Have any of you had any success reducing the small ware costs in your place. I have 2 restaurants specifically that go through ALOT of silverware, ramekins, water cups and glassware. I'm pulling my hair out. Aside from the magnetic...
Quote:
Originally Posted by ChefDave11
By Chips you mean...potato chips and not french fries, correct?
Why can't you fry them off before service at a lower temp?
They'll actually get crispier as they cool...
@ChefChris - thanks for the heads up on the LanbWeston Product, not sure if this is the road I want to go down though, I really want to market these as "housemade"
@ChefDave
Play with the following variables:
- Thickness...
Looking to jazz up the menu in one of my restaurants. Thought of doing some simple home made chips, the problem is the chips aren't crispy enough to hold up to the dip that I have in mind, or, when they do get crispy enough, they are...
The young guy should be relatively easy, Find out what his goals are and let him know that you will help him get there. But he has to step up to the plate and do it. Let him know he will only go as far as his work ethic takes him. Let...
IMO the answer to the question you asked can be simplified, "do you want to work, or do you want a check?" I had a couple of cooks that only wanted a check, (notice the word "had") these are the cooks that gave me problems, calling in...
This one was a co-worker me, Our Sysco delivery is late...again, and with it our fryer oil (should have had back up I know) he decides to change the fryer oil while its hot. He dumps the oil into a 60 Gal stock pot and instead of using...
Quote:
Originally Posted by chefedb
I dislike sysco period. They try and switch you to their brand because they make more. If they are out of something that yo specified they send another brand. If I spec Hellmans I...
