Foodservice operators can support sustainability in many ways

By Anna Skyttä

Most people are probably familiar with the concepts of sustainability or controlling the climate change, and the awareness on these subjects increases all the time. So far it seems – at least to me – that the media emphasizes the carbon footprint of traffic or travelling, and to some extent the carbon footprint of habitation. The fact is, however, that the environmental effect of food is approximately as big as of traffic and habitation. The Consumer Association in Finland organizes a Food Waste Week every year with the aim of getting the consumers to pay attention to food waste – as the most of it is generated in households – but the professional kitchens play their own role with regards food waste, as well.

There are around 1 million restaurant locations in the United States preparing roughly 200 million tons of food yearly. One quarter of food is wasted in restaurants and other food service operations. This includes food waste generated when preparing food as well as food waste from the leftovers both by the kitchen and by the customers. This means that around 50 million tons of food is wasted yearly in the restaurant and foodservice operations.  When you take that down to a shorter time span, 150.000 tons of food is wasted each day in the United States.

The previously mentioned wastage figures are prone to give you goosebumps, and not only because a tremendous amount of food is wasted, but also in that sense, that the wasted food costs a tremendous amount of money. And at the end of the day, the consumer pays the bill as all the costs are included in the menu prices.

Reducing the amount of food and ingredients wasted is one significant way to reduce the environmental effects of food. In addition, the CO₂ values of the ingredients used have their own effect on the carbon footprint. When producing or preparing food, production planning and the right kind of efficiency support sustainability, as well.

 

Food waste in the foodservice operations comes just partly from the leftovers on the plates

You could easily think that the leftovers on the customers’ plates is what generates food waste in restaurants but in reality a lot of food waste is generated in the kitchen, for example extra food prepared which cannot be utilized again. So, in the professional kitchen, you should consider your operational policies and how they effect on the amount of food waste. And maybe the leftovers on the plates could be reduced with smaller portions…

 

Recipes and ingredients generate one part of the kitchen’s carbon footprint

In general we know, that animal based foods have higher carbon footprint than vegetable based foods. However, the role of CO₂ values for individual ingredients is not defined before you build a recipe of several ingredients with the chosen measures. The carbon footprint of a recipe can be at a reasonable level even if it included ingredients with higher CO₂ values, if the amount of them is not too big and the recipe includes more of ingredients with lower CO₂ values. In addition to this, you need to consider the impact of the portion size and furthermore that the role of the CO₂ values for individual recipes most often are not defined before the recipe is part of a meal. So, at the end of the day you end up with menu planning.

A system is an essential tool when calculating CO₂ values for recipes and menus. The CO₂ values for all food ingredients are available in JAMIX Kitchen Intelligence System. The program automatically calculates the CO₂ values for recipes and meals, and it includes comparative values based on the average emissions for different types of meals (snacks, main courses, desserts) which makes it easier to interpret the figures. Not only does the JAMIX system help the kitchen manage their carbon footprint, it also provides the option to publish the CO₂ values of the menu online to the end customers. This enables the customers to make their own choice and influence the carbon footprint of the food they consume.

 

Menu planning is a tool for reducing waste of both prepared food and ingredients

Menu content and how it corresponds to the customers’ needs is obviously one significant starting point in menu planning. Keeping the amount of different meal options at a reasonable level makes the work in the kitchen easier and it helps in controlling food waste, as well. When planning your menu, in addition to appropriate portion sizes you should consider adapting the amount of portions to the amount of diners expected.

A system is a great tool for menu planning, as well. You can easily update your menu options, if needed, and you can easily change portion sizes and the amounts of portions – and the program will automatically take care of all the essential calculations. You can register information on the sales in the system, and utilize that information when planning future menus. The unique Food Bank functionality in JAMIX Kitchen Intelligence System enables you to manage food that is prepared in advance in the system. The program takes the quantity registered in the Food Bank into consideration and calculates automatically how much food needs to be prepared in addition to the food that is in store. All these functionalities help you in optimizing the amount of food to be prepared and further control the wastage of prepared food.

The system calculates a shopping list based on the menu and together with inventory management functionalities helps in optimizing the amount of ingredients to be ordered. You can register traceability information in the system and monitor for example the use by dates for the items in store, which helps in preventing food waste caused by outdated items.

 

Support sustainability with production efficiency

Running production efficiently saves time and money but efficiency is related to environmental friendliness, as well. In addition to time and personnel, unefficient operations can use too much ingredients or energy.

