Category: meat

Support the American Restaurant Industry During COVID-19 Restrictions

Posted on June 18, 2020

At Miami Beef®, we have been the wholesale meat processor and supplier to American restaurants and food franchises for over 100 years. The relationships that we have built within the foodservice industry both nationally and internationally matter to us personally, and professionally. And that has not changed during Covid-19.

Every day we are hearing from the front lines of the foodservice industry, about the struggles as the Nation copes with the public health requirements for isolation and quarantine. The restrictions that govern food service establishments during the COVID-19 outbreak vary by State.

In some areas, restaurants have been deemed to be a non-essential service and ordered to be closed for a stated quarantine period. In other regions, the use of takeout and curbside pick-up for orders is being permitted both as a way to serve citizens who need the foodservice, and to help soften the blow for the restaurant industry.

The first priority during the COVID-19 outbreak in the United States (and globally) is the act of self-quarantine to try to suppress infection rates and protect the most prone members of our society, including the elderly, and immune-compromised individuals who are more susceptible to the most severe outcomes of the pneumonia-like respiratory infection.

For the restaurant industry, however, which is full of resilient and hard-working entrepreneurs and professionals, the impact has been catastrophic. Millions of Americans are employed directly or indirectly by the foodservice industry, include these sectors:

Restaurants
Hospitality and tourism
Catering
Food trucks
Cafeterias (educational or institutional)
National restaurant franchises
Food delivery services
Entertainment and sporting event venues

While we know that the quarantine protocols are not easy on anyone and working from home during this pandemic can be less than convenient for many individuals and families, we’d like to take a moment to have compassion for the industry we serve. The foodservice and restaurant sector.

There are many aspects of the foodservice industry that make profitability and growth a challenge for business owners and organizations. Increased competition quality control, cost of resourcing ingredients and supplies, staffing shortages, and other challenges.

What many people do not understand is that the foodservice sector is like a big family. It is the uphill challenges that small and medium-sized restaurants face that create a connection between their business, and that of their suppliers. If you have ever worked in food service, you already know how a family like an environment can be. And how much the team matters to the success and growth of any foodservice business.

When restaurants have no choice but to shutter their business to comply with mandatory public health orders, it is not just the revenues that they are losing on a daily basis. It is the painful act of letting your staff go and laying them off so that they can receive at least a base income through unemployment; something your business may not be able to offer them at this time.

For restaurant business owners who were thriving with full tables and booked reservations for days ahead, to stare at an empty dining room is heartbreaking. For many of these passionate entrepreneurs, they have sacrificed so much to build their business. Find and train the right people. Innovate the perfect menu and dining room experience. It’s a labor of love against great adversity and challenges in the best of times. Right now, this might be the most devastating blow the foodservice sector has experienced since the Great Depression, over 91 years ago.

What Are Restaurant Owners Doing Right Now and How Are Other Occupations Impacted?

The last week of March meant a downsizing of staff or complete layoff of waitresses, sous chefs, dishwashers, dining room managers, bartenders, cleaning and other support staff. Some of the restaurant owners we have spoken too were able to successfully reduce their staff, but with a heavy heart. Who wants to let loyal and experienced employees go during a time of crisis, when they need their jobs the most? That is part of the heavy burden that restaurant owners are facing right now.

Restaurants closing by mandate from State governments have a ripple effect. That also means that delivery drivers and apps are not going to be busy if the restaurants are forced to close because they are not an essential service. It means that commercial property owners may experience significant delays in lease payments for restaurant spaces, no customers, no revenue.

Because of the current economic climate, there may be few financial resources available for restaurant owners. The regions where curbside pick up or delivery is still permitted by law, will see some restaurants migrate to a part-time weekly operation during the quarantine phase (which is now expected to last until the end of April 2020). Ghost kitchens that operate in dense urban areas may continue to see steady revenues from takeout and delivery demand increasing, as quarantine measures become more restrictive to non-essential travel.

The truck drivers and logistics companies that deliver food products and other supplies to the restaurant industry are impacted as the orders to restock slow down or stop. The manufacturers that produce or distribute fresh produce, meat, seafood, desserts, beverages, and baked goods are also impacted by the reverberating slow-down or cessation of operations for restaurants.

The economy, but particularly the foodservice sector is connected. It is a normally competitive but thriving ecosystem of businesses that grow and prosper together. And right now, the slowdown is impacting every industry, every business, supplier, wholesaler, and service provider related to the foodservice industry.

On behalf of our team at Miami Beef®, we want to thank our restaurant and commercial foodservice customers for the relationship we have established with you. For our part, our food processing facility will continue to operate with heightened food safety protocols in consideration of the COVID-19 health risk. As a USDA Headquartered Plant, we already have top procedures in place to ensure food safety and sanitization; we are even more vigilant to protect the health of our staff, our commercial wholesale meat customers, and consumers.

We are a big family. We will get through this, and we will have a new appreciation for an impossibly fully dining room or patio area at our establishments. We will smile when the line of customers runs out the front door and wraps down the sidewalk again. When your kitchen cannot keep up with takeout or delivery orders.

The foodservice industry is strong and full of good people who will fight to navigate their businesses through this difficult challenge. And together, when this is over, we will welcome Americans back into the restaurants, pubs and bars, cafeterias, buffets, and special events that they love with great food, amazing service, and a heart of strength and appreciation.

We’re in this together.

From all of us at Miami Beef®.

Create an Uncommon Turkey Burger with 6 Tasty Suggestions

Posted on June 13, 2020

Decades ago, the only kind of turkey that a consumer would see in a grocery store, was one for roasting around major holidays. But in the past fifteen years, we’ve watched turkey become a regular stocking item in the fresh meat section, as consumers consider the white meat to be a nutritious and delicious source of protein. And the turkey burger has become a popular meal choice.

Today, turkey meat is readily accessible in grocery stores and it is starting to earn a more prominent place on restaurant menus as well. In this article, we’ll share a few creative ways you can create some delicious and healthy entrée ideas for your customers.

Why Should You Add a Turkey Burger Or Two to Your Restaurant Menu?

