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Back in the wacky late 90's I was really into that poo poo. Fyi brands and cuttings really dont age very well. Fortunately the wild chest hair growth during second puberty hides a lot of them.
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Apr 24, 2016 03:47
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I can still kinda see the spot on the back of my hand some roux I was cooking splattered on almost ten years ago. That's good enough.
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Apr 24, 2016 07:35
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Yeah, I didn't know the molten sugar scars on my forearms were trendy. :P
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Apr 24, 2016 10:07
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Liquid Communism posted:Yeah, I didn't know the molten sugar scars on my forearms were trendy. :P You have to hashtag it
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Apr 24, 2016 21:52
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Liquid Communism posted:Yeah, I didn't know the molten sugar scars on my forearms were trendy. :P Psssh, burns and lacerations are SO last year. This big lump over my orbital socket from getting beaned by an Army-sized china cap is the new hotness. And all the cool kids are wearing forearm braces (seriously, they need to rename bursitis from "tennis elbow" to "dishwasher elbow")
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Apr 26, 2016 05:24
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Has David Chang's recent article in GQ make it around here? http://www.gq.com/story/david-chang-resturant-business-challenges
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Apr 26, 2016 21:01
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nuru posted:Has David Chang's recent article in GQ make it around here? I was thinking about this last night when I went out to eat and got served cold chicken with what seemed like steamed white onions, green peppers and lovely tiny mushrooms that ran $13 before tax and whose food cost couldn't be over $3 (especially since clearly zero labor went into it) delivered with taciturn-at-best service, and then i thought about how I'm constantly trying to stop the other cooks from smashing cooked burgers and thought about what it'd be like if I wasn't there at all and then prince died and i dunno man. Everything sucks. Anyway sent the cold food back and it got 30 seconds in the microwave before coming back out with "is that okay?" before I could even check it for heat. Hoorah for paying actual money for room temp food! So yeah eat the rich, Bernie 2016, smash the burgers when they first hit the plancha and not ever again, namaste y'all. Gonna get stoned and pray for a tornado that keeps the drunks scared at home so I can take a nap on the line.
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Apr 26, 2016 21:36
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SHUPS 4 DETH posted:I was thinking about this last night when I went out to eat and got served cold chicken with what seemed like steamed white onions, green peppers and lovely tiny mushrooms that ran $13 before tax and whose food cost couldn't be over $3 (especially since clearly zero labor went into it) delivered with taciturn-at-best service, and then i thought about how I'm constantly trying to stop the other cooks from smashing cooked burgers and thought about what it'd be like if I wasn't there at all and then prince died and i dunno man. Everything sucks. Anyway sent the cold food back and it got 30 seconds in the microwave before coming back out with "is that okay?" before I could even check it for heat. Hoorah for paying actual money for room temp food! Read this, though it was a WillieTomg post, then realized it wasn't. Namaste y'all.
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Apr 27, 2016 00:58
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I want to kill my drunk coworker. I'm basically running the line by myself for the dinner rush. How does anyone get this drunk at work
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Apr 27, 2016 04:47
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the great deceiver posted:I want to kill my drunk coworker. I'm basically running the line by myself for the dinner rush. How does anyone get this drunk at work Practice.
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Apr 27, 2016 15:44
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the great deceiver posted:I want to kill my drunk coworker. I'm basically running the line by myself for the dinner rush. How does anyone get this drunk at work Is this you're first day in a restaurant?
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Apr 27, 2016 16:03
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the great deceiver posted:I want to kill my drunk coworker. I'm basically running the line by myself for the dinner rush. How does anyone get this drunk at work Generally well before the start of their shift, so you get to babysit them through sobering up while trying to push out orders. Also Skwirl posted:Is this you're first day in a restaurant?
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Apr 27, 2016 20:51
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head chef told me that you should never waste your days off being hungover, its much more efficient to be hungover at work. like maybe you will get some poo poo if you come in super hungover for the busiest shifts
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Apr 27, 2016 21:49
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Skwirl posted:Is this you're first day in a restaurant? No I've been blessed with functional alcoholics until now. I've watched this kid go downhill and show up increasingly hosed up on booze and pills until he's at the point where he literally cannot cook. He won't be fired because he is the GM's boyfriend's younger brother
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Apr 28, 2016 00:12
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I've definitely drank on the job so I'm full of poo poo but never to the point of being drunk like this
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Apr 28, 2016 00:13
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My exec bought me the special edition gunmetal grey Gray Kunz spoon. Good spoon, has nice heft, looks loving killer though
Chef De Cuisinart fucked around with this message at 02:39 on Apr 28, 2016 |
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Apr 28, 2016 02:37
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Chef De Cuisinart posted:My exec bought me the special edition gunmetal grey Gray Kunz spoon. Good spoon, has nice heft, looks loving killer though only a matter of time until someone puts it down the disposal
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Apr 28, 2016 02:44
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Chef De Cuisinart posted:My exec bought me the special edition gunmetal grey Gray Kunz spoon. Good spoon, has nice heft, looks loving killer though Is this like gold speaker wires or what? It's a spoon.
