Profit Boosters: How to Make the Most of Your Ingredients

Maximize Profitability by Using Single Ingredients in Multiple Ways

When curating a beautiful and inspiring menu for your restaurant, optimizing back of house operations for efficiency and profitability is not always top of mind. Not to worry, the versatility of Fresh Origins® Microgreens and Edible Flowers makes them one of the best ways to maximize your spend and boost your bottom line. Check out our examples using Shiso Bicolor Leaf™ to see how these dynamic ingredients can be used to their full potential.

Part 1: Easy Infusions and Flavorful Sauces

Making the most of ingredients on your menu can seem daunting but simple swaps can streamline your processes. Try using Fresh Origins® Microgreen and Herb Mixes in your sauces, dressings, and oil infusions for an easy and unexpected burst of flavor.

To showcase the versatility and wow-factor of Shiso Bicolor Leaf™, Chef Sam Saltos created a salmon belly sashimi with shiso-ponzu jelly and shiso powder. By infusing ponzu jelly with the fresh and herbaceous notes of Shiso, balance and depth are added to an otherwise familiar dish. Taking it a step further, a full-size leaf is added to the plate to create a stunning composition of colors and textures.

Part 2: A Fresh Twist on Traditional Greens

Trade your traditional leafy greens for nutrient-dense and flavorful Microgreens or Petite® Greens! The perfect base for any salad, mix them with other greens or serve them solo for a bold flavor boost. Leave the lettuce behind and top sandwiches and burgers with flavor-packed blends like our Micro Fiesta Blend™ of Micro Cajun Mix.

Enhancing the traditional Sunomono salad, Chef Sam Saltos creates an unexpected exploration of flavor by incorporating Shiso Bicolor Leaf™, Dungeness crab, ikura and shiso vinegar sauce. Not only are the leaves an impactful substitute for more mild leafy greens, the added shiso infusion in the vinegar adds a welcome pop of mint and anise to the richness of the crab and ikura.

Part 3: Enhancing the Look and Feel of Your Dishes

While your menu is sure to have bold and delicious flavor combinations, the plating and presentation of your dishes is key when trying to capture curious customers. To drive profit and improve your ROI, add stunning Microgreens and Edible Flowers to upgrade your menu and give diners the wow-factor they are looking for.

Chef Sam Saltos does not shy away from desserts when it comes to cross-utilizing ingredients in the kitchen. For another way to showcase the beautiful and delicate Shiso Bicolor Leaf™, he creates a shiso ice cream with quince purée, topped with the same dehydrated shiso powder that is used behind the bar and on his salmon belly sashimi.

Part 4: Benefits Behind the Bar

From floral syrup infusions to muddling fresh Microgreens and Herb Tops directly into cocktails, the versatility and vibrancy of Microgreens and Edible Flowers expands outside of the kitchen and finds a home behind the bar. Streamline operations and reduce waste by making the most of your ingredients and creating cohesive menus for both bar and restaurant.

To illustrate the versatility of Shiso Bicolor Leaf behind the bar, Chef Sam Saltos curated an Old Fashioned with shiso simple syrup and a dehydrated Shiso Leaf rim. “The dehydrated shiso powder makes really unique green and purple flakes that turn vibrant when rimmed with an acid like yuzu juice,” says Chef Saltos.

Embracing the unexpected and giving familiar ingredients new life through unique applications is an excellent way to optimize operations and give customers the memorable dining experience they are seeking. From infusions and cocktail rimmers to syrups and sauces, these ingredients can add complexity, beauty, and flavor to your menu while maximizing efficiency and profit.