A system makes the work in a professional kitchen easier and more efficient. The unique Mobile Recipe in JAMIX Kitchen Intelligence System enables the handling of recipes in production for example on a tablet instead of a traditional printout on paper. You can print all the recipes including instructions with the chosen amount of portions with the production sheet functionality. And here printing means also printing on the screen, so it is possible to work without any paper. When the instructions are clear and the quantities accurately calculated, you can prepare the food efficiently and you will have the right quantity of it.

 

State of Restaurant Sustainability

Read more on restaurant sustainability in the United States on a report by the National Restaurant Association.

 

Sources used in this post:

National Restaurant Association

The Guardian

Statista

Updating information in real-time allows restaurant operations to act quickly

by Ron DeSantis

Volume 2 Issue 9
September 2019

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

www.culinarynxt.com

Come On, Already!

One would think choosing orange juice in the supermarket would be a simple task. Think again.

One brand has 11! varieties. Original, Homestyle, Grovestand, Calcium + Vitamin D (No Pulp), Calcium + Vitamin D (Grovestand), Low Acid, Heart Healthy, Healthy Kids, Antioxidant Advantage, Vitamin C + Zinc (No Pulp), Vitamin C + Zinc (Some Pulp), and this list doesn’t include the orange juice blended with other juices!

I wonder, is nature’s original orange juice not up to the task any more?

Cheers!

Master Chef Insights

Temperature & Time

Cooking is all about temperature and time.

I’ve been cooking food for many years and this statement becomes clearer each time I prepare something. Generally speaking, low temperature will require more cooking time, and conversely high temperature will shorten the cooking time.

The next factor to consider is the food. Now the simple statement, “temperature & time”, becomes intricate. Understanding the structure of what is being cooked allows the cook to apply temperature and time. A whole “beer can chicken” will cook at a moderately high temperature for a longer time than marinated zucchini planks. Both foods will use moderately high temperature, but time varies. I am convinced that once the properties of raw ingredients are understood, temperature & time can be accurately dialed in.

Accurate temperature & time will result in better tasting food that is more nutritious. Another quality characteristic is consistently delicious food. Consistently delicious food is the goal in professional kitchens. It doesn’t matter if the operation is a restaurant that changes the menu daily, or the military on a cycle menu, consistency makes happy guests.

How to implement temperature & time starts with accurate recipes. If you are an operator, take the time to document temperature & time when preparing foods. Record that best results and the worst. Then repeat the process. YES, it’s hard work! I never said temperature & time was easy, I said it was best. If you use recipes, look for reliable sources AND test once again. To support the temperature & time process have a calibrated thermometer to check the food’s internal temperature, and record that. If the food is slow cooked, have kitchen fork on hand to test for tenderness. Always capture the information and update the recipe.

The process will provide your operation with consistently high quality, delicious food.

Culinary & more…

Kitchen Tech – Kitchen Proof Scanner

Believe it or not, this scanner can withstand chef handling.

And it is a very useful inventory management tool. This handheld computer is very robust, and scans supplies for efficient inventory control. It then uploads to the Jamix Kitchen Intelligence System for accurate inventory management. Chefs and managers who in the past have spent hours with a clipboard and inventory sheets can now speed things up. This scanner can take the impact of hitting the floor, it has a gorilla glass front (sounds cool), has a 2D bar code scanner, Bluetooth connectivity, and operates on Android platform. The beauty of this tool is, point the scanner at the bar code and you’re in business. Here is useful technology designed for a rough environment with easy-to-use connectivity to the kitchen intelligence system.

Updating information in real-time allows restaurant operations to act quickly. The restaurant management team has current and accurate information to make decisions. Look for this type of technology to streamline kitchen operations and allow the team to focus on guests.

Links

Here are a couple links. One has my insights to using naan as an ingredient.

The other highlights recent awards garnered by Attention Span Media. The Team at Attention Span Media “analyze problems, identify opportunities, create scenarios, and build solutions.” And they are a great group of pros to work with.

Naan is a superior bread for small bites (www.nrn.com)

25th annual communicator awards (www.attentionspan.com)

Ingredient of the Month

Roasted Peppers

Something so simple and abundant is so incredibly good! Roasted peppers are last summer’s gift to the flavor of summer all winter long.

Peppers are in peak season right now. They are CHEAP. So, what are you waiting for? Buy a basket full of peppers, fire up your grill, lay the peppers on until black, let them cool and slide off the black char. The result is deliciousness.