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Apr 28, 2016 02:59
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Chef De Cuisinart posted:My exec bought me the special edition gunmetal grey Gray Kunz spoon. Good spoon, has nice heft, looks loving killer though that is definitely a spoon, and a big one
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Apr 28, 2016 03:11
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Discendo Vox posted:Is this like gold speaker wires or what? It's a spoon. gently caress you, this is a good spoon
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Apr 28, 2016 03:20
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Discendo Vox posted:Is this like gold speaker wires or what? It's a spoon. It was the first spoon designed specifically for plating. Prior to that, cooks would just use any kind of service spoon. It was a pretty big deal to own a Kunz spoon at the time, because you could only get one by working for him.
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Apr 28, 2016 03:22
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Discendo Vox posted:Is this like gold speaker wires or what? It's a spoon.
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Apr 28, 2016 03:35
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Tonight's fun surprise was an 80 top without any call ahead at about 8:00. So they'll still be here a little after 10 when the hordes of college kids descend to slake their thirsts with $3 Long Islands and tip jackshit until close. It's a special sort of hell.
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Apr 28, 2016 03:53
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nuru posted:Has David Chang's recent article in GQ make it around here? my initial reaction was "who buys a bowl of noodles for $17?"
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Apr 28, 2016 05:05
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We got nicely busy for a few hours tonight. Out of about a dozen tables (overstaffing woo), literally 2 checks tipped 20% or above. The rest left 10-15%. Since I usually pull 20-25%, I'm unsure whether tonight the issue was the subhuman white trash crowd or my lack of patience for dealing with their poo poo for once. Highlights include "Here's a receipt and the last three times we've come here, we didn't get our rewards points added on so we need you to fix this despite being busy as gently caress and having no way to verify our geriatric bullshit". Of course what I can't tell them is that being an annoying rear end in a top hat tends to result in your rewards points being "forgotten". Or the neverending train of tables who wait 30 minutes for a joiner and grow indignant b/c HOW DARE YOU not be standing there the microsecond that joiner arrives, offering a wide selection of lipsticks for you to apply to their rear end via your own lips. Or the deluge of powhitetrash who are either methed up or think that asking for $5 of extra bullshit sauces, split up into half a dozen separate requests, is free as long as it isn't ordered with the entree. I'm usually really, really good at almost every aspect of my job but this is two solid weeks of at least 70% of my tables being lovely white trash and it's all I can do to not papercut their throats with the edges of their welfare checks. Business Gorillas posted:my initial reaction was "who buys a bowl of noodles for $17?" People who aren't clever enough to bullshit their way into getting it comped, of course.
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Apr 28, 2016 06:22
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$17 is too much for noodles and I live in Australia
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Apr 28, 2016 09:52
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but it's not just noodles it's David Chang's Extra Special Ramen That Should Really Cost 30 Bucks
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Apr 28, 2016 10:14
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Illinois Smith posted:but it's not just noodles it's David Chang's Extra Special Ramen That Should Really Cost 30 Bucks Noodles: water, flour, salt Broth: Trimmings, leftovers, animal bones, "extra stuff" stewed&simmered for half a day Extras: Vegetables, meats, egg, etc. Once you figure out the perfect mix of stuff for the broth and the recipe for the noodles how the gently caress does it take $17 (or $30) to produce one bowl? Labor? Food costs? Overhead? I loved Mind of a Chef and David Chang seemed like he was all about finding new and cheaper ways to make food better (using freeze dried ingredients to make perfect ramen broth, cuts out the entire 8-24 hour simmering time) but how can he say its $30 for soup and pasta with a straight face? pentyne fucked around with this message at 10:44 on Apr 28, 2016 |
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Apr 28, 2016 10:41
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pentyne posted:Noodles: water, flour, salt You're really underplaying overhead here? Labor, site maintenance, utilities, all that poo poo? Also there's the whole thing where people paying for any food in the first place is absurd so being specific about it about something trendy right now, and how you want to fleece suckers as much as possible just to get by so really who gives a poo poo about $17 ramen ultimately as long as everyone's getting paid? This sentence is neither a run-on nor a question, and that's really saying something. Or is it? I agree that Mind of a Chef owns though e: i am really bad at reading at 5 am SHVPS4DETH fucked around with this message at 11:30 on Apr 28, 2016 |
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Apr 28, 2016 11:22
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Are there any companies that have metrics available for things related to the food industry? For example, if I wanted to know what % of customers come back to a restaurant they liked after the first visit. In that case would some sort of coupon provided to every first review or next visit make you more or less money.
