A scratch restaurant is a restaurant where food is prepared entirely (or almost entirely) from fresh, raw ingredients instead of relying on pre-packaged, frozen, or processed products. The term "from scratch" emphasizes the commitment to crafting dishes in-house, often to ensure higher quality, better flavor, and greater control over the food being served. What is a “Scratch Restaurant?” Key Features of a Scratch Restaurant: They use fresh produce, meats, seafood, and other ingredients, often sourced locally or seasonally. Fresh Ingredients: Sauces, soups, dressings, and even bread or pasta are made on-site rather than bought pre-made. In-House Preparation: The menu is often unique, with recipes developed and tailored by the chef or team. Custom Recipes: Items like frozen, canned, or pre-seasoned products are avoided or used minimally. Minimal Pre-Processed Items: Scratch kitchens tend to focus on culinary expertise, showcasing the skills of chefs and staff. Higher Culinary Standards: Quality and Flavor: Freshly prepared dishes often taste better and have higher nutritional value. Advantages: Allows for creativity and seasonal or daily menu changes. Menu Flexibility: Many diners value knowing their food is made fresh and not from processed ingredients. Customer Appeal: Challenges: Higher Costs: Fresh ingredients and skilled labor can be more expensive. Labor-Intensive: Requires more preparation time and skilled staff. Consistency: Ensuring uniformity in flavor and quality across dishes can be harder. Scratch restaurants are often associated with fine dining or high-quality casual dining establishments but can also apply to any restaurant committed to fresh, homemade food.
HOSPITALITY NEWS FEB | Page 73
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