The rise of "speed scratch"

Across the world, and in every type of cuisine, the concept of ‘speed scratch’ cooking is gaining momentum. New, convenient products and more efficient ways of working are helping chefs be efficient without compromising on creativity or quality.

So what’s behind the trend?

The need for Speed

Slow service is one of the most frequent complaints of guests and, for many, it’s their number one issue.* Even at formal dining occasions guests want prompt service without big gaps between courses.

Menu Choice vs. Capability

Also, over the past decade guests’ expectations of the number of dishes on a menu have almost doubled.* Yet, the number of staff in an average kitchen team has remained the same or in some cases reduced. These days it can be more difficult to bridge the gap between the choices guests demand and the resources available.

*Harris research 2009

Convenience without Compromise

To keep up, many modern chefs now accept the role that more convenient ingredients can play in their kitchens. For many it’s about the need to save time; beginning the preparation of a dish further along the cooking process. Chefs are choosing professional ingredients that vary from partially to completely ready-to-use. For many Chefs, opting for convenience is just as much about quality and consistency as it is about saving time.

Many agree that a stock is best made from scratch but sometimes the bones have less meat or can be of poor quality. That’s when the finished stock suffers. Quite simply, a convenience stock can perform better, with more consistent results and with none of the associated health and safety issues. Of course kitchen staff need to be as skilled to handle professional ingredients as they do raw ingredients.

The Basics of Speed Scratch

	Classic Method	Speed Scratch	Benefits
Stock	Ordering, stocking, cleaning the bones, roasting or blanching, cleaning and cutting vegetables, cooking, straining, reducing	High quality stock base created in a few minutes.	Consistent quality, less resource and skill, reduced issues with health and safety.
Herbs	Source seasonally, wash/peel and chop as required using fresh or dry and allow time for flavor release.	Herbs and spices in pastry format or suspended in oil.	Consistent quality whatever the season, can be used instantly during any stage of cooking.
Demi Glace	Ordering, stocking, cleaning the bones, roasting, cleaning and cutting vegetables, cooking simmering, degreasing, straining, reducing	Quality Demi Glace available in many formats and ready in a few minutes.	Less monitoring, constant flavor, consistency and color.

Smart Preparation

Simple, smart preparation can reduce stress, time and costs.

Economies of Scales - An effective work schedule for each week will calculate the optimum production batches for preparation. It will also take into account shelf life and quality.

"Must Have" Dishes - Don’t waste time and skill creating menu essentials that may not be fully appreciated by guests. Convenience products can help to create these dishes consistently.

Mise en Place - Season the dishes during the mise en place. This reduces the pressure on staff when the dishes are served, making it possible to serve the same number of guests with a smaller team. Distinguish between production and serving stages when developing the menu.

Cleaning Up - Who cleans what, and how often? Clearly indicate which cleaning jobs should be carried out by which team member.

Flexible Staffing - Help the team to be flexible by making sure each can work at every station. This makes the operation better equipped to cope with personnel changes.

Second Opinions - Consider bringing in an independent consultant or Chef to observe your kitchen at work. They can analyze your ways of working and can come up with some fresh thinking.

Ask for Ideas - Create an ideas box and ask the team for ideas relating to efficiency. The idea that saves or makes the most money can win a prize.