I am currently the executive chef at a small bar and grill. The owner and I have partnered up to start a new business where we are making pre-portioned meals for clients. We are targeting people that are looking for meals that are healthy but convenient. I am trying to keep the food at a restaurant quality but it must all be heat and eat. I am trying to make food that would make sense on a restaurant menu. I'm not looking for high end but I don't want to serve chicken, brown rice and broccoli. Our menu currently is around 500 calories per meal and 1500 per day with three meals a day. I am interested in any and all ideas. Pinterest has worn me out with housewife recipes. I need some professionals help.
Branching off into a new business. Seeking advice on food that is great to reheat.
Tito, welcome to Cheftalk. In many of my operations we made the main special items on the day shift to be reheated for other shifts. The items that reheated the best are always things with gravy. These are the entrees that kept the quality the best. Stews, beef stroganoff, Soups, Chicken Cacciatore, Swiss steak, Lasagna and so on, I think you get the idea. Think of your menu and how good the quality is when it comes out of the kitchen. If you can come close your fine, if there's a big difference in quality you will hurt yourself in the long run. I would't think anything with fish, shrimp or any seafood would reheat with good results.......Good luck........Chef Bill
Cacciatore is a great idea. I have been serving a lot of items with spaghetti squash instead of traditional white or wheat pastas so I have a red sauce or gravy already that would transition well to a browned chicken breast. Thanks for the idea! I find that most of my issues with a good "leftover" like a lasagna or a casserole is that it rarely falls into the healthy category. Most of my soups are actually healthy but I find it hard to reach 500 calories.