A Fruit of a Different Color: Saving on Canned Tomatoes

Another Way to Streamline Your Food Service Purchasing Plan

You know that rationalizing SKUs can save your business money but finding ways to cut down on product orders without impacting your menu plan is tricky. This is especially true when it comes to your canned tomato orders. Different recipes call for different products, so rationalizing can feel overwhelming. Luckily, the Foodbuy Culinary Solutions Team has some tips to guide your food service purchasing strategy.

Read on to learn more.

Considering Your Final Application in Food Service Purchasing

When it comes to canned tomatoes, the products you choose can make or break your final application. As all chefs know, it’s all about the consistency you end up with. The wrong product could lead to separation in your sauce or uneven chunks in your dip. However, there are some applications that will end up the same no matter what.

If you’re planning on any puréed or blended application, your canned tomato type isn’t going to matter as much. Diced, crushed, and whole will all look the same after the blender. That means that you can focus on ordering tomatoes for your dishes that do require specific consistencies. Then, just use the same products in your tomato soup.

Opportunities for Cheaper Products

Are you spending more on canned tomatoes with added flavor? Maybe you use fire-roasted tomatoes in your pizza sauce or

seasoned tomatoes in your chili. These products can be as much as $10 more per case than regular diced tomatoes. If you’re trying to reduce spend, you may want to investigate other ways to add flavor to your dish, while using basic diced or whole tomatoes.

Your food service purchasing may benefit even more if you often have leftovers of other ingredients in your kitchen. Maybe the garlic from your shrimp scampi can be thrown into your pizza sauce or the seasoning you use on grilled chicken can improve your spaghetti sauce. Getting creative with cross utilization can lead to savings over time.

Bring Dead Stock to Life

Cross-utilization goes a step further when you consider the dead stock in your pantry. Many kitchens have canned items that

have built up over time without use. We recommend looking through your dry storage before establishing your new food service purchasing plan. This can not only help you determine which canned tomato products you don’t use, but which items you can cut down on in general. At the end of the day, you’re both saving money and reducing your potential food waste.

Make a Change

If you’re constantly looking for food service purchasing tips, the Foodbuy Culinary Solutions Team can help. You can call on them for help with menuing, training, ordering, and more. Between their culinary expertise and supply chain knowledge, you’ll have a comprehensive resource on your hands.

Schedule a consultation today to get started.