Cereal Solutions Guide

CEREAL SOLUTIONS 2022 //

GORDON FOOD SERVICE®

DELIVERING DIFFERENT TO SENIOR LIVING & HEALTHCARE

s n o i t u l o S Cereal

DIETITIAN RECOMMENDED BEST PRACTICES & SOLUTIONS

Cereal Solutions DELIVERING DIFFERENT TO SENIOR LIVING & HEALTHCARE

TO OUR VALUED CLIENTS,

Within the rapidly changing foodservice environment today, our focus remains on creating solutions that are successful in meeting the needs of our Gordon Food Service customers, including those challenges faced amid the ongoing pandemic.

We continue to strive to find new and creative ways to support you in maximizing the dining experience for the people you serve while also reducing costs.

WARM REGARDS, Gordon Food Service® Nutrition Resource Centre

STAY CONNECTED WITH GORDON FOOD SERVICE gfs.ca/email gfs.ca/ideacentre

Understanding the Industry-Wide Cereal Shortage On October 5, 2021, four major U.S. cereal-producing plants were significantly impacted by a labour strike.

The work stoppage, in combination with an increase in product demand, contributed to restricted product manufacturing, as well as longer than usual lead times on printed packaging. For these reasons, the overall availability of numerous common breakfast cereal products has become limited for customers and consumers.

On December 21, 2021, a labour agreement was reached and the strike was officially resolved.

IMPORTANT TO NOTE: Despite ratification of the labour strike, its lengthy timeframe of nearly three months has created challenging circumstances for producers to meet and maintain current supply demands. Availability may continue to be impacted.

WHAT COULD THAT MEAN FOR YOUR BUSINESS? Limited variety of cereal offerings to customers Menu changes to incorporate cereal alternatives Changes to order guides & food ordering processes Review of current product needs to seek opportunities to minimize purchase requirements

For more information, please contact your Gordon Food Service Senior Living and Healthcare Sales Consultant.

MAKE THE MOST OF YOUR CEREAL INVENTORY

BEST PRACTICES MINIMIZING YOUR CEREAL NEEDS

FIBRE INTAKE: NO CEREAL? NO PROBLEM

Take a moment to reflect on

Tips & tricks for maintaining daily fibre intake:

factors that may be

BERRIES (FROZEN OR FRESH)

contributing to current

Incorporate into porridge, yogurt, or muffins

product needs within your

Make a berry compote & serve over desserts BEANS/LEGUMES

facility to bring forward opportunities to minimize cold

Include beans in your breakfast hash recipe

cereal purchase requirements.

Use purée beans to thicken soups & sauces

Have I made the diner aware of alternative

BREAKFAST: MORE THAN JUST COLD CEREAL!

options?

Do they receive cold cereal because it was initially stated as a preference upon admission? When were preferences last updated?

What is the portion I am providing? Are portions too large and producing waste?

How often is cold cereal an option in my menu rotation? Can this be minimized?

PORRIDGE Experiment with different types of oats and other grains Shake things up by offering toppings. A drizzle of honey or sprinkle of cinnamon can transform drab into delicious!

GRANOLA Serve with rice pudding, cottage cheese, or yogurt (use 'Greek' for extra protein!)

Consider granola bars: an unconventional yet worthy option PANCAKES / FRENCH TOAST Homemade OR pre-made - whatever works for your facility!

Cut into ‘sticks’ or 'bites' and provide a dipping sauce (ex. maple syrup, yogurt, or berry sauce) Use up dry/leftover bread and make a French toast bake/casserole

HOT TIP: Try adding protein powder to your porridge OR pancake recipe to boost nutritional value!

TOAST Dress it up as best you can (ex. boiled egg slices OR banana slices) Create your own homemade spread and provide it as a 'feature' menu item It is best to prepare toast as close to service as possible. Soggy toast may impact food intake.

MAKE THE MOST OF YOUR INVENTORY

CEREAL ALTERNATIVES & IDEAS

MIX, CLASSIC BUTTERMILK PANCAKE A 'just add water' mix that will save you time without sacrificing quality. Surprisingly versatile, it can be used to make muffins, biscuits, waffles, cinnamon rolls or even breakfast casseroles!

MUFFIN BATTER DARK BRAN Muffin batters are convenient & reliable.

Try baking batters in loaf pans instead of muffin trays, to provide the illusion of 'variety' without expanding your inventory.

5933605 GORDON CHOICE 6 x 2KG

1214230 GORDON CHOICE 1 X 7.5KG

FRENCH TOAST, CINNAMON SWIRL A ready-made, portion controlled option that is simply 'heat and serve' from frozen. Cut into finger-friendly sized pieces and serve with a sweet dip or set up a single layer on a sheet pan and bake with savoury toppings.

ROLLED OATS, QUICK COOKING Porridge is a staple in most facilities that is often overlooked and underestimated. Think of it as a blank canvas that has the potential to shine if simply given the opportunity!

All items shown represent serving suggestions.

Please note that item availability and lead times may vary by region.

1299863 PRESTIGE 100 x 70G

5923605 LITTLE JOHN 1 X 10KG

PANCAKES, ORIGINAL SWEET MINI POFFERTJES These fully cooked light & fluffy pancake bites are a traditional Dutch treat. A fun & innovative dippable finger food that can be served for breakfast, snack or dessert. Ready in less than 90 seconds!

QUINOA, WHITE Quinoa for breakfast, you say? Why, YES! Serve in a manner similar to porridge with either sweet or savoury flavours and toppings.

Quinoa packs a nutritious punch and will be a pleasant surprise for diners.

1342006 CRÊAPAN 6 x 500G

1288751 GORDON CHOICE 1 X 10KG