the allergen information up-to-date in the system and checking the information on a regular basis is, however, extremely important.

 

 

Customer comes first – also when it comes to special diets

You need to take special diets carefully into account also in the possible transportation or presentation and serving of food. Information related to health and conviction is private and when presenting food you should make sure that this information is visible only to those, who need it.

Preparing diet meals is often considered as a challenging and time consuming job. With good planning you can, however, manage the amount of work and often the nutritive quality of the items will be improved at the same time.

When planning and preparing diet meals you do not only take out the ingredients to be avoided from the diet, but you need to replace them with some other item suitable for the customer. A beef soup will not be turned into a vegetable soup if you take out the beef consomme powder and the beef, but you should replace the beef with a plant based protein and change the flavor ingredient into a vegetable based one. Sometimes it is more appropriate to change the entire course than try to prepare a matching main course option for the customers with special diets.

When talking about special diets, it is good to keep in mind that the customer always has the right to decide what she eats. When the recipes for different diets are ready in the system, even the more exceptional wishes can be fulfilled with small effort and in a safe way.

Jamix Kitchen Intelligence System

Jamix has been digitally fighting against food waste already for 30 years

Jyväskylä, Finland – April 21, 2020

Food service operators and restaurants are making efforts for fighting against food waste, as responsibility and the carbon footprint of food are emphasized more and more. The economical aspect is of course significant, as well – food waste causes major losses. Jamix, celebrating its 30th anniversary this year, has created a digital tool for professional kitchens enabling accurate orders for ingredients, as well as providing calculations for the carbon footprint of food and nutritive values. The company has grown into being the market leader in Finland, and has gained a foothold internationally, as well, especially in the United States.

Mikko Jaatinen, Founder and CEO of JamixJamix is a pioneer in its field. Mikko Jaatinen, CEO and founder of the company, started to develop the system in the beginning of 1990, when ingredients were ordered to the kitchen by telephone and quantities were based on rough estimates. This tended to result in huge amounts of wastage, and it was hard for the kitchens to monitor if they were staying on budget.

– The customer’s budget might have been used already by November, so for the rest of the year you had potatoes to work with. The daily routines have changed a lot in the professional kitchen during 3 decades. Today the budgets are planned carefully, there are several special diets being served and the origin and the environmental effects of food are taken into account, says Jaatinen.

One of the system’s users is Omnia education and training center in Espoo, Finland. Around 1000 diners visit Omnia’s restaurants daily. According to Tarja Hämäläinen, Omnia’s Services Manager, they have been able to reduce the amount of wastage significantly and the use of time has become more efficient, as well.

– Before we implemented Jamix, orders were made by telephone and recipes had to be developed by ourselves. There were huge amounts of waste, as there were no precise amounts for ingredients in the recipes.

The amount of food waste decreased by around 400 pounds a week

Omnia has made many efforts for reducing wastage. Trays have been taken away, and instead there is a so called generic plate. You take soups and other food on the same plate which results in appropriate portion sizes. The customers are reminded about reducing wastage and Omnia collects customer feedback continuously so that there would be as many preferred options on the menu as possible.

– With these actions we have been able to reduce the amount of food waste by 350-450 pounds a week. That means that we have gotten rid of the cost of one food waste container. We are hoping to implement a scale for food waste, as well. It would make the amount of waste more visible both to our customers and to us, says Hämäläinen.

Huge market in the United States

Today Jamix is the market leader in the domestic market and most of the foodservice operators and restaurants in Finland use its system. Jamix has grown internationally, as well, and it has made major contracts especially in the United States. One of Jamix’s customers is Yale Hospitality, where the system is used in 16 Colleges, 11 Cafés, as well as in a large commissary kitchen and a bakery. Yale Hospitality prepares 18.000 meals a day.  The market potential in the United States is huge: There are 67.000 kitchens within the College & University Food Services alone.

– I believe that we are well equipped for reaching our targets with the strategy we have chosen, that is through college and university kitchens. Our advantage in the US market is, that our system is cutting edge. The customers have been amazed by its web-based user interface, usability and versatile features.

