Seasoned Beef Crumbles: The Possibilites are Endless

Posted by Brandi Wilkins on Tue, Jul 21, 2015 @ 13:07 PM

Burke Seasoned Beef Crumbles is one of the most versatile fully cooked meat ingredients offered to prepared food manufacturers today. The authentic beef flavor marries well with a wide range of flavor profiles and cuisines giving you the option to utilize the full potential of this topping in many different product lines. This topping is great for pizzas but can also be utilized in anything from soups to appetizers and everything in-between. 

Additionally, Burke fully cooked Seasoned Beef Crumbles are IQF, or individually quick frozen, which means each crumble is frozen instead of bulk frozen, allowing for free flowing product during your manufacturing process. Our Seasoned Beef Crumbles also contain a proprietary blend of natural antioxidants for the freshest product possible. 

The following menu ideas are some fresh ways to incorporate Seasoned Beef Crumbles into your new frozen prepared food concepts.

 

New concepts featuring Seasoned Beef Crumbles for prepared food manufacturers:

savory_beef_topping_sticky_buns

Savory Sticky Buns: Seasoned Beef Crumbles accompanied by onions, mushrooms, spinach, cinnamon, sage, and garlic powder. All combined and rolled into cut pizza dough strips. Drizzled with jalapeño pepper jelly and cream cheese.

 

 

 
mediterranean_quiche_2
Mediterranean Quiche: A Mediterranean twist on a traditional French recipe. Pie crust filled with a mixture of half and half milk, eggs, Seasoned Beef Crumbles, tomato basil feta cheese, mozzarella cheese, roasted red peppers, spinach, garlic, red onion, and olives

 

 

BeefedUpMozzSticks_v1-1

 

Beefed Up Mozz Sticks: Mozzarella sticks and Seasoned Beef Crumbles wrapped in an egg roll wrapper and baked. Served with a spicy marinara sauce.

 

 

 

For more information about our Seasoned Beef Crumbles and to request a sample visit our website!

 

 

 

Tags: Beef, seasoned beef crumbles

Flavorful Summer

Posted by Brandi Wilkins on Fri, Jul 17, 2015 @ 11:07 AM

The following article written by Dawn M. Canon, Ph.D., C.C.S. gives you an insight into how our research and development team works on a day to day basis creating a product that is YOUnique to you and your company!
 

With the warming temperatures of summer comes sensational flavors! Everything from traditional barbeque to fresh and flavorful herbs and spices. Tropical and fruity is another summertime favorite. Spending time in a garden or orchard allows us to become familiar with the scents and tastes of raw ingredients, and may inspire us to try something we have never before tried.
 spices_final
Experimenting with ingredients opens the door to new creative options. We learn from tasting, tweaking the formula, tasting again, and repeating if necessary. When the result is a success we can impress even the toughest critics. The science of putting ingredients together in the right combination and in the right amount is then fused with the art of visual presentation. Culinary science allows us to showcase these new creations in a spectacular way.
The Research and Development department at Burke Corporation is actively engaged in formulating products with unique flavor profiles. Sometimes the simple addition of one ingredient can bring new life to a product. There are unlimited options and combinations of ingredients that when brought together properly, will even surpass the desired gold standard.

Seasonal ingredients can offer a fresh perspective. Favorite summertime seasonings include mint, cumin, saffron, fennel seeds, cilantro, cardamom, dill, and coriander. Although cinnamon is often categorized as a winter spice, it can also be a wonderful summertime flavor, and works well with barbeque sauces, poached fruit such as apples and apricot, and meats like lamb and poultry.Bringing out the warm summer flavors and ingredients can bring the freshness of a
https://www.pinterest.com/julikate14/food-styling/
new season. Custom formulation is Burke’s specialty. Let the Research
and Development team at Burke Corporation help you provide your customers with a flavorful summer!

Interested in discovering a YOUnique product for you company? Request a sample below!

