Are you using the right butter for your restaurant?
As any chef or baker knows, butter is essential to your kitchen. Butter is back and taking a front seat in recipes and dishes throughout the country. Grub Street says, “There are plenty of New York restaurants making saturated fat worth your while, offering next-level butter made with bonito flakes, roe, lavender, seaweed, and, of course, uni.” But when it comes to day-to-day usage, selecting the right butter for your operation can not only offer labor-savings but reduce your costs and keep your customers happy. So how do you know if you’re using the right product? We’ve looked into a variety of different kinds of butter, analyzed their flavors, cost comparisons, and blends and came to an interesting discovery with European butter.
When looking for substitutes to traditional kinds of butter, European style butter has a unique flavor system. This butter is made with skim milk instead of water which adds to the products rich butter flavor and creamy feel. In blind taste tests, it was equally preferred by consumers and is 40% less saturated fat than butter. For tabletop applications such as the entry bread and butter, this style has proved to be easier to whip and blend with other types making it a natural fit for your honey butter or other specialty appetizer plate.
Performance and cost
In terms of performance and cost, we found the following tips:
- Performs in all common foodservice & bakery butter applications
- Food cost consistency & Savings versus the volatility of the butter market
- 1:1 cost-effective, price-stable butter replacement
- Butter, Unsalted: $90.00* 36/1# $2.50/Lb
- European Style, Unsalted: $54.00* 36/1# $1.50/Lb
- Annual Savings per unit at $36.00/Case
- 1 Case/Week: $1872.00
- 5 Cases/Week: $9360.00
*exact prices vary
European butter blends perform just as well in most common foodservice applications and it’s steady price point compared to the volatile dairy market. Consider this option as a great substitute for your operations.