Savor the Bacon Boom in Commercial Kitchens
There aren’t many foods that cause customers as much excitement as the option to add bacon. Whether it’s sizzling during the breakfast rush or topping off a gourmet burger, bacon has a way of stealing the show.
For foodservice operators, though, preparing bacon isn’t just about flavor. It’s also about consistency, speed, and efficiency, which operators can use to their advantage.
A Look Back at Bacon Through the Years
At its simplest, bacon is pork belly that’s cured and then smoked or cooked to bring out its signature salty, savory flavor. What makes it stand out from other cured meats is the balance of fat and meat, which gives it that unmistakable crisp yet tender bite once it’s cooked.
Bacon has been around for centuries. European farmers first developed curing methods to preserve pork long before refrigeration, and those traditions traveled to America with early settlers. Over time, bacon moved from being a way to keep food from spoiling to a staple that families and restaurants served every morning. By the twentieth century, it was a symbol of the classic American breakfast and a flavor that people associated with comfort and home.
What’s remarkable is how bacon has never gone out of style. Instead, it has adapted to changing tastes, finding its place far beyond the breakfast plate and into nearly every corner of the menu.
Why Bacon Reigns Supreme in Foodservice Today
Bacon’s versatility is one of the biggest reasons it is so appealing in today’s foodservice landscape. Even plant-forward dishes often use bacon as a garnish to bring balance and craveable flavor.
It’s also a proven sales driver. Customers respond to menu items that highlight bacon, whether it’s loaded fries, a bacon mac and cheese, or included in dessert. Demand stretches across dayparts, making bacon a safe bet for operators who want menu flexibility without the risk of low turnover.
Beyond the strips themselves, bacon grease has become a secret weapon in flavor development. Operators can use it in sautés, sauces, or baked goods to bring depth and comfort-food richness that elevates even simple dishes. Pre-rendered options, such as Bacon Up®, make it easy for busy kitchens to capture those benefits without the extra labor of saving and storing grease.
Equipment that Delivers Better Bacon Results
Meeting customer expectations for bacon requires the right tools. Flat top griddles remain a popular choice, giving operators even heat and the ability to cook large volumes at once. When equipped with a clamshell top, griddles can also cut cooking times in half by heating both sides simultaneously, which is especially helpful during peak service.
Combi ovens and convection ovens are another strong solution. They allow staff to cook more bacon with less monitoring while ensuring consistent crispness. These ovens are also easier on staff because they reduce the need to flip or constantly check progress.
For kitchens working in tight footprints, ventless cooking options are worth consideration. They eliminate the need for traditional ventilation systems, making it possible to produce bacon in places where it once wasn’t practical. Smaller operations and nontraditional venues can benefit from this flexibility without losing out on efficiency.
Final Tips for Bacon Service Success
The best bacon programs balance flavor with operational discipline. Batch cooking helps keep up with demand while saving on labor. Portion control ensures operators hit margins while still meeting customer expectations for value. Proper cleaning of griddles, ovens, and smallwares makes all the difference in maintaining quality and extending the life of valuable equipment.
For foodservice teams ready to improve their bacon prep, Alto-Hartley is here to help. Visit the store and speak with the team to explore equipment options, learn about new technologies, and find practical solutions for serving bacon that keeps guests coming back.