The United States has proven to be an interesting market where the right contacts have been essential in going forward.

– Coincidence plays a small role in everything, and for us becoming acquainted with a resptected and well-known person in the food service industry has had a big impact. We are currently negotiating with several universities and are hoping to be able to publish a new, major contract in the near future, tells Jaatinen, living in Boston since 2018.

About Jamix

Jamix is a Finnish company specializing in cutting-edge restaurant software for professional hospitality and food service operations to plan and organize recipe, menu, inventory and ordering management, and internal logistics. Founded in 1990 by a young Finnish student, in 30 years Jamix has grown from a small local business into a software company with 2500 + clients all over the world. Headquartered in Jyväskylä, Finland, the Jamix US office is based in the Boston. “Thousands of customers use Jamix to produce over one million meals, every day!”

www.jamix.com

Jamix 30 Years Anniversary

Jamix has been Making Kitchens Work Already For 30 Years

JAMIX originated from a recipe program made by Mikko Jaatinen. The local vocational school became interested in the program and after that, the program was sold at a fast pace to dozens of professional kitchens already within the first year. Soon, custom programs were built to manage inventory and meal orders. These three programs together formed a comprehensive professional kitchen management system for all sizes and types of kitchens.

For the first few years, Mikko Jaatinen took care of everything alone. As the business grew, more employees were hired. At the turn of the century, the customer-base already consisted of a wide range of both public and private-sector companies. The software was continuously developed, and the number of customers increased steadily. After the mid-2000s, JAMIX received an inquiry from Australia: Mikko and his family left for Australia and started export business.

As the operating systems developed, the JAMIX program was re-created in the 2010s as a web-based version. The company’s customer base grew and its staff as well. In the late 2010s, the focus of exports was shifted to the United States. Mikko Jaatinen repacked his belongings and moved to the United States to be closer to potential customers. As a result of the major export project, JAMIX signed an agreement with Yale Hospitality in 2019.

Listening to customers’ needs, uninterrupted product development, and enthusiasm for developing solutions to facilitate the daily work of professional kitchens have been the base of JAMIX for 30 years. Today, over 1.000.000 meals a day are prepared with JAMIX software. As we move into the new decade, the program is being developed more than ever.

Environmental eating is an emerging trend

Students are interested in the environmental impact of the food they are served. Having a kitchen intelligence system with CO2 values provides both foodservice operators and their customers information on the environmental impact of food. This is one of the topics in the following newsletter by Certified Master Chef Ron DeSantis.

Food Is Just the Beginning™
by Ron DeSantis

Volume 3 Issue 4
April 2020

CulinaryNXT
200 Totoket Rd
Branford, CT 06405
203-415-9190

www.culinarynxt.com

Come On, Already!

While considering what to write in this space I decided that I will be your 3-minute getaway from the Covid-19 news. Since that is THE daily topic, you don’t need more from me. So……

How do we get out this tangled mess? It seems that every conference room has a mass of tangled wires for our technology. When will we get rid of this mess? Really, we have wireless earpieces, Bluetooth to the car media, and on and on but we can’t figure out how to clean up a conference room?!

Cheers!

Master Chef Insights

Food Platform

Thinking of food as a platform is a way to do more with less. What that means in an operation is – what recipes can be prepared using a limited number of ingredients? Oh, and customers want to be amazed with each menu item.

One example that helps me explain a food platform in practice is okonomiyaki. This delicious, simple “cabbage pancake” from Japan is a practical way to explore a food platform.

Fundamentally okonomiyaki is shredded cabbage held together with pancake batter. It is seasoned, fried (ok sautéed, but we’re talking about street food here) and topped with a burst of flavor drizzles. Chef Gerry Ludwig was ahead of his time in 2008 when he wrote and talked about okonomiyaki. Since 2008, restaurants have opened with okonomiyaki as the star menu item.

How this all relates to a food platform is due to the versatility of okonomiyaki. What I’ve discovered is that okonomiyaki is adaptable to all global cuisines. When a chef starts with cabbage and pancake batter, she can flavor it any which way. The platform is cabbage and batter. Seasonings and toppings create the final dish. Add conventional beef or plant-based beef to the available ingredients and the okonomiyaki can become vegan, or a meat-eater’s delight. The possibilities are limited only be the chef’s imagination.