Request a Sample

 

Portioning for Success: Your Guide for Portioning Pizza Toppings

Posted by Brandi Wilkins on Wed, Jul 08, 2015 @ 10:07 AM

Pizza topping portion guides are important to any business and indirectly important to your consumer as they expect quality product that is consistent and delicious. Inaccurately portioning product could lead to over or under quality of your product, potentially leading to unhappy customers and loss of profit. Today, consumers want to get an adequate amount of product for what they pay for, but also don’t want an overload of toppings. Knowing the fine balance could help improve ordering and forecasting for your restaurant, not to mention possibly helping your bottom dollar.

Perfect Pizza_Dough
Photo Credit: http://oneshetwoshe.com/2014/09/craftsy-review-free-perfect-pizza-home-class.html

Top 3 Reasons to switch to standardized pizza topping portioning:

1.) Standardized training method for all employees.

Every employee has their own preferences when it comes to the amount of toppings needed on a pizza. At first it may not seem like a big deal, until your customers start to notice that every time they order their "usual" it isn't what they usually receive. By starting off with a standardized pizza topping portion guide, it will train each employee to put the same  amounts on every pizza every time, alleviating stress for your employees and preventing inconsistent quality within your products.   

2.) Consistency among product across your menu.

You want to associate your business' brand with the trust among your consumers to deliver the same quality of pizza across your menu. When a non-standardized method of making pizzas is in place, it could lead to your customers being unhappy with the recieving product. An important part of your business is the products you offer, and consistency among your products is a controllable variable within your business worth perfecting.

3.) More accurate ordering, forecasting, and topping usage leading to more profit

Switching from a freestyle approach of making pizzas to a standardized training method can generate more profit by reducing product waste and the risk of product shortage. Knowing the amount that your business will typically go through between each shipment of product will give a numerical way to predict future costs and profits.

 

To help give you an idea, pizza topping portion guides are typically broken down by size of pizza and the type of topping coverage desired; whether that be light, medium, or heavy. Using pizza topping portioning guides gives employees a guide to follow to meet your businesses quality standards and expectations for consistency.

Are you looking for a guide to help you get started? Request a pizza topping portion guide from us today!

Tags: Cooking Yield, Pizza Toppings, Food Service, Pizza Ingredients

Pizza Insights: Ideas about keeping your operation fresh

Posted by Erika Mertens on Wed, May 20, 2015 @ 15:05 PM

Industry experts offered their insights at the recent International Pizza Expo in Las Vegas, NV. Jason Dorsey, Chief Strategic Officer at The Center for Generational Kinetics; Darren Tristano, Executive Director at Technomic; Nancy Kruse, President of the Kruse Company, and Glen Cybulski, COO of Persona Pizza Holdings, among others, shared views on topics including the Millennial generation, trends, and more—and their expertise is well worth sharing here.

 

Differentiation - Make sure you stand apart from your competition. There are many things you can do to set yourself apart, such as offering unique pizza ingredients, signature sauces, and interesting combinations. 

Pesto Chicken Sausage Pizza | Fully Cooke Meats
Pesto and Chicken Sausage Pizza

Unexpected pizza toppings, like our new Chicken Sausage with Parmesan and Sun-dried Tomatoes, will appeal to patrons looking for a different spin. Or offer a Creamy Beef and Mushroom Pizza with Alfredo sauce, mozzarella, Gruyere, spinach, mushrooms, and our Seasoned Ground Beef. Design a varied menu—and don’t forget about unique drinks and desserts as well.

 

Appeal to Millennials – Millennials are a quickly growing group of future spenders (and future employees), with a trillion dollars of spending power predicted. It’s important to know what resonates with this generation. 

  • Value – “Value” means a good product/experience at a fair price. To add value, think about quality; ambience; choice; customization; unique offerings; sustainability, social responsibility and local ties; and transparency.
  • Communication – Communicate with your audience digitally, and be specific about your uniqueness. Because this generation is visual, show them what you’ve got to offer rather than telling them.
  • Flavor – The bigger and bolder, the better—especially with pizza. In fact, 54% of all Americans prefer highly spiced foods! And 55% of 18- to 34-year-olds want to try new flavors and lots of variety. A pizza made with our Sriracha Sausage, along with Sriracha cream cheese, mozzarella, green onions, and a honey drizzle, would appeal to this crowd. Ethnic options are on the rise, with Mexican a favorite. Try offering new flavors seasonally or as LTOs to drive traffic.

