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Here goes yet again....

post #1 of 3
Thread Starter 
Okay, I have now posted this query in 3 different places--two of which were incorrect. Hopefully, the third time is the charm!

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
post #2 of 3
1.) a convection oven. not speaking from experience, but I'll bet you could get 40-50 lbs uncooked in a typical convection oven.

2.) "when i portion the prime rib..." is what I think you mean. Just a knife. A $50-$100 slicer will suffice. Then multiply that by how many cooks you need in order to accommodate expedient service. You could make the cooks weigh each portion, but they won't. Advertise 8 ounce portions (kinda small, to be truthful) and expect 7-9 ounce portions to be cut. It's portioned "by eye" and is easy to catch on, but it's almost impossible to be exact.

3.) No school needed if it's a steakhouse, really. If you're thinking franchise, then maybe, but the school should be specialized to accommodate your specific requirements. It should be funded and run by the corp. and push the company's ideals. if all your hypothetical restaurant is serving is prime rib, what will they learn in school? nothing.

I think that was the way you wanted those questions answered.
There are definitely some here who could tell you specifically what and how to do it,
but I think you're just looking for a quick answer to a hypothetical question, no?

Well, that was the dumbed down version. :smiles:
"wildly appreciated"?
post #3 of 3
1. I like using Alto-Shaams that way you can cook and hold the Prime Rib warm in the same piece of equipment. One down side to Shaams though is that they produce a lot of moisture due to the slow cooking and tight seals. This prevents from getting a nice crispy golden "crust" but other than that they work great. How many you can fit in one depends on the model. Most can accommodate 4-8 depending on the size of the model and the Primes. Cooking times will vary depending on how many you stuff in there.

2. A cutting board, a good slicer (knife not the machine), and an ounce scale. Instill in your cooks that they need to weigh every one they cut. They won't weigh all of them but if you make it a priority then they will also.

3. I don't really understand this question. If you hire chefs they should be well trained and you shouldn't need to send them back to school. Providing a budget for them to take an occasional class or seminar should be plenty. If you are talking about cooks I think your budget would be better served using the money some place else. Maybe bring in some "experts" on meat, etc. occasionally for in-house training.

As for the 8oz portion you need to plan on more than 10oz raw. With trim and loss during cooking yield is more around 70% and that's with someone experienced in trimming and cutting (some can pull a little more, but many unexperienced cooks will get even less). I do agree with left4bread that 8oz is kind of small for a steakhouse concept. I would still offer a petite cut at 8oz but would also offer some larger cuts, in the 12-18 oz range. Many places offer an 8oz Petite Cut, a 12 or14oz Queen cut, and a 16 or 18oz King Cut. You can call them what ever you want, but seriously consider offering a choice. If you only want 1 choice then I would offer a 12oz cut.
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