Make a lot of roasted peppers and put extra in ziplock bags, then freeze for a flavor burst later in the year.

Cooking Tip

Deep-Frying

Summer is a great time to deep-fry….outside.

Deep-frying creates that craveable crispy texture to foods. I love frying a few pounds of potatoes into chips seasoned with salt and smoked paprika. These are the “bet you can’t eat just one” kind of chips. Fresh fish with a fried to a crispy golden panko coating is very satisfying!

When done properly, fried foods have a crispy coating and a tender moist internal. Furthermore, properly fried foods are not greasy. Non-greasy fried food is a result of clean cooking oil, proper temperature, and the right amount of food added to the fryer. The right amount of food is one of the critical steps to great fried food. Too much food and the oil cools. When the oil cools, extra oil is soaked up by the food’s coating. This results in greasy food.

Having a table-top deep fryer is the easiest way to fry food. The next method is to use a pot of oil with a thermometer that will read up to at least 425°F. Once the temperature is set/achieved for the type of food being fried, get cooking.

One last note: fried food is best eaten immediately – crispy and hot!

Bon Appétit!

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.

Tech needs to streamline, minimize, and automate data entry.

by Ron DeSantis

Volume 2 Issue 7
July 2019

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

www.culinarynxt.com

Come On, Already!

Just arrived home from an incredible visit to Singapore, Tokyo, and Hong Kong. So many food memories, visited old friends, and also made some new friends. Trips like this remind me that being a part of the food world opens so many doors and opportunities.

Words and pictures about the trip are below!

Cheers!

Master Chef Insights

Los Angeles Unified School District

LAUSD spans more than 700 square miles, includes 1,100+ schools and serves nearly 700,000 students. At the end of May I visited LAUSD with Hormel Foods and Jennie-O. The school officials we met shared heartwarming stories of the successes the students in the district have and are making. We also learned of challenges thousands of kids face every day, but still manage to attend class and strive toward a brighter future.

LAUSD’s Linked Learning program is a curriculum which combines teaching with real world learning. It exposes kids to a variety of disciplines…from business to healthcare to culinary arts. In all, students have access to over 400 career pathways. Teachers combine traditional pedagogy with experiential learning opportunities.

We visited the Santee Education Complex in LA which offered a culinary arts curriculum. Santee opened in 2005, has 1853 students enrolled, and boasts a 77% graduation rate. There I met the chef instructor who is a graduate of The Culinary Institute of America. He is using what he learned at CIA and as a chef in the industry to provide a culinary lab experience for the students at Santee. The class was in session during our visit and I had an opportunity to speak with the students. They were learning how to make crepes. The crepe became the vehicle to teach planning, organization, scaling, math, and teamwork. All critical skills in foodservice and beyond.

We also visited the kitchen staff while they were finalizing lunch service. The kitchen managers were great organizers and kept the production flow running smoothly. Like any other kitchen operation, lunch has several hundred kids arriving and they want to sprint through the meal line. The kitchen team had everything ready and service was remarkable.

The director of foodservice, Manish Singh, has implemented enticing programs to keep food interesting and to manage waste. For example, he implemented a Flavor Bar. The Flavor Bar has a variety of dried herbs and spices for students to add to their food. This allows students to add familiar flavors, or they can boost flavors to their liking. Manish also has a Share Table. Students can place food items they don’t want to eat – whole fruit, packaged vegetables, etc – on the Share Table so that other students can take the food to eat then or later. Small change, big impact.

Culinary & more…

Kitchen Tech

Last month I wrote about a dynamic kitchen system. What I continue to discover is how similar kitchen operations are regardless of the foodservice sector. The core of operations are recipes. Since my early days as a student at CIA we were taught that recipes/menu drive the restaurant planning. Recipes determine the menu, kitchen layout, equipment selection, staffing, storage requirements, etc.

All foodservice operations – restaurants, supermarkets, catering, college & university, cruise ships, etc. – start with recipes at the center. From this starting point many functions thrive:

  • Menu
  • Production sheet
  • POs to suppliers
  • Inventory
  • Costing
  • Nutrition
  • Allergens
  • Publishing data to end-customer via labels or eMenus
  • Sales data to forecast production

The list is large. What is challenging to operators is finding one dynamic system to handle these various functions. When operators have multiple systems, they require manual data entry of the same information. This defeats the purpose of technology. Tech needs to streamline, minimize, and automate data entry. Kitchen tech that is a dynamic kitchen intelligence system will manage all the functions thereby minimizing the number of systems required.

