Quick Bites & Incites – November

Industry Incite

The supply chain continues to struggle in some areas, which means that even the best-laid plans can be toppled by late or incomplete delivery. To help minimize the disruption to your day-to-day, here are our Top 5 strategies for coping with product shortages:

1. Order out ahead a few days for any non-perishable or frozen items
   • Getting ahead in your ordering practices means you’ll have extra time to pivot if something is missing from your order.
2. Review emergency menus, amp up offerings in case they are needed
   • This might be a great time to consider upgrading your Emergency Meal offer so that there is less disruption to resident life, should you need to implement the emergency option.  
3. Make in bulk and freeze
   • If some individually packaged items are not available, can you order in bulk, or make a batch, and freeze in individual portions instead? 
4. Consider convenience options 
   • If you have lower labor in the kitchen, you’ll likely have money in the labor budget that can help cover the cost.
5. Know your subs, and reach out to Incite if you need more information on which products are on contract, to help keep your costs in check.

Supplier Spotlite

For over 100 years, the folks at Tillamook have been putting quality above profit, keeping things natural and never cutting corners.  And Tillamook products aren’t just delicious for our members and their residents, but for the community as well.  With millions being invested into fighting food insecurity and pioneering innovative ways to protect farmland, Tillamook is serving up goodness today, while protecting it for tomorrow.

Recipe Quick Bite

Chef Ethan’s Holiday Cheese Ball

Delight your guests this holiday season with a classic Cheese Ball, updated for a modern fete with Spiceology seasoning and tangy Tillamook sharp cheddar.

• 16 ounces cream cheese , softened

• 2 cups freshly grated Tillamook sharp cheddar cheese (try not to use pre-shredded)

• 2 green onions, chopped

• 1 teaspoon Worcestershire sauce 

• 1 teaspoon hot pepper sauce

• 2 teaspoons Spiceology Really Ranch seasoning blend

• 1/2 teaspoon garlic powder

• dash freshly ground black pepper

• 2/3 cup hazelnuts (or other nut), finely chopped

Instructions

1. Place cream cheese in a mixing bowl and mix until softened. Add cheese, green onion, Worcestershire sauce, hot sauce, Really Ranch Seasoning, and pepper and mix well to combine. 
2. Use a rubber spatula to scrape the sides of the bowl and gather the mixture into one lump. Lightly grease your hands and form the mixture into a round ball. 
3. Place the hazelnuts on a plate. Hold the cheese ball in one hand and use the other hand to scoop the nuts onto the outside of the ball, pressing them in gently and turning the ball to coat all sides. 
4. Cover the cheeseball in cling wrap and refrigerate for about 1 hour to allow it to firm up. Take it out of the refrigerator about 20 minutes before serving to allow it to soften just slightly. Serve with crackers, pretzels, vegetables or anything else you’d love to dip in cheese!

Team Member Highlite

This month we’re getting to know Trista French, VP of Operations at Incite.

Here are 3 things you didn’t know about Trista:

1. Trista lives outside of Nashville with her husband, Michael. Though she was born in PA and lived in NY for a few years, she has called TN home for the last 30 years.
2. She is a football fan and roots for the Denver Broncos and her hometown team, the TN Titans (when it doesn’t interfere with the Broncos). 
3. Trista and her husband enjoy getting away to the Gulf Coast of FL, where you can find her relaxing on the beach, fishing, or trying out new local seafood restaurants.