Operational & Labor SavingStreamlining the Consistent Cooking of Lentils with Rational Solutions With limited staff, resources, and varying skill levels, utilizing ingredients that require less labor, or deploying solutions to take the guesswork out of cooking are major wins for a commercial kitchen. Many operations have combi ovens in their back of house which can streamline Standard Operating Procedure (SOP), resulting in perfect output every time. Lentils.org… Read More
Operational & Labor SavingTop 5 Reasons Chefs Are Using Lentils to Upgrade Their Menus An upgraded menu once meant elegance, refinement, and top-tier customer service of the old-school variety: linen napkins and discreet table service. But today’s consumer is juggling an ever-changing financial market, expanding global tastes, personal dietary preferences, and a desire for food that satisfies as well as it appeals. Where lentils were once mainly used as… Read More
Operational & Labor SavingFood Trend Spotlight: Combating Rising Inflation As costs have risen for foodservice operators, balancing budgetary considerations with culinary creativity can seem virtually impossible, but there is a simple, whole-food ingredient that can help you improve your bottom line while amplifying flavor. The time is right to make your menu offerings go further with lentils. Rising global inflation has sent food costs… Read More
Operational & Labor SavingFood Trend Spotlight: Labor-Saving Techniques with Lentils With limited staff and resources, utilizing ingredients that require less labor while also providing menu versatility may seem like an impossible feat. There are some ingredients, like lentils, that can work double duty for you, making at least one thing easier in the kitchen. Below are three reasons why lentils can be your labor-saving solution.… Read More
Operational & Labor SavingBuilding Plant-Forward Menus with Lentils Marie Molde of Datassential shared her insights on the future of plant-forward dining and how lentils play a role in creating crave-worthy and sustainable menus, as presented at the Culinary Institute of America's (CIA) Global Plant-Forward Culinary Summit on May 2, 2019. Download the slide deck by clicking here. See below for recipes demonstrated and… Read More
Operational & Labor SavingRethinking Food Formulations Sustainable pulse production sees increase in food products by Megan Madden for Saskatchewan Pulse Growers (Pulse Point Dec 2017) Agricultural practices are more efficient than they have ever been, but there are more mouths to feed on fewer resources every day. “We need to focus on food systems rather than agricultural systems,” says Denis Tremorin,… Read More
