TOP industrial food design, inc.
 |
|
Toll Free: 1-800-811-7756 Product Development |
Product Development |
| Our unique blend of culinary, scientific, and
engineering expertise combine to recreate an optimized product, preparation and flow
system. Whether designing a concept from scratch or improving acceptability of an existing
item, we will do the job.
Within each menu category, IFD can develop footprints for the foods to be offered. For example, in the sandwich category, the footprint might include sandwiches served on Hoagie rolls, 4" round buns, or sliced bread. A typical footprint for soups would consist of a selection of clear soups, cream soups, and chowders. After the footprints have been developed, IFD can formulate a recipe for any or all items in each category. In the salad’s category, for example, recipes would be developed for items such as pasta, potato, garden, and fruit salads. In creating the recipes, the IFD product development team considers a variety of factors, including the restaurant’s market demographics, as guides to the types and costs of ingredients selected. IFD can identify manufacturers who are able to consistently produce the quality and quantity of ingredients required. Additionally, IFD offers guidance in careful selection of vendors to ensure that the ingredients are produced as specified. IFD can assist in evaluating and selecting manufacturers capable of meeting your quality standards, volume and delivery requirements, and budget. Accuracy, simplicity, efficiency, and productivity are essential to a successful kitchen operation. IFD can develop a prototype or model that incorporates all of these elements into the food-preparation process. The prototype can serve as a training guide for new employees as well as a valuable reference tool for your current kitchen staff. IFD can redesign and improve existing products to ensure consistently high levels of quality and performance. Re-engineering improves the flavor, color, texture, and overall integrity of the products––the key criteria by which customers evaluate the quality of your restaurant or food service operation. |
|
