Restaurant Supplies: The Growing Menu Role of Specialty Cheeses
May 1, 2019As a commercial restaurant owner or manager, you might wonder what you can do to revive your menu a bit. There are a lot of fun ways to diversify your menu, but one trend you might have noticed is the growing role of specialty cheeses.
We’ve all used common cheeses, from American to cheddar to mozzarella, in dozens of dishes on our menus. However, there are many other options that have a distinctive flavor that you can use in fun ways.
With some new ideas, you might find specialty cheese becomes a key part of your supplies.
Here are some ideas to whet your appetite!
Bleu Cheese
Bleu cheese is a popular, strongly flavored cheese option that a lot of people don’t realize is made with a type of mold. According to legend, in the 7th century, a shepherd forgot his lunch of bread and cheese in a cave. When he returned quite sometime later, it was full of Penicillium roqueforti mold.
I’m not sure what possessed this shepherd to eat the cheese at that point, but today we create cheese with this mold culture and enjoy it in dozens of ways.
In your restaurant, consider adding Gorgonzola to a risotto or pizza. Or, you might put Stilton on a salad with pears and walnuts.
A little goes a long way, making bleu cheese a great addition to your restaurant supplies for those who want to stay healthy but enjoy the excellent flavor.
Feta Cheese
With the Mediterranean Diet continuing to maintain its popularity, Feta cheese has become much more familiar to many Americans. Feta is made from goat’s milk, originally in Greece. In the EU, only cheeses manufactured in specific regions can be called “feta.”
70% of the cheese consumed in Greece is feta, and Americans love it for its salty full-flavored taste. Depending on the region, the firmness, texture, and flavor will vary.
Keep Feta cheese in your restaurant supplies for use in a variety of Mediterranean-themed dishes and salads. It also pairs well with lamb, and you can even put it on a burger or pizza!
Brie Cheese
Brie is known as “the queen of cheese,” and its soft and creamy texture stands alone. From France, this soft-ripened cheese was once used as a tribute paid to French kings.
French Brie in France is different than the American version because they sell it unstabilized. This means it can still mature and the flavor is more complex. However, it’s also prone to bacterial growth. Exported Brie is stabilized, so it never matures.
In your establishment, consider keeping Brie among your restaurant supplies as a dessert cheese. Who says dessert has to be all cakes and pies? Instead, serve baked Brie with figs, caramel apple Brie quesadillas, or honey brulee Brie.
Do You Have the Restaurant Supplies You Need?
Having unique cheeses among your ingredients is a great way to have fun with unique flavors on your menu. Of course, your restaurant needs a lot more when it comes to restaurant supplies than just cheese!
If you are looking to resupply your smallwares, replace cooking equipment, or fill other equipment needs, reach out to Tipton Equipment. We’ve been serving restaurants in Little Rock for many years, and we’d love to help you as well. Contact us today!
Choosing the Right Sink for Your Restaurant
There are many, many pieces of kitchen equipment that are vital but often taken for granted. The kitchen sink is one of them. This workhorse of the back of the house handles a lot of jobs. Sinks give you running water as well as a place to wash either food or dishes....
Restaurant Supplies You Need to Add Delivery
Delivery services are becoming more and more popular, and that’s generally good news for restaurants. The ability to order online and receive food in the comfort of home drives up sales and that’s good for revenue. And when these sales don’t require additional tables,...
Should You Add a Salad Bar to Your Restaurant?
New Year’s is a prime time for resolutions – and one of the most common is to eat healthier and lose weight. In fact, for 2018 45% of Americans said they wanted to lose weight or get in shape for the new year. The new year might have you eyeing new options for your...
How to Overcome the Seasonal Rollercoaster
Are you tired of having huge swings in your business throughout the year? Do you wish you could just have consistent, easy-to-predict income? If so, it’s time for you to get off of the seasonal rollercoaster. You might think there’s nothing you can do to overcome the...
The Restaurant Supplies and Strategies You Need in 2019
Are you ready for the new year? If you’re like many restaurant owners, you’re thinking about how to get through the holiday rush – both in your restaurant and in your own life. However, you can’t overlook planning for the future. It’s vital to make sure you have the...
2018 Cooking Equipment Holiday Gift Guide
Do you know someone who loves to cook? Or are you looking for a new, special piece of cooking equipment for yourself? Whether you’re interested in home cooking or you run a restaurant, you can benefit from these gift ideas. These great cooking items will thrill...
Accommodating the Keto Diet at Your Restaurant
The keto diet – a low-carb, high-fat combination – has been gaining a lot of traction in the last couple of years. As a restaurant, it’s vital that you are able to accommodate your diners’ needs. More than that, having popular options on the menu can help bring people...
Restaurant Supplies You Need to Prepare for a Power Outage
It happens to all of us. You’re going on, doing just fine, and suddenly…Dark. The power is out. And of course, you have no idea how long it will last. Fortunately, you have the restaurant supplies and process in place to weather the storm without losing your...
Considerations when Converting a Food Truck to a Restaurant
Your food truck has been successful, and you have a loyal following. So loyal, in fact, that you struggle to serve them all each day. Customers have started to ask you when you’re going to open a restaurant. It started as a teasing suggestion, but it’s become more...
How to Incorporate Curbside Service in Your Restaurant
Are you looking for creative ways to grow your business without also growing your expenses? Are you interested in strategies that can start making a difference today, not just a year from now? If so, then
Tips for Great Plating & Why it Matters
You may have heard that we “eat with our eyes” before we physically eat food. That’s why pictures are so important – on menus, in cookbooks, online, and more. It isn’t just a gimmick – the truth is that the way food looks and smells actually changes our experience of...
Be Proactive: Assess and Address Risks in Your Restaurant
As a restaurant owner or manager, you have a lot on your mind. You want employees to show up on time and ready to give great service. You want your food to be well-stocked, high quality, and ready to use. You need cooks to be attentive and customers to be clear in...
How to Reduce Noise From Restaurant Equipment and More
Having a popular restaurant is wonderful. You have a lot of guests, tables turn over quickly, and you and your employees make a lot of good money every night. However, sometimes popular spots can get low ratings for a simple reason – they’re too loud! It’s not an...
Foodservice Equipment Gone Wrong: When the POS Crashes
The point of sale (POS) system that you have helps you keep your restaurant running smoothly. It helps you track inventory, sales, and revenue. It allows your staff to create checks, swipe cards, and keep tables turning. The POS is a lifesaver – until it isn’t. Maybe...
Preventing Dine and Dash in Your Little Rock Restaurant
There’s nothing more frustrating to a server – and a manager – than realizing that a table has left without paying for their meal. It costs everyone money, and it can be insulting as well. Sometimes dine and dashers are young people who think it’s a funny prank. Other...