Did you know that turkey is an underappreciated superfood? Servings of turkey are a rich source of amino acids, vitamin B12, selenium, phosphorus, zinc, and protein while being very low in saturated fat and cholesterol.

Individuals on a restricted diet for cholesterol need healthy alternatives to beef and pork, and turkey is one of those healthy options. Turkey meat is also high in niacin, which helps lower bad LDL cholesterol while raising healthy cholesterol (HDL).

While many people know about the impact of tryptophan (the natural hormone present in turkey meat) because it puts you to sleep and makes you feel groggy after you eat, few people know that tryptophan actually helps regulate healthy sleep patterns. Regular consumption of quality turkey meat can help your body regulate circadian rhythms and reduce insomnia naturally.

Best Methods for Preparing Restaurant Style Turkey Burgers

Miami Beef® provides quality turkey burgers in a variety of grades, from economical to cage-free, vegetarian-fed (hormone and antibiotic-free) turkey. One of the most important things to consider when sourcing quality turkey meat or burgers, is the agricultural methods used to produce the turkey.

Animal by-products while monitored for safety and commonly used in agricultural dry feed, can pose some health risks to humans, when diseases are passed on to animals through by-product feeds. The safest turkey meat is raised without the use of growth hormones and antibiotics, and a cage-free production method is more humane for the livestock while producing a premium grade meat.

Turkey burgers can be panned seared in a cast-iron skillet and cooked approximately 10 minutes or until an interior meat temperature of 160 degrees Fahrenheit is reached. We recommend skillet grilling turkey patties to allow the meat to retain the natural juices.

Healthy Patty? Healthy Toppings! What Customers Expect on Top of a Juicy Turkey Burger

When you add some turkey burgers with delicious healthy toppings to your menu, you are creating meal choices that your customers will feel good about. When it comes to creating exceptional turkey burger menu items, don’t negate the health benefits of turkey by piling it high with unhealthy toppings.

You can get a little creative when it comes to turkey burger toppings. There are so many options that pair with a quality turkey patty, and you can combine delicious toppings to create unique themes like a Hawaiian turkey burger (with grilled pineapple and ham), or an Italian style turkey burger, with red marinara sauce and mozzarella cheese, and some fresh basil (Caprese style!).

Grilled vegetables are also a great choice as a topping combination for turkey burgers. Grilled sweet potato is an economical and delicious topping idea. Grilled peppers like poblano add some rich flavors, and smoked gouda, pepper jack, crumbled bleu cheese, and camembert cheese are all good choices for a freshly grilled turkey burger. And a hot hollandaise sauce is pretty amazing too.

Don’t be afraid to experiment with a large pallet of toppings for your customers. Develop your own house-made turkey burger with all the fixings, and source your quality turkey patties (premium cage-free, hormone, and antibiotic-free) from Miami Beef®.

Take Pork Chops to the Gourmet Level at Your Restaurant

Posted on May 9, 2020

For some restaurant diners, there is nothing better than a thick juicy steak. But when you want to order something different, an equally thick and juicy well-grilled pork chop is a whole new level of delicious.

We think that in general, restaurants put more effort into creating delicious steak entrees, but when it comes to the humble pork chop, there isn’t always that same commitment to creativity. Is that why steaks are more popular than pork chops? Because they tend to come with more interesting side-dishes, au jus, and other options?

We would like to share a little homage to quality pork. There are many ways to create really delicious menu items for your customers that center around a premium cut of pork meat. So, we got to work and decided to research some trendy and delicious ideas for our foodservice customers, to help you create some new and tasty pork dishes for your menu.

The Cadillac of Pork Meat Comes from England: Why Berkshire Pork is the Pinnacle of Excellence

When you ask the average consumer about different types of pork meat, they generally think of the pork chop or pork shoulder roast, ribs (bone-in) on the grill, and of course sausage and breakfast links or patties. But there is one type of pork meat that few people have tasted. And boy, are you missing out, if you have never tried the ultra-premium authentic Berkshire Pork.

You may be thinking that if you have tried one portion of pork, you have tried them all. Berkshire Pork is recognized throughout the world as the most premium type of pork meat. Bred exclusively and raised since the early 1800s, the Berkshire pig was raised in England. In fact, the breed was originally raised and popularized by Queen Victoria, who owned the first boar to be recorded in the breed registry; a male by the name of Ace of Spades.

The unique coloration of the Berkshire pig denotes the authenticity of the bloodline, with an almost completely black coat, with 3-4 white socks, and a white underbelly. The origin of the breed goes back to a cross between the Chinese and Siamese pigs, introduced by British colonialists. The Japanese bred an exclusive line of pigs called the Kurobuta, which much like the Kobe and Wagyu premium beef, featured tender well-marbled meat. In fact, Berkshire meat is often referred to as the ‘Wagyu of Pork’.

Berkshire pigs by traditional agricultural method, are permitted to be free-range, and they are provided with a natural fat-rich diet of corn, nuts, clover, apples, and milk. The breed is still selectively produced, and in the United States, stock of Berkshire pigs are still in the direct lineage of the original breed developed by Japan and Britain.

Miami Beef® is pleased to offer premium, authentic Berkshire pork for our commercial customers. Contact us for more information about the luxury cut, and delicious pork patties that can be served as an alternative to beef or poultry burgers.

Proper Restaurant Marinade and Grilling Methods for Fresh Pork

How your marinade your pork before oven or grilling, makes a big difference. Pork meat has a higher level of fat compared to poultry or many cuts of beef, and that soluble fat is also able to absorb and retain flavors very well. That means with a little creativity, your pork chops can take on some incredibly creative and internationally inspired flavors.

Speaking of international flavors, here are some creative ways you can experiment with amazing flavors for grilled pork chops in your establishment.

Sweet and savory pineapple and fresh ginger
Maple Dijon marinade
Balsamic vinegar and red pepper marinade
Curried yogurt Mediterranean marinade
Adobo pork marinade
Beer and mustard pork marinade
Chuquibambino style grilling marinade for pork

Plan to create about ½ cup of marinade per 1 lb. of prepared pork meat. The best method of margination is an airtight seal or container. Oxidation of meat can impact freshness, and open-air can dilute the margination process. Plan to marinate your pork for up to 24 hours in the refrigerator, for best results.