 

Honey and Sesame Thai Pizza | Fully Cooked Meats
Honey & Sesame Thai Pizza

With all these trends, customer demands, and upgrades, what about pizza profit margins? While the average profit margin in the industry is 7%, there are ways to increase yours: 

  • Business and menu engineering is key
  • Portion control means less waste
  • Investment in systems and staff pays
  • Partnerships with trusted vendors can lead to success

 

Most important, embrace who you are and don’t be afraid to blow your own horn.  Make sure your brand is strong and growing, and stay true to it as you innovate. When you strive for differentiation—even if you take baby steps—you’re one step closer to making sure you’re always offering the kind of exciting, flavorful experience Millennials talk about, share, and come back to again and again.


See how our fully cooked meats can help you differentiate your products. Request a sample today!

 

Tags: Fully Cooked Meats, Sriracha, Pizza, Pizza Expo, Pizza Toppings, Mexican, Pizza Profit, Ethnic, Pizza Insights, Millennials, Customization, Pizza Ingredients, Chicken Sausage, Differentiation, Seasoned Ground Beef

The Lowdown on Millennials: Five Things You Need to Know

Posted by Erika Mertens on Mon, May 11, 2015 @ 08:05 AM


According to Jason Dorsey and Darren Tristano, speakers at the 2015 Pizza Expo in Las Vegas, there’s a swarm of grown-up kids out there who are ready and able to impact your business more than you may realize.

  1. Millennials mean business. Millennials—those born between 1977 and 1995—present an enormous opportunity in the foodservice arena. How enormous? Well, the buying power of this generation represents $1.7 trillion. And by 2017, they are expected to spend more than their parents and the rest of the baby-boomer population. In addition, members of this group could be your future employees, so it pays to understand what makes them tick.

    shutterstock_millennials_pizza
    Photo Credit:sfweekly.com
  2. They love to eat out. What they’re looking for: restaurants that offer an overall “experience”; good value (which includes quality, ingredients, options, customization, uniqueness, sustainability, local ties and a fair price). In order of preference, they go for fast food, fast casual, coffee shops, and midscale.
  3. They love their freedom. Millennials are starting their first jobs, getting married, and having children later; 28-year-olds are 3.5 years behind where baby boomers were at that age. Their loyalties are still developing as they continue to sample different choices. This is a huge opportunity for foodservice!
  4. Keepin’ it real. This group values authenticity and transparency. They want to make an impact in the world.
  5. Technology is everything. To communicate with Millennials, use the platforms they know and love. They’re visual learners who respond to photos and videos. They also eat with their eyes so photos on menus are important. Tweets should focus on info that’s local and pertinent to them; only send them 2 to 3 times per week. A LinkedIn account is essential for operators, as it makes them seem more human. Any loyalty program communication should be done digitally (and they expect something for free).
    Millennials_Technology
    Photo Credit: restaurantnews.com

Embrace this incredibly influential generation—Millennials are key to your success—by sampling one of our high quality, great-tasting pizza toppings today!

Tags: Pizza Expo, Pizza Toppings, Food Service, Authenticity, Pizza Operation, Millennials, Customization, Transparency

Eight Mindblowing Facts About Pizza

Posted by Erika Mertens on Mon, Apr 27, 2015 @ 16:04 PM

The power of pizza cannot be ignored: Americans now spend $37 billion a year on pizza, according to a new report from the USDA. Enjoy some of the incredible statistics below, adapted from Angelica Frey, www.businessinsider.com.

