Whether you're using it for table bread or making sandwiches with it, adding organic bread to your restaurant's menu is a great way to differentiate yourself from your competition. Organic bread is rare in restaurants since many restaurant owners are wary that organic bread will have a poor shelf life. However, this issue can be solved with direct-to-store deliveries and ensuring that you use organic bread for other menu items such as croutons and breadcrumbs before it goes stale to prevent food waste. If you're thinking of adding organic bread to your restaurant's menu, here's how to do it successfully.
Use A Direct-To-Store Distribution Model
Organic bread appeals to health-conscious consumers that are wary of preservatives and dough strengtheners used in most commercial baked goods such as potassium bromate. This means that organic bread often contains no preservatives or a very low amount, which reduces its shelf life. If you have ever baked bread with no preservatives before, you're seen how quickly bread goes stale compared to commercial bread. This means that the best organic bread distribution model for your restaurant are routine direct-to-restaurant deliveries. This allows you to keep a healthy stock of fresh organic bread on hand at all times.
Contact Stores And Restaurants To Form A Purchasing Cooperative
The rarity of organic bread in restaurants and store shelves is a double-edged sword; while adding organic bread to your menu offerings allows you to stand out among the competition, it makes it difficult to purchase product from an organic bread distributor at a low price. Since organic bread often needs direct-to-store shipping, it can be prohibitively expensive for a distributor to enter a market where few stores are purchasing their products. Contacting health-food stores and other health-conscious restaurants in the area to form a purchasing cooperative makes the area more attractive to distributors, as transportation overhead goes down when many vendors are purchasing the product. Everyone who is interested in stocking the product on their shelves or selling it in their restaurants will see lower prices, making a purchasing cooperative an overall win for everyone.
Prevent Food Waste By Adding Other Uses Of Organic Bread To Your Menu
One of the biggest fears restaurants have about adding organic bread to their menus is food waste. It may be difficult to estimate demand for organic bread in your area, leading to too few sales and the need to throw out leftover bread once it has expired. Turning to techniques used to preserve bread before preservatives were ever invented can prevent this; before the bread goes bad, toast it to make organic bread croutons for salads or use it to make organic bread putting that can be kept frozen in your walk-in. You can also toast organic bread and then chop it into bread crumbs in a food processor to use as breading. All of these applications have a longer shelf-life than raw organic bread, allowing you to stretch any leftover bread out longer instead of throwing it away. This will stop you from wasting money on food wastage if you misjudge demand.
Organic bread is a great way to make your restaurant stand out among competitors, especially if your restaurant caters to a health-conscious clientele. Its low shelf-life can be counteracted using routine direct-to-store distribution, such as from Klosterman Baking Company, and making sure your organic bread is cooked into a more shelf-stable form before it becomes stale and unusable.Share