You can also prepare bulk marinade packages of pork for the freezer, for up to a three-month period. Tip: make sure you thoroughly disperse the marinade in the refrigerator first for 24 hours before freezing, to allow the marinade to saturate the meat.

What Kind of Sauces and Side Dishes Deliciously Pair With Quality Pork?

In Britain and Canada, it is common for pork chops that are grilled or baked, to be served with hot apple sauce. You can’t go wrong when you pair the moist and somewhat salty flavor of pork with fresh fruit compotes, jellies, grilled fruits or sauces. And you’ll also notice that a large number of retail barbeque sauces for pork also include a sweet fruit composition.

Some of the best and most delicious fruits that enhance the flavor of pork include:

Raspberry sauce
Grilled apples or apple sauce
Blackberry sage sauce
Peach sauce
Fresh rosemary and balsamic strawberry sauce

Get creative with your menu and combine your delicious pork chops with some uncommon side dishes that are also perennial favorites. Like this recipe for Brussel Sprouts Au Gratin from The Food Network, or this amazingly rich Butternut Squash with Onions and Pecan healthy side dish. Polenta is the perfect side for a spicy pork portion; try this recipe for Oven Polenta with Mushrooms and Thyme.

We hope we have provided you with some fresh and delicious new ideas to innovate new pork menu items for your foodservice establishment. Stuck for some economical ideas regarding healthy proteins to add to your menu? Contact our team at Miami Beef® for some expert advice. We serve the global foodservice industry.

Customize Your Beef Patty: Create a Signature Restaurant Burger

Posted on March 29, 2020

Is there anything more exciting to a consumer, than ordering the kind of epic hamburger that they just cannot create at home? When a real burger fan opens a menu and sees the thickness of the patty, uncommon gourmet toppings drizzled with a house made sauce, they are willing to pay a premium price for an extraordinary burger and dining experience.

As a meat processing expert, our team at Miami Beef definitely has a special relationship to the great American hamburger. Some of the best fast-food, theme-park and food truck burgers you have tried may have been sourced from us!

We know that hamburgers, chicken patties and turkey burgers can be a fantastic revenue source for your business. And if you are looking to revitalize your menu with some fresh new gourmet burger offerings, or create your own house burger, we’ve got some expert advice for you.

The Psychology of the Selling the ‘House Burger’

Restaurants have a small percentage of customers that visit once to dine, and then maybe never come back again. But for the most part, restaurants that provide quality food, exceptional service, a comfortable or interesting dining environment and good value? They enjoy repeat customers who explore the menu and arrive at 3-5 favorites that they will continue to order on an ongoing basis.

There is a difference between being a customer or walk-in and being a patron of a restaurant. And that difference is a relationship that your business builds with your customers. When you have that positive sentiment with your customers, then any menu option that you create and designate as a ‘house’ item is going to be a success. Assuming you put that extra work in to make your house entrees an unforgettable flavor experience.

The hamburger is the easiest place to start building your house menu items. Start with a competitive review of what other restaurants in the area are serving, because you don’t want to offer what is readily available everywhere else; you want to stand out!

Next, we recommend doing a little online research with regards to very creative and new trending burger topping combinations. Look at 5-star restaurants in global luxury destinations like Dubai for inspiration. We guarantee you’ll get some interesting new ideas to create some exciting new house burger entrees for your menu.

Start with an Uncommon Selection, Shape or Size to Design Your House Burger

Consumers are unimpressed by a hamburger that looks like something they can make at home. If you really want to sell your brand and some burgers that differentiate you from your competition, start from the ground up with an uncommon burger patty.

At Miami Beef®, we supply commercial food service providers with a variety of options. From economical blends for production (entertainment venues, theme parks and fast-food restaurants), to ultra-gourmet blends featuring authentic American Style Kobe beef or tender savory Wagyu.

Our commercial customers are able to specify and customize a variety of options with their beef, chicken or turkey patty orders. Size, shape, volume (thickness) and even custom seasonings. Our sales team provides accurate information on each size, preparation methods and cooking times, for each consistent precision portioned beef, pork, chicken or turkey patty.

When designing the ideal burger menu, you want to create a number of price points and options, from economical to gourmet. This provides flexibility of choice for each diner, but also supports a graduation to the top-level burger offerings as well. Some consumers want to order the ‘best on the menu’ and by providing comparisons to other meals, you can inspire them to choose the premium burgers and sides.

Unless your restaurant specializes in the burger and side dish entrée, you want to leave enough room for a good burger assortment on your menu. For many restaurants, that means between 6-8 different types of burgers, which can also include a healthy white-meat alternative, like a turkey and / or chicken burger.

Get Creative with Your Burger Toppings to Create Some Gourmet Options

Some people like the standard condiments, a little slice of tomato, fresh onion and cheese. That is the classic American hamburger. But thanks to the Food Network, and culinary creatives around the world, the gourmet burger is front and center. Everyone wants to try different types of burgers when they visit a restaurant or get takeout; and many people have a ‘burger bucket list’ that your establishment can help them fulfill.

What could be better than a goal to try every single gourmet burger on the planet? Nothing. But then again, our family has been creating delicious burgers for over 100 years and we’re a little biased.

We all know what the standard toppings for a burger look like, but what are some ideas for truly uncommon toppings that work with a thick, juicy and freshly grilled beef patty?

Here are some mouth-watering suggestions you can try on your food service menu:

Fried quail egg
Canadian bacon
Grilled sweet potato
Mexican street corn (Elote) with crema
Hummus
Grilled mango or pineapple
Grilled poblano peppers (not too hot but packed with rich flavors!)
Endives and pepper cream sauce
Crab meat slaw or shrimp (surf and turf!)

The toppings are not your only opportunity to create a truly original and delicious flavor. Consider the condiments that are not average, and homemade burger sauces that you r kitchen can create that adds that extra pizzazz and originality for your house burger(s).

Check out these 33 different and tasty burger sauce recipes on Serious Eats for inspiration.

