We know cafe and restaurant owners are continually seeking ways to innovate their menus while managing costs effectively. Sometimes it’s nice to have a cheeky peak at what others are doing. Recently we spoke with chef and restaurateur, Mal Gill, on his practical and creative approach to achieving menu development. In this article, we'll explore Chef Gill's insights into how he uses products to delight his customers, minimise waste, and enhance profitability without unnecessary extra time and effort.
Product Variety and Versatility:
One of the key factors that Chef Mal looks for when ordering for his venue is versatility. He asks himself – can this be used in more way than one? And if so, it’s a winner. For this reason, the Tip Top Potato Bun, in particular, has become a favourite for him. It's a versatile choice that caters to both vegans and carnivores. By offering a product that meets diverse dietary preferences, Chef Gill maximizes his restaurant's appeal and customer base, while also minimising waste.
Storage and Waste Reduction:
Speaking of waste, one of Mal’s simple but effective strategies is to use the freezer to its fullest potential. He loves products that he can store in the freezer and defrost them as needed without any effect on quality. This not only ensures freshness but also minimises waste, a critical concern for environmentally conscious businesses.
By freezing products, Chef Gill can order in larger quantities, taking advantage of bulk pricing while reducing the frequency of deliveries. This approach not only streamlines his kitchen operations but also contributes to significant cost savings.
When he does find himself with extra product he needs to use, he gets creative. One of his most popular dishes was born of a need to get rid of extra white bread – and the house-made sesame prawn toast was born (something far more profitable than selling the bread as toast).
Quirky and Unique Creations:
In fact, what we love about Mal is he doesn't let a product’s intended purpose stop him from getting creative; he always adds his own unique touch to his dishes. One example is his canapé-style steak sandwich made using Tip Top Garlic slices. This innovative creation often surprises customers with its simplicity (and it takes next to no time for his team to make using premade slices).
Another signature dish from Chef Gill's menu is the "Mal’s McMuffin," a classic breakfast burger built on Tip Top English Muffins. This dish has gained a dedicated following and showcases how a simple product like an English Muffin can be transformed into a culinary masterpiece.
Cost Savings and Inventory Management:
Managing inventory can be a significant challenge for foodservice operators. Mal’s approach with Tip Top Foodservice products is a game-changer. By ordering frozen products, he has found a way to offer a diverse menu without the burden of excessive inventory in his kitchen.
Not only does this strategy reduce waste, but it also leads to substantial cost savings. Chef Gill can invest in premium ingredients, knowing that his well-planned inventory management ensures that nothing goes to waste.
Chef Mal Gill's innovative use of Tip Top Foodservice products serves as an inspiration for cafe and restaurant owners seeking ways to enhance their menus, reduce waste, and increase profits. By embracing product variety, quirky creations, and smart inventory management, Chef Gill has optimised his kitchen operations.
We love hearing how real chefs elevate their menu and business using the right products and creative thinking. Whether it's a Potato bun for burgers, Garlic slices for canapés, or English Muffins for signature dishes, Tip Top Foodservice has become an invaluable ally in Chef Gill's culinary journey.
