Posts by topa

I change my menus monthly--which only consists of five possible entrees-- and I always have a meeting with my waitstaff, that coincides with a tasting, going over the entire menu; this means covering cooking procedures and any potential...

I recommend the same as Pete. Usually I will seperate the pasta into batches of the size that I can reheat, although if I have to cater a group numbering into the 175+ range then I definately will oil it (remembering the colander step)....

Hi to all. I found this site searching aimlessly for the national resteraunt guide, because the fax number on the transmission was incorrect(if any one knows how to get this organization some information please let me know) But anyway...