Service Foods

This issue of Mise explores the people, processes, and stories behind the plate. From open kitchens and team culture to provenance and supply chains, transparency becomes the common thread connecting producers, kitchens, and guests.

📖 Take a moment to explore some of the incredible stories shaping our industry here:
https://online.fliphtml5.com/egslf/miseissue5

Cold weather shifts what people crave. Smart operators know winter is the time to lean into comfort: hearty, warming dishes that drive repeat visits and keep average spend up.

Here's how to make the most of the season.

Soups that sell — Consistent, scalable, and high-margin. For tomato-based soups and sauces, tinned tomatoes beat out-of-season fresh every time — better colour, better flavour, better consistency, at a lower cost.

Chowder: A Kiwi winter staple — A high perceived value dish that punches well above its food cost. Basa holds up beautifully in a creamy broth, while prawns add the premium touch that justifies a strong menu price.

Spice it right — Depth of flavour is what separates a forgettable bowl from one people come back for. A well-stocked spice shelf gives your kitchen the flexibility to move between cuisines and keep the menu fresh all winter.

Check out Service Foods’ brands: https://www.servicefoodsonline.kiwi/brands