Boost Seasonal Profits with Tilda

With the festive season fast approaching, Tilda is encouraging caterers to make a simple swap on their menus and replace existing plain rice with the more luxurious Tilda Easy Cook Basmati & Wild in a bid to boost profits.

With Christmas earmarked as one of the busiest periods in the catering year, savvy operators who enhance their dishes with premium ingredients will reap the rewards – commanding higher prices and seeing profits soar in the process.

In fact, recent research* has revealed that 44% of consumers would pay a premium of 50p for Basmati & Wild, whilst a further 24% would pay more than 50p, meaning caterers who can work the flavoursome rice into their dishes can expect a lucrative return.

Approved by the Craft Guild of Chefs, Tilda Basmati & Wild is a blend of the finest fragrant Tilda Basmati and exotic Wild Rice to create a delicious combination and make a luxuriously different and visually appealing meal.

Craig Dillon, Head of Foodservice, Tilda UK, says: “Christmas is notoriously a time for indulgence, with consumers dining out more frequently and wanting to make the most of the festivities. This year, we are urging caterers to take advantage of this increased footfall and boost profitability by premiumising dishes with the addition of speciality rice variants like Tilda Basmati & Wild.

“What’s more, in true Christmas spirit, Tilda Basmati & Wild will be on promotion at a number of wholesalers in the run-up to the festive season, meaning caterers can improve their profit margins even further.”

Tilda Foodservice has partnered with Group Development Chef for Brend Hotels, Dez Turland, to help showcase the wonderful versatility of rice and to inspire caterers looking to use Basmati & Wild in their recipes over Christmas.

Explaining the recipes, Dez comments: “Tilda Basmati & Wild is a fantastic ingredient that takes otherwise ordinary dishes to new levels. For an impressive starter that merits a high price tag, try Baked Tomato with slow cooked lamb neck, manchego cheese, anchovies, black olive and lamb jus. Or for an extravagant fish course the Smoked Haddock “Kedgeree” Coulibiac will prove a popular menu addition and wow customers.”

Caterers looking for great tasting recipes made using Tilda should visit www.tilda.com/professionals/ and follow @TildaChef on Twitter.

* Toluna Research, August 2017