The perfect carvery
Even though extra footfall inevitably puts pressure on the kitchen, with a carvery there is more scope to ease out the peaks and troughs and make the increase in customers more manageable and profitable. Discover how to make the most of a carvery and how we can help you do it.
Prepare
Running a set-price carvery allows you to prepare the majority of the food in advance, finishing off in batches to meet demand.
Adding value to your customers experience
It’s very easy to do children’s portions, a great way of encouraging families may be to develop promotional offers where the younger children eat free. Be careful with managing meat portions but remember; the percived value for customers who are allowed to load their plates with accompaniments far out- weighs the cost.
Focus your front of house to ‘up sell’
With customers going up to the carvery to collect their main courses, waiting staff can focus on providing great service and selling additional items – drinks, starters, desserts and coffee.
Increase your margin with clever alternative products
You don’t need to use premium cuts of meat. Carefully prepared and cooked, alternative cuts will be just as delicious, for example, topside of beef cooked properly is just as delicious as prime forerib of beef and will mean less wastage for you too. Managing the margins and calculating your profit is also much easier too with a carvery. Stick to a set weight of meat per customer (i.e. 150g per person).
Chosing the right meat
Certain joints will give you a better margin and yield than others, and be easier to carve on a busy service. Remember that with our boneless products, you only paying for the meat itself – not the bones.
For advice and information on a wide range of cuts, fully prepared and trimmed to save you even more time in the kitchen, contact Prime Meats 0845 606 9090.
