Category: Menu Ideas for Restaurants

Switch Up Your Steak to Create International Flavor and Appeal

Posted on April 8, 2020

What kind of side dishes do you think are most common in steak house restaurants and foodservice establishments across America?  When you see a plated steak, chances are you will see a baked or mashed potato serving, and maybe some broccoli or carrots, some au jus, and maybe sautéed mushrooms and onions.

That’s the box standard serving of a really good steak entrée, for the most part.  And it been that way for decades because that’s what people expect and like.  But lately, we have been seeing some really amazing side dish and steak sauce innovations, that take the steak plate to a whole new level of culinary experience.

In this article, we’re going to explore some internationally-inspired ideas for plating a quality steak in a food service setting and share some interesting ways you might add some exciting new menu ideas for your establishment.

Let’s Start With Exceptionally Good (and Different) Steak Side Dishes

We know that restaurants need to have innovative, delicious, and competitively priced food for success.  For restaurant owners and operators, that doesn’t necessarily mean replacing your fan favorites with a large number of new offerings.  In fact, it is better to launch one or two new entrees for a limited period of time as a ‘special’ to test demand, before adding it as a permanent menu option.

Varying up your grilled steak and chops entrees relies more on changing side dishes and seasonings.  The customer will order the grilled level (rare to well-done) and they are looking for a juicy, well prepared, and generous meat portion.  But what they are also craving, is something different; from sauce to topping and side-dishes, how can you ‘shake up’ your menu with exciting steak entrée options?

At Miami Beef®, we sell to food service establishments across the United States, through South America, and overseas to Asian Pacific countries.  As ‘globe-trotting meat connoisseurs’ we are always looking for innovative new recipes, seasonings, and service ideas that we pass on to our restaurant franchise, hotel and entertainment venue wholesale meat customers.

In our opinion? Once you have a really great steak or chop, it’s really all about the side-dishes you serve and creating that harmonious plate of flavors that complement quality beef or pork.

Creative Plating Methods for Five-Star Steak Entrees

Some of the most elegant plating designs we’ve seen in restaurants were establishment that served Japanese Kobe or Wagyu.  There is something so elegant about Japanese food service that is worth incorporating into five-start premium gourmet dishes on your menu.

We found some very amazing and inspiring examples of plating steak or chops to create an unforgettable food service experience for your diners, on Pinterest:

  1. Mashed potatoes and Brussel Sprout art (click here).
  2. Shiitake, Leek Puree, and Filet Mignon (click here).
  3. Coriander Beef Tenderloin Cascabel Chikee Purée and Sautéed Heirloom Carrots (click here).

For some more exciting plate design ideas, you can try in your restaurant, check out “Components of an Artistic Plate Design” by Chef’s Resources.

Trendy Table Side Smoking of Steak and Side Dishes

If you have ever tried to smoke your own meat at home, you know how delicious the notes that different flavors of smoke can bring to grilled meat.  Wouldn’t it be nice to bring that freshly smoked flavor to every steak plate in your restaurant?

Serving dishes ‘under smoke’ isn’t a new idea but it is trending right now overseas, which means we will probably start to see more of it in American restaurants.   It’s less complicated than it seems with a tool called a Cloche.  It allows you to create flavored smoke, with a directional spout and tube that allows you to control the flow of the smoke under the presentation glass. Check out this video for some professional culinary tips on smoking food with a cloche.

South American Churrascaria Methods

Across Brazil and South America, the steakhouse experience is nothing like it is in the United States.  The idea of getting one portion of one single type of meat on your plate is a foreign concept at the traditional South American Churrascaria.  Grilled meat takes on a whole new personalized dining experience.

The Churrascaria method of grilled meat is actually easier to prepare for restaurants.  Large portions of meat are marinated and seasoned, then grilled in bulk on industrial-sized skewers (which can be shaped or involve more than one sword, depending on the weight and volume of meat grilled on it).

