Burlodge North America President Paul Gauntley will be speaking about the company’s ReFresh program this Wednesday, March 20th, 2019 at the Gordon Food Service conference. Here’s a primer to give you a sense of what’s in store.
At Burlodge, we’re big proponents of using fresh, nutritious, local ingredients that can expand menu options and satisfy clients’ appetites. This thinking has formed the basis of our ReFresh initiative, which aims to revamp menus by providing more comfort foods, fresh fruit and vegetables, and simply prepared dishes. Beyond the issue of providing excellent nourishment, the program also emphasizes the importance of connecting with local farmers and strengthening regional economies.
ReFresh is intended for any facility – even kitchen-less ones. Recipes are simple to follow and are based on assembly of ingredients rather than cooking from scratch. Basic staff skillsets are required and costs are designed to be budget-conscious.
For a more in-depth look at the ReFresh Strategy, please check out dedicated site, www.burlodgerefresh.com, but for a quick overview of the principles, the following are the core elements behind serving up fresh possibilities:
Cost
We help to determine ways to promote thoughtful purchases and creative recipe/menu development that dispel the notion that buying locally is costly.
Labor
We work within your labor specifications as our certified Lean trainers help to improve the efficiencies around ReFreshing your menu.
Food Sourcing
Our step-by-step guide helps you to engage with distributors by asking targeted questions.
Promoting the Fresh Initiative
Let patients know about your source-local initiative with distinctive logos and promotional type efforts that Burlodge will help you to develop.
Equipment
We believe everyone should have access to our ReFresh recipes, which means we have recipe tested on both Burlodge equipment as well as equipment produced by our competitors.
Production Facilities
Refer to our recipe matrix to determine which menus will work best for your particular equipment, staffing and labor capacity. Interested in something more involved? We can provide solutions that will even expand the capacity of a kitchen-less environment.
Engage Staff
To promote buy-in to the program, encourage staff to take part in tastings, recipe development and ongoing feedback.
Gauge Success Among Patients
We’ll help to design a survey that captures essential data regarding food selection, presentation, portion size and more.
It bears pointing out that to change perceptions about what food can be for your patients typically starts with having to change our perceptions about what is possible. ReFresh your thinking and we’ll give you a taste of greater client satisfaction from first course to final bite.
