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how many do you have for easter brunch???

post #1 of 6
4/2/10 at 10:19am
Thread Starter 
were doing about 600 this year .....down about 100 from last year. Production starts today so it's going to be a busy weekend, but I seem to do my best when we got big #'s
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post #2 of 6
4/2/10 at 9:13pm
both of my job and internship is closed. but a friend of mine at his intership they are expecting 500+
Chef it up errrrday!!!
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post #3 of 6
4/3/10 at 8:57pm
We are only expecting a couple hundred, down about 300.
We are doing a buffet in our events hall as our main restaurant is going through a complete remodel, finally doing away with all aspects of the buffet theme and building a steakhouse and sushi bar.
I'm so excited.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #4 of 6
4/5/10 at 2:15am
The hotel I work at just opened and this is my first hotel gig when I heard we did 111 covers, I thought that was crazy. I guess not, but they pulled off the buffet and the restaurant with three people in the kitchen I suppose that's impressive! Then dinner was busy, so much for catching up on M.E.P.
Until I started working in hospitality I thought people stayed home on holidays. 


Don't even get me started on the Christmas buffet that was eaten almost entirely by one (very large) family...
"I think every woman should own a blowtorch"
-Julia Cild http://therestau-rant.tumblr.com/
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post #5 of 6
4/5/10 at 2:35pm
We ended up with 395 and while we were hoping for higher numbers, in the end it was good for us that we were so slow (on an average Sunday we do 500-600) as we had a couple of call ins so the kitchen was sketchily staffed.  Seeing as we're only open for eight hours on Sundays, (7am-3pm) we do have the volume of orders for sure. 

Today we did 300.. double the usual for a Monday but schools are closed and so is anything government, so we had more business than usual. 
OK ... where am I going?.. and WHY am I in this handbasket??
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post #6 of 6
4/6/10 at 2:17pm
 1011 up about 100 over last year, good considering economic enviorment.
Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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