To integrate caviar to la carta from a restaurant allows to extend its gastronomic proposal and offer a product associated with culinary excellence.
Nevertheless, their introduction should be consistent with a well-defined food and commercial strategy.
How can caviar be offered at a restaurant?
A first possibility is to serve it as an independent tasting, enabling the guest to directly appreciate its characteristics.
It can also be incorporated as a complement to select plates, especially with egg, potato, white fish or delicate flavour ingredients.
Another option is to create a dedicated experience around caviar with care and select accompaniments.
Profitability is an important issue. The restaurant should evaluate the cost per gram, quantity used, maintenance, product rotation and final price of each production.
Working with models adapted to intended consumption can help with monitoring and maintaining service quality.
At Cofré we collaborate with restoration professionals, offering select caviar for establishments that seek to integrate this product into their gastronomic proposal.
Design service before adding plate
The equipment should decide whether caviar will be an ingredient, supplement, tasting or complete service. That definition signifies the grammar, scattering, crockery, passing time and room formation. It should also be established who controls the reception, temperature and opening of each can. A rare malintegrated product generates a decline and doubt and a clear and brief protocol protects experience and space.
What format will suit a restaurant?
It depends on the rotation and use. A punctual tasting may require small formats and a recurring service or several plates allows to work with bigger cans and planned openings.
The room needs to explain the whole caviar story?
Not at every table. It should be capable of responding to species, origin, profile, grammar and service with precision, adapting details to the interest of the client.
A cost-effective introduction requires monitoring
Before including caviar as a letter, it defines cost per gram, permissible decline, grading of each plate, leading to opening and maximum service time. The equipment should recognize the can, preserve and portilate it always as well. It should also be decided what plates warrant this: adding a few moors with no sensory impact leads to cost and disappointment. A clear proposal can appear as a supplement, specific pass or table experience. In all cases, the client should understand what variety they get and why they are there. The trackability and room account complete economic calculation and does not replace them.