For more than 100 years, Miami Beef® has been a leading provider for national hospitality chains, commercial food service and restaurants in America and overseas. Learn more about our quality meat assortment, and how you can customize your seasonings, shape and other specifics to create a new house special unique to your food service establishment.

Email us at info@miamibeef.com to talk to one of our wholesale meat specialists.

IQF Breakfast Sausage restaurants Miami Beef

Chefs Use IQF Sausage for More Than Just the Breakfast Menu

Posted on February 21, 2020

When you think of sausage, are you creating an image in your head of tasty scrambled eggs, some nice strips of bacon, and sausage patties or links? IQF breakfast sausage is definitely popular, but it is not the only way that restaurants can serve sausage meat and create exciting new menu options for their customers.

Sausage finds a way into some of the most delicious sauces and gravies. It is also an accentuating ingredient that adds a satisfying rich protein flavor to popular comfort food dishes and hearty appetizers.

Let’s explore some of the great new ways that your foodservice establishment can incorporate sausage into your menu, and ‘up’ the flavor profile on some favorite traditional comfort food dishes.

Creating a Signature Sausage for Rustic Pizza Restaurants

Can we share a little secret with you? We love pizza. And some of our long-term customers and friends are owners of established pizza restaurants that have a history of keeping the ingredients wholesome, and the cooking methods traditional for truly world-class pizza.

Did you know that in 2019, there were more than 77,000 pizza restaurants in the United States? Pizza restaurant food revenues in 2019 were reported as $46.34 billion dollars. Even though there seems to be at least one great pizza place on every corner in your city, there is plenty of business to go around because America loves pizza.

In 2018, a national food delivery service called Caviar conducted a survey and crunched the data, to find out what pizza toppings were the most popular in the United States. They surveyed data from 20 metropolitan cities in American and discovered that pepperoni was the #1 favorite topping, followed by sausage.

If you are a pizza connoisseur, you know that not just any sausage will do as a topping. The sausage meat should be well seasoned and crumbled onto the pizza, to add a bit of a spicy (but not too hot) kick. Then again, some establishment pride themselves on creating their own signature sausage for their pizzas, to differentiate their high-protein meat pizzas from the competitors.

Miami Beef® provides ground sausage in five different meat blends: beef, chicken, turkey, pork, and veal for commercial kitchens and foodservice establishments. We also provide eight premium sausage blends for restaurants:

Traditional
Italian
Hot & Spicy
Country Style
Honey Maple
Breakfast
Natural
Chorizo

For bulk or recurrent wholesale foodservice orders, our sales team can help you customize a blend of sausage herbs and spices, and meats to create your own unique pizza ready ground sausage. Make a signature sausage meat your customers will love and take your rustic pizza to the next level of delicious flavor.

Adding Sausage to Create Savory Soups

The Italian Zuppa Toscana at Olive Garden is a best seller. Is it the spinach? The other fresh vegetables? Or is it the delicious taste of ground sausage in the soup that makes it so satisfying? When you add ground sausage meat to a soup, you’ve added a rich protein that not only enhances the flavor, it helps make the soup more filling.

The type of sausage you choose for your soup will depend on the flavor profile of the other herbs, vegetables, meats, and seasonings you plan to add to your recipe. Italian seasoned ground sausage is an exciting option for many different types of soups, including minestrone, and this outstanding Italian Sausage Soup, which is a heritage Northern Italian recipe.

Ground chicken sausage meat can be used to create some really great flavors and textures in classic recipes, like this one for Andouille Sausage Soup, with healthy vegetables and an antioxidant-rich soup base.

Other Delicious Menu Ideas Featuring Ground Sausage

You can add savory sausage to just about any entrée and appetizer recipe when you want to add more flavor and some additional proteins. For instance, ground spicy sausage is the perfect way to make a low-carb version of stuffed mushrooms for a tasty (and satisfying) appetizer. Adding cooked ground sausage to a queso dip is always a good idea, and you can create an adult-friendly dip with some hot and spicy sausage from Miami Beef®.

Make our fresh and perfectly seasoned Chorizo sausage meat into a low-carbohydrate appetizer everyone will enjoy. It’s the ultimate game-night grub and man-friendly finger food. Try this recipe for Cheese Stuffed Chorizo Meatballs from Yummly, or this variation with Manchego Cheese.

Spicy sausage helps kick any pasta dish up a notch while providing more substance to carbohydrate-rich entrées. Orzo is a delicious and elegant pasta that is perfect with the enhanced texture and flavors of quality Italian style ground sausage. Create a unique lasagna your customers will love, with one layer of cooked ground sausage meat.

And don’t forget that the most delicious and tender meatballs are a combination of lean beef and traditional ground sausage, with some fresh parsley, garlic, and parmesan cheese for an authentic Southern Italian flavor. Try incorporating some ground sausage to create a delicious House Burger for your menu, or a delicious sausage patty with grilled peppers or fruit, on a hoagie style bun. The possibilities are endless, and your customers will appreciate having an alternative to beef and poultry when they are in the mood for something different.

Food Safety Tips for Ground Sausage

When you are purchasing wholesale sausage meat for your establishment, consult with the Food and Drug Administration (FDA) safety checklist to learn about the labeling requirements and specifications for fat content by weight. For instance, meats labeled “Breakfast Sausage” may contain no more than 50% fat by product weight. For food safety, remember that uncooked sausage meat derived from ground beef, pork, or veal should be cooked to an internal temperature of 160°F.

We hope that our team at Miami Beef® has given you some innovative suggestions to help you get creative with ground sausage and create some new menu and appetizer options. Experiment with some seasonal LTO’s (limited time offers) and test out some exciting new recipe ideas. Keep it fresh, and creative to keep your customers coming back for more.

The Growth of High Profit Ghost Kitchens in Food Service

Posted on June 24, 2019

When American consumers started investing more in the recreational aspects of their own home, an important shift began in the food service industry. Before, consumers wanted to get out of the house and enjoy the ambiance of a new restaurant. It was part of the culture and dining experience.