Through my work as an advisor I’ve seen examples of cost savings gained through kitchen intelligence systems.

Cancer Nutrition Consortium

Please take a look at what’s new by clicking this link www.cancernutrition.org

Asian Trip Highlights

Where to begin!? A 12-day visit to Asia that included Singapore, Tokyo, and Hong Kong in was fast and action-packed. My wife, Sylvia, and I landed in Singapore 14 hours late. I had to hit the ground running. After changing into cooking gear, I was at HRVST restaurant with Chef Addis prepping for an event the next day for 75 guests. Bleary eyed and constant mental reminders to watch my fingers we accomplished day 1’s prep and headed out to eat with the locals. I told the taxi driver Swatow Seafood Restaurant and he said it was well known locally.

That was the start of the food journey. In Singapore we had traditional Chinese food and hawker stall experiences, in Tokyo, yakitori, sushi, and tempura, and in Hong Kong, street food with born and raised Hong Kongers. Each city gave us a very special and unique experience.

Common to each location was the palpable culture of food, hospitality and friendship. Scroll down for some pictures:

Ingredient of the Month

Petite Diced Tomatoes

Who’s isn’t insanely busy these days? With that in mind this month’s ingredient is canned petite diced tomatoes. A master chef friend introduced this ingredient to me many years ago. His approach – consider petite diced tomatoes the same as tomato concasse, only these are ready to use.

Consider this. Tomatoes aren’t really available from the vine in New England for a few more weeks. Petite diced tomatoes are processed when tomatoes are in peak season. This is an excellent ingredient to use in countless recipes. Don’t misunderstand, for certain recipes nothing replaces in season, hand crafted tomato concasse. But when there is a time crunch, these are great.

For example, open the can and add chopped cilantro, chipotle, and diced onion and a delicious salsa is ready in minutes. Or simmer for 10 minutes with sautéed onions, garlic, fennel seed, oregano and fresh basil and a delicious tomato sauce is ready quickly. Use your imagination and keep a few cans in the pantry!

Cooking Tip

Searing for Flavor

Searing was the term that I learned. Today we know that pushing the boundaries of searing pushes flavor UP. Chefs and cooks are charring foods with great results. Charring pushes the boundary of burned and seared. With the right amount of char, there is a heightened sense of flavor. The slight bitterness compliments the other flavors of the food. It makes you want for more.

Some tips to get great char start with the heat. Become comfortable heating a pan or grill or oven. That means don’t rush the preheating. When I cook on a stovetop, I put a pan on at low heat and then start my prep. As I get closer to cooking (charring) I increase the temperature. Having the pan properly heated ensures that my food will get the right sear or char.

If you are cooking in a pan and it’s heated as you put oil in the pan the oil will smoke. That’s a good indication that the pan temperature is ready for food. If you are using a grill, be sure to preheat the grill for at least 10 minutes at high temperature. When you oil the grates on the grill, the oil should smoke. With an oven, preheat the oven with the roasting pan in the oven. That way the food will sear as soon as it’s added to the pan.

A couple of other important tips – dry food as much as possible before adding to the pan. This prevents steaming and spattering. Lastly, don’t overcrowd the pan. Only add enough to almost cover the bottom of the pan. And when the food is added to the pan, don’t move it for a few minutes. This permits the pan or grill’s heat to recover and create the desired char.

Bon Appétit!

Seafood in Tokyo

Wet Market in Hong Kong

Sushi Chef

Tempura Master

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.

Dynamic ensures that all data within the system is working in harmony

by Ron DeSantis

Volume 2 Issue 6
June 2019

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

www.culinarynxt.com

Come On, Already!

This “Come On, Already!” changed in the course of 24 hours. On May 29th I visited the Los Angeles Unified School District with Hormel Foods. The staff, faculty and administrators were inspiring. The incredible work they do everyday to positively impact the students of the school district is heroic. This is the kind of news I wish everyone knew about. More about LAUSD next month.

Cheers!

Master Chef Insights

NRA

The 2019 National Restaurant Association show is over. This was a very different show for me because I participated as an exhibitor with the Jamix Team. Being an exhibitor required showing up at McCormick Place 90 minutes before the show opened so that I could walk the floor to see what was happening. Being an exhibitor also allowed me to talk with hundreds of interested attendees about Jamix Kitchen Intelligence Systems. Incidentally, Jamix was a 2019 Kitchen Innovations Award recipient at the show. More about Jamix later.

