Monin Versatility Beyond Beverage — Through the Eyes of a Chef
Chad Lance, Director of Culinary Innovation Ever since the inception of Monin in 1912, the company has had a focus on beverage innovation. As the years went by, the innovative minds at Monin decided to expand the business into culinary, a natural adjacency. The innovation team began to build recipes using Monin ingredients in all types of meals, from sauces and marinades to salad dressings and desserts. The versatility of the Monin portfolio broadened almost immediately, as the culinary team on staff was now able to complement the beverage innovation with exceptional and flavorful food recipes. “Versatility is incredibly important when it comes to SKU rationalization for the operator,” says Chad Lance, Director of Culinary Innovation at Monin. “Being able to rely on one SKU for multiple applications allows for a better organized and more streamlined 362
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inventory, less training and more savings. Monin products meet all of these needs, allowing customers to take one SKU and use it to enhance multiple menu items.” With more than 200 flavors, the Monin portfolio can serve an even greater purpose in the F&B industry than versatility alone; the products can also serve as a substitute for unreliable, off-season and often expensive ingredients — herbs, for example. Also, produce, which is commonly used in restaurants, can be very inconsistent depending on various factors, such as time of year or weather conditions. By having a product such as a purée or a concentrated flavor on your pantry list, these challenges of consistency, high cost and questionable quality are lessened if not mitigated. In addition, Monin products offer a longer lasting alternative to ingredients with a short shelf life. These alternatives require less replenishment and provide more versatility. Monin’s purées and concentrated flavor product lines are the team’s top choices when working with food as a complement to a beverage presentation. From dipping sauces to pancake toppings, the variety of culinary applications is endless, especially with the wide array of flavors to choose from. Chad Lance, Director of Culinary Innovation at Monin, along with Chelsea Albright, Innovation Coordinator, developed a three-course meal that is inspired by the seasonal characteristics of autumn. Crisp, cool air and the holiday seasons peeking right around the corner were the backdrop for this culinary team as they worked up this menu with several on-trend and popular flavors from the Monin portfolio.