Today, most people prefer to dine at home for a variety of reasons. It’s less crowded, more comfortable, or to be frank, thanks to demanding careers, commuting and other obligations, we all spend less time at home than we’d like to. Enter the Ghost Kitchen food service revolution, that caters to the need for quality fast-casual food, delivered right to the customers door.

What Is A Ghost Kitchen?

You may have heard of this restaurant business model by a number of different names including virtual or dark kitchen. If you haven’t heard of this style of culinary food service you will soon, because it is definitely a high-growth style that is sweeping across the globe, particularly in metropolitan areas.

What started out at first as something that was viewed possibly shady in the restaurant industry, has exploded into a tremendous and profitable business venture, that eliminates the overhead cost of table food service and traditional takeout.

A ghost kitchen establishment does not require a front store or walk in customer area. The business is set up as an exclusive online food delivery provider. The typical establishment has a full commercial kitchen with all the facilities to process and prepare menu items, an administrative managerial office and a break room for staff.

Marketing of the foods offered by the ghost kitchen is done online through the business’ website and online ordering software. A full menu is provided for customers, who can add the items to their cart for payment and delivery. Some ghost kitchens provide an automated text service to let their customers know when the order is out for delivery, and expected delivery time.

The Cost Saving Benefits of a Ghost Kitchen Restaurant Business

There are many aspects and costs associated with operating a restaurant that offers full dining facilities. When starting a new restaurant business, the investment includes purchasing many supplies and assets that are necessary for the operation of a food service dining area.

A ghost kitchen eliminates the need for:

Customer furnishings including booths, tables and chairs.
Linens including tablecloths and napkins.
Flatware, beverage glasses and tableware.
Waitstaff and tableside food service assistance.
Large and expensive commercial retail space and rent.
Cost savings for utilities.

Because restaurants are required to comply with health and safety ordinances, by eliminating the dining room and tableside services, they are able to cut the costs and labor needs. This also makes it easier for new restauranteurs to keep the focus on the quality of their food and profit margin, without stretching resources to provide full dining services.

There are other economies of scale that benefit food service entrepreneurs with this unique business model. For instance, customer service issues and prompt preparation and delivery of the orders can be expedited more easily.

There are also fewer concerns or problems to deal with in terms of workflow; many restaurants struggle with rush service windows during peak periods. This can be managed effectively by software that helps organize each order and notify the customer if the order will be delayed when they confirm their order.

Imagine the profitability margins possible, when you can still prepare and sell the same entrees, appetizers and beverages conveniently online, while removing the need for traditional table service to your customers? And while it’s true that some restaurants may experience some traffic loss from customers who want to dine-in, according to many industry reports, the shift in consumer preference leans heavily to order-in and delivery.

Your business will be catering (particularly in large metropolitan areas) to customers who want hot, delicious and fresh food ordered online, and delivered conveniently right to their home.

Expansion Using the Cost Saving Ghost Kitchen Business Model

Next generation food service entrepreneurs are rapidly expanding with ghost kitchen business models into major cities, and it appears to be an effective way to grow a food service chain. Without the significant investments required to operate a traditional dine-in restaurant business.

Some successful restauranteurs who may have one flag-ship location, are using ghost kitchens to expand their brand economically into new markets, through exclusive online ordering. Customers who have been patrons of the flag-ship restaurant location trust the quality and value of the restaurant and can enjoy prompt delivery of their favorite menu items.

Streamlining Delivery of Food Orders

Delivery remains one of the most expensive and arduous areas for restaurants to navigate. In a traditional business model, the restaurant must cope not only with expediting every food order, but serving customers in the dining room, while responding to online or phone orders.

Some of the most successful restaurants struggle with balancing dine-in customers, walk-in takeout orders and deliveries. And we know how quickly consumers can become disenfranchised with their favorite restaurant when a delivery order is delayed, or incorrect.

The most successful Ghost Kitchen businesses outsource their food delivery to apps, like Door Dash or GrubHub and other independent service providers. Not only does that remove the responsibility of hiring and managing delivery drivers, but it helps subsidize the cost of delivery while keeping it affordable for the restaurant.

When outsourcing delivery, Ghost Kitchen businesses also benefit from being featured (in some cases) on the delivery providers website. This reciprocal marketing allows them to capitalize on the large online audience that popular food delivery apps draw, to recruit new customers who are eager to try different food delivery options.

In a large city, you could be driving by many Ghost Kitchens in commercial areas without even knowing it. Often there is little to no signage to indicate the location of the restaurant, in an effort to discourage customers from self-pickup.

Ghost Kitchens are an innovative new way for restauranteurs to affordably expand into new markets, and for budding entrepreneurs to launch into the food service industry, without being held back by the tremendous capital investment usually required for a traditional model. In the future, many industry experts anticipate that we’ll see far fewer dine-in restaurants, as operational costs continue to increase and business owners find new ways to deliver great food and service, while retaining more robust profit margins.

Red Carpet Luxury Burger Ideas for Restaurant Menus

Posted on June 6, 2019

The hamburger might be the most iconic official food of America. In every restaurant setting from fast-casual to five-star fine dining, you will find at least two different hamburgers on the menu. No matter what clientele you serve at your restaurant, it’s important to create some delicious options that exceed expectations, that can become a best-selling entrée. Because burger fans enjoy experiencing a quality hamburger, you can enhance their dining experience by innovating your own signature burgers. All it takes are some quality ingredients, and inspiration to create that uncommon masterpiece, to give diners something to Instagram and share with their family and friends.

Where do you start? We’ll share some tips for cultivating your own classic and gourmet burgers that are unique to your establishment. Miami Beef® has been the research and development team and wholesale resource for some of the best-known burgers across the United States. And we’re ready to help you develop your next sales leading burger entrée.

Upscale Your Ground Beef Blend with Kobe or Wagyu

Want to create a burger that is a cut above the rest? Start by changing the composition of the ground beef you start with. Standard chuck or lean ground beef provides good results, but if you really want to create an exceptional flavor, explore using a blend or 100% Kobe or Wagyu beef.

What is the big deal about Kobe beef? American style Kobe reaches back thousands of years, where the several varieties of black Japanese cattle were selected and exclusively bred as a delicacy. The desirable qualities of Kobe beef include a tender well marbled meat. The marbled fat that is trademark for American Style Kobe beef holds much of the rich beef flavors that are released during cooking.

