[tito78td]

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.

 

[nicko]

Soups and casseroles come to mind 

 

[chefbillyb]

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

 

[tito78td]

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. 

 

[chefbillyb]

I think there's many dishes that can be reheated well as long are there's a bit of sauce with it. I made a Cilantro lime chicken last week that had great taste and looked wonderful. I would also look at doing something like a Coq au Vin or even doing a mediterranean type dish.

IMG_0281 3.JPG

• chefbillyb
• Jul 22, 2016

 

[flipflopgirl]

Nothing different from the already mentioned ....
Just wanted to offer up my empathy re Pinterest.
An insane amt of info re EVERY topic under the sun and most of the recipes don't even come out close to what you imagined lol.

mimi

:laser:

 

[thepot]

How about- not reheating, but finishing the dish? Using Sous Vide, could help you a lot, and go beyond expectations.