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Posts by Meezenplaz

Depends...how big a salmon portion is she expecting? And how many ounces of London are in the 4-5 slices, that she thinks isn't enough? If she still wants something extra and she's stuck on seafood, you can give her an app or a small fish course...maybe based on salmon or crab...perhaps croquette if you're cooking there...maybe with a simple drizzle sauce or sommat.
Welcome in Farmrwife. :)    And Chefbuba, how can you be a former native--have you somehow changed your birthplace?  Though I can't say as I would blame you. 
Looking at it I think the pasta might be off in 2 ways:  First, 4 oz pasta per person seems a bit light, more like 6oz?  If so that would yield 2 servings per your "batch" not 3, or maybe more like 2.5. Second, that should yield about 2 1/2 cups of sauce, which might service more thatn 12 oz.  To be safe, figuring say 3 servings per pound of pasta, that's what 33 pounds of pasta.  Best to make final adjustments during prep before serving. 
I have no idea who you're talking to, but I cant seem to find  YOUR professional, courteous, helpful reply to the OP anywhere.....just a diss on one of our members. Quite a choice for a first post. 
Well, if 8.00 per person is truly your food cost, your final out the door price sounds a little low to me. On the other hand, I dont price according to a formula or multiples of the food cost, e.g., 2.5 times food cost. I add in everything, starting with food cost individually, ending with desired profit, or desired profit percentage. That said, once you have all your costs and time accurately figured, and youre getting what YOU want for your time, if that figure works for...
I dunno....assuming consistent heat on your grill, you only need to temp test a few at first, then you'll get to know the cooking times pretty quickly. I'd hate to see ya pop for a thermapen just for one reception party.
 I'm pretty much in agreement with this.  (yeah  because Chefwriter beat me to it)  If this were my gig I would definitely send them a letter thanking them for the honest feedback andmention their continued value as a customer.However as compensation I would not (personally) offer anything .....extra-caterly.... that is, outsidethe context of the business, like tickets, wal-mart gift certificates, dinner for two at Razzanini's, etc.I would inform them I intend to give them...
Velveeta has a rich and colorful history in American food heritage. Have you contacted KRAFT about this project? Huge food company and I'm sure they have a wealth of info and recipes with Velveeta, from pasta to sauces, dog treats to fishing bait.  You might also want to research the many books and pamphlets put out over the decades specifically filled  with Velveeta recipes.
Sounds like a nice gig, 80-85 people weekly. Like any other event, in a blank piece of paper or a text file, list out your food costs.   Then your fixed costs, variables for that gig, any helpers, whatever you want for your time, & profit.  Divide by number of people for price per person.
They taste decidely different when you dont peel them. It theretore depends what im doing with them as well as how im presenting them. Theyre brighter an prettier when peeled......and I always peel fancy carrots with tops on. But if I'm just dumping them in a stew I usually dont bother. I'm also given to understand that the "skin" holds a greater concentration of vitamins.
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