On the food side of things, the FABI Awards showcased 32 food products. What struck me was that 26 of the 32 items were plant-based. Black Truffle Pâté was easy to fall in love with. This is a ready to use black truffle spread! Amazing! Another food, a result of molecular gastronomy, are Caviaroli Drops by Albert Adria (the brother of legendary  chef Ferran Adria) were popularized at the former #1 restaurant in the world, el Bulli. Each drop is the essence of 5 olives encapsulated in a light gelatin coating that measures 20mm. Here is haute cuisine available for everyone.

Two foods that are equally remarkable are FabaButter and Skhug Sauce. First skhug sauce.

Pronouncing skhug (shoog) will probably be one of the biggest challenges as it moves into mainstream. Also, there are numerous ways to spell it. Go ahead and google it, you’ll end up without anything definitive. What you will learn is that skhug is HOT. Fiery hot and addictive. The bright heat adds intensity to the food it’s mixed with. Chilies, cilantro, and spices are all that’s needed to blend skhug. Now it’s available ready to use. Go ahead and try it.

FabaButter is dairy-free “butter”. This spread uses coconut oil but, and this is the game-changer, uses aquafaba as well. For the uninitiated, aquafaba is the liquid drained from a can of chickpeas. It is flavor neutral and whips up to a meringue-like foam. FabaButter reportedly performs like butter in baked goods, and it also has a clean label.

These are a handful of interesting foods to watch.

Culinary & more…

Dynamic System

In the article above I said I’d get back to Jamix Kitchen Intelligence Systems, so here it is. Jamix was a recipient of a 2019 Kitchen Innovations Award because it is intuitive, easy to use, and dynamic. The dynamic term most interests me.

In the world of Jamix, dynamic ensures that all data within the system is working in harmony. Furthermore, the data can be used to drive e-menus outside Jamix, interface with other external systems, view Jamix information on tablets and smartphones, and upload Jamix recipes to kitchen equipment such as high-tech ovens.

The dynamic system permits the end-user to customize the look of recipes, menus, and other details. Jamix enables the user to effortlessly upload photos to the recipes, including step-by-step photos displayed at each step of the recipe methods. The user is also able to immediately access nutritional information, allergen information, ingredient/recipe/menu cost, and print labels. All of this is a function of a truly dynamic system.

In the past, I’ve written about recipes and here it’s worth writing about them again. My conversations with dozens of people at NRA revealed the need to reinforce the value of the recipe. The recipe is the foundation of a successful operation. Fundamentally it provides a real-time view of ingredient, recipe, plate, menu costs. It is the basis of production schedules and ensures a consistent product when it is followed.

Recipes in a dynamic system become sub recipes. The sub recipe becomes part of the ingredient list and, best part, the system scales the sub recipe accurately. The dynamic system allows the user to tag a unlimited number of preparation functions – thawing, marinating, chopping, etc. And each function can be assigned to be done the day of preparation or day(s) earlier.

This won’t be the last word on recipes or the value of a dynamic system.

Small Change Big Impact Food Summit

Last month I provided a link to the Hormel-Harvard Small Change Big Impact Future of Food Summit that was conducted with Harvard University Dining Services. Here’s that link again:

Inaugural Small Change Big Impact Food Summit to Bring Together Industry Leaders at Harvard University April 3-4 2019

The keynote at the Summit was Hormel Foods’ CEO Jim Snee. Jim delivered an opening talk that set the tone for the Summit – Be Bold! Jim told the conference that the recipe for success is to think differently, act boldly, do not do business as usual, embrace leadership, and change the world. These are some of the things which lead to “Inspired People. Inspired FoodTM” at Hormel. Jim also reminded everyone that “there is no finish line in our food journey”. It was a great talk to start the Summit and reminded me that big food can be good food.

The rest of the day was consisted of panels with experts from various part of the foodservice industry. More on them in upcoming newsletters.

Ingredient of the Month

Colatura di Alici

Anchovy essence. Yup, you read right. Or, anchovy drippings. I digress, it doesn’t sound appetizing, BUT this stuff is a recipe dated back to the Romans. Whether you like anchovies or not, this clear amber liquid is a flavor BOMB! A small amount provides a satisfying, delicious umami impact to food.

One of the oldest uses is garlic fried in olive oil, toss with spaghetti and lightly drizzled with colatura di alici. Once you taste it, you’ll understand why this is still around after a couple thousand years.

