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ISS U E 3, 2 02 1 // GFS.COMLTOs—No limit to thepossibilitiesZERO PROOFOPTIONSBEYONDWATER ANDSOFT DRINKS
MAKESPIRITSBRIGHTServe your holidaycocktails and mocktailsin sparkling glassware.InnoServ warewash experts are hereto make you shine. With the right cleaningproducts, preventative maintenancecheckups and emergency service,you’re ready to let happy hour startthe moment guests arrive.Visit innoserv.com or contact yourInnoServ Representative today to learnhow we can help.
In This Issue.44 LTOs—UnlimitedPossibilitiesMake every occasion specialand improve business withlimited-time offers.77 Tech DemosAsk these questions to findthe best fit on restauranttechnology solutions.Plan for Success10 Zero-Proof toFoolproofPour attention into yourbeverage menu with healthminded, colorful drinks.FEATURED RECIPES12 Avocado MatchaSmoothie13 Electric Lemonade14 Lion’s ManeCold Brew CoffeeUPCOMING DATES AND EVENTSFEBRUARY01 Chinese New YearRing in the Year of the Tiger witha spicy tiger shrimp dish (shrimpsymbolizes prosperity in China).06 Football’s Big DayGet in the game with appetizers thatscore big in house or as takeout/delivery for parties.14 Valentine’s DayMake the meal romantic withchampagne and chocolate. Partnerwith a local merchant to add scentedcandles or flowers for an upcharge.21 President’s DaySell soft drinks for one Washington(a dollar bill) or table snacks for oneLincoln (a fiver) you get the idea.MARCH02 Lent BeginsAssemble Fat Tuesday treats the daybefore, and promote your upcomingFriday seafood specials for observers.09 National Meatball DayMeatballs come in one shape, butmany styles—pork, beef, chicken,turkey, vegan and so on. They’resimple, fast and great for portability.17 St. Patrick’s DayCelebrate with dishes flavored withIrish whiskey or minty shamrockshakes with green sprinkles.APRIL01 April Fool’s DayPlay with your food. Pick a menuitem, and let customers who order itdraw from a deck of cards. Ace 1%off, 2 2% off 10 to King 10% off.Draw a joker and the dish is free.07 National Beer/Burrito DayHow fortunate for these days tocoincide. It’s an occasion to promoteupcoming Cinco de Mayo plans.17 Easter SundayPlan for in-house brunch service,or offer traditional ham, lamb, porkroast, sides and more for familiescelebrating at home.13Stay connected withGordon Food Service gfs.com/ideasWelcome to Foodscape, covering the vast landscape of foodservice in a way that meetstoday’s hectic pace. It’s all about exploring the things you love and addressing yourchallenges. Stock up on ideas for special ingredients, innovative dishes and creativepreparation. Set the table to deliver a better guest experience, staff efficiency andbusiness growth. From the back of the house to the dining room, out the door andbeyond, Foodscape helps you find new horizons.FOODSCAPE GFS.COM3
LTOsUNLIMITEDPOSSIBILITIESBuild business and improveguest experience withlimited-time offers.Now more than ever, everyrestaurant visit is a specialoccasion. Improve upon theexperience with limited-timeoffers. LTOs create excitement,spark repeat business andenhance your success.Whether you’re working to fill seats,beat the labor shortage or managesupply concerns, LTOs can be aproblem solver. It pays to know whyLTOs work and ways to use them toyour advantage.Why do I need LTOs?To stay profitable, nearly 60% ofrestaurants shrank their menuduring the pandemic, according toDatassential. Now, as operators fightstaff shortages, rising food costs andsupply issues, LTOs offer a way toenergize the menu and grow business.4FOODSCAPE GFS.COMLTOs offer a way to featureinnovation, stay on top oftrends and manage laborand supply-chain issues.
