Program Overview
NCG has created two recipe files that feature seasonal casserole dishes. Just prepare the recipes and add a variety of casseroles into your grab and go menu. These recipes are meant to be family-meal solutions, so packages should yield 2 or 4 servings each.
If you have the means to sell hot, using a heated-shelf-merchandiser or in your hot bar, heat products nearing expiration and sell hot to control shrink. Stores should plan to offer at least one casserole a day at minimum and rotate the casserole dishes throughout the season.
The simple-to-prepare recipes are developed to deliver a changing menu of comfort food options to your shoppers. The program is designed to give your customers something new to anticipate every time they visit your deli and, by offering a meal solution, increase sales.
Benefits
- Give your customers something new to anticipate every time they visit your deli.
- Reduce the planning required to develop seasonal meal solution recipes.
- Add comfort food family meal options to your product mix.
- Drive grab and do or hot bar sales while reinforcing the message of seasonal and on-trend foods.
How It Works
- Review the hot bar casserole recipe file to plan the appropriate selection and rotation. Recipes include an equal variety of meat/seafood protein and vegetarian dishes to choose from, and the file includes an example of a 5-day rotation of the recipes.
- Test and assign a PLU and retail cost for each recipe. If you manually cost your recipes, recipes include small and large batches converted to weights so the recipes can be easily costed.
- For most stores, if selling on your food bar, price point is predetermined by the price point set on your hot bar. When packaged for grab and go, you will need to determine the appropriate price point for your store based on the cost of ingredients and your expected margin.
- Review, test and assign a PLU and retail cost for each recipe.
- For packaged casseroles, create a label that instructs end user how to reheat.
- Determine the batch size you’ll need to make. Recipes are written in half hotel pan-sized batches so you can freeze pans for later bake-off.
- Create appropriate signage to promote the new recipes.
- Order the ingredients needed to produce the recipes and add the recipes to your daily production plan.
Program Details
NCG has created two recipe files that feature seasonal casserole dishes. Just prepare the recipes and add a variety of casseroles into your grab and go menu. These recipes are meant to be family-meal solutions, so packages should yield 2 or 4 servings each.
If you have the means to sell hot, using a heated-shelf-merchandiser or in your hot bar, heat products nearing expiration and sell hot to control shrink. Stores should plan to offer at least one casserole a day at minimum and rotate the casserole dishes throughout the season.
The simple-to-prepare recipes are developed to deliver a changing menu of comfort food options to your shoppers. The program is designed to give your customers something new to anticipate every time they visit your deli and, by offering a meal solution, increase sales.
Benefits
- Give your customers something new to anticipate every time they visit your deli.
- Reduce the planning required to develop seasonal meal solution recipes.
- Add comfort food family meal options to your product mix.
- Drive grab and do or hot bar sales while reinforcing the message of seasonal and on-trend foods.
How It Works
- Review the hot bar casserole recipe file to plan the appropriate selection and rotation. Recipes include an equal variety of meat/seafood protein and vegetarian dishes to choose from, and the file includes an example of a 5-day rotation of the recipes.
- Test and assign a PLU and retail cost for each recipe. If you manually cost your recipes, recipes include small and large batches converted to weights so the recipes can be easily costed.
- For most stores, if selling on your food bar, price point is predetermined by the price point set on your hot bar. When packaged for grab and go, you will need to determine the appropriate price point for your store based on the cost of ingredients and your expected margin.
- Review, test and assign a PLU and retail cost for each recipe.
- For packaged casseroles, create a label that instructs end user how to reheat.
- Determine the batch size you’ll need to make. Recipes are written in half hotel pan-sized batches so you can freeze pans for later bake-off.
- Create appropriate signage to promote the new recipes.
- Order the ingredients needed to produce the recipes and add the recipes to your daily production plan.