Cooking Tip

Crispy Skin Fish

How do you get the skin on fish crispy? I’ve been asked that A LOT. It’s easy but the most important thing is – be patient.

The fish must be scaled. Then, heat a skillet (cast iron works great, but so do other pans). Heating the skillet is also one of the critical steps. Don’t rush the process. Put the skillet on a heat source, turn it on medium low and let it heat for a few minutes. Increase the heat to medium high and allow skillet to get hot.

Add a small amount of oil to the skillet or spray it with oil. If the oil is smoking, that’s good and time to add the fish – skin down. Use a spatula to gently press the fish against the pan bottom. It will have a tendency to buckle, so hold it or use a bacon press….if you have one.

At this point, don’t move the fish or turn it. Allow the pan to do its magic. After 2-4 minutes, depending on the thickness of the fish, lift slightly and look at the color. If it’s not dark and crisp, leave the fish alone for another 1-2 minutes. Then turn over, lower the heat and finish cooking for 2-4 minutes, depending on the thickness of the fish. It is also possible that the fish will not have to be turned over. The least amount of time the fish is in the pan, the moister the fish.

Serve immediately and enjoy crispy skin fish.

Bon Appétit!

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.

NACUFS 2019 National Conference in Denver, Colorado July 10-13

JAMIX will be exhibiting at the NACUFS 2019 National Conference in Denver, Colorado July 10-13. Come and visit us at Showcase at booth 115 to learn more about comprehensive JAMIX software managing several sides of restaurant operations.

Cloud Based, Intuitive Kitchen Intelligence System

JAMIX KITCHEN MANAGEMENT is a cutting edge restaurant software for managing any size and type of restaurant, catering business or other establishment within the food service industry. Comprehensive JAMIX software manages several sides of restaurant operations including recipe management and costing, menu planning and nutritional analysis, inventory management and procurement. All this in one system and with all information seamlessly linked together.

 

Yale Hospitality will be the first college or university (C&U) in the United States to implement Jamix

Beginning in summer 2019, Yale Hospitality will lead the college and university foodservice sector in the US with the most cutting-edge kitchen intelligence system available. The partnership with Jamix is consistent with Yale Hospitality’s commitment to provide exceptional food and beverage solutions. Both have a mutual desire to actively develop the C&U environment: incorporating AI, machine learning and meaningful predictive analytics. Read more

Jamix’s innovative approach was recently recognized with 2019 Kitchen Innovations (KI) Award – recipients reflect the trends and topics most important to hospitality today and showcase the future of the industry. Read more

 

Read more on JAMIX KITCHEN MANAGEMENT features:

Recipe Management and Costing

Menu Planning, Management and Costing

Restaurant Inventory Management and Procurement

Restaurant Chain Management

Food Production and Production Requisitions

 

Contact us for more information on JAMIX software

Trending Today featuring JAMIX on Fox Business

Trending Today is a television series that features front line industry advancements, innovative technologies, product solutions and trends from all over the globe and provides an in-depth look at how they affect our daily lives. The host, Karen LeBlanc, leads this fast paced journey showcasing organizations from Main Street to Wall Street.

The episode of Trending Today aired on Saturday, June 15th at 12 pm (EST) on Fox Business featuring Research Chefs Association, Global Shirts and Bravo Shoes, Jamix Kitchen Management, Smokin’ Mary.

Watch the episode in Youtube

JAMIX KITCHEN MANAGEMENT is a cutting edge restaurant software for managing any size and type of restaurant, catering business or other establishment within the food service industry. Comprehensive JAMIX software manages several sides of restaurant operations including recipe management and costing, menu planning and nutritional analysis, inventory management and procurement. All this in one system and with all information seamlessly linked together.

JAMIX was recently exhibiting at the National Restaurant Association Show in Chicago, where the company also accepted the 2019 Kitchen Innovation Award. Some scenes for the next episode of Trending Today were filmed at the show. Check out some of the behind the scenes footage in Trending Today’s Facebook profile:

2019 Kitchen Innovations Award presented to JAMIX

The National Restaurant Association Show announced the 2019 Kitchen Innovations Award Recipients  earlier this year, JAMIX being one of the recipients.

The official awards presentation took place on Saturday, May 18th in the Kitchen Innovations Showroom at the National Restaurant Association Show 2019.

Mikko Jaatinen, the founder and CEO of JAMIX accepted the award while the rest of the JAMIX Team at the show – Ron DeSantis, Seth Schrage and Timo Lehto – celebrated along.