Thinking in terms of food platforms allows chefs to offer many menu choices with a smaller inventory.

Culinary & more…

Kitchen Tech – CO2 Value of Menu Items

On March 6, 2020 Yale Daily News reported that students wanted to know more details about the environmental impact of the food they were served. Almost 1,000 students responded to a survey conducted by 2 seniors. The results showed that 86% of students want ”to see environmental impact ratings” of the food in the dining halls. As interesting is that 62% of students claimed they had made food choices based on posters in the dining halls showing the environmental impact of the food.

This is likely the early phase of environmental eating in college & university (C&U) dining. One of the challenges for C&U operators will be access to detailed environmental information related to the food chain. In the student survey, students were specifically interested in the CO2 footprint of the food served.

Jamix Kitchen Intelligence Systems has a CO2 function built in. The CO2 core ingredients are part of the Jamix system. As a chef builds a recipe the CO2 is calculated for each recipe. This information is carried into the menu design feature of Jamix. This provides managers with clear CO2 footprint information at the recipe and menu levels of the system.

Many C&U operators believe trends begin in C&U. I’m not sure about all trends, but certain trends do start in C&U. Environmental eating is, I believe, one of those trends. Having the right kitchen intelligence systems keeps managers on point with these trends.

Quarantine Pantry

In March I sent out a special newsletter about preparing meals using food from your pantry. I followed up with a video that my daughter did with me, and her friend edited. Then my friends at Hormel Foods tied this into a great service piece with many chefs about cooking from the pantry. Here’s a link.

Ingredient of the Month

Bacon! Looking back on my newsletters I discovered I haven’t put bacon as the ingredient of the month. Well, here it is.

The problem is – what does one say about bacon? Everyone is a bacon expert. Everyone has a favorite bacon. There are even “cult” bacons like Neuske’s. What I’ll share is why I believe bacon is so popular.

Delicious. Yup, bacon is delicious. It has the right balance of meat, fat, smoke, and salt.

Versatile. Bacon can be used in so many ways. It can be the center-of-the-plate, or a flavor enhancer. Chef David Burke made the bacon clothesline a signature menu item in his restaurants. There are desserts with elements of bacon. In other words, bacon is way more than a great accompaniment with eggs in the morning.

In fact, my first cooking assignment as an 18 year old (know it all) Marine at MCRD San Diego was to cook the bacon for breakfast. I figured this was too easy for me, until a pan in the rotating oven tipped, spilling bacon grease in the oven and the oven caught on fire. Needless to say, no bacon that morning, I learned I didn’t know everything, and there were A LOT of ticked off Marines!

Finally, my last comment is – bacon CAN be too crispy. I know I might be one of the few people in the world that might say that, but it’s true. Consider preparing a glace de viande. There is a fine line between perfect flavor and over-reduced. The same goes for bacon. There is a fine line between, just done and too crispy. Fine that perfect point and you’ll be rewarded with the best that this ingredient offers.

Cooking Tip

Sautéing/Pan-frying. First terminology. For me, sauté is the same word as frying. Deep-frying is something else. Panfrying is sautéing/frying in a bit more fat and often with something breaded.

Here’s the information I wish to share – make sure the pan is hot. The amount of fat, to me, is not as important as the pan temperature. Too cool and food sticks. Too hot and it burns. When I start cooking, I put my saute pan on the stove and turn the heat on low. Then I continue my prep. This way the pan is already getting conditioned and it’s a small jump to higher, ready-to-cook temperature.

Once the pan is hotter, add oil. When the oil starts to smoke (lightly, if it’s billowing blue smoke, you’re not going to be happy and it’s become dangerous!), it’s time to add the food. Only add enough food to almost cover the pan surface. And DON’T TOUCH ANYTHING. When food is added, the temperature of the pan’s surface has to recover. If it left alone, it seems to recover more quickly. Now fry the food until it’s properly done.

These are my frying tips. Have fun with your culinary experiences!

Buon appetito.

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.