I juat took over as manager of one of the places I've been working off and on the past couple of years. It has been in business for over 159 years in the same building. it was always known in the area for having good, reasonably priced food. The menu is primarily fish. This got started because it was originally an inn close to a railroad spur. The original owners bought fish and game from the local Indians. Today we have basic seafood items on the menu and a couple of steaks. The previous manager was just not a cook, and he dumbed the place down so bad that the business has really suffered. I'd like to make the menu more interesting without causing back-ups in the kitchen. We do most of our fish in the salalmander. We have a small grill and four burners. What I'm looking for is some simple to apply sauces or glazes that we can use to make the menu more interstiing. For instance, I made up a teriaki orange glaze for the salmon that people seem to like. We have cod, Canadian Walleye, yellowfin tuna, catfish, frog legs, shrimp, scallops, salmon, crab legs lbster tail and whatever we run for a "catch". Right now it's orange roughy. Next up is ponga and then I'm going to see if I can get some amberjack. It's a small place that seats about 50 people, so we try to turn over 3 times if we can in a night. That means we work at almost a fast food pace so doesn't allow us very much actual cooking time. Thanks a lot for any help you can give me.
post #1 of 8
8/2/08 at 4:44am