The Food Has Arrived – Now What?

Walking from a food service loading dock to a storeroom and observing potential obstacles can be an eye-opening experience. How many garbage receptacles are in the area? What is the ambient temperature? Is the space clear enough to handle deliveries or are there obstructions in the way? Is the size of the delivery so large to require double handling? Is sufficient space available to store delivered products? If observations reveal potential problems, an operator will need to change the ordering process and equipment package.

In my experience, food ordering is not guesswork or a reactionary process. There should be established par levels for all items within a food service. If an operation is receiving products everyday, it is likely that delivered items are being doubled-handled. If products are received weekly, there is probably inadequate space to store items properly and the challenge of the basic rotation responsibilities of first-in, first-out inventorying.

Purchasing and receiving is food operations 101. When there’s insufficient understanding the fundamental of ordering, operators need to work with their purchasing staff to educate them on proper ordering procedures and food safety requirements. Many broad line distributors can assist with this training.

Operators need to understand how to use refrigeration and freezer storage space to optimize product movement and food safety. There are three basic requirements to consider when reviewing cold and dry storage spaces: Which products are stored in which areas; how much inventory must be on hand, and how are products broken-down within refrigerators, freezers and dry storage. This will help determine the capacity of the refrigeration and freezer units, and dry storage spaces.

When reviewing the proper storage of food products, operators need to know how items are handled. The FDA breaks food handling into three basic processes, which are determined by the number of times products pass through the “danger zone” between 41°F and 135°F:

Process 1: Food Preparation with No Cook Step
Flow example: Receive – Store – Prepare – Hold – Serve

Process 2: Preparation for Same Day Service
Flow example: Receive – Store – Prepare – Cook – Hold – Serve

Process 3: Complex Food Preparation
Flow example: Receive – Store – Prepare – Cook – Cool – Reheat – Hot Hold – Serve

Depending on the complexity of the cooking process, there may be a need for additional refrigeration. When operations move to more-advanced cooking practices, additional refrigeration is required. Without making this adjustment, deficiencies in food handling escalates.

When upgrading or adding additional refrigeration, operators should consider ENERGY STAR® certified models. Typical saving can be as high as 35% in energy, with a 1.3-year payback. This information, along with many other energy-saving tips, can be accessed at http://www.energystar.gov.

Food services are changing the ways they produce foods and it is operators’ responsibility to establish safe food storage. With the complexity of advanced cooking processes, the need to revisit the food flow and standing storage procedures is today’s reality.

Reasons For Choosing Organic Food Products

In the present days, organic food products are getting popular. Using organic methods to produce food has become more reliable to keep us healthy. When we use organic methods to produce food, synthetic and chemical substances are no longer used to kill pests or to fertilize the soil. Instead of using these old ways, we will prefer to use the natural and organic methods to prevent pests and to fertilize our soils.

Maybe we’re wondering how we can prevent pests that destroy our farms if we can’t use the usual pesticides. Actually, we can replace the chemical pesticides with organic methods that are more natural. First, we have to make sure that our farms are healthy by controlling the plants regularly, the soils, and the foliage. Next, we can use beneficial insects such as praying mantis, ladybugs, or hover-flies that naturally eat the pests. For bigger pests such as deer and rodents, we can control them from coming by creating non-toxic recipes that will deter them without having to kill them.

Other than pesticides, we may also use natural and organic fertilizers to replace the regular chemical fertilizers. These natural fertilizers include manures from animals, worm castings, decayed vegetation, seaweed, humic acid, or even guano (another type of manures from seabirds or cave-bats). By using these natural fertilizers, we’ll be able to make organic food products that are more beneficial for us and the world. Let’s see some of the benefits.

Healthier

Without any chemical or synthetic pesticides and fertilizers, we have no worries about consuming chemical substances as we don’t use them.This way, we make sure that we consume healthier products for our body. Moreover, organic food products are also better for babies and pregnant women who are usually more sensitive to food products and need good ones for their health developments.

Helpful for the Environment

By using organic pesticides and fertilizers, we also help our environment as these natural pesticides that don’t contain chemical substances and fertilizers such as biological manures will not pollute our environment. This means we are one step ahead in protecting our environment and clean water.