  1. About 1 in 8 Americans eats pizza any givenday. Pre-teens eat about two times the national average, while Americans over 60 years old eat about half the national average.Burke Fully Cooked Meats | Pizza Facts
  2. More that ¼ of boys between 6 and 19 eat pizza every day. Women eat less pizza than guys at just about every age level, but girls between 6 and 19 still eat more pizza than any other category of guys.
  3. The word pizza first appeared in 997 AD. It was first in a Latin text from the southern Italian town of Gaeta. The text stated that a tenant of a certain property was supposed to give the bishop of Gaeta “duodecim pizze,” or twelve pizzas, every Christmas day, and another twelve on Easter Sunday.
  4. The most expensive pizza in the world costs $12,000. When you order Pizza Louis XIII from chef Renato Viola, you might have to take out a second mortgage. The whole prepara-tion takes place at your house and includes the presence of a sommelier, a sous chef, and chef Viola himself. Toppings for the pizza include three types of caviar, red prawns, Mediterra-nean lobster, and sea cicada. The pizza comes with Remy Martin Cognac and Champagne Krug Clos du Mesnil. Annoy-ingly, this $12,000 pizza is only eight inches in diameter.
  5. The world’s largest round pizza was 131 feet in diameter. Dovilio Nargi led the team of chefs who made the pie. The 51,257-pound pie contained 19,800 pounds of flour, 10,000 pounds of tomato sauce, 8,800 pounds of mozzarella cheese, 1,488 pounds of margarine, 551 pounds of rock salt, 220 pounds of lettuce, and 55 pounds of vinegar.
  6. In the U.S., 4% of pizza eaten by children is for breakfast. Although pizza is predominantly a dinner food for adults, 58% of pizza consumption for kids (teens and under) is for snack-ing, breakfasts, and lunches.
  7. In 2011, pizza was considered a “vegetable” by the government. School meals that are subsidized by the government must contain a certain amount of vegetables. In 2011, a serv-ing of pizza contained at least two tablespoons of tomato sauce actually met those vegetable requirements.
  8. Each year, 251,770,000 pounds of pepperoni are consumed on pizzas. Pepperoni can be found of 36% of pizzas in America. Other countries prefer a wide variety of other toppings.

Tags: Fully Cooked Meats, Industry Trends & Updates, Pizza Stats

Burke Launches New Breakfast Meats

Posted by Amy Thielking on Mon, Oct 20, 2014 @ 15:10 PM

NEWS RELEASE

NEVADA, Iowa – Burke Corporation, a leading provider of fully cooked meat products to manufacturers and pizzerias, recently launched three new breakfast meats – Spicy Breakfast Sausage, Maple-Flavored Breakfast Sausage, and Corned Beef Crumbles.

BurkeBreakfastInspiration

These new items were developed to help manufacturers capture the growing breakfast daypart opportunity. According to IRI grocery retail data, breakfast hand-helds and breakfast entrées are both growing segments in the frozen aisle. With wide application – indulgent, ethnic, bold flavors – these flavorful meats are in line with today’s consumer preference.

Spicy Breakfast Sausage is made with a variety of peppers and sage for a traditional breakfast flavor, with a little kick. The product is prepared Hand-Pinched Style® for an artisan look. It’s ideal for savory breakfast items like pizzas, and can extend deliciously to Mexican-inspired dishes like skillets or tostados.

Maple-Flavored Breakfast Sausage mixes savory sage with sweet maple flavors for a well-rounded, signature ingredient for unique breakfast ideas such as stuffed waffles or egg scrambles.

Corned Beef Crumbles are tender with the delicious signature corned beef flavor and red color. Crumbled perfectly every time for a homemade look -it’s perfect for hashes, pitas, or unique pizzas.

For more information about these breakfast meats or to inquire for samples, visit: www.BurkeCorp.com/Breakfast

  Request a sample

 

Tags: Breakfast Sausage, Custom Solutions, Menu Ideas, News Release, Corned Beef, breakfast entrees

Catch the Heat with Sriracha Sausage Pizzas

Posted by Lauren Millen on Thu, Sep 04, 2014 @ 16:09 PM

Heat is hot. Fire up your pizza menu with these recipes featuring the newest Burke product -- Hand-Pinched Style® Sriracha Sausage.

