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Posts by Pete

There used to be a pasta place kind of like this in New Orleans.  You chose your pasta (from 8-10 types), you chose your sauce (from 10-15 types) and you chose your toppings (lots and lots).  The one thing they did (and other places that run on this similar model that are successful do the same thing) is that they also offered the guests suggestions for great combinations.  This way you cover all bases; those that want to completely customize their food and those that get...
 I am truly disgusted!!!!!  If you are going to eat anything cold, out of the can, it has to be Chef Boy R Dee Meat Ravioli!!!!! 
 You are making the assumption that your managers have the power to do these things, which, as pointed out to you, may not be the case.  They may not have the authority to make those changes or authorize such expenditures.  I have never met a manager "eager" to send staff home early and I have worked in many, many places.  All managers, that I know, hate it, first of all because we know it hits those people in the pocket books, which we know sucks.  Secondly, if we send...
In my years of experience I have found that restaurant kitchens are some of the most accepting places for people living on the fringes of society or for those living alternative lifestyles.  In the kitchen its more important that you perform well.  Show the cooks around you that you have the chops to hang it won't matter what lifestyle you lead.  That being said, cooks are often a "rough and tumble" type of crowd with a sophomoric sense of humor.  You will probably need a...
 Did you know that McDonald's is the largest distributor of toys in the world?
I agree with what Jimyra says about losing quality when storing and reheating "real" BBQ.  Of course, the majority of your clientele won't have a clue as most of the places they probably eat at do it all the time.  The problem arises because you will also attract those that know, and are serious, about BBQ and they will know the difference between fresh and reheated BBQ and this vocal minority could certainly ruin your reputation, making it known that you serve second rate...
I agree with those that say that $50M is probably revenue, not profit for a 19 unit chain.  Secondly, I think that $41,000 is a pipe dream, as things stand right now.  Of course, the huge unknown is how new minimum wage laws and the new salary exemption law is going to change things.  I can't really answer to that.  In the past, for someone your age, fresh out of culinary school, with a few years in before that, and it being your first sous chef job I wouldn't offer more...
 We wouldn't, we would?  That's kind of a loaded statement!!!!  Granted, I started off in the fine dining world but now I do jail foodservice and I know many others just like me.  Why did we switch?  For a better lifestyle and/or a much better rate of pay.  I left the restaurant business soon after my daughter was born.  I didn't want to be like so many of my other buddies who missed so much of their kid's childhood.  Yes, I made a sacrifice.  I chose my family over the...
Good Samaritan laws have gone a long way to help protect restaurants from law suits, but the reality still is that many soup kitchens still have concerns about bringing in leftover, pre-cooked food, from restaurants, and restaurants are still concerned about public image.  Sure they may not get sued if the food is mis-handled and someone gets sick, but they are still concerned about their name being attached to any type of foodborne outbreak.  The court of law is one...
Both roux and cornstarch have their proper uses and sorry, but for Mac & Cheese I find roux to be a much better solution for thickening than cornstarch.
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