Bring Down Your Plate Cost and Bring Up the Flavor & Fun

Balancing cost and flavor is a constant struggle for any chef. Sometimes you come up with the most brilliant concoctions, but at the end of the day if the plate cost is too high – it just doesn’t make the cut for tomorrow’s special.  Here are some ideas to easily integrate into your menu AND rake in the profits at the same time.

Pepperjack Cheeseburger

Pepperjack cheese alone should not make it a Pepperjack Cheeseburger. Up the ante with grilled or roasted jalapenos and peppers to top off this spicy classic.

1 Braveheart Beef Patty (258519)
Herbed Sandwich Roll
2 slices Pepperjack Cheese
2 oz. Assorted peppers (jalapeno, yellow, red, or green)
1 oz. Piancone Roasted Red Pepper Dressing (258793)
1 leaf West Creek Fresh Green Leaf Lettuce (902578)
5 oz. West Creek Sweet Potato Thin Cut French Fries (268465)

*Average Plate Cost: $4.50
Menu Price: $9.95

Frankfurter Car with Smiley Faces

More and more these days, the kids are requesting to eat out at THEIR favorite restaurants. Move to the head of the pack in their minds by getting creative on your kids menu with this hot dog “car.”

1 West Creek 8/1 Beef Frank (157492)
1 Heritage Ovens Sliced Hot Dog Bun (857650)
4 slices Dill Hamburger Sliced Pickle
2 Toothpicks
6 oz. Potato Smiles
1 oz. West Creek Yellow Mustard (241149)
1 oz. Roma Ketchup (231731)

*Average Plate Cost: $1.31
Menu Price: $3.00

Hot Dog with Cole Slaw & Onion Franks

Hot Dogs are all the rage with topping bars popping up across the country. Tap into their sudden popularity and watch the profits
roll in!

2 West Creek 8/1 Beef Franks (157492)
2 Heritage Ovens Sliced Hot Dog Buns (857650)
4 oz. West Creek Classic Cole Slaw
2 oz. West Creek Fresh Red Onions, grilled (907425)
1 oz. West Creek Yellow Mustard (241149)
1 oz. West Creek Original Ripple Chips (861687)
1 slice West Creek Fresh Tomato

*Average Plate Cost: $2.01
Menu Price : $5.00

*This is an average plate cost based on products listed. Pricing and products may vary based on market and season.  However, with these plates getting marked up over 100% of their cost – I think that you’ll find them to be profitable no matter what time of year!

Anthony W. Bussiere
Corporate Executive Chef
PERFORMANCE Foodservice - NorthCenter