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Shrinking Menus: Cross-Utilized Ingredients

Shrinking Menus: Cross-Utilized Ingredients


Last Published: 12/10/2018

Shrinking Menus: Cross-Utilized Ingredients

Launching a featured menu item doesn’t have to take a ton of time and money. You may already have exactly what you need right in your kitchen.  


Limited-time offers, or LTOs, are a great way to showcase new flavors, but bringing in special ingredients and training the staff to properly produce these items is not only a chore, it takes a toll on the monthly budget.  Many operators turn to ingredients and equipment they already have on-hand to deliver exciting new menu items and specials to their guests.

Consider putting French fries or tater tots into burritos and sandwiches or even take a breakfast jam and put it on a burger for a morning-to-evening mashup.  Do you order ground beef for your burgers? Use it to create a mushroom-beef blended meatloaf and top it with a spin on homemade mac and cheese for a nod to nostalgia with a modern twist. 

Leading manufacturer and entegra supplier, Ventura Foods, says more innovated burger, sandwich and pizza toppings  are hitting the foodservice market, especially at top quick-serve restaurants. Also, expect more snack and entrée mash-ups, like cheese pockets built into pizza crusts or mozzarella sticks on top of a chicken entrée.

So take a moment to take stock of your kitchen - and see how you can make the most of what is already there!

Entegra Procurement Services regularly publishes blog posts on food trends and innovations in food services. Entegra is more than a group purchasing organization (GPO): Our team of procurement specialists implement strategic sourcing to bring the most value to your business. We help our clients, in many segments ranging from the healthcare supply chain to restaurant supply, to cut costs and consolidate their portfolios.

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