The higher the quality of beef the more pronounced the flavor. If you are ready to innovate some luxury burger items for your menu, start with quality and uncommon ground beef and explore exciting toppings that enhance the rich taste of American Style Kobe or Wagyu.

Choosing the Right Bun and Bread Preparation

There is a lot of anticipation when a customer bites into a large juicy scratch burger, nestled in a fresh roll or bun. Create your luxury burger from the bun-up by being selective about the kind of flavor and presentation you are providing and choose an uncommon bun to differentiate your menu item from your competitors.

There is nothing more delicious than a fresh home baked burger bun. If your establishment has the capacity to bake your own buns, not only will you add the flavor of your gourmet burger, but you’ll set yourself apart with a signature bun. It’s not hard when you explore recipes that provide that perfect combination of a textured exterior and soft interior bread. Remember to stick to recipes that are designed for sandwiches with many toppings, to avoid sogginess.

Here are some scratch bun recipes to consider:

Light Brioche Buns from Jane Sigal, NY Times Cooking.
Gourmet Hamburger Buns by Stephen Shafer, Genius Kitchen.
Authentic German Pretzel Buns by Meike Peters, Food Republic.
Challah Burger Buns, The Iron Whisk.

Health conscious consumers want to make a better choice, when it comes to commercial bread and carbohydrate consumption. There are some great wholesale and retail providers that have created gluten free, and grain free burgers that are low in carbohydrates, and high in fiber. Once example is the KNOW Better Buns, which provide 16g of protein per bun, 12g of fiber and less than 4g of carbohydrate per serving.

Get Inspired by International Gourmet Burger Toppings

Quality beef burgers are the ultimate canvas for so many layered and sensational flavors. When you look at some of the most expensive gourmet burgers in the world, you can start to see how outrageous (and delicious) burger toppings can be!

Here are some of our favorite suggestions:

fresh mustard greens
grilled poblano peppers
basted and grilled prawns (surf and turf!)
Gruyere and fried egg
Candied jalapenos
Crabmeat and cocktail sauce
Feta and cucumber sauce
Chocolate coated bacon
Pickled mushrooms
Spicy beer mustard
Brisket and BBQ sauce

Ready to innovate your next sales leading gourmet menu item? Talk to our hamburger experts at Miami Beef®. We have a full research and development team to help you customize the size, shape and seasonings in your burger.

We offer a variety of uncommon blends of ground beef for commercial food service customers, including:

Wagyu
American Style Kobe
Beef and Chicken
Pure Beef
Pure Veal
Black Angus
Pure Turkey
Beef and Soy blends

For scratch burger preparation, we provide our quality ground meat in four convenient sizes, from an 8 oz. log to 10 lb. bulk portions of fresh (never frozen) meat. When you are creating exciting new gourmet menu items, start with Miami Beef®.

Add Heart Protein Rich Breakfast Skillets to Your Menu

Posted on May 8, 2019

Any restaurant can serve the standard breakfast entrees, that include the traditional bacon, sausage links, eggs and a side of hashed brown potatoes. But creating interesting menu items that cater to bigger appetites for breakfast, means innovating something that has a novel presentation, is filling and satisfying for your customers.

Breakfast skillets are not new to the food service industry, but there are many variations that you can explore to create two or three different options that can become leading profit centers from your breakfast crowd.

At Miami Beef®, we have been a trusted meat processor and wholesale supplier for almost 100 years in the United States. Part of our service to our wholesale customers, is to help restaurants create new and exciting protein rich products they can add to their menu.

We’ve searched for some delicious and creative takes on the traditional breakfast skillet that we think you’ll enjoy. Let’s take a tour of what’s possible, when you create an exciting new breakfast menu option that sizzles and satisfies!

Choosing the Right Kind of Cookware for Preparation and Presentation

The first place we’ll start is taking a look at the kind of skillets that are practical, durable and the right size for breakfast service portions. There are three standard sizes you can choose for your entrée determined by commercial skillet sizes:

5 ½ inch round
6 ½ inch round
12 ½ inch oval

The smaller round sizes of pre-seasoned iron skillets are suitable if you plan to serve the skillet along with other side dishes as part of your breakfast entrée. For instance, if you want to serve seasoned scrambled eggs and hash browns in a skillet, with a side order of bacon and sauce. In that case, you will definitely want to choose the smaller round skillet size to balance your entrée and manage table space.

However, for ‘trucker style’ large breakfasts, you can also offer the 12” oval supersized skillet. This kind of size would be idea for an all-inclusive breakfast skillet, that contains the protein elements like bacon, sausage, egg, potato, cheese and assorted condiments. With a skillet this size, the only accompaniment would be a side-order of toast and a great cup of coffee.

When you are shopping for the right commercial grade skillets to use in your restaurant, avoid true cast-iron skillets. The maintenance and moisture vulnerability of authentic cast-iron skillets is far too arduous in terms of upkeep, for a busy kitchen.

Instead, search for the pre-seasoned iron skillets made specifically for food service kitchens. They are less heavy (which your staff will thank you for), but still offer the same aesthetic charm and function. They can be placed into the oven for finishing while the order is being completed in the kitchen) and the pre-seasoned surface reduces oxidation and makes cleaning must easier.

Breakfast Skillet Safety Accessories

Don’t forget that for every skillet your order, you will need to source a matching wood under liner. Oval wood liners are a little easier to find than the smaller round ones, because they are the standard for the sizzling tableside fajita service.

For the safety of your customers, you also want to make sure you have one thermal skillet handle cover (cloth) to protect both the server and diner, as they move the skillet from the kitchen to the table. Look for thermally lined skillet handle covers (similar to oven mitts) to provide the best protection against burn injuries.

Creating Exciting Protein Rich Breakfast Skillets

One of the great appeals of the breakfast skillet (from the perspective of your customer) is that they can ‘dig in’ to a hearty serving of all their favorite breakfast proteins, in one savory dish. You’ll see the reaction in the face of any diner who orders a breakfast skillet; the challenge of finishing the skillet is exciting to your customer.

