Today’s operators are facing a challenging industry. The difficulties that confront restaurants in a typical year have been exacerbated by the COVID-19 pandemic. As operators face an acute labor crisis, ingredient shortages, and unknown circumstances that loom in the future, effective products that offer multiple benefits are key. Enter JIFFY’s line of complete mixes.
“You hear JIFFY and you think cornbread,” says Jessica Tomlinson, director of culinary at Ford’s Garage, a Florida-based craft burger and beer chain. “But (it) has several easy bases, and I’m really impressed with the depth and the versatility of all of them.”
The bases pack a richly-layered punch. From the brand’s classic corn muffin mix, to the golden yellow cake mix, to its buttermilk biscuit base, the products promise great taste, versatility, simple prep, and reliable supply at an affordable price. This slideshow takes a look at the myriad reasons why so many operators can’t get enough of JIFFY in their kitchens.
The only ingredient required by all JIFFY’s mixes is water, but that doesn’t mean that other ingredients are off the table. JIFFY’s products are ideal for tailoring to a specific menu or unique application. The products are designed to allow kitchen staff the utmost flexibility to create—while they offer great taste without any added ingredients, the mixes are primed and ready for endless flavor combinations.
Tomlinson uses a couple of different JIFFY mixes for a variety of offerings. She throws fresh corn kernels into the corn muffin mix and then slathers the finished muffins with a proprietary honey butter. For brunch, she whips the brand’s buttermilk biscuit mix into cheddar cheese biscuits and decadent biscuits and gravy.
“I will also be using the buttermilk biscuit base for a new sweet biscuit for a strawberry shortcake,” she says. “I plan on looking at JIFFY’s catalogue again soon and experimenting with some of the other products as well.”
Preparing one of JIFFY’s mixes couldn’t be easier. The process is simple: Add water to the dry mix until the product reaches the desired consistency and bake. This minimal prep not only frees up time and space in the back of house, but it also helps maximize labor. New employees need little to no training before successfully mixing up the products, and seasoned staff can rely on JIFFY to conserve precious time in the kitchen.
“JIFFY products are extremely easy to use,” says Noah Saleh, owner and pitmaster of Dearborn, Michigan’s halal barbecue joint, Noah’s Smokehouse. “There are clear instructions on every portion bag. It doesn't get any easier than just adding a specific amount of water. Since JIFFY products conserve time this allows our prep cooks to move on to the next job all while keeping labor costs low.”
JIFFY’s uncomplicated recipe saves labor but is also cost-efficient in terms of ingredient consolidation. Other dry goods—some of which, like flour, have seen fluctuating prices in recent months—become unnecessary when replaced by JIFFY’s all-in-one formula. Instead of stocking up on a variety of extra dry goods, one JIFFY product covers multiple bases.
“Where, if not using JIFFY, you would have lots of other dry ingredients such as flour or baking powder—lots of variables—it’s only one product,” Tomlinson says. “The less variables the better for us.”
It’s easy to maintain quality across locations and dayparts thanks to JIFFY’s flexibility. Saleh reports that Noah’s Smokehouse serves corn muffins daily as a “main fixin’” for the restaurant’s smoked meats. The differently sized portions that JIFFY sells means Saleh’s cornbread is always fresh.
“JIFFY offers multiple package sizes to meet the need of the consumer,” Saleh says. “We prefer the 5-pound portions. That allows us to only mix what we need for the day.”
For Tomlinson, JIFFY’s ease and accessibility is a win-win as Ford’s Garage adds new locations. She touts “quality and consistency” as the two key benefits of having the products in her kitchen.
The industry has been wracked with supply chain shortages for months now; shortages have affected countless ingredients nationally, including some crucial components for baked goods, such as flour. JIFFY’s supply chain, on the other hand, has remained strong. Both Saleh and Tomlinson report that the brand has kept its supply steady and kept up with recent market demand.
“Knock on wood, we’ve had no issues with the JIFFY supply, and we’ve been hurting everywhere else,” Tomlinson says.
In a time when so much is uncertain, a stable product offering compound benefits in terms of cost, taste, and consistency is a boon for operators. As Saleh says, “JIFFY has its products down to a science.”
To learn more about how JIFFY can simplify your operations, visit the company’s website.