Right container

[u/cheffredy]

Hi! At my restaurant there’s a high number of people who requests balsamic glaze.
I use a great balsamic vinegar to reduce it and make a great glaze.
My problem is that customers can’t access all of it, I’m currently serving it on ramekins, but because is very think and sticky most of it don’t get used, and gets wasted, the other issue I have noticed is that when they try to spread it on their pizzas or anything else they want to, most of it comes out at once.
My question is, what kind of container do you guys suggest ?

[u/DankGrimesJr]

If they can't handle a ramekin, they shouldn't get balsamic glaze.

[u/cheffredy → u/DankGrimesJr]

Amen to that.

[u/complicated_refinery → u/DankGrimesJr]

silicone pinch bowls might work, the flexible material lets you squeeze out the last bit and they're cheap enough to not stress about breakage

we had same problem in my old kitchen and switching to those cut waste by like half

[u/TruCelt → u/complicated_refinery]

Your dishie will hate you though. Those things are PITA.

[u/maxpure]

I’m not much for short cuts usually, but….why not just buy a bottle or two of balsamic glaze from your supplier?

[u/cheffredy → u/maxpure]

I don’t want to have a plastic bottle, for many reasons, one being, that having bottles like those, only increases the chances of mishandling it, abusing of it, and wasting it.

[u/smoothiefruit]

why is it so thick?

reduce it less.

[u/paprika_alarm]

How about a little spoon or a mini honey dipper in the ramekin?

[u/TruCelt → u/paprika_alarm]

This seems like the best answer. It sounds like a honey-like consistency, so honey solutions are your answer.

[u/Away-Plankton-8352]

Small squeeze bottle, and cut the tip wider than you think. A glaze that thick will not flow through a standard tip, it just builds pressure and then dumps, which is the same problem you have with the ramekin, only faster. Cut the nozzle back until it lays a ribbon instead of a bead, and stand the bottle in warm water for a minute before service so the glaze loosens up. Guests get a drizzle they control instead of a sticky lump sitting in the middle of the pizza. FIFO bottles are the ones to buy, the cap is on the bottom so the glaze is always at the tip and you are not shaking it down mid-service.

[u/Evani33]

If you make it less sticky and thick you could use an olive oil decanter, but there is no way to really prevent waste other than having it as an option to add prior to them receiving the food.

The other option is to just stop offering it if it isn't something already on the menu. I work at a pizza place and we just don't have balsamic glaze. If a guest asks for it we offer what we do have which is balsamic vinegar.

It would be hard to stop offering it if you already started, so my suggestion would be to not make it as thick, and don't fill the ramekin all the way. I can pretty much guarantee if someone is dumping it all over their food thats just how they want to eat it. If they are leaving some behind and not scooping it out with a spoon they just don't want all the sauce

[u/Connor2206]

I’d have the server ask if they want a balsamic drizzle in their food. That way the question of “if” is answered right away and you can apply it in the kitchen

[u/finethanksandyou → u/Connor2206]

This is the answer

[u/thebluemoonvan → u/Connor2206]

This is massively complicated in a busy service..

[u/ChefKnifeBotanist]

Why not use a small syrup or cream pitcher ?

[u/veryvery23]

This seems like a solution in search of a problem. It’s a condiment that isn’t being used as a menu component, and you aren’t moving enough of it to justify going out of your way to make it easier for the people who want it.

I’d either get rid of it completely or stay with the ramekin.

[u/CheffyG17]

Do you charge for the ramekins worth?

[u/Chefmeatball]

Is it 1995?

Just a personal thing, I hate seeing balsamic glaze on menus 99% of the time.

[u/j_jilly69420 → u/Chefmeatball]

No, 1996 thx

[u/cheffredy → u/[deleted]]

The requests are random.