60%OF CONSUMERS ENJOYLTO BEVERAGESsource: Mintel23%OF CONSUMERS MISSEDDESSERTS MOST DURINGTHE PANDEMICsource: DoorDashA pre-pandemic Mintel survey showed75% of consumers prefer seasonalflavors, while LTO beverages appeal to60% of consumers. A recent DoorDashsurvey shows 23% of consumersmissed desserts most during thepandemic. Here’s whyLTOs are good for business: Offer choices. Add a holidayshrimp dish, a seasonal cocktail/mocktail, a chocolate dessert, etc.Create a get-it-while-it-lasts desireand test future menu possibilities. Simplify labor. Enhancing a menuitem by cross-utilizing one or twoingredients—a special sauce orseasoning—takes minimal extralabor, time or skill. Control costs. Combineconsumers’ willingness to paymore for LTOs with your ability touse value-added products or makeitems in advance. Check averagesincrease and you save time. Manage supply. Build LTOsaround plentiful or seasonalingredients. You also can limitproduction—say 50 each day—tobuild intrigue and guard inventory.When do I use LTOs?Many LTOs are seasonal—pumpkinspice in the fall, minty mocha in thewinter, etc. Success depends ondeveloping an LTO plan with enoughtime to procure ingredients, promoteit in house and online, train staff tosell it and, ultimately, gather data.Your goal is high profit and highpopularity. Maybe you’ll discover adish worth adding to the permanentmenu. Perhaps you’ll develop anitem guests will look forward to oncea year (shamrock shakes, anyone?).Because 80% of sales come from only16% of menu items, LTOs don’t needto be elaborate to succeed. Planningplays a big role, so keep these stepsin mind:1.Use your brand as a guide (trylocal/global/fresh ingredients in atimely way, when they’re available,and as they fit your brand).2. Identify your goal (checkaverage, new clientele, menubuilding, etc.).3. Call on product/recipe insightsfrom your Gordon Food Service Sales Representative.4. Test recipes in your kitchen andwith your staff to assure you canmeet labor and supply needs.Why LTOs make sense nowWhile multi-unit operators havemastered LTOs, independents arewell-positioned to utilize them.Independents are nimble and have agood sense of in-house capacity. Theyalso can make LTOs fit their brand andquickly connect with local audiences.Prior to the pandemic, LTOs increased64% at Top 500 multi-unit operators,according to Restaurant Businessonline. Now that people are tired ofeating at home, LTOs offer a way tofeature innovation, stay on top oftrends and manage labor and supplychain issues.Doing all of those things whileappealing to customers means LTOshave unlimited potential.Embrace the get-it-while-it-lastsexcitement with limited-time offers.Your Gordon Food Service SalesRepresentative has ideas to getyou started.Search the Idea Center at gfs.com for more LTO ideas likethis Holiday Fondue Plate (left) or Chocolate StoutBread Pudding and a Blinker Cocktail (above).FOODSCAPE GFS.COM5
Pouring ProfitsMonin clean label flavoring solutions help you build authentic,unique, and profitable beverage menus.Try this twist on a classicDragon Fruit DaiquiriAdd 1 ½ oz. light rum, ¾ oz. MoninDragon Fruit Syrup and ¾ oz. freshlime juice to a cocktail shaker withice. Strain into a chilled coupe glass& garnish.Scan for more recipeinspirationFor more information, contact your Gordon Food Service Sales Representative.monin.com
TECH DEMOS:Ask before you invest7 time-saving questions restaurant operators should ask.Restaurant operatorsunderstand that choosingthe right technology solutionis vital to business success.They also understand howbusy they are, meaning thatif they’re going to spend thetime on a demo, it’s importantto get the most out of it.BackofHouse tapped Ken Tsang ofthe restaurant help desk Science onCall to review the key questions anoperator needs to ask when demoinga new solution.1Which solutions do Irealistically need to demo?A little research goes a long way.Before you actually engage in a demo,make sure you’ve identified any musthaves, narrowing the field to thosethat truly appear to make sense foryour business. Be honest and cleareyed about your needs and resources.2Who are the key playersin your category, and howdo your features compare?One way to find