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Apr 28, 2016 13:06
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That article seems like Chang kicking rocks and pouting since he knows the industry is toxic as gently caress but his solution is to widen his profit margins. I doubt that increasing your labor by 50% translates to almost doubling the price of everything on the menu (assuming we're applying the ramen price jump to everything)
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Apr 28, 2016 13:46
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Business Gorillas posted:That article seems like Chang kicking rocks and pouting since he knows the industry is toxic as gently caress but his solution is to widen his profit margins. I doubt that increasing your labor by 50% translates to almost doubling the price of everything on the menu (assuming we're applying the ramen price jump to everything) Labor is the second most expensive thing in the industry.For instance, yesterday was an average day of business, with a good lunch banquet. Total F&B revenue was ~25k. I had 10 cooks working yesterday, at an average hourly wage of 13, some higher, some lower. A few of those cooks got OT because of business we'll have today in banquets. This doesn't include management's salary, stewards/dishwashers, servers. So just the cooks are ~6-7% of revenue. If I include everyone else, labor's right around 20%. My food cost is 24-25%. Overhead is a lot lower as I'm in a hotel. Then you have employee benefits, health insurance premiums, etc. At the end of the year, our F&B turns 4-5% profit in outlets, and 10%ish in banquets.
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Apr 28, 2016 14:27
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Chef De Cuisinart posted:Labor is the second most expensive thing in the industry.For instance, yesterday was an average day of business, with a good lunch banquet. Total F&B revenue was ~25k. I had 10 cooks working yesterday, at an average hourly wage of 13, some higher, some lower. A few of those cooks got OT because of business we'll have today in banquets. This doesn't include management's salary, stewards/dishwashers, servers. How much does this vary across the industry. As an example, is a place that's committed to higher quality source product going to have a lower marginm or is a sports bar likely to have a higher margin due to massive alcohol sales?
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Apr 28, 2016 16:28
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Vorenus posted:How much does this vary across the industry. As an example, is a place that's committed to higher quality source product going to have a lower marginm or is a sports bar likely to have a higher margin due to massive alcohol sales? Bars will kick the poo poo out of a restaurant every day of the week in profit.
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Apr 28, 2016 16:51
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goodness posted:Are there any companies that have metrics available for things related to the food industry? The new sexy is wifi/bluetooth tracking of cell phones. There's a few companies out there mainly hitting big chains retails stores at the moment as the tech starts to evolve. Keywords to google is "location analytics".
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Apr 28, 2016 17:06
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goodness posted:Are there any companies that have metrics available for things related to the food industry? Opentable definitely tracks and has some of this kinda stuff. There's also Avero, which is more restaurant focused than customer focused I guess? But also some interesting things there, too.
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Apr 28, 2016 18:58
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Also, a gray kunz spoon is like, top 5 important kitchen items behind knife, sharpie, towels, and uhhh something else I am forgetting.
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Apr 28, 2016 19:03
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Turkeybone posted:Also, a gray kunz spoon is like, top 5 important kitchen items behind knife, sharpie, towels, and uhhh something else I am forgetting. Cutting board? Plates? Pacojet according to people here?
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Apr 28, 2016 19:33
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Turkeybone posted:Also, a gray kunz spoon is like, top 5 important kitchen items behind knife, sharpie, towels, and uhhh something else I am forgetting. a pan heat source that machine that's made to cut onions into an outback bloomin onion my big mac sauce gun (holds 1 quart of premium sauce) edit: Chef De Cuisinart posted:Labor is the second most expensive thing in the industry.For instance, yesterday was an average day of business, with a good lunch banquet. Total F&B revenue was ~25k. I had 10 cooks working yesterday, at an average hourly wage of 13, some higher, some lower. A few of those cooks got OT because of business we'll have today in banquets. This doesn't include management's salary, stewards/dishwashers, servers. yeah, i know its like 20%, which is why i'm having kind of a hard time believing that doubling the prices of everything on your menu is necessary, unless he wants to pay his BotH like $25-30/hour plus benefits. i imagine the more realistic idea for him is "double the prices on everything, say its for your workers demanding more money, give them all a dollar raise and now your customer base is angry at your workers while you pocket way more money than you did previously" its not like private restaurant owners have a history of being shady as gently caress and wanting to cut as many corners as humanly possible or anything Business Gorillas fucked around with this message at 19:54 on Apr 28, 2016 |
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Apr 28, 2016 19:49
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What makes the Kunz spoon particularly useful?
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Apr 28, 2016 20:09
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