10/20/14 at 11:35am
Posts by Meezenplaz
10/19/14 at 9:18pm
IMO, charge whatever your conscience dictates. Should you desire more specificity, we shall require a lot more info than "finger food". Meantime there are several threads on the subject here in ChefTalk. Here are a few...
10/18/14 at 11:12pm
I've catered, and worked high end banquet room, as well as on a corporate short order line. It's expected in catering that food is prepared in bulk. Indeed, it would be highly impractical to cook custom orders for a party of say, 150. That said, I never...ever precooked beef, be it hamburgers, beef franks or steaks. Fresh gilled on site, even while the "first wave" were in line getting served. Same applied to seafood and chicken breasts. (and if there was no...
10/16/14 at 3:29pm
Hey Katy welcome in. There is a wealth of info in here on figuring pricing, here are a few links... http://www.cheftalk.com/t/66845/how-to-price-a-catering-job http://www.cheftalk.com/t/79369/new-to-catering http://www.cheftalk.com/t/79844/help-with-catering-costs http://www.cheftalk.com/t/12359/standard-food-cost-percent-for-catering http://www.cheftalk.com/t/8710/low-cost-high-volumecatering http://www.cheftalk.com/t/77849/catering-prices But basically you would...
10/15/14 at 8:56pm
10/14/14 at 8:36pm
10/13/14 at 8:11pm
10/13/14 at 10:55am
Very true, of course you expect it from fiction, but "reality" shows are famous for depicting vocations completely inaccurately. Look at the "real-life" cop shows for instance. Cops who arrive at a fairly docile scene and yank their weapon for the cameras. Sweetness and honey to the 350 pound suspect who just spit at him. Yeah yeah. The upside is I think most viewers know their chain's being yanked, that's pretty much what they signed up for.
10/12/14 at 5:12pm
I agree that reading books on Baseball and Dog Training won't help you. Seriously though, a true manager mentality would put the security and prosperity (and through filtration) morale and organization, of the establishment above all else. Maintaining friendships with employees must by nature be way down on the list, as they are often at odds. The best managers I've seen, and had, rarely even fraternize with co-workers, indeed many restaurants are now establishing...
10/4/14 at 9:08am
Hey that's great to hear, so many of these stories end badly, in standoffs, where someone has to give in....or leave. Sounds like you two may be moving toward the same page, and working well together--not rare these days, but not as common as it should be neither.