out if a solution is agood idea for your particular businessis to quiz reps on how their solutionsfit the market. How do they seethemselves? Who do they considercompetition, and why are they better?Tsang recommends aiming to demo3-4 solutions in whatever categoryyou want to implement, fromreservation systems to third-partydelivery platforms. “Generally thatseems to be a good number,” he said,because it allows you to learn howdifferent vendors are thinking aboutthe space.3How does pricing work?What return on investmentcan I expect? Can you offerany breaks?Solutions are there to deliver ROI andsmooth out the operational flow ofyour restaurant—and any solid repsshould be able to articulate why theirsolution is worth the money. Ask directquestions about pricing and listen totheir answers. And if the price isn’t toyour liking, it never hurts to ask if thereis any wiggle room.FOODSCAPE GFS.COM7
ADVICE FROM THEFIELDWe asked our specialists what theiron-trend beverage ideas are. Here’s someof the creative ideas they shared.JALAPEÑO-INFUSED WATERInfusing water is a greatprofit-builder. It costsalmost no money to make,and it’s an easy add-on forto-go orders. My favoriteis made with fresh lemon slices, basilleaves, cucumber and a splash ofMonin jalapeño concentrate.DEREK SEIGFRIEDCULINARY SPECIALISTBERRY PEACH TEAThis is a light andrefreshing iced teacreation. Mix togethericed tea, Moninblackberry syrup andMonin peach syrup, shakewell. Garnish with a lemon slice andblackberry. Add your favorite libationfor an adult version that’s a refreshingweekend sipper.GEOFF BURGESSCULINARY SPECIALISTINFUSED WATER UPGRADESUpsell infused water bymaking an herb and fruitconcentrate with anyMarkon Ready-Set-Serve items or seasonal items.Mix them with flat or sparklingwater for a premium experience.I like sliced apples, cinnamon sticks and½ tsp. of apple cider vinegar.ABBY WINDAUBUSINESS SOLUTIONS SPECIALIST4How much does my restaurant actually need?“Most customers don’t need the Cadillac version everytime, but we want to know if they have a very particularthing that’s only available in [a certain] tier,” Tsang said.“Understanding your requirements and how these companiessegment their product, making sure it lines up to yourrestaurant’s actual needs is crucial.”5Who handles implementation?Just because a solution checks all the other boxes doesn’tmean it magically installs its software and hardware in yourrestaurant. We’re talking about implementation, and accordingto Tsang, you should ask about it so you know who is in chargeof getting the technology up and running.6What is your support system like?Similarly, you should get a sense of what kind of supportyou can expect from a vendor once you’re using their productand encounter questions or experience unexpected problems.As Tsang puts it: “OK, so we get this thing implemented, andsomething breaks six months down the road. ‘What kind ofsupport tiers do you have?’”7What integrations do you offer today and whatabout tomorrow?Ask how well a solution integrates with your existing tech stack.“There are so many products out there that do niche things,but if they don’t work with your POS system, for example, it’sgonna be extra work for you,” Tsang warned, adding that it’sworth inquiring about future integrations to see if your issuemight soon be solved, and what your potential partner’s futureroadmap looks like.If you have restaurant technology questions or need helpfiguring out the right solution, visit backofhouse.io.8FOODSCAPE GFS.COM
Zero-proof beverages,foolproof opportunitiesLooking for more revenueand profits? Try pouring someattention into your beverageprogram with zero-proofdrinks.“If you’re not thinking outside waterand soda, you’re not thinking inthe right space,” said Gordon FoodService Consulting Chef NicholasGonring. “It’s not difficult to get morerevenue by doing simple things thatare exciting and visually appealing.”Using beverages to enhance thedining experience leads to incrementalsales that add up to profits. Zeroproof beverages let operators offervariety, visual appeal, health-drivenoptions and trending drinks withminimal added labor or expense.Calling on containersThe power of powdersReady-to-drink beverages deliver all ofthe variety and don’t require any prepwork, plus they are perfect for graband-go and off-premise consumption.Powders are exciting because theycreate vivid colors consumerslove, Gonring says. Many also areassociated with health benefits, suchas boosting cognitive function.Up your beverage game with juiceboxes, cans or bottles of trendingbeverages. Think: kombucha, coldbrew coffee, bubble tea, jasminetea and sparkling fruit/botanicalbeverages.