FSR September 2022

S P O N S O R E D B Y G E N E R A L M I L L S

the need for easy preparation and versatil ity. They can be served on their own or as a complement to center plate offerings. Bis cuits, for example, can be served with meats, eggs, or cheese, or as a side item on a break fast platter. Depending on the application, they can also be the focus of both sweet and savory dishes. “It depends on what equipment they have, but we’ve seen operators turn biscuits into waffles, flatbread, tacos, pigs in blan kets, bread pudding, and many other cre ative dishes,” Trainor says. “These are all dif ferentiated ways to take one product and use it throughout the menu—that’s what operators want to hear.” Baked goods can also increase profitabil ity. For instance, sausage biscuits are a pop ular breakfast item frequently appearing on dollar menus. However, they can be easily elevated with eggs, mixed greens, or spe cialty items such as pimiento cheese. Now, that dollar item becomes a $2.49 item. “Getting people in the door is what oper ators need to figure out,” Trainor says. “Cost conscious customers will go for the dollar biscuit, but regulars may want to try some thing different.” Even with labor, budget, and supply con straints, restaurant operators can still pro vide elements of a made-from-scratch expe rience. Customers want to connect with their food, which can be accomplished in a variety of ways, including bringing elements of the back-of-house up front. For example, high lighting—by name—staff members who make bread, soup, and other popular menu items. As inflation continues to rear its head, operators will no doubt find ways to cope with the challenge—because they must. Thaw-and-serve baked goods are one way operators can reduce supply chain and labor woes while elevating menus with creative, versatile dishes. BY DAVINA VAN BUREN

GENERAL MILLS

Find Versatility and Cost Savings With Thaw-and Serve Baked Goods BISCUITS, MUFFINS, AND PASTRIES CAN HELP ADDRESS SEVERAL OPERATIONAL CHALLENGES.

AS RESTAURANT OPERATORS continue to grapple with myriad challenges—the pan demic, supply chain and labor shortages, and, most recently, record high inflation— they must once get creative when it comes to operational efficiency. According to Tim Trainor, corporate chef at General Mills, the top challenge among restaurant operators is still labor. Restau rants have resorted to a variety of ways to deal with the lack of workers, including streamlining menus, shortening hours, and experimenting with new business models, such as ghost kitchens and virtual brands. One way operators can make the most of the current landscape is by creating menus centered around versatile items, such as

baked goods. General Mills’ portfolio of thaw-and-serve products are proven safe and easy to prepare, which saves on labor in addition to establishing trust. “We can’t predict exactly what will hap pen, but we do expect the labor pool to con tinue to diminish,” Trainor says. “If you’re not promoting or getting credit for scratch made, don’t do it—bring in something more convenient. Maintaining that two- or three step mentality is paramount for success for many operators.” Biscuits, muffins, and pastries meet

FOR VERSATILE, EASY-TO-USE PRODUCTS AND POWERFUL SOLUTIONS, VISIT GENERALMILLSCF.COM.

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