Hey there! I am currently setting up a fictitious steakhouse and trying to visualize things to do with the food prep--the trouble is I HAVE NO CLUE! I'm hoping someone can help me with a few questions about equipment and food portions...
1. If I want to slow roast prime rib, what kind of oven would I purchase and how many roasts (lbs I suppose) would fit in at a time?
2. When I cut the roasts into prime rib, how do I cut it uniformly into 8oz cuts? (what kind of equipment would i need for that?)
3. Also we plan on hiring some chefs and then sending them to school periodically to upgrade their skills/knowledge. Any input on how this is usually approached?
I've estimated that I'd need 10oz for every 8oz to account for waste...
Any assistance is wildly appreciated! :D
1. If I want to slow roast prime rib, what kind of oven would I purchase and how many roasts (lbs I suppose) would fit in at a time?
2. When I cut the roasts into prime rib, how do I cut it uniformly into 8oz cuts? (what kind of equipment would i need for that?)
3. Also we plan on hiring some chefs and then sending them to school periodically to upgrade their skills/knowledge. Any input on how this is usually approached?
I've estimated that I'd need 10oz for every 8oz to account for waste...
Any assistance is wildly appreciated! :D
