The Benefits of Buying High Quality Gravy in Bulk for Restaurants

The Benefits of Purchasing Gravy in Bulk

For restaurants, diners, cafeterias, and any food establishment that serves items like biscuits, mashed potatoes, turkey, roast beef, chicken fried steak, etc., providing tasty gravy is a must. Gravy is the perfect accompaniment to various foods and it takes them to the next level in terms of flavor. Without a good gravy, many favorite foods would seem dry and incomplete.

However, making high-quality gravy from scratch requires constant effort and attention. It's time-consuming having to prepare a new batch every day or even multiple times a day. This takes time away from other important kitchen tasks. An easier solution is to purchase pre-made gravy in bulk containers so you always have some ready.

Save on Costs

Buying #gravy in bulk saves money compared to making small batches from scratch or buying it in small quantities. Food distributors offer better rates for large bulk containers. This cuts down the costs per ounce significantly compared to small containers.

For example, a 64 oz bulk container of delicious chicken gravy may cost around $25 total. But four 16 oz retail containers of the same gravy could cost $10 each, totaling $40. You get the same amount of gravy for $15 less by buying in bulk.

Consistency Is Key

Making gravy from scratch often leads to inconsistencies in flavor, texture, and color. Even the same cook may produce slightly different results each time due to minor measurement or ingredient differences. Customers expect a consistent experience.

With high-quality pre-made bulk #gravy, you can provide the same great flavor and thickness cup after cup, day after day. This reliability is important for return customers who want to know what to expect.

Save on Labor

Cooking gravy from scratch takes a lot of time and effort compared to just reheating pre-made gravy. Prepping, cooking and stirring ingredients requires constant labor. Buying #gravy in bulk means your cooks spend less unpaid time in the kitchen and more time serving customers.

Your staff will also have one less menu item to worry about preparing perfectly every time. This allows them to focus their efforts on other areas of the menu.

What to Look for When Ordering Bulk Gravy

Not all bulk gravies are made equal. Here is what to look for when assessing different bulk gravy options:

Quality Ingredients

Always check the ingredient label first. Quality gravy contains ingredients like chicken stock, beef stock or pan drippings for flavor. Lower quality versions primarily contain water, cornstarch and artificial flavors. Prioritize stock-based gravy for restaurant use whenever possible.

Preferred Flavors

The most popular gravy flavors are: chicken, turkey, pork, sausage, beef, brown, country style, mushroom and peppered. Think about which flavors your customers order most and stock up accordingly. It never hurts to get some variety though.

Right Viscosity

Gravy shouldn't be too thick or runny when served. Pour a sample on a spoon and test the thickness. It should slowly run off a spoon in a steady stream. If it's too thick, quickly offering to thin it down with hot water or broth usually helps.

Reheating Method

Some bulk gravy cans specify "stovetop only" while others allow microwave reheating for convenience. Microwaveable gravy saves time but may slightly alter the taste. Sample both methods with a supplier's gravy to see if you notice a difference.

Affordable Price per Ounce

Finally, calculate the total price divided by total ounces to see the cost per ounce and compare between brands. Focus on the quality, not necessarily the absolute lowest price per ounce. Free samples can help assess which bulk #gravy provides the best flavor and texture for your budget.

Storing and Handling Bulk Gravy

To get the most out of your bulk gravy gallons, follow these storage and handling best practices:

dated Rotation

Set up a first-in-first-out inventory system to use oldest containers first. Assign an employee to date new containers upon arrival. Placing new product behind current product assists rotation.

Seal Containers Properly

Always reseal cans, lids, pumps or pour spouts securely after use to preserve freshness as long as possible. If gravy will be used again in less than two days, storage in the refrigerator is ideal.

Use Clean Tools

Designate specific ladles, pumps, pour spouts only for gravy to prevent contamination. Wash them thoroughly between uses. Never reintroduce a dirty utensil into product.

Heat evenlY

The thickness of some gravy makes even heating tricky. Stir regularly and aggressively when reheating to prevent scalding or burning on the pan bottom. Scrape along sides and bottom of pan.

Allow to cool completely before refrigerating partial cans to maximize shelf life.

Letting gravy sit at room temperature allows bacteria to multiply quickly. By cooling completely first, refrigerated leftovers last longer.

Buying delicious gravy in bulk containers makes life easier for any restaurant, diner or cafeteria. Let your cooks focus on preparing amazing dishes while you provide the perfect gravy to top them off every time.

FAQs

What are the benefits of buying gravy in bulk?

Buying gravy in bulk saves money, ensures consistent flavor and thickness, reduces labor for kitchen staff since gravy doesn't have to be made from scratch, and allows cooks to spend time on other dishes.

What's the best way to reheat bulk gravy?

It depends on the product. Some specify stovetop reheating while others allow microwave use. In general, heating on the stovetop while stirring often produces the best results in terms of taste and texture.

How long does bulk gravy last after opening?

An opened bulk gravy container will typically last 7-10 days when properly stored in the refrigerator. Be sure to seal the container tightly after each use. Allow leftovers to cool completely before refrigerating.

What ingredients should quality bulk gravy contain?

The best bulk gravy contains flavorful ingredients like chicken, beef or other stocks made from pan drippings. Lower quality gravy often contains more water and cornstarch instead of natural fats and juices.