It’s basically South American rotisserie, and the cooking method originates from the Gauchos of Southern Brazil, in Argentina and Uruguay.  One of the most popular beef cuts used for Churrascaria is the beef top sirloin, which they call picanha.

There are two methods of plating Churrascaria.  The traditional method is to have the meat waiter stand beside the customer’s table and carve the meat directly onto the plate.  A variety of different table side carving options are available to Brazilian steakhouse guests, which can also include braised pork, poultry, and seafood.

While tableside carving does not present an issue regarding health code, it can expose the meat to a variety of different patrons and tables within the restaurant.  This can of course impact food safety if the proper carving distance is not observed.  It is important to remember that in Brazil, you may have a ‘dirty plate’ and continue to have meat carved to that plate.

In the United States, Brazilian steakhouses have sometimes opted for an individual serving size skewer instead.  For instance, if the customer requests both seafood and steak, they would be provided with an individual custom grilled skewer, plated and brought to their table.    This is viewed as a more practical approach that reduces serving time and hygiene concerns.

 

What did you think of our plating design suggestions and tips for adding more drama to your gourmet steak food service?  We would love to hear your feedback, so leave us a comment below.

Gourmet burgers restaurant supply

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.

 

Creative Marketing to Stimulate Curbside Pick-Up

Posted on March 11, 2020

Restaurants and foodservice establishments that want to increase their takeout or curbside pick up revenue have to research new strategies to stimulate non-dining room orders.  Did you know that your profitability per order increases when it is takeout, delivery, or curbside pick-up?  That is part of the reason why the foodservice sector has seen so many successful ghost kitchens emerge in urban areas.  No dining room means lower manpower and overall operational costs and a higher profit margin.

  1. Create a Dedicated Take Out Area to Expedite In-Out Customer Traffic

Intelligent foot traffic design should be your top priority.  Put yourself in the shoes of your takeout customer.  They have called ahead and placed their order, and they have found a parking spot convenient enough to run into your establishment, process payment (if they haven’t done so already) and then leave with their food.

Now imagine that the dining room seating line or reception area is crowded with people waiting for a table.  And that crowd just happens to be standing in the exact same area as pick up orders are processed (at the cash register/reception desk).  So now, your takeout order isn’t so convenient, and it involves a waiting time that is comparable to the time they would have spent being seated to dine inside the restaurant.  That doesn’t work for customers in a rush.

Many restaurants have chosen to reconfigure their layout to provide an express pick up window or line for their takeout customers.  Not only is this express line fast, but you want to make sure you have experienced staff serving customers there, to double-check orders, deal with missing items or any other service issues promptly (without holding up the takeout processing time).

For restaurants that are smaller in terms of square footage and floor space, having a portable heated food warmer and storage cart is valuable.  If orders are clearly marked, the cart with prepared takeout meals can be situated near the front door, where your staff can quickly retrieve and then process the orders for your customers.

  1. Provide Alternative Payment Options

Customers that want to call ahead for a takeout order want prompt and easy service.  If they wanted to spend a great deal of time in the restaurant, they would opt to eat in the dining room instead.   It is important to offer the kind of expedited alternative payment options that your customers want.

Some customers prefer PayPal because they don’t use a traditional bank and can make a digital transaction easily from their smartphone.  Some may use other popular mobile payment methods like Apple Pay, Google Pay, and Samsung Pay (which are becoming increasingly more popular due to low transaction fees compared to traditional debit cards).

Many consumers are becoming increasingly sensitive to the cost of digital monetary transactions.  A dollar or two every time they use their debit card definitely starts to add up on a monthly basis, if they prefer to use a card versus cash.  Give them another affordable and fast processing alternative to pay for their order conveniently, and you’ll find those takeout or curbside pick-up customers returning more often.

  1. Time Your Orders Perfectly to Keep Food Fresh and Hot

All it takes is one bad experience with takeout to ensure that the customer will never order curbside pick up or takeout from your establishment again.   The top complaint from consumers about takeout is the temperature of the food.  When the customer picks up the order, it should be as fresh as it would be if it was served tableside to the diner.

