Credit Crunch Cooking Guide Launch
Our core food values will always remain constant, we want to produce fresh, seasonal menus supported by attractive and innovative offers across our business. But we know that in times of rising food costs, shrinking spend and financial uncertainty our customers, more than ever, want to see value for money.
The Credit Crunch Cooking guide has been designed to stimulate and challenge our teams to really look closely at their food offer and to ensure that cost effective menus and cooking methods are applied to help reduce food costs.
Chefs are also taught the skills of on site butchery helping to maximise financial gain and to understand how to utilise all of the cuts of meat so that there is little or no wastage. For example, training includes boning down whole Devonshire Red chickens and Middle White Hampshire pork.