JAMIX Team at the National Restaurant Association Show 2019 celebrating the Kitchen Innovations Award

National Restaurant Association Show in Chicago May 18-21, 2019

JAMIX will be exhibiting at National Restaurant Association Show in Chicago May 18-21, 2019. Come and visit us at the Kitchen Innovation Showroom or our booth 7075 to learn more about comprehensive JAMIX software managing several sides of restaurant operations.

JAMIX KITCHEN MANAGEMENT is a cutting edge restaurant software for managing any size and type of restaurant, catering business or other establishment within foodservice industry. Comprehensive JAMIX software manages several sides of restaurant operations including recipe management and costing, menu planning and nutritional analysis, inventory management and procurement. All this in one system and with all information seamlessly linked together.

//youtu.be/TutHOwWDh5w

JAMIX is one of the 2019 Kitchen Innovations Award recipients

Jamix Kitchen Management System
Choosing KMS software can be challenging, but Jamix sets itself apart on several points. Whereas many offer recipe and menu management and costing, Jamix also ties in inventory management and procurement. Plus, it’s true cloud-based, and can be accessed with any browser, any operating system, any mobile device. Perhaps best of all, it’s extremely intuitive.

Read more on JAMIX KITCHEN MANAGEMENT software

Read more on JAMIX KITCHEN MANAGEMENT features:

Recipe Management and Costing

Menu Planning, Management and Costing

Restaurant Inventory Management and Procurement

Restaurant Chain Management

Food Production and Production Requisitions

Contact us for more information on JAMIX software

Yale selects Jamix Kitchen Intelligence System to change the game in Foodservice Operations

Boston, Massachusetts, US — May 6, 2019

Mikko Jaatinen, CEO – Jamix and Rafi Taherian, Associate Vice President – Yale Hospitality

Beginning in summer 2019, Yale Hospitality will be the first college or university (C&U) in the United States to implement Jamix, a cloud-based Kitchen Intelligence System from Finland.

For 30 years, Jamix has been the leader in innovation in this space and has built a fully featured system for food operators to use across multiple sectors including restaurants, universities, hospitals, military and various global organizations. The comprehensive software manages all aspects of a food service operation, including recipe management, costing, menu planning and nutritional analysis, allergen information, inventory management and procurement system. Jamix’s innovative approach was recently recognized with 2019 Kitchen Innovations (KI) Award – recipients reflect the trends and topics most important to hospitality today and showcase the future of the industry.

Yale Hospitality will lead the college and university foodservice sector in the US with the most cutting-edge kitchen intelligence system available. Yale’s hospitality operational aspirations align with Jamix’s leadership in kitchen intelligence systems. “We are truly excited and honored to begin a relationship with Yale Hospitality. The values of their food service operations align with Jamix’s leadership in kitchen intelligence systems.”, says Mikko Jaatinen, founder and CEO of Jamix.

The partnership with Jamix is consistent with Yale Hospitality’s commitment to provide exceptional food and beverage solutions. Both have a mutual desire to actively develop the C&U environment: incorporating AI, machine learning and meaningful predictive analytics.

“Once we began discussions with Mikko’s team, we had agreement and alignment in many ways with solutions provided by Jamix” added Rafi Taherian, Associate Vice President – Yale Hospitality. “As our technology needs in the dining room evolve, we firmly believe future innovation requires active pursuit of intelligent, intuitive systems to collect robust data, validate assumptions and provide analytical data for decision making.  We look forward to learning and growing together.”

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 suburb of Jamaica Plains. “Thousands of customers use Jamix to produce hundreds of thousands of meals, every day!”

www.jamix.com

About Yale Hospitality

Yale Hospitality is a multi-division organization comprised of Yale Dining, Yale Catering, Yale Auxiliary & Retail as well as a full-service Bakery and Culinary Support Center. Yale Hospitality serves an average of 14,000 meals a day in student dining, restaurants, cafes, convenience stores and at catered events. The organization is comprised of 880 Professional, Culinary and Service team members. Yale Hospitality has received numerous prestigious awards recognizing its commitment to community, including the Silver and Gold plate award by International Food Manufacturer Association in 2016. Yale Hospitality is a leader in providing food service solutions that incorporate principles of health and wellness with sustainability and hospitality excellence.

hospitality.yale.edu


JAMIX will be exhibiting at the National Restaurant Association Show May 18-21 in Chicago

Visit us at the Kitchen Innovations Showroom or our booth 7075 to learn more about JAMIX KITCHEN MANAGEMENT software covering several sides of restaurant operations.