But as consumers are more nutrition conscious today than ever before, it’s important to offer a variety of different skillets with at least one that provides a straight protein (or keto / paleo) friendly alternative. Create at least one that has no or extremely low carbohydrates to make sure you are capitalizing on the protein only preference.

Here are some great ideas for delicious breakfast skillets we found on the web.

Low Carb Breakfast Skillet with Cauliflower

With six slices of bacon and four eggs, this skillet recipe is definitely ‘man sized’ or made for two to share. It uses low carbohydrate cauliflower to create the taste and texture of fried potatoes; a switch that agrees with people who are on paleo or keto diets. Some sweet red pepper, chives and the rich flavor of cheddar makes this a healthy and protein rich idea for your menu.

Get the recipe and preparation instructions from Delish.com and watch the video here.

Beefy Breakfast Skillet

Not every order of breakfast has to come with bacon. In fact, many people are trying to limit the amount of bacon they eat on a weekly basis, because of concerns regarding nitrates and nitrites. Using ground beef to enhance the meaty flavors of your breakfast skillet is a great idea instead!

What we loved about this recipe is that it has a bunch of fresh flavors that waken the senses, while providing that big protein fix that many people want first thing in the morning. Especially when they are dining out. Ground beef and potatoes are browned with onions, and then garnished with shredded cheddar and fresh parsley.

Instead of scrambling the egg into the breakfast skillet (which is common practice) this recipe calls for two large fried eggs as a garnish on top. Imagine how delicious this skillet tastes when you break the eggs and the hot yolk washes over the delicious ground beef and potato!

Get the recipe from the food bloggers at A Worthey Life.

The breakfast crowd at your restaurant on weekends is more than a quick meal; it’s part of the culture of spending the weekend with family and friends to slow down and savor experiences. Boost your breakfast revenues by innovating some new delicious high-protein skillets for your customers, and ask us about quality ground beef, turkey, veal and other options to help you create an extraordinary dish.

Let’s Celebrate the Humble Burrito: History and Menu Ideas

Posted on March 31, 2019

The first Thursday of April every year, the humble burrito is celebrated Nationally in the United States. And while hamburgers are without a doubt, the first and most popular hand-held protein meal, you would be hard-pressed to find any city or town with at least a few restaurants that didn’t specialize in Mexican food or offer their own house burrito as an appetizer or entrée.

So, what is the big deal about burritos? We’ve done a little research to celebrate National Burrito Day on our blog, and we’d like to share some innovative ways that your restaurant or food service establishment can embrace one of the most unofficially popular holidays of the year.

Some Fun Historical Facts You Didn’t Know About the Burrito

Hundreds of years before the first burrito was invented, the tortilla became an international sensation. It all started in 1519 when the tortilla was discovered as an Aztec food by the Spanish conquistadors who invaded the territory now known as Mexico. Part of the terms of surrender agreement between Hernan Cortes and the Aztecs living in region ruled by Moctezuma II, was that his troops be provided with native food to sustain them.

As you know, the Aztecs were primarily an agricultural and scientific society, and one of the crops that they raised for a variety of their foods was corn. The cornmeal was dried and then ground into a textured flour, that was then used to make tortillas, filled with meat. And the leaves of the corn were used to prepare ancient tamales, which included lentils and fresh vegetables.

It didn’t take long for the Spanish invaders to fall in love with the tortilla and tamales, but they began to modify the regional food to include their preference for beef, chicken and cheese. The Spanish also introduced the Aztecs to wheat as a food resource and provided seeds that started to change their corn-based diet to include wheat. If you have ever wondered why both corn tortillas and flour or wheat tortillas exist in parallel, that’s when the cross-cultural exchange happened.

The burrito was created for portability. As you can imagine, eating meals in the 1500’s was vastly different than how we eat now. It was essentially ‘fast food’ for busy farmers, warriors and workers. For soldiers from Spain, it was a delicious and nutritionally balanced meal they could enjoy anywhere, with minimal preparation time or ingredients.

But who gets the credit for introducing the burrito to America? It’s a hotly disputed historical mystery to be honest. Some people believe that it originated in a north west Mexican state called Sonora, which is a wheat growing territory that is credited with the invention of the flour tortilla.

Others believe that the burrito was introduced to the United States from migrants in Chihuahua Mexico, and the revolution of 1910. History claims that there was a man named Juan Mendez who sold pre-prepared burritos while transporting his food (the first food truck?) on a small donkey. And that the name burrito comes from the ‘burrows’ these vendors used to ride.

It wasn’t until the 1950’s when the burrito really became popular as a menu item in the United States. The food migrated with Braceros (migrant agricultural workers) into areas like Texas and California, which are still very much “burrito and taco territory” with a preference for Mexican food unlike other states in the North East. The managers of the Braceros were required to feed their workers, and the burrito was a convenient and nutritious food they could pack for each worker.

Today, Mexican food is so ingrained in the American culture that the sales figures would surprise you. According to a Simmons National Customer Survey (2017) there are reportedly more than 59,000 Mexican restaurants across the United States. They were also able to measure that over 110 million Americans ate tortillas in 2017. That’s a lot of burritos!

How to Build a Traditional Burrito

Everyone has their own spin on creating a delicious burrito, but traditionally the burrito has been made from a corn tortilla. Fillings can include shredded lettuce, ground beef, rice, cooked or refried beans, cheese, salsa and / or guacamole. In Mexico however, the traditional burrito remains purist, and unless it is a tourist location (catering to a more America preference) the humble burrito consists only of a corn tortilla and refried beans, and meat mixture.

One of the most important aspects of creating a delicious burger, is starting with a freshly made scratch tortilla. While pre-made tortillas can be toasted to enhance the flavor, the fresher the better when it comes to burritos. Customers expect the rich flavors and softness of a fresh tortilla, and value the difference in flavors. Don’t forget to garnish with fresh cilantro too or add it as an option for your menu; it is one of the hallmarks of really authentic and quality Mexican food.

Get Creative with These Tasty New Takes on the Classic Burrito!

