Chef Chatter
Chef chatter: 4 ways to ensure your food partners deliver high-quality products
James Cannon, SVP of Culinary of Urban Plates, demands that his partners only give him high-quality food products.
April 4, 2019
By James Cannon, SVP of Culinary, Urban Plates
As the fast-casual industry continues to evolve, one thing has become more apparent to every level of the business; high-quality food partners are increasingly integral to guest satisfaction and to the success of restaurant brands as a whole. It's easy to look at the bottom line and choose the most bang-for-your-buck vendor, but when considering the longevity of your brand, it's critical to look at the long-term effects that your decision will have on the consistency of your product, and in turn, how that will affect returning customers.
There are a number of points to consider when choosing your food partner. At Urban Plates, we place the highest priorities on product quality, environmental sustainability, transparency and traceability. These objectives allow us to provide guests with the same Cage-free Chicken plate they know and love no matter the location or coast, which has been an important factor in our expansion from California to the east coast.
It's important to look at the impact that each of these points has on a fast casual concept, so we'll dive into them below.
Product quality
Arguably the most important facet is product quality. One of the more reliable ways we can determine this is to make sure our product meets specific certifications within their class, whether it's produce, a protein or raw ingredients. This measure helps ensure that meals are consistent in their taste; when we're ordering upwards of 700,000 pounds of steak, having the “grass-finished” certification guarantees a nice meaty flavor profile with every order we place.
Environmental sustainability
Much of the world has been focused on environmental sustainability, and from a food-sourcing perspective, this is an essential detail that goes hand in hand with product quality. The distinction between line-caught, ASC certified salmon and its more affordable competitor, comes down to the taste and texture. A humanely raised fish will have better flavor and consistency, whereas the alternative causes fish distress, and those farming practices can mean that the fish is sitting on the boat for far too long. By placing priority on the environmental impact these vendors have, we're able to provide guests with a delicious salmon that goes from the water to the plate as quickly as possible.
Transparency
Another key differentiator in Urban Plates' selection process is transparency with our partners. In all, this is beneficial to help cultivate a relationship with them where they may introduce you to new products or even new partners who may be working on the “next big thing” in the food world. As we expanded to the east coast, a partner referred us to a vendor that makes the most incredible turkey bacon, and since discovering them we've incorporated it into the menu not only in our D.C. locations but in our California restaurants as well. You never know what great things may come from building these relationships, but at the very least it benefits brands who are searching for growth and continued improvement.
Traceability
We all witnessed the panic that set in following the romaine lettuce recall, and one of the crucial benefits that Urban Plates was able to take advantage of through our high-quality food partners, is the traceability of our product. Guests crave knowledge, and having the insight on where exactly our food comes from – all the way down to the seed – creates peace of mind to confidently prepare our food. It allows us to reassure guests that our food is not only safe to eat but as close as we can get to picking the tomato ourselves.
Through all of these standards, restaurants have been able to continue improving the quality of their dishes in order to remain a relevant and reliable brand. The higher- quality vendor, the higher-quality food you'll be able to serve your guests, and in a time where customers are more educated on the topic in their personal lives, it's crucial to provide a product that goes above and beyond their expectations. The first step: set the standard for a high-quality partner.
Beginning his culinary career at age 12 when he began cooking for his family, Chef Jim Cannon, SVP of Culinary for Urban Plates, now establishes menu strategy for both East and West Coast Operations, working directly with food and supply vendors to create innovative dishes and develop ingredient conversions to manufactured goods. In addition to product testing and implementation, he works closely on the kitchen design and ensures the highest quality ingredients are available at each restaurant.
Jim was formerly the VP of Culinary and Beverage for Ruth's Chris Steakhouse where he was responsible for all research and development, as well as recipes, training and rollout support.
A native to Texas, Jim now resides in San Diego with his wife, playing golf whenever he has spare time.
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