MENU, PREP, CUTS AND PACKAGING TIPS FOR TAKE-OUT

With business changing on a daily basis, Sterling Silver® Premium Meats will continue to be a resource for useful information to help with the evolution of your business. Focusing on take-out and delivery, we hope these tips will help you face today’s challenges with confidence and optimism.

MENU

• Keep it short, sweet and smart: offer limited items or even just one meal until it sells out
• Consider braised beef or stir fry/bowls to keep beef on your menu for take-out and delivery
• Keep fried items to a minimum — they’re harder to get to their destination without sogginess
• Theme nights and LTOs are a great way to keep customers coming back to see what’s new

PREP

• Grilling, searing and braising beef are the best methods to maintain flavour and consistency when you anticipate longer hold times
• Chill and slice cooked steaks for great toppers on salads, pastas or Asian noodle dishes
• Keep hot food at a minimum of 135° and cold food at a maximum of 41°

THE BEST CUTS

• Braised beef cuts like short ribs, blade roast and chuck roll work well for delivery because they can withstand longer hold times
• Cuts that need stronger cooking methods travel well, so also consider skirt steak, flank steak and chuck

PACKAGING

• Consider tamper-resistant seals for customer peace of mind
• Package hot and cold food separately
• Consider venting packaging to maintain heat, but also prevent overcooking

HOW TO BEEF UP YOUR TAKEOUT SUCCESS

TIP #1
Chef Barry Miles has a suggestion: “If your traditional menu items aren’t travel-friendly, try preparing take-out-friendly protein packs of marinated or seasoned meats for customers to supplement what they prepare at home.”

TIP #2
For meal kits, Chef Bradley Borchardt recommends, “Add a simple recipe card to help with finishing at home. And try simpler menu items; instead of a thick cut steak, do a minute steak. That way, you don’t need to worry about temps for take-out.”

TIP #3
“Find out what your customers would be more inclined to order and offer options,” Chef Pete Geoghegan suggests. “While family-style meals have a certain appeal, many customers may prefer individual meals to accommodate various tastes.”