KEEPING SPRING/ SUMMER LEAN

In our Spring / Summer 2023 edition we are “leaning into summer” and sharing our key insights into LEAN business concepts for the foodservice industry.

Tracie Daly, Food Business Coach & Development Chef, delivers a whole host of top tips to help you make better menu decisions and optimise kitchen efficiencies. Having owned and run an awardwinning café, Tracie now uses her own experience to help other businesses understand what they need to do to enable them to stay “lean” and flourish.

Tracie’s latest project, back in January, was the launch of an online event “At The Pass” (https://www. atthepass.ie/). The programme was created to help business owners navigate uncertainty in the food and hospitality sectors, especially those making decisions around closures. Tracie led the sessions, alongside Dr. Orla Byrne (Assistant Professor in Entrepreneurship at UCD) and Dr. Noel Murray (Head of Department for Tourism & Hospitality at Munster Technological University). Attendees were treated to a wealth of knowledge and practical expert advice in the areas of Finance, HR, PR and business planning. For those who couldn’t attend the event, we are sharing our key learnings from “At the Pass” which we hope you will find helpful.

To find out more about how #AtThePass came to life, click below:

Spotify: At The Pass - The Who & The Why Tracie - The Food Business Coach | Podcast on Spotify

Apple Podcast: https://podcasts.apple.com/ ie/podcast/tracie-the-food-business-coach/ id1643418741?i=1000590672381

Tracie’s website: https://www.traciedaly. com/podcast/episode/99fc309f/at-the-passthe-who-and-the-why

In this issue we also have a fantastic article written by Amy Irwin of business consultancy, Conscious Kitchens. As a former Environmental Health Office (EHO), Amy shares her invaluable insider tips on how to best prepare your business for a kitchen inspection.

As always, we share a selection of delicious recipes to inspire you with new and interesting ways to use our range of Ballymaloe Foods relishes and sauces. Our latest guest chef is Orla McAndrew, who has built her business by focussing on zero food waste while supporting great Irish food producers. Orla has created a flavourful recipe for Spanish Croquettas which uses simple ingredients and showcases the versatility of Ballymaloe Relish. All recipes featured in this edition are perfect for the Spring / Summer season and are based around simple ingredients, promising minimal waste in the kitchen – critical elements for our LEAN business theme.

If you have featured any of our products on your Spring/Summer menu, we’d love to see it tagged on our socials @ballymaloefoods