“Sparkling beverages are insanelyhuge, and their pace is being steeredby younger generations,” Gonring said.“It fits the zero-proof concept andworks for all ages.”Operators also can package their ownbeverages, using bottles with tamperproof safety caps or filling Capri Sunstyle pouches. Both options show offbeverage color and work for takeout.Younger consumersare asking for creativesparkling beverages“Health is a big deal coming out ofCOVID-19, especially for millennialsand Gen Z,” he said, noting thatpeople are willing to pay morefor these beverages because theyenhance the dining experience.”Mixing in powders takes almost nolabor, and it can be used to enhancelemonade, smoothies, agua frescasand even beverages served from ajuice dispenser.Capri Sun-style pouchesare great for takeoutCreate vivid colorsusing powdersPackage your own beveragesusing tamper-proofsafety caps10Colorful, health-mindeddrinks are like liquid goldfor restaurants.FOODSCAPE GFS.COMBank on drinks withadded health benefits
PoWeRfUl PoWdErSPowders popular for color and healthActivated charcoal(fights toxins)Matcha(brain function)Lion’s mane(heart health)Lingonberry(gut health)Mixers for alcoholOperators don’t struggle to sell booze. They struggleto sell beverages at noon on Monday, Gonring said.Even so, zero-proof doesn’t have to overlook alcohol.Add a shot to any drink for a cocktail version. If youroperation can’t distribute alcohol, sell a base mixconsumers can use to craft at-home cocktails.“It’s a pain to mix a good cocktail at your house.Margaritas for a couple of friends takes 10 limes, andthat adds up pretty quickly. Then you’ve got to squeezethem all,” Gonring said. Zero-proof premade cocktailmix fits that picture.Selling beverages when alcohol isn’t flowing iswhere zero-proof shines, Gonring believes. It createsexcitement and adds revenue on the morning, afternoonand portability menu without increasing staff or squarefootage.“Experiential dining is super important because therehasn’t been much socialization throughout COVID,”he said. “People are looking to interact, and beveragescan take you there.”Make your beverage program pop. Your GordonFood Service Sales Representative can guideyou on these and other drink ideas.Hibiscus(antioxidant rich)Butterflypea flower(mood enhancer)Turmeric(cardiovascular)Pitaya/dragon fruit(ihigh-fiber)Bee pollen(heart health)Blue spirulina(cholesterol)Ashwagandha(anti-stress)Many of these items are available throughour Drop Ship program. Ask your SalesRepresentative for more information.FOODSCAPE GFS.COM11
Operators don’t need help selling booze, that’s theeasy part. Alcohol consumption takes care of itselfmost of the time. The hard part is having optionsbeyond water and soft drinks—that’s where theopportunity lies.”NICHOLAS GONRINGGordon Food Service Consulting ChefThe popularity of smoothies has only grown overthe past decade. They satisfy health-forwardcustomers and those craving a flavorful, shakelike refreshment. This version calls on avocadosand matcha, ingredients with lots of appeal.It’s a flavor-packed drink with the benefit ofingredients that support well-being.AVOCADO MATCHASMOOTHIEINGREDIENTS5 oz.5 oz.¼ oz.½ tsp.¼ tsp.1 Tbsp.3 ct.2 oz.2 oz.1½ oz.Harvest Valley Apple JuiceOat MilkMonin Immunity Boost SyrupMatcha Tea PowderBee Pollen Powder SupplementMarkon Ready-Set-Serve ShreddedKale BlendMarkon Mint LeavesGordon Choice Sliced Red ApplesMarkon Ready-Set-Serve Avocado PulpGordon Choice Plain Greek YogurtPREPARE THE MATCHA AVOCADO SMOOTHIE:YIELD1 16-oz. servingPREP TIME4 minutesSUGGESTED PRICE 7.9912FOODSCAPE GFS.COM1. Combine all ingredients in a Vitamix blender andpurée until smooth.TO SERVE:1. Pour the smoothie into a desired glass, or cup witha straw and serve immediately.
