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A good GM.
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Nov 18, 2014 17:50
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Chef De Cuisinart posted:loving burn it to the ground. Goddamn amateurs don't know how to food cost. Yeah the owners have only ever run bars before, not gastropubs. (edit: i hate the word gastropub) PS: they found the glitch. Food cost is actually at 33%. there were a few big invoices from Cash and Carry that had durable goods and a lot of our opening canned product on it so that was skewing the numbers. our numbers guy is an idiot, but crisis averted Radio Help fucked around with this message at 22:14 on Nov 18, 2014 |
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Nov 18, 2014 22:09
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Radio Help posted:Food cost is actually at 33%. Not terrible, but still too high, Should be 28-30% if they actually want to end up making money on the food side. Fun fact: my food cost for the year is too low, 29%, we're budgeted at 30.05%, if we don't spend ~$100k on what the gently caress ever in the next month, I'll get budgeted at ~29.5% for next year. So we bought some white truffles today, who knows what expensive poo poo we'll buy tomorrow! Chef De Cuisinart fucked around with this message at 22:36 on Nov 18, 2014 |
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Nov 18, 2014 22:32
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Chef De Cuisinart posted:Not terrible, but still too high, Should be 28-30% if they actually want to end up making money on the food side. Saffron aioli with every order of fries.
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Nov 19, 2014 00:44
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Chef De Cuisinart posted:Not terrible, but still too high, Should be 28-30% if they actually want to end up making money on the food side. Kobe ribeye for staff meal everyday
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Nov 19, 2014 01:55
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Quail egg omlettes, 10 eggs per.
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Nov 19, 2014 06:07
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Garnish everything with a chiffonade of C-notes or just buy a fuckton of expensive olive oils and vinegars and poo poo that you wouldn't normally buy but can always use.
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Nov 19, 2014 06:59
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Yeah the oil and vinegar suggestion is actually good.
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Nov 19, 2014 07:06
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Kenning posted:Quail egg omlettes, 10 eggs per.
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Nov 19, 2014 07:40
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Hauki posted:Quail eggs are still like dirt cheap though. Quail aren't though! Just start buying cases of whole quail.
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Nov 19, 2014 08:04
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run some lamb rack specials deepfry in pinenut oil for a week
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Nov 19, 2014 09:26
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Free crystal wine glasses with every beer. Engraved ones at that.
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Nov 19, 2014 09:47
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Hauki posted:Quail eggs are still like dirt cheap though. Emu it is, then 
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Nov 19, 2014 10:18
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Willie Tomg posted:Emu it is, then Just go Tudor and make peacock.
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Nov 19, 2014 12:58
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Willie Tomg posted:Emu it is, then Not endangered enough.
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Nov 19, 2014 20:23
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Something fried on your menu is now confit, properly, with the best duck fat you can find. And then fried in pure truffle oil. And garnished with saffron. There, I fixed it for you.
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Nov 19, 2014 21:47
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Chef De Cuisinart posted:Not terrible, but still too high, Should be 28-30% if they actually want to end up making money on the food side. Like the man said, fill that goddamn fryer full of duck fat and put everything else in the store into it. French place here used to do that on Friday nights, and duck fat frites are the poo poo.
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Nov 20, 2014 22:56
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Now I want duck fat spring rolls.
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Nov 21, 2014 06:50
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work photodump    I forgot to take pictures of hot food and desserts, was our most important tasting of the year, the actual party is 200-250k in F&B sales. e: bonus, whole iberico ham(minus the bit I sliced, and let me tell you what $600 in ham tastes like) 
Chef De Cuisinart fucked around with this message at 00:26 on Nov 22, 2014 |
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Nov 21, 2014 14:10
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I'm sure you all have heard countless people complain about the gluten thing but I just had to rant. Lady came in to our Korean/Japanese restaurant today and asked for gluten free. I asked if she was celiac, which she of course said I don't know what that is. So I told her then gluten doesn't matter. This happened after she came in a couple days ago and ordered fried rice and then asked for gluten free soy sauce.
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Nov 22, 2014 06:00
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goodness posted:I'm sure you all have heard countless people complain about the gluten thing but I just had to rant. Just throw her out.
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Nov 22, 2014 06:52
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Errant Gin Monks posted:Just throw her out. I wish I had the power
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Nov 22, 2014 08:45
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goodness posted:I wish I had the power the only way you can deal with food allergies like that is to take them ultra seriously. IE, I think we fry gluten in our deep frier, so you can't have anything that is fried for liability reasons, and also any prep item that could have possibly been in the vicinity of gluten is immediately ruled out.
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Nov 22, 2014 09:47
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That's what I do. If someone wants to tell me they're gluten free they're going to have to then either forgo the (fantastic) fried new potatoes, or admit that their poo poo doesn't matter. Actual celiac sufferers are unfailingly polite and grateful for our accommodations.
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Nov 22, 2014 09:58
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We had a sign on the door at the bakery that was essentially 'Warning, airbourne flour. Do not enter if you suffer from gluten allergies.'
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Nov 22, 2014 14:03
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This has come up ITT before but basically celiac isn't the only gluten-related legit problem out there (legit meaning documented medical issue as opposed to fad diet idiocy). Arthritis and Guillain-Barre, for examples. "If it's not celiac who cares" is a good way to gently caress someone and probably get hosed yourself.
