Producing consistent quality food is a priority for operators. But how when skilled labor is in short supply?
The Merrychef culinary team developed a systematic approach to menu planning for their accelerated cooking ovens. The team tested a variety of appetizers and entrees common to foodservice. Some were simple, including appetizers like "poppers" and convenience favorites such as burritos and breakfast sandwiches. Others were more complex, including salmon en crote. Documenting preparation and cooking times, the Merrychef team created a menu guide that uses a simple icon to indicate complexity of the items: One chef's hat for easiest items, two hats for easy items, and three hats for the most challenging.
Operators use the guide to create their menus, and give Merrychef a resounding "hats off" for the effort. With minimum training, employees of virtually any skill level can wear more hats in the foodservice operation thanks to Merrychef.