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Case Study
Westaways were approached by the catering manager at a busy Adventure Park.
The Park wished to show support to the local economy and in particular the agricultural community in the region, at the same time a large number of its visitors were families with young children so menus had to be fun, and offer value. Also menus had to be developed that enabled peaks in trade around lunch to be handled quickly and efficiently. Other considerations were the seasonality and the vagaries of British weather meant that stock levels had to be flexible, and furthermore the Managing Director believed strongly in "a duty of care" approach to the nutritional value of meals served in the Park.
Westaways worked at kitchen level with their executive chef and his team to produce a variety of sausage and other meat products that matched the profile. They also were able to provide the certification for the Park to use on the origin of the meat, and the nutritional value of the food.
Products used included:
An authentic Pork breakfast sausage - 8 to the pound, in natural casing, supplied cut into individuals, with accuracy to 2g per sausage, delivered fresh with 9 days life, but packed for easy freezing to avoid wastage.
A meaty full flavoured sausage - 4 to the pound, made to particular length to suit a crusty baguette, again delivered fresh with 9 days life.
Children's menu sausage - 14 to the pound in a 21mm collagen casing developed specially to give nutrition and minimal fat/salt. Provide fast cooking (thinner sausage), less residue (no protein brake down in the pan from natural casing. Delivered frozen with one year life.
Westaways are now looking to develop other products to continue to offer more value to the Park.
Westaways were approached by the catering manager at a busy Adventure Park.
The Park wished to show support to the local economy and in particular the agricultural community in the region, at the same time a large number of its visitors were families with young children so menus had to be fun, and offer value. Also menus had to be developed that enabled peaks in trade around lunch to be handled quickly and efficiently. Other considerations were the seasonality and the vagaries of British weather meant that stock levels had to be flexible, and furthermore the Managing Director believed strongly in "a duty of care" approach to the nutritional value of meals served in the Park.
Westaways worked at kitchen level with their executive chef and his team to produce a variety of sausage and other meat products that matched the profile. They also were able to provide the certification for the Park to use on the origin of the meat, and the nutritional value of the food.
Products used included:
An authentic Pork breakfast sausage - 8 to the pound, in natural casing, supplied cut into individuals, with accuracy to 2g per sausage, delivered fresh with 9 days life, but packed for easy freezing to avoid wastage.
A meaty full flavoured sausage - 4 to the pound, made to particular length to suit a crusty baguette, again delivered fresh with 9 days life.
Children's menu sausage - 14 to the pound in a 21mm collagen casing developed specially to give nutrition and minimal fat/salt. Provide fast cooking (thinner sausage), less residue (no protein brake down in the pan from natural casing. Delivered frozen with one year life.
Westaways are now looking to develop other products to continue to offer more value to the Park.
