Operator and Chef Testimonials
REAL-LIFE THOUGHTS FROM OPERATORS AND CHEFS ON TENDER BY DESIGN™
A huge benefit for us is the planning component. Because Tender by Design™ has a focus around what volume you are going through, the team can identify what you’re going to use for the whole year. And if you’re utilizing the correct volume, they can create custom specs directly for you.
Intermountain Healthcare Group:
Chef Alex Govern, Corporate Executive Chef
The reason I changed my sirloin to Tender by Design was the overall consistency and quality of the steak.
TJ Chumps:
Blake Wright, CORPORATE MANAGING PARTNER
Tender by Design allows me to accurately plan my food costs on a daily basis, since the product is frozen. I can simply use as much as I need, when I need it.
Tapped - Taphouse & Kitchen:
Tyler Antkowiak, General Manager
We didn’t say on the menu, ‘hey, we switched from fresh to frozen.’ But at the same time, you couldn’t taste them next to each other and tell. We honestly never have the steaks get sent back to the kitchen. It was a seamless transition.
The Swinging Doors:
Jeremy Kight, Kitchen Manager
What caught my attention is the fact that I can lock in my quality and supply chain. I know now what my plate cost is, which makes it easy for me to design my menu. It’s great for the guests and operator equally.
Wing Central Restaurant Group:
Jim Rowe, Owner
Having done a blind taste test, you know, as far as quality of taste and texture, the difference was completely imperceptible.
Great Dane:
Matt Pace, Director of Operations