Bloody Mary Pizza - Combine tomato sauce, horse radish and Worcestershire sauce then spread over a flatbread crust. Top with Mozzarella cheese, Sriracha Sausage, fresh celery, and sliced green olives.  bloody mary pizza
 fiery sriracha pizza Fiery Sriracha Pizza - A combination of mozzarella cheese, Sriracha Sausage, jalapenos, and sautéed onions create a pizza leaving your mouth on fire.  
   

 

 Burke is here to help enhance your menu, which starts with quality fully-cooked meats -- request a sample today!

 


Tags: 2014 trends, Sriracha Sausage, Fully Cooked Meats, Pizza, Menu Ideas, Hand-Pinched Style®, Food Service

Grow Your Business with Flatbreads and Alternative Pizza Crusts

Posted by Lauren Millen on Thu, Jul 31, 2014 @ 15:07 PM

In the limited-service segment, 65% of adults consider the healthfulness of a menu when making a dining decision. This isn't the only section of the restaurant industry that is seeing an increasing health-awareness. Offering flatbread for sandwiches and pizza shells provides consumers innovative, healthful choices without sacrificing flavor. Because there is no industry standard definition for "flatbread," it encompases many types of bread with origins around the world, some of which are below. With flatbread's rising popularity, your customers will be excited to see them on your menu. 

 

Types of flatbreads

ciabatta breakfast melt 1 resized 600

Ciabatta - Originating in Italy, this dough is made of yeast, flour, water, salt, sometimes olive oil and milk – no herbs and spices. The crispy exterior, many large air holes interior, and slightly sour taste make this a popular choice for sandwiches such as this Ciabatta Breakfast Melt featuring Burke Turkey Breakfast Sausage

 

Pita – One of the world’s oldest recipes and another Middle Eastern staple, which consists of flour, water, salt, sugar, and some type of yeast/fermenter. Pita dough shaped into a round, flat dough ball then baked at a high temperature (450-500°F). Separation of the dough happens from the carbon dioxide and steam expanding and the dry exterior pulling away from interior after baking.

Tortilla – The most popular ethnic bread in US, coincidentally coming from our neighbors, Mexico. The dough, made from corn or flour, is kneaded, given time to rest, then rolled and cut into rounds. Traditionally the rounds are cooked in a hot-cast iron skillet or griddle and served fresh off the heat. 

Burke Corporation Fully Cooked Meats

Naan – This Indian cuisine staple is an elegant combination of white flour and yogurt. Traditionally naan is baked in a tandoor (clay oven) but can be made in an oven at home. The soft texture and round shape make it a great choice for any wrap, such as this Chorizo Gyro with Mint Yogurt Sauce featuring Burke Chorizo Topping. 

 

 

Have You Thought About Alternative Pizza Crust Options?

Customers with a gluten allergy or health-conscious habits see pizza as a carbohydrate-filled indulgence. Here are 2 alternative crust ideas using vegetables as the main ingredient:

Cauliflower Crust – A simple mixture of mashed cauliflower, eggs, and your favorite seasons is a great way to keep the simple carbohydrate count low and please health conscious customers.

Sweet Potato Crust – Mashed sweet potatoes, all-purpose flour, baking soda, seasonings of choice, and a dash of salt bring a unique flavor to the table as the base for your favorite pizza toppings.  

 

Growth of Flatbread Pizza

Burke Corporation Fully Cooked Meats

According to a Datassential Menu Trends Report released in October 2013, 5 percent of restaurant menus include flatbread pizza options, and menu penetration has nearly doubled since 2009. The fastest growing toppings for flatbread pizzas include beef and pork crumbles. Other flavors worth noting are Margherita and rosemary. Jack, rich cheddar, creamy ricotta, and fresh mozzarella are cheeses that are currently thriving.