Here’s a bolt from the blue. Butterfly pea flowerpowder turns from blue to an electric violetwhen combined with the citric acid in lemonade.It’s a sweet and tart thirst-quencher that’ssimple to make by the gallon, and works aseasily on an in-house beverage menu as it doesfor grab-and-go, takeout or delivery.ELECTRICLEMONADEINGREDIENTS1 gal.2 tsp.1 lb.LemonadeButterfly Pea Flower PowderMarkon Lemons, for garnishPREPARE THE ELECTRIC LEMONADE:1. Add the butterfly pea flower powder to the gallon jug oflemonade. Recap the jug.2. Shake the jug vigorously so the powder dissolves in thelemonade. It will turn the lemonade purple almost instantly.3. Slice the lemons into 1 oz. rounds for garnish and refrigeratein a deli container.YIELD16 16-oz. servingsTO SERVE:PREP TIME5 minutes1. Fill a pint glass with ice to the top and pour 8 oz. of electriclemonade over the ice.2. Garnish with a lemon slice and serve immediately.SUGGESTED PRICE 3.99STRATEGIC INSIGHTDo something special. Consider an attractiveglass or unique method of serving. Guaranteeingthe purchase of a second [drink] is all based onthe quality and experience of the first one.”JEFF WEBERMolson Coors Beverage Co.as quoted in Restaurants Canada Foodservice Facts 2021FOODSCAPE GFS.COM13
The nitro experience is worth the priceof admission. Pour this drink tablesideto generate Instagrammable buzz andsales. And, because it’s simple to create,it’s perfect for to-go drinks and can bemarketed as an anytime healthy pickme-up. Lion’s mane mushroom powder,known for supporting mental clarity, iswhisked into the cold brew for an add-onthat takes your beverage menu to thenext level.YIELD3 11-oz. servingsPREP TIME5 minutesSUGGESTED PRICE 6.99LION’S MANE COLD BREW COFFEEINGREDIENTS:33 oz.1 ct.Recipe: Lion’s Mane Cold Brew Coffee BatchNitro ChargerPREPARE THE NITRO LION’S MANE COLD BREW COFFEE:1. Pour the lion’s mane cold brew batch into a 1 L. nitro canisterup to the fill line.2. Tighten the canister lid, followed by the charger holder,containing a nitro charger. Note: Use a second charger fora more intense taste experience.3. Shake the nitro canister vigorously.TO SERVE:1. Dispense the nitro cold brew into a serving glass, holdingthe dispensing tip at a slant so it flows down the insideof the glass. Serve immediately.2. Refrigerate the pressurized canister for future orders.14FOODSCAPE GFS.COMLION’S MANE COLD BREWCOFFEE BATCH2 lb.1 gal.3 pt.24 oz.96 g.56 oz.Mosaic Coffee Cold Brew Filter PackWaterOat MilkMonin Vanilla SyrupLion’s Mane Mushroom PowderWaterPREPARE THE COLD BREW BATCH:1. Add two 1-lb. coffee filter packs and 2 gal. of cold water to an urnor an 18 qt. Cambro container.2. Steep under refrigeration, covered, for 12 hours.3. Remove the filter packs.4. Add the oat milk, vanilla syrup and remaining 56 oz. of waterto make 3 gal. total.5. Whisk in the lion’s mane powder, ensuring the mixture is fully dispersed.6. Refrigerate until needed for service.
FALL INTO FRESH JUICESIt’s time for a fall refresh, so pour it on with the just-picked freshnessof Harvest Valley juices. Popular, thirst-quenching flavors indispensed and ready-to-drink forms are perfect for this season andthe months to come.Your Gordon Food Service Sales Representative can help youchoose juice products right for your operation. Rely on your trustedInnoServ expert for equipment, services and solutions to supportyour beverage program.gfs.com 2021 Gordon Food Service 102521/476661/US
INFUSED WATER UPGRADES Upsell infused water by making an herb and fruit concentrate with any Markon Ready-Set-Serve items or seasonal items. Mix them with fl at or sparkling water for a premium experience. I like sliced apples, cinnamon sticks and ½ tsp. of apple cider vinegar.
