Menu Development
Eco-Cuisine’s products are menu-concept driven in that they are designed to be integrated into a foodservice operation’s menu as healthy alternatives. Any chicken menu item can be easily converted to a vegetarian chicken-style version (i.e. Chicken Cacciatore) as a vegan or dairy/egg vegetarian menu item. The muffin mix can be used to make a healthy version of any muffin on your menu, a quick bread and even a great tasting coffee cake. Eco-Cuisine can easily convert your favorite menu item into a healthy vegetarian menu item with its products.
Eco-Cuisine’s products are menu-concept driven in that they are designed to be integrated into a foodservice operation’s menu as healthy alternatives. Any chicken menu item can be easily converted to a vegetarian chicken-style version (i.e. Chicken Cacciatore) as a vegan or dairy/egg vegetarian menu item. The muffin mix can be used to make a healthy version of any muffin on your menu, a quick bread and even a great tasting coffee cake. Eco-Cuisine can easily convert your favorite menu item into a healthy vegetarian menu item with its products.
Copyright © 2008 by "Eco-Cuisine" · All Rights reserved · E-Mail: ron@eco-cuisine.com
Training Sessions
On-site training is available to adapt product preparation to specific operator needs and to demonstrate creative recipe variations. Eco-Cuisine offers this service to large foodservice accounts or to a conglomerate of smaller accounts.
On-site training is available to adapt product preparation to specific operator needs and to demonstrate creative recipe variations. Eco-Cuisine offers this service to large foodservice accounts or to a conglomerate of smaller accounts.
Eco-Cuisine is a vegetarian-focused company whose services and products can be integrated into every division of the foodservice industry from QRS to fine dining, from resident campus dining to health care, and from commissaries to commercial bakeries.
Overview of Culinary Service Offerings:
Eco-Cuisine’s service portfolio is extensive beginning with its ability to custom develop dry blended product formulations. We also provide foodservice consulting as well as educational culinary demonstrations and seminars for food service professionals. Eco-Cuisine’s expertise is in developing products and recipe applications that are nutrient dense, cholesterol-free and lower in fat including vegetarian, vegan (no animal products), and mixed medium (animal and plant proteins combined).
Overview of Culinary Service Offerings:
Eco-Cuisine’s service portfolio is extensive beginning with its ability to custom develop dry blended product formulations. We also provide foodservice consulting as well as educational culinary demonstrations and seminars for food service professionals. Eco-Cuisine’s expertise is in developing products and recipe applications that are nutrient dense, cholesterol-free and lower in fat including vegetarian, vegan (no animal products), and mixed medium (animal and plant proteins combined).
Culinary Commissary Retail Grab & Go
A viable component of Eco-Cuisine’s services is in working with commissaries to develop Private Label Grab & Go menus utilizing Eco-Cuisine’s products. The product is prepared as a center-of-the-plate meal component and/or as the complete meal and shipped out to the retail store deli departments.
Industrial/Automated RTU (Ready to Use) Deli
In regional areas and with certain retailers, requests are made of Eco-Cuisine to create a ready-to-use refrigerated or frozen product for use in retail and deli operations. This food processing/manufacturing includes highly automated production and packaging. Eco-Cuisine is experienced in these processes for both the savory vegetarian proteins and bakery mixes and offers these services in support of its dry blends. In this process the cost of regional moderate production can save the foodservice customer approximately 30% on Eco-Cuisine’s regionally produced proteins.
R&D/Private Label
Eco-Cuisine does customized foodservice product development for larger accounts which can produce the sales volume. Eco-Cuisine will develop the dry blend, specify each ingredient for the product, cost it, create POS material, manage production and have the product delivered to the foodservice account. Eco-Cuisine will comprehensively address and manage each discipline of the process. Both custom-designed products and Eco-Cuisine’s existing product lines are available for Private Label in the retail and foodservice marketplace
A viable component of Eco-Cuisine’s services is in working with commissaries to develop Private Label Grab & Go menus utilizing Eco-Cuisine’s products. The product is prepared as a center-of-the-plate meal component and/or as the complete meal and shipped out to the retail store deli departments.
Industrial/Automated RTU (Ready to Use) Deli
In regional areas and with certain retailers, requests are made of Eco-Cuisine to create a ready-to-use refrigerated or frozen product for use in retail and deli operations. This food processing/manufacturing includes highly automated production and packaging. Eco-Cuisine is experienced in these processes for both the savory vegetarian proteins and bakery mixes and offers these services in support of its dry blends. In this process the cost of regional moderate production can save the foodservice customer approximately 30% on Eco-Cuisine’s regionally produced proteins.
R&D/Private Label
Eco-Cuisine does customized foodservice product development for larger accounts which can produce the sales volume. Eco-Cuisine will develop the dry blend, specify each ingredient for the product, cost it, create POS material, manage production and have the product delivered to the foodservice account. Eco-Cuisine will comprehensively address and manage each discipline of the process. Both custom-designed products and Eco-Cuisine’s existing product lines are available for Private Label in the retail and foodservice marketplace
A Flexitarian® True to Nature Company
Reference Link
CookingSchools.com - March 6, 2001
Interview with Chef Ron Pickarski, Owner, Eco-Cuisine, Inc.
http://www.cookingschools.com/interviews/ron-pickarski/
Vegetarian Resource Group - Vegetarian Journal 2006 Issue 3
“Do You Want Your College or Other Food Service Operator to Serve More Vegetarian Options?” - By Ron Pickarski
http://www.vrg.org/journal/vj2006issue3/vj2006issue3college.htm
CookingSchools.com - March 6, 2001
Interview with Chef Ron Pickarski, Owner, Eco-Cuisine, Inc.
http://www.cookingschools.com/interviews/ron-pickarski/
Vegetarian Resource Group - Vegetarian Journal 2006 Issue 3
“Do You Want Your College or Other Food Service Operator to Serve More Vegetarian Options?” - By Ron Pickarski
http://www.vrg.org/journal/vj2006issue3/vj2006issue3college.htm