Tucson restaurant uses creative techniques to save food, money during pandemic

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TUCSON, Arizona (KGUN) – Berries are a staple on the menu at The Parish in Tucson.

“They just add a lot of taste, a lot of freshness and are very versatile,” says Head Chef and owner of The Parish, Travis Peters.

When the pandemic broke out and the restaurant had to close, Peters had just placed a large order for fresh fruit.

“We sat on 150 pounds of fresh berries. We dehydrated some of them and turned them into powder. We put in others. We processed them and made sauces for desserts, ”said Peters.

This decision has paid off. The parish saved their entire berry order by thinking outside the box.

“We didn’t have to waste anything. We didn’t have to throw anything away. Although it took longer to sell than traditionally, we didn’t have to throw it away to save the money, “said Peters.

As business picks up again, The Parish plans to expand its menu and place new orders with large berry companies.

In an article in the Wall Street Journal, Driscoll’s urged restaurants to give advance notice of the number of berries they will need months in the future.

Peters said he was confident in his outlook for his business.

“We can feel what people are looking forward to. It seems like they are looking forward to fresh vegetables and fresh berries. They may have had a lot of to-go food that they no longer look forward to so much. I do that we will certainly see an increase in our future, “said Peters.

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