Showing posts with label restaurant. Show all posts
Showing posts with label restaurant. Show all posts
Friday, March 7, 2014
Do you wish your restaurant made more money
Ok, so thats a pretty obvious question. Of course you do. But, how? If youve read my profile, you know that I taught at the California Culinary Academy for almost five years. Most of that time I taught a class in Kitchen and Purchasing Math. It focused on food cost calculations, portioning math, and many other foodservice related formulas.
The thing I found most surprising was when I would speak to a former student about how their job was going at a particular restaurant, they would often say, "they dont use any of those formulas you taught us, the Chef just guesses at the amounts to order." They would tell me that new dishes were put on the menu without a complete food cost analysis first. They would tell me how there were no controls regarding postioning. Some Chefs, I was told didnt even know how to use an Excel spreadsheet to help with all this basic kitchen math!
Thankfully, any establishements that hired my students at least had one employee that knew how to breakdown these crucial numbers to find more profit.
So, I would say the simplest and fastest way to make more money is to improve your basic kitchen math and purchasing methods. I can help you do this. I have many spreadsheets and calculators already built and ready to punch in your numbers to see if we can improve things.
If you are located in the SF/Bay Area, I can consult in person. If not, this can also be done via the website. For a free consultation, send me an email and well set up a meeting.
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The thing I found most surprising was when I would speak to a former student about how their job was going at a particular restaurant, they would often say, "they dont use any of those formulas you taught us, the Chef just guesses at the amounts to order." They would tell me that new dishes were put on the menu without a complete food cost analysis first. They would tell me how there were no controls regarding postioning. Some Chefs, I was told didnt even know how to use an Excel spreadsheet to help with all this basic kitchen math!Thankfully, any establishements that hired my students at least had one employee that knew how to breakdown these crucial numbers to find more profit.
So, I would say the simplest and fastest way to make more money is to improve your basic kitchen math and purchasing methods. I can help you do this. I have many spreadsheets and calculators already built and ready to punch in your numbers to see if we can improve things.
If you are located in the SF/Bay Area, I can consult in person. If not, this can also be done via the website. For a free consultation, send me an email and well set up a meeting.
Saturday, March 1, 2014
Red Coconut Chutney Hotel Restaurant Style Red Chutney
Ingredients
Fresh shredded Coconut- 1/2 cup
Fried gram dal- 1 tsp
Tomato ripe small( chopped)- 1
Ginger- 1"
Whole red chilli- 4
Salt to taste
For tempering
Mustard seeds- 1 tsp
Urad dal- 1 tsp
Curry leaves- few
Oil- 1 tsp
Method
In a mixer grinder add shredded coconut, fried gram dal, chopped tomato, ginger, whole red chilli and required salt. Grind to a smooth paste by adding little water. Remove the chutney to a bowl. Heat 1 tsp oil in a small tadka pan, when hot add mustard seeds and allow to crackle. Add the urad dal and curry leaves and fry until urad dal turns golden brown. Add this tempering to the prepared chutney and mix well. Serve Red Coconut Chutney with hot Idlis, Dosas, Bajji and Bondas.
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