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
"Some of the benefits of Tender by Design for us as a business includes less waste, less perishability. We rarely have steaks sent back to the kitchen for being tough or chewy. The switch to Tender by Design frozen product was seamless for us."
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
"Throw some of these old conventional sayings out the window. Apparently, we're dealing with something new here."
Cadre:
John McCann, Sous Chef