[hyuzik]

Hey there! I am currently setting up a fictitious steakhouse and trying to visualize things to do with the food prep--the trouble is I HAVE NO CLUE! I'm hoping someone can help me with a few questions about equipment and food portions...

1. If I want to slow roast prime rib, what kind of oven would I purchase and how many roasts (lbs I suppose) would fit in at a time?

2. When I cut the roasts into prime rib, how do I cut it uniformly into 8oz cuts? (what kind of equipment would i need for that?)

3. Also we plan on hiring some chefs and then sending them to school periodically to upgrade their skills/knowledge. Any input on how this is usually approached?

I've estimated that I'd need 10oz for every 8oz to account for waste...

Any assistance is wildly appreciated!

[RAS1187]

Well I wouldn't consider myself an expert, but I'll give it my best shot.

1.) When doing prime rib at our hotel, we used the standard double stack ovens set to a lower temperature (about 300*). These ovens are pretty typical at many restaurants/hotels, as I have not seen a place without them.

See pic here http://www.ga.wa.gov/Surplus/feature...uble-stack.jpg

If i put 2 Prime Rib Roasts per sheet pan, I could probably fit 6 in each oven at a time (Making a total of 12).

2.) The only way I know of to get 8 oz pieces is from a carefully trained cook slicing by hand and weighing each piece. Each Prime Rib varies in height/length etc, so imho a careful eye and steady hand is the only way. Of course some pieces are off by 1/2 oz to 1 oz, but yeah that happens.

Wish I could help you with #3, but I'm not so sure about that one myself. Don't resend them to culinary school. You really only need to learn how to chop an onion once. Sending them to restaurant shows is probably a good thing.