While meats and vegetables tend to retain heat well, other types of food such as bread and salads can suffer some integrity loss, if they are prepared too quickly or queued in heated storage.  A warm salad is probably not the side dish that most customers would like with their meal, nor do they want soggy appetizers or entrees.

There are a variety of food scheduling tools, computer displays, and applications that can help prep teams ensure that they are timing the production of orders correctly to optimize quality and customer satisfaction at the time of pick up.  No one wins if a customer cancels an order.

  1. Dedicate Two Parking Spaces for Curbside Pick-Up Convenience

If you have a dining room and parking lot, it may be time to designate a couple spots by the front door to facilitate quick curbside pick-up for your customers.   How much of a difference can these designated spots make for a restaurant?

Consider your customer experience if they have to drive around for several minutes before they can find a parking spot, allowing them to run in and pick up their food order.  Not particularly convenient right?  And if they are in a rush, the whole benefit of calling ahead to promptly pick up food and head home may be lost.

While legal requirements for designated spots for special needs customers near the building must be accommodated, sometimes finding 1-2 extra parking spaces for food pick up orders can be a challenge.  But protecting that valuable space for pick up orders can be one of the best investments you make to bolster your restaurant takeout revenue.

 

Other successful marketing tactics target increased takeout or curbside food pick up orders on non-peak times and days of the week.  For example, if your restaurant has slower than normal traffic on Monday and Tuesday evenings, that is the perfect time to add a loyalty incentive for your customers.  Something like a free appetizer with every order over a specified dollar value, which is valid for takeout orders only.  Some restaurants have even developed their own loyalty app, that tracks the number of takeout orders the customer receives, and then rewards them with a discount, or a coupon for a free beverage or dessert.

Restaurant owners that consider their takeout or curbside pick up to be a unique and almost separate revenue source, are able to optimize that workflow that is required to have a successful order, production, and pick up methodology.  It’s a science; but if you are able to figure it out and master it, the result is increased profitability and sales for your restaurant.   And positive word of mouth (WOM) advertising from happy takeout customers.

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.

6 Meaty Comfort Food Menu Items for Fall and Winter

Posted on August 11, 2019

In January of 2019, Restaurant Business magazine shared an interesting article, that stated consumer preferences were shifting back to comfort foods, when they dine out.  In the food service industry, we are all watching the trends, and keeping up with the latest menu and fusion culinary ideas.  But is it possible that consumers are embracing more traditional and nostalgic plates?

The article mentions some research from Technomic’s “Center of the Plate: Beef and Pork” report in 2017.  And despite the emergence of trendy alternative meat products, beef and pork remain at the forefront of the definition of comfort food, that diners want to order when they visit their favorite restaurant.

Take out your menu and review it with the objective of identifying options that fit the category of comfort food.  How many entrees and appetizers do you offer, that would fulfill that need for your customers?  In this article we’ll talk about some perennial comfort foods, and how to add seasonal LTO’s (limited time offers) on delicious comfort food entrees.

What Exactly Qualifies as a Comfort Food?

The best way to start, is to consider meal ideas that closely mimic childhood favorites, or the kind of food your Mom and Dad used to make. Naturally, this varies by region and the ethnic culture of your guests; each country has its own shortlist of traditional comfort food.

Have you seen what a breakout sensation grilled-cheese sandwich establishment are across the United States?  Years ago, you might have thought “grilled-cheese… really?” but the concept struck that exact strong chord with customers. And it’s all about comfort food, and the convenience of getting it on-the-go (without making a mess in the kitchen).

When you look at the psychology behind the average restaurant customer, you know that you are providing not just an essential service, but an experience with the food you serve.  One that they cannot get at home, given busy schedules or low confidence in the kitchen.  From that perspective, the restaurant is the perfect place for anyone to get their ‘comfort food fix’ and enjoy meals that they may not have the time or energy to prepare at home.