Since most restaurants offer (at the very least) a burrito on the appetizer menu, how can food service businesses differentiate their assortment, to pull in more repeat customers? The meat burrito can take so many delicious forms, that all you need to do is apply a little culinary creativity and some research, to add some really innovative contemporary burritos to your restaurant or food service menu.

Idea 1: Carnitas Burritos with Poblano-Corn Salsa

Carnitas is another easy to prepare protein option for delicious and juicy burritos. Pork roasts or chops are slow cooked using mild to spicy seasonings, and then shredded by hand to preserve long strands of tender meat. Fresh or frozen kernels of corn are mixed with the heat of both jalapeno and poblano peppers and fresh lime juice in this version that your customers would love.

Get the recipe here.

Idea 2: Chorizo Potato and Queso

Nothing says authentic Mexican cuisine quite like getting a little spicy Chorizo in the mix! At Miami Beef® we provide a variety of ground meats and quality Chorizo sausage, and our commercial wholesale customers can even customize a unique blend of beef, or pork and chorizo. It’s easy to create your own signature secret recipe that is unique to your establishment or chain of restaurants.

What we love about this Chorizo Potato and Queso recipe is the heartiness of the diced potato, and of course the spiciness of the Mexican sausage. Don’t forget a dusting of paprika and garlic, to really pronounce all the layers of flavor in this combination.

Get the recipe here.

Don’t overlook the value of a mini-burrito on your restaurant menu. If your establishment offers bar service, trust us that a hearty miniature burrito (or a few different varieties) would become an instant top-seller. It’s the ultimate satisfying hand-held meal or snack.

6 Ways to Use Savory Sausage for New and Delicious Restaurant Entrees

Posted on March 11, 2019

The name sausage comes from the Latin word ‘salsus’ which means salted. But if you are guessing that the Roman Empire were the first ones to invent the delicious all-meat sausage, you would have to actually go back quite a bit earlier and across the Mediterranean Sea, to Mesopotamia, or the area now known as Saudi Arabia.

The Sumerians were the first to make real sausages, but they were not limited only to pork meat. The traditional sausage links back then were dried inside their casings with a heavy amount of salt. It resembled something closer to jerky, than the tender sausage we prefer to cook with today. But it was portable, and satisfying for traveling soldiers, and eventually the sausage became a mainstream food item around the world.

The rich flavors of quality beef, or pork meat paired with just the right seasonings make sausage a versatile protein that can be eaten alone or incorporated in a variety of different recipes. To balance your menu, add a few pork entrees or appetizers for your customers to enjoy. Here are six great suggestions from our team at Miami Beef®.

1. Breakfast Sausage

Serving breakfast to a hungry morning crowd of diners is not only a great way to expand your restaurant traffic, but it is also highly profitable. First thing in the morning, everyone is craving a savory protein balanced with some carbohydrates such as toast, or fried potatoes. Eggs and sausage are a perfect match, for a protein rich entrée to fuel the day, and for restaurants it is quick to prepare.

Don’t leave breakfast sausage off your early bird menu. Consider some different ways to utilize sausage in your own homemade breakfast links, or ground sausage that can be added to breakfast burritos or scrambled eggs. Huevos rancheros anyone? With some house made salsa, you have a low cost, high satisfaction and high-profit breakfast item people will line up for.

2. Meatball Sandwiches

The difference between an average meatball and an extraordinary one is no secret; it is blending some rich ground sausage meat together with garlic, herbs like fresh parsley and spices like salt and pepper. Meatball sandwiches can be a profit center take-out or fast-casual food that is part of your regular menu, or a specialty and limited time offer.

When you add some delicious fresh marinara and some cheese… you’re serving a whole lot of value and satisfaction to your customers. Consider some extra toppings such as sautéed mushrooms, or grilled poblano peppers for customers who like it extra spicy!

3. Spicy Sausage Burger

Hamburgers are a perennial favorite, and the ability to switch from beef to turkey or chicken burgers on the menu is something your customers will appreciate. But what if they don’t feel like a beef or poultry burger? There’s a third option that you can innovate that everyone will love; a spicy scratch made sausage burger.

Pork meat and barbeque sauce are a match made in culinary heaven. Consider some grown-up themes that you could create with spicy ground sausage from Miami Beef®. Like a whiskey infused burger sauce and spicy sausage patty, piled high with onion rings? A definite winner for game-night crowds at your establishment, and easy to do when you start with quality sausage meat.

4. Pan Seared Sausages with Pears and Apples

Now we’re getting fancy! But this great recipe from “The Splendid Table” demonstrates some of the elegant entrée possibilities that you can create for diners with ground sausage meat. A mixture of orange juice and Riesling wine is infused with anise, cinnamon, cloves and fresh ginger and then poured over sautéed apples and pears.

5. Shrimp and Sausage

Whether it is a crawfish bake or a shrimp feast Cajun style, add a few spicy sausages to the mix and lighter proteins become much more satisfying. Shrimp and sausage are two foods that are surprisingly well paired, and if you choose a spicy blend of sausage, those seasonings and the fat from the sausage elevate fresh shrimp to something extraordinary.

Check out this recipe for a Cajun Shrimp and Sausage Skillet and consider trying it as a fresh spring menu item for your customers.

6. Mushroom Sausage Ragu

Sausage goes truly uptown in this delicious and elegant recipe for Mushroom Sausage Ragu, served over Polenta. This recipe features two woodsy mushrooms (shiitake and morel), simmered with water chestnuts and sausage meat, and garnished with fresh parsley. It was featured in “Food & Wine” as one of their ‘Best Fast Recipes’. Pair this entrée with some fresh baked crusty bread (for dipping in the amazing sauce) and a tart insalata with fresh parmesan cheese.

Miami Beef® has established a reputation for almost 90 years as a premier provider of quality meats for the food service industry. We provide a complete line of IQF sausage patties and ground sausage that are made from the finest cuts of meat, and then expertly seasoned for exceptional texture and flavor. Contact us to learn more about our wholesale meat products, and ask us about our premium flavors, including Italian, Hot & Spicy, Country Style, Honey Maple and Chorizo. Protein rich and healthy menu ideas start with Miami Beef®.