QSR March 2023

TRENDING ON THE MENU // Cheese

Soft cheeses, for example, can be used in a wide range of menu applica tions, and many restaurants are redis covering them as they search for more flexible ingredients. With a mild yet rich flavor, soft cheeses like Brie, ricotta, and chevre add an elevated, creamy element to dishes across all dayparts. When it comes to soft cheeses, the Boursin ® brand from Bel Brands offers a unique combination of familiarity, ver

“Boursin has been the number-one top-selling gourmet cheese item in retail for at least the last five years,” Driscoll says. “Consumers have a certain famil iarity with it, which is especially appeal ing in this day and age.” In fact, brand recognition can be crucial—according to the Cleveland Research Center, 52 percent of consumers are much more or somewhat more likely to order a menu item featuring a brand name.

size for easy handling that can also reduce food waste. And all varieties carry a built-in flavor impact that kitchen staff can build upon. “It’s really easy to create elevated dishes using minimal labor and cost effective ingredients when Boursin is involved,” Driscoll says. “You don’t really need much else to make a recipe deli cious. Boursin can really be the star of dishes or play an important supporting role across the menu.” From a brunch burger to

a steak topping to a pasta accompaniment—or even as a creamy base for a house-made salad dressing—the Boursin brand offers a widely known consumer entry point for cre ative chef experimentation. A summer appetizer menu from the high-end seafood and steak chain Chart House, for example, includedWatermelon Carpaccio-Shrimp Ceviche as a trend-conscious limited-time offering. It was served with a jalapeno vinaigrette, yellow pepper crema, and breaded and fried Boursin cubes described as “Boursin croutons.” Duckfat, a small sandwich shop in Port land, Maine, created a Roasted Delicata Squash Panini with Boursin, fermented turnip, leek and cauliflower kraut, and brown butter-sage mayo. Chef Ramirez says Bour sin introduces boldness and airiness when whipped into a smoked whitefish or salmon

CONSUMERS ENJOY BOURSIN IN A WIDE VARIETY OF APPLICATIONS, INCLUDING IN SEASONAL LTOS.

BEL BRANDS / CHART HOUSE

“I’ve always said that Boursin is my secret weapon in the kitchen.”

satility, and labor savings. Ubiq uitous in retail settings, chefs can also incorporate the well-known Boursin cheeses into their menus with foodservice-friendly bulk, dairy-free, and frozen cube formats. Each of the formats delivers consistent, delicious Boursin flavor to consumers. “I’ve always said that Boursin is my secret weapon in the kitchen,” says Chef Ian Ramirez, director of culinary inno vation and operations at Creative Dining Services. “It’s always been one of those things that I would just slip in wherever and whenever I could for that extra level of richness and flavor.”

And the Boursin name holds mean ing for consumers. Ipsos found that 41 percent of consumers believe Boursin is “worth paying more for” when com pared to other brands. Mentioning the brand on menus can build expectations for a premium dining experience while increasing upsell opportunities. As an ingredient, Boursin also helps cut down on back-of-house preparation time. It requires minimal manipulation. Boursin Frozen Gournay Cheese Cubes are pre-portioned and three grams in

pate. He also enjoys f inishing his romesco sauce with Boursin to add a creamy richness and body. “Boursin is a super diverse cheese with so many appl ications—every thing from enhancing a spread on a charcuterie board or crostini to folding into sauces and whipping into dressings,” says Chef Ramirez. “You can instantly enhance a dish by using Boursin with out the complexity of adding a multitude of other ingredients. Like I said, it’s a secret weapon.”

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