Fall and winter are the two prime seasons when restaurant diners seek out comfort foods (but they are popular sellers throughout the year as well).  If you are looking at expanding your menu with some new flavors to draw in the crowd seeking those traditional comfort foods, our team at Miami Beef® has six protein rich and healthy suggestions.

  1. Pulled Pork with Cornbread Topping

If you have ever traveled throughout the southern United States, you know that cornbread is a big deal. And there are so many variations, and ways to increase the flavor of this cornbread topping, such as roasted jalapenos for a spicy and satisfying dish.

Pulled pork is a great and economical way to bulk prepare pork meat for a variety of options, including delicious open face sandwiches, meat pies and more.  With a rich sauce, the combination of the tender seasoned pork with the starches from the cornbread spell comfort food to a tee! Check out this recipe suggestion from Rachel Ray.

  1. Skillet Roasted Lemon Chicken

This recipe is delicious with tender bone-in chicken thighs, and an economical plate that any restaurant can add to their menu.   What makes it a comfort food?  Keeping the skin on the chicken, and roasting it to perfection in a skillet, where you get the texture and deep flavor of the seasoned skin with notes of fresh lemon flavoring.

The perfect side for this (for Fall and Winter) would be garlic fried greens like Swiss Chard or Kale, and an appetizer salad and some fresh hot buttery rolls.  Try this recipe from the “Easy Comfort Food’ gallery on the Food Network.

  1. Beef and Mushroom with Mashed Potatoes

Anytime you add tender beef with mushrooms, and mashed potatoes you have instant comfort food!  Slathered with a beef gravy, and topped with some fresh cheddar, it’s not about the visual appeal of the bowl but what is inside it.  Food just like mom used to make, and perfect for a fast preparation lunch special weekly.  Like this recipe from Taste of Home.

  1. Pork Ragu Over Creamy Polenta

Save this recipe for a rainy or snowy day.  Skinless pork shoulder meat is used as the base for the ragu sauce, that features red wine, thyme, rosemary and bay leaves.  Polenta is very easy to prepare and economical, and it compliments any kind of a sauce that has bold flavors like garlic, or spicy grilled peppers.

We loved this recipe from Bon Appetite!

  1. Salisbury Steak

This tops our list of the best comfort food on any menu, any time of the year!  Did you know that Miami Beef® provides beef, chicken, turkey, pork and veal Salisbury steak and meatloaf varieties? Some of our premium flavors include Homestyle and Italian, and we offer a complete selection of ground meats, from beef to ultra-premium American Kobe and Wagyu varieties.  Can you imagine how your customers would react to a Salisbury steak made from Kobe beef?  Now that’s something to try your menu!

If you would like to innovate your own Salisbury steaks and custom seasonings, start with this classic and tasty recipe from Delish.

  1. Beef Macaroni and Cheese

A piping hot bowl of macaroni and cheese? Yes please!  But eating an entrée that is comprised only of carbohydrates is probably not appealing to every diner.  It is easy to add some extra flavor and nutritional benefit with quality ground beef.

We loved this recipe called “Wayne’s Beef Macaroni and Cheese” featured by celebrity Chef Paula Deen, on The Food Network.

 

When it comes to creating some delicious comfort food seasonal or perennial menu ideas, stick close to the classic recipes.  That is what people are looking for, rather than a creative take on a traditional comfort food.  They want that good old-fashioned hardy meal, that leaves them feeling satisfied and one that reminds them of home.

 

 

How to Make a Signature Burger for Your Restaurant

Posted on July 8, 2019

Go into any restaurant in America and we virtually guarantee you will see a hamburger (or two) on the menu.  Did you know that every year, Americans consume more than 50 billion burgers per year? That works out to be about 150 burgers per person, per year!  So, it’s safe to say that burgers are definitely America’s favorite food.