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Nov 22, 2014 18:51
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Senior Scarybagels posted:Just go Tudor and make peacock. The farm I live on has peacocks and a few people have admitted to killing and eating one. No one really liked it though.
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Nov 22, 2014 19:51
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Splizwarf posted:This has come up ITT before but basically celiac isn't the only gluten-related legit problem out there (legit meaning documented medical issue as opposed to fad diet idiocy). Arthritis and Guillain-Barre, for examples. When people come into an asian restaurant and want gluten free, they already a hosed up. Especially when they order fried rice or noodles and then ask for gluten freed soy sauce. gently caress those people. It's a fad. People that actually have a problem cook for themselves because they don't want to put their life in some dumb teenagers hands If you can't tell me what gluten is, then it does not affect you.
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Nov 22, 2014 19:52
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The point is that people with meaningful medical issues tend to be polite, knowledgeable about what in fact contains gluten, and consistent in their needs.
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Nov 22, 2014 19:53
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Kenning posted:The point is that people with meaningful medical issues tend to be polite, knowledgeable about what in fact contains gluten, and consistent in their needs. Exactly, those people already know and don't need to ask a million questions to know what has gluten and what doesn't.
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Nov 22, 2014 19:57
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"Hi, I'd like the organic vegan cheese steak on gluten free organic vegan whole-wheat with gluten free organic onions and peppers. Oh, and mayo, Hellman's is fine, thanks."
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Nov 22, 2014 20:24
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bunnielab posted:The farm I live on has peacocks and a few people have admitted to killing and eating one. No one really liked it though. I had peacock, it was gamey yeah but it wasn't terrible, I actually didn't mind it. But no, Peacock was about pageantry rather than taste
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Nov 22, 2014 21:00
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Kenning posted:The point is that people with meaningful medical issues tend to be polite, knowledgeable about what in fact contains gluten, and consistent in their needs. This. I had friends growing up with severe nut allergies, and a cousin with celiacs. They just want to go out with family or friends, not die (or feel like poo poo the next week), and have everyone else's night go well, including the servers. A night without the epipen coming out of the pocket book is a good night. This is also how I learned how to eat EVERYTHING. My friends would go, "Hey, that looks good! Wow. I wish I could have that. Try it and see if we can develop a nut-free version at home in our mad scientist kitchen your parents let us use". Suspect Bucket fucked around with this message at 00:11 on Nov 23, 2014 |
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Nov 23, 2014 00:08
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Sup? Any suggestions on how to strain 10 gallons of milk that i cultured to yogurt? Ends up being 1 part yogurt 3 parts whey.
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Nov 23, 2014 19:37
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slimskinny posted:Sup? Any suggestions on how to strain 10 gallons of milk that i cultured to yogurt? Ends up being 1 part yogurt 3 parts whey. Layers of cheesecloth in a large colander?
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Nov 23, 2014 19:41
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I'm gonna collate all my family meal/leftover surprise munchies, wraps, apps and plates and use them to open a pan-ethnic food truck called The Jewish Mother where all the names of the food are incredibly cryptic and never described beyond "You'll like it, its great!" unless its vegetarian in which case "ITS GOOD FOR YOU, EAT IT!" Employees will be instructed to meet all orders below ten dollars with a minimum twenty seconds heckling along the lines of "Look at you, you're skin and bones! I worry! How are you going to meet a nice girl/boy and settle down without a good meal in you? Here's a ramekin of broth, you give it a smell, you're gonna get hungry, I've seen this, I know this."
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Nov 23, 2014 19:48
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AVeryLargeRadish posted:Layers of cheesecloth in a large colander? I'm trying to do that per week. And it takes 12 hours in the circulator, 8 at room temp. Then i chill, then i strain, which takes like 24 hours. I need something more commercial but don't know where to look
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Nov 23, 2014 20:05
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Food grade plastic mesh in perf pans would probably work.
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Nov 23, 2014 21:21
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Willie Tomg posted:I'm gonna collate all my family meal/leftover surprise munchies, wraps, apps and plates and use them to open a pan-ethnic food truck called The Jewish Mother where all the names of the food are incredibly cryptic and never described beyond "You'll like it, its great!" unless its vegetarian in which case "ITS GOOD FOR YOU, EAT IT!" bonus points if the "employees" are just an app on an ipad embedded in the table that literally wont let you complete your order and will repeat said random soundbytes again and again until the order is over $10.
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Nov 24, 2014 05:29
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| # ? May 23, 2024 18:11 |
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Suspect Bucket posted:This. I had friends growing up with severe nut allergies, and a cousin with celiacs. They just want to go out with family or friends, not die (or feel like poo poo the next week), and have everyone else's night go well, including the servers. A night without the epipen coming out of the pocket book is a good night. I was that guy with allergies until I grew out of them in my later teenage years. Suddenly being able to eat all these foods that before would make me blow up in hives was the greatest liberating feeling in my entire life. It also led to me becoming somewhat of a fat rear end in college. I'm going to have nightmares about this last Saturday's dinner service. We had 2 cocktail parties of 60+, 2 sit down dinners for 50+, and a full dining room. I had to hand off running one of the dinners to expedite in the kitchen because poo poo was dying in the window, I yelled so much that the FoH hates me now but the BoH bought me drinks after.
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Nov 24, 2014 16:25
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