More than ever before customers are demanding fresh and clean ingredients. Improving the quality of even the smallest ingredient can have a huge impact on not only taste, but on the appearance as well. Last year we published an article “Small Changes Provide Big Results“. The article is a great read and outlines how McDonald’s did just that.
McDonald’s is continuing to listen to their customers and it’s paying off – big time! The Nation’s Restaurant News recently published information on the increase to McDonald’s first quarter revenue. The increase is a direct result of listening to their customers and giving them what they want.
Gaining Trust
Customers do notice when quality ingredients are used and if they trust you are serving good quality products they will be repeat customers.
Listen to your customers, complaints and complements, and check your online reviews. Doing this let’s you see the areas that might need attention.
Quality Authentic Panko – When only the best will do
If you’re seeing negative reviews on fried/breaded items a change as simple as testing a new coating can be the answer.
Try replacing your standard panko with a high quality Authentic Panko. Many people qualityusing a standard Panko aren’t aware there is an option. We are so confident of our product we will provide professional chefs and food distributors a free sample of our panko.
See the Difference – Taste the Difference
- Shape: The Upper Crust Panko has a sliver shape crumb vs. the standard or coarse grind round Panko. The sliver shape provides better highlights making the coated product look bigger and more appetizing.
- Texture: The Upper Crust Panko has a light airy texture vs. competitor’s hard, dense texture. The airy Panko provides a light crispy taste vs. competitor’s harder crunchy taste.
- Size: Upper Crust Panko has fewer fines with a larger sliver shape crumb vs. the competitor’s small round crumb. Size makes a big difference in the overall plate presentation and yield.
- Yield: Since the Upper Crust Panko is light and airy, it provides a 30% better yield when compared to competitors Panko. Since Panko is purchased by the pound but used by volume, the airy larger crumb goes further.
When Only the Best Will Do
Upper Crust Enterprises has been making authentic Panko and tempura batter mix for over 35 years with most of our products being used by Japanese restaurants worldwide. However we are seeing many non-Asian restaurants requesting our Panko because of the performance. An authentic Panko will have a light airy texture with a large sliver shape crumb. The result is a light airy crispy texture and better plate presentation.