Have you ever wondered why people order hamburgers at a restaurant, when they could order other things that they can’t prepare at home?  The truth is that restaurant burgers are typically not that different than frozen or fresh options for consumers in the grocery store.  But it is how the burger is prepared at their favorite restaurant, and how it arrives at the table that impresses diners.

You see, when you grill a burger at home, you may not have all the ingredients (or the time) to prepare one that is restaurant quality; stacked high with all the delicious toppings.  And so, when burger fans come to a restaurant, they want the ultimate burger experience.  And that means the traditional sides, and incredible toppings.

Many restaurants go the extra mile and create their own signature burgers.  A small selection of house made patties and toppings that is completely unique to their establishment.  In some cases, restaurants offer it as a LTO or limited time offer, but there are many benefits and ways your business can capitalize on a signature burger for your restaurant.

Choosing an Uncommon Patty like American Kobe or Wagyu

When you want to make a statement on your menu, start with an uncommon burger that will get your customers talking?  Premium American Style Kobe burgers stand above the standard patty, with a more rich flavor and superior marbling of the meat, which provides an incredibly juicy bite.

Customers see Kobe beef more often in the grocery stores, but it is still premium priced which means that average American doesn’t grill a lot of it at home.   In short, American Kobe has intrigue and everyone definitely wants to try it, making it a perfect new addition to your hamburger menu.

Another option to explore is the ultra-premium Wagyu beef.  Authentic wagyu is actually quite rare, and you can’t find it generally in your local grocery store.   So, like American Kobe (and even more so) the Wagyu beef burger on your menu would be an exciting addition that your customers would love to explore.

Take Your Wagyu Burger Over the Top with Toppings

When you choose ultra-premium Wagyu for your restaurant menu, you want to think about the kind of toppings you plan to include.  The sensation and flavors of this highest quality beef shouldn’t be masked by standard condiments; no one should really put ketchup on a Wagyu burger if they want to enjoy the full experience of the world-class beef.

But Wagyu can compliment gourmet and high-quality burger toppings.  How would you dress a Wagyu or American Kobe patty for culinary success?  We’d like to share some mouth-watering suggestions with you.

  • Grilled poblanos (trust us)
  • Grilled pineapple or pear
  • Bacon
  • Blue Cheese
  • Baked sweet potato
  • Caramelized onions
  • Grilled red onion
  • Shitake mushrooms
  • Swiss cheese
  • Smoked gouda cheese
  • Muenster

With premium American Kobe or Wagyu beef as the base of your gourmet restaurant burger, it’s hard to go wrong with virtually any robust topping.  Just remember to keep the flavor focus on the tender beef of the premium patty.

How to Grill Wagyu and American Kobe Burgers

You don’t need a special grill in your kitchen or surface to prepare Wagyu or American Kobe burgers.  They cook with the same ease as other frozen or fresh burgers.   However, you will want to make sure that the internal temperature is 160°F for food safety purposes.   Undercooking any kind of beef burger can cause food borne bacteria health risks.

One step that many gourmet chef’s do when preparing a Wagyu burger is to let the patty rest under a lid without heat, to allow the natural juices to proliferate through meat, before placing it on a bun and garnishing with amazing toppings.  That’s the secret to an even juicier Wagyu or American Kobe beef burger.

 

Did you know that every year, our team at Miami Beef® produce millions of pounds of hamburgers and patties for our commercial wholesale meat customers?   All patties we produce in our USDA Regulated Headquarter plant are available fresh or individually quick-frozen (IQF).  We ship nationally and to international customers, supply institutional food service providers, and the hotel and hospitality industry.

After the past 100 years, you could say we learned a thing or two about creating delicious, healthy and nutritious beef patties and flavors that consumers enjoy.  If you would like to explore our Private Label services to create your own brand, or a specific burger seasoned precisely to your specifications for your restaurant or franchise, contact our team to learn more.

 

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.

  1. 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.

  1. 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.