How do you control costs and risks when introducing new ingredients?

1 Plan ahead

Before you buy or use any new ingredient, you need to have a clear idea of how it fits into your menu, your budget, and your food safety standards. Do some research on the availability, price, quality, and shelf life of the new ingredient. Compare it with similar or substitute ingredients that you already use or can source easily. Think about how you will store, prepare, and serve the new ingredient, and what equipment, skills, and recipes you will need. Plan ahead to avoid wasting money, time, and food.

2 Test and taste

Once you have a plan, you need to test and taste the new ingredient to make sure it meets your expectations and standards. Start with small quantities and simple recipes to get familiar with the flavor, texture, and cooking methods of the new ingredient. Experiment with different combinations, seasonings, and presentations to find the best way to showcase the new ingredient. Ask for feedback from your staff, customers, or peers to evaluate the quality, appeal, and satisfaction of the new ingredient. Test and taste to ensure quality, consistency, and creativity.

3 Monitor and measure

After you have tested and tasted the new ingredient, you need to monitor and measure its performance and impact on your kitchen operations. Track the inventory, usage, and waste of the new ingredient. Calculate the food cost, portion size, and profit margin of the dishes that use the new ingredient. Analyze the sales, popularity, and customer feedback of the new ingredient. Adjust your menu, prices, or promotions accordingly. Monitor and measure to optimize efficiency, profitability, and customer satisfaction.

4 Train and communicate

To successfully introduce a new ingredient, you need to train and communicate with your staff and customers. Educate your staff on the origin, characteristics, and benefits of the new ingredient. Train them on how to handle, store, and cook the new ingredient safely and correctly. Communicate with your customers on why you are using the new ingredient, how it enhances your dishes, and what value it adds to their dining experience. Use your menu, signage, social media, or word-of-mouth to promote the new ingredient. Train and communicate to build trust, loyalty, and excitement.

5 Evaluate and improve

Finally, you need to evaluate and improve your use of the new ingredient on a regular basis. Review your goals, results, and feedback for the new ingredient. Identify what works well and what needs improvement. Consider if you want to keep, change, or remove the new ingredient from your menu. Look for ways to improve your recipes, processes, or marketing for the new ingredient. Seek new opportunities to learn, innovate, and grow with the new ingredient. Evaluate and improve to stay relevant, competitive, and successful.

6 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?