Better Taste and Flavour

By using natural and organic methods in managing our farms and making food products, we will not eat food with chemical taste and artificial addition. The products become purer, fresher, and also more natural.

Good for Animal Protection

Not only for us and the environment, we also help to protect the animals in the wild, fish, and birds that consume water in the lakes, oceans, and rivers to survive as we help preventing water pollution from pesticides. Additionally, by using natural recipes to deter deer, we don’t need to kill them to protect our farms as they won’t come.

Organic products usually cost more than the normal products. But, don’t get terrified by the prices. It’s logical that we’ll have to pay a bit more for organic products. However, by keeping us healthy with organic products consumption, we have already prevented expensive medical bills.

Getting Started With a Food Product Business

I’m in the middle of starting this food product business and still in the journey. I have little to any money to put into this business. However, when you have a great product and you believe you your product then you must put the effort out there to make it available for people to buy. In my case, I’m in the process of putting to market a garlic salsa that tastes amazing! While in the journey, I’m doing plenty of research everyday as to what are the formalities of doing a food product business the right way.

One thing that I learned about the business is that you can’t prepare your product at home and must be prepared in what is called a certified commercial kitchen. This can be a daunting task but there are places out there that rent kitchen space to create food products.

But probably the most cost effective avenue to take is getting your food product outsourced. When you outsource your food product you aren’t burdened with the start up costs that could easily run into the hundreds of thousands to get the machines to create the products that you want to package. Not to mention in addition the packaging materials and shipping still associate with your packaged food product.

As of now, I have located a place where I can get my garlic salsa outsourced and doing some research. Everyday must be a small step forward to get your product off the ground. You must learn something new everyday and apply what you have learned. Especially if it’s something that you’re passionate about.

Right now, in the current economic times is the best time to start a business. It’s more affordable now than ever for many industries to get started. Small business America needs to step up and create opportunities and jobs. We must be innovative. And right now is that time.

New Food Product Development Is an Ongoing Process

What is new product development? Why is it necessary to create new products? Once a company creates a quality product why should they create improved versions or brand new versions of the same product?

The answer is simple. Change is a process that is natural and expected. The requirements of human beings are susceptible to change. What is good for today is not enough for tomorrow. Changes are inevitable in all spheres of life. Our food, clothes, food habits, leisure, all are subject to change. Every product fails to impress consumers after a certain point of time. The quality may be good, but the consumer tastes must have changed. Here you have to upgrade the product according to public demand or create new products to meet the new requirements.

Shrewd and successful manufacturers know the importance of new product development. They keep their eyes open to read consumer pulse and fulfill their requirements instantly. If we consider our food habits, we can notice a great change in the recent past. Ready made products have emerged in large scale and there is a wide variety of junk food. Life style has become more hectic and people have less time to spend preparing nutritious food. The circumstance calls for new food product development.

New food product development is done by conducting market research to know what exactly consumers require. Food companies need capable management methods to make the process successful. Discussions on food, food products, management of food products, consumer demands etc has to be conducted during different levels of production, to get beneficial results. New food product development has to be done with care and perfection.
The profits, success and maintainability of a firm depend on the introduction of new products. New product development is divided in to two parts. The first part consists of bringing new products to market, which has fresh and new uses for the products. The second part consists of items which are not totally new but updated or improved forms of an already open product.

New product development is easier said than done. It is a procedure which takes much investigation and lots of time on the part of companies concerned. The company after doing a lot of research to know the consumer needs finally decides on an idea. The idea has to be then switched to a concept. Research is again conducted to understand the characteristics of the item and its viability. Calculating the cost of the product to be launched is the next vital step.

Customer is King and the feed back of customers is utmost important to the success of any company. After the assessment of the item a sample is produced. It is marketed and modifications which are necessary are made. Before the production of the new product begins, a final assessment of expense, production requirement and resource availability has to be conducted.

Advertisement is vital for the success of all products. Without proper advertisements you cannot reach out to customers. Every thing needed to promote products had to be done without fail. All of us are particular about the brand of the item we purchase. It is important a new product should have an impressive brand design that catches attention.