More information on the Show and registration at: show.restaurant.org

Do you know, if your customers are satisfied?

By Salla Arffman, Trainer

How many times have you skipped a restaurant after hearing that the food they serve is not that excellent, the portions are too small, or the customer service poor? There you have it. They say that all publicity is good publicity, but in foodservice business it can be difficult to get rid of bad reputation and it can have a significant effect on your customer count.

As you know, If you’ve had a good experience you mention it to a few others, but bad experiences are spread much further as you talk about them at workplace and with friends. But how to get this information to the service provider?

How often do you give negative feedback directly to the service provider? Surely there are exceptions, but I personally belong to that group who actually lie straightforwardly to the waiter when asked ”How is your meal?”, even if half of the plate would be left untouched. And I don’t believe I’m the only one doing this.

 

Why should you collect customer feedback?

If the customers are coming in in a steady pace and you receive negative feedback a couple of times per month, then do you need to collect customer feedback separately? Yes, you do!

By collecting customer feedback systematically you will know about individual failures but also about successes. When giving feedback is made easy for the customer, they will be more likely to give positive feedback, as well. If the feedback process is complicated you are prone to getting feedback only from the customers who have had an especially bad experience.

A customer feedback survey enables you to emphasize the issues that are important to your business. If the aim is to develop the menu, you can ask in your survey what types of food the customers would like to see on the menu. If again you are aiming to improve customer satisfaction, you can ask questions on that issue particularly.

Collecting customer feedback and especially reacting on it is an excellent marketing tool which is worth to be utilized. The customers appreciate if their opinions are taken into consideration and these stories are told forward at the coffee breaks, as well.

5 rules for collecting customer feedback

  1. Make giving customer feedback as easy as possible for your customers. For many of us it is difficult to give negative feedback face-to-face, so you should be able to give feedback in writing and anonymously. The time has passed by the carton feedback boxes and many businesses are moving on to electronic customer feedback applications. You can give feedback through applications designed for this purpose for example with your smartphone, and the service provider will easily get reports on the feedback for analysis.
  2. Keep the survey simple, design the questions carefully and ask the right questions. How many of us has left a customer feedback survey unfinished because there have been too many questions? How many of us has been annoyed because the survey has not been consistent and it has included several questions meaning the same thing? You need to design the questions so, that the customers will find it easy to give answers and that they won’t enable ambiguous answers. Always ask one thing at a time. A good rule of thumb is not to ask about things on which you are not going to do anything or on which you cannot do anything.
  3. Engage your customers into answering the survey. The survey is not of much use, if only 2 % of your customers answer to it. The more you get feedback and the more versatile your survey is, the more useful it is. In many feedback surveys the customers are lured into answering with the help of a small prize, for example a sweepstake. On the other hand, if the customer feedback survey is marketed in the right way (for example: ”Suggest a new plate for the menu, 5 of the most popular ones will be added to the menu”) you shouldn’t be lacking answers.
  4. Make the survey visually good looking. Do not forget that customer feedback surveys are one of the most visual parts of customer communication and for this reason the survey should be in line with the visual appearance of the organization. If the questionnaire is dull and old-fashioned, this is what you will be communicating of your business, as well.
  5. React on the feedback as promptly as possible. What could be more annoying than getting a lame answer saying ”we’re sorry” to a feedback given over a month ago. You need to analyze the feedback and answer promptly to those who have left their contact information, and use the information for developing your operation. Always aim at turning a customer’s negative experience into a positive one by using a refund, for example. Promote the actions you have taken based on the feedback, for example bring it up on the menu if some plate has been included after a customer request.

 

JAMIX MENU Customer Feedback Service

JAMIX KITCHEN MANAGEMENT program includes an additional feature for collecting customer feedback. The feedback is linked to the menus in JAMIX MENU service so the customer’s feedback is targeted at a specific menu in in the program. The customer can give feedback on a whole meal (for example ”Really friendly customer service at lunch time!”) or a part of meal (”Macaroni and cheese was especially good today!”). The customers can give feedback with their own smartphones, for example.

You can design and create as many questions as you need to have. Question type options include stars, smileys and text. The customers can add pictures on the feedback, as well. Reports on feedback can be found in JAMIX KITCHEN MANAGEMENT program.

Contact us for more information on JAMIX MENU Customer Feedback Service: info@jamix.com