Extra virgin olive oil in catering: formats, ingredient cost and stock rotation

Natural Extra Virgin Olive Oil: A Pillar of Professional Catering

Natural extra virgin olive oil is a staple in professional kitchens due to its aromatic qualities and versatility. For a restaurant, hotel, or brasserie, choosing the right format, managing material costs, and stock rotation are practical concerns. Discover how to select the appropriate oil, anticipate your needs, and enhance your menu with every service.

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Choosing the Ideal Format: Can, Bottle, or Jeroboam?

Different Formats Available

1. 5 L Can: Ideal for high-volume kitchens, it reduces handling and optimizes cost per liter.
2. 500 ml to 1 L Bottle: Suitable for table service, it enhances the customer experience and allows for personalization.
3. Jeroboam (3 L): Perfect for events or buffet presentation.

Each format serves a purpose: the can for cooking, the bottle for dining, the jeroboam for special occasions. For establishments wishing to customize their bottles, our customization service allows you to create a unique design starting from 24 units.

Summary Table of Professional Formats

View the 5 L organic olive oil can

Managing Material Costs and Inventory

Calculating Material Cost Per Serving

Material cost depends on the chosen format and usage (cooking, finishing, table service). To calculate it:

1. Estimate the quantity used per service (in the kitchen and dining area).
2. Multiply by the price per liter according to the format.
3. Add a safety margin to avoid running out.

Example: for a kitchen that uses 200 ml of oil per day, a 5 L can covers 25 days, or 20 services if demand is high.

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Optimizing Inventory Turnover

• Store in a cool, dark place.
• Prioritize regular deliveries over bulk purchases to ensure freshness.
• Note the reception date and first opening date on each can or bottle.
• Use formats adapted to your activity volume: a small establishment will prefer bottles, a high-volume restaurant will use cans.

For large or recurring orders, our professional section offers dedicated support.

Enhancing the Menu and Customer Experience

Olive Oil as a Table Signature

• Present the bottle on the table to highlight the restaurant's origin and commitment.
• Offer a tasting or dish pairings to differentiate your offering.
• Include the olive variety name (e.g., Carolea, Roggianella) on the menu: a detail that impresses discerning customers.

Compose a discovery duo of 500 ml olive oils

Unique Elements and Professional Tips

• The Carolea variety, predominant in many Calabrian oils, offers a balanced aromatic profile, appreciated for both finishing and cooking.
• In the French market, most restaurateurs replenish their stock every 3 to 6 weeks to ensure optimal fruitiness.
• A minimum order of 24 customized bottles applies for any custom design request.

Frequently Asked Questions

1. Which extra virgin olive oil format should be prioritized for a restaurant?
2. How to calculate the material cost of olive oil in catering?
3. **How often should olive oil stock be replenished to ensure freshness?