An article released by PMQ reiterated the infiltration of flatbread pizza into the market as well. GuestMetrics’ Peter Reidhead stated “While non-flatbread pizzas were 83% of total pizza sales in 2013’s first quarter, about 60% of the incremental growth for pizza was due to strength in flatbread pizzas.” Multiple factors are contributing to the growth of the flatbread craze. Consumers view flatbreads as an artisan dish, healthier option, and the creative versatility is endless. An unlimited amount of toppings can be used, and their application goes beyond pizza with menu ideas such as sandwiches and salads.  

 

Final Words

If you are looking to add some ethic flair to your menu, flatbread options and alternative pizza crusts are a simple way to do so. The versatility provides a blank slate to let your creativity shine. While experimenting with alternative pizza crusts and flatbreads – be sure to experiment with some Burke fully cooked meat toppings too – request a sample today

Tags: Current Restaurant Trends, Industry Trends & Updates, Innovation, Menu Ideas

2014 Trends on the Rise

Posted by Lauren Millen on Thu, Jul 24, 2014 @ 12:07 PM

As the year continues it is apparent that chefs, associations, and food professionals have done an excellent  job predicting the 2014 culinary trends. 

The National Restaurant Association (NRA) conducted a survey at the end of 2013 with what professional chefs considered 2014 food trends in numerous categories.  One of the top trends is focusing on child nutrition and concern for more health-conscious kid’s meals. Parents and professionals are seeking uses for whole grains and more fruit and vegetable sides.

Coming out on top was bold, ethnic-inspired breakfast dishes. Crepes and burritos are perking up breakfast menus across the United States. According to a Food Genius report, not-at-home-breakfast sales have increased 13 percent in the last nine months alone with quick-service as the leader in activity. Overall, Americans are demanding more breakfast.

Ethnic influence can be seen in all aspects of the food community. Peruvian, Korean, and Southeast Asian have captured the most attention. These international styles are set apart for their unique spices, alternative grains, and use of proteins. A Peruvian dish to capture this trend is causa, which features layers of mashed yellow potatoes, avocado, and mild vegetables. The way other countries prepare food, like pickling and fermentation, are countering the traditional grilling, baking, and frying Americans are accustom too.

A recently published report by Technomic highlighted foodservice mid-year trends. Sriracha is hot (try our newest product – Sriracha Sausage), and everyone is loving the heat. Be on the lookout for habanero and ghost pepper flavors, and spicier sauces. Complementing spicier sauces, barbeque sauce for pizzas, sandwiches, and wraps is smokin’ hot. Restaurant Business Online also noted that smoke-infusing foods other than meat, such as mushrooms or pickles, is a trend to watch.

Fast casual and quick service restaurant (QSR) experiences are evolving due to the technology boom. More common in casual dining chains, menus are shrinking in hopes of more user-friendly, efficient service. Consumers heightened interest in food ingredients are challenging restaurants on how to effectively communicate the information. One solution is to publish ingredients online and to create an app that includes product information. According to QSR Magazine, adding avenues for customers to pay online or with their mobile devices is becoming commonplace. Benefits to going mobile include keeping up with competitors (who are also considering it), simple implementation, easier tracking of restaurant activity, and the ability to offer more branded promotions. In addition to mobile apps, consumers would like to see more self-ordering terminals.  

Burke Corporation Fully Cooked Meats

Other trends Technomic predicted at the end of 2013 include local sourcing and transparency of ingredients. More than ever, consumers want to know what is in their food and if it is healthy. Alternative  grains used in pasta and flatbread items is one way more health-conscious items are coming into the market.  In the pizza industry this can be easily done by incorporating a whole grain crust into your menu, like in this Meaty Whole Wheat Pizza.

 

The food community is always evolving, and the 2014 culinary trends hold true to that statement. Foodservice and manufacturing leaders are here to satisfy American’s craving for bold, new innovations from spicy international dishes to using more ancient grains. The first half of 2014 may be in the books, but these trends are looking to make records. 

 

Download your copy of Burke’s 2014 Trends Report for creative menu inspiration today!


Tags: Current Restaurant Trends, 2014 trends, Industry Trends & Updates

Subscribe via E-mail

Posts by category