My husband & I own a small cafe & catering business.Our cafe is open for breakfast & lunch. We cater....always. We have a small kitchen but we have made it very efficient. We have both been in the restaurant business since 1980. We met while attending chef's training & hotel restaurant business management. We have worked together for 18 years. My husband is a baker & I do the cooking. Our kitchen is unique as we don't have a deep fryer, charbroiler or flat top grill. We have 2 portable gas propane burners, 2 convection ovens, a trunyan kettle , a walk-in cooler & a reach in freezer. Pretty limited space. The cafe is open 8-3 pm m-f. We own alot of catering equipment. Our average is 30-50 people for lunches although we do large groups from 600 to 1200(average 4 per year) We have 5 partime employees. Larger groups we hire out contract labor. In the cafe we have a limited menu. A few breakfast options, table top grilled wraps, salads, salad bar & homemade soups. We are always looking for fresh & different ideas. We have had our busines for the past 8 years. Both of our past experience has been in hotel/restaurant as well as private clubs. There have been some real challenges to our current kitchen to say the least. All we have done our lives is work long days & nights in this business. 10 years ago we adopted a baby girl & we enjoy most nights at home now.
ChefTalk.com › ChefTalk Cooking Forums › ChefTalk.Com › Welcome Forum › Newbie here from the midwest
Join Now
Be a part of the community.
It's free, join today!
Recent Reviews
-
I bought one of these just for making osso buco. I found myself using it for a lot more than just that. I make tomato sauce in it, chili, any excuse I have to bust it out, I do. I absolutely... -
I have always loved Indian food but like many who have never travelled to india itself i have often wondered how authentic the Indian food i have eaten actually is. This book has convinced... -
One of my first internet knives. Great blade. I mean *great* but the handle was a bit weird. Right now it just sits at the bottom of my knife kit. -
I've owned one of these for over 3 years now, using it daily. I've never had to sharpen (grind) it, just an occasional run along a fine steel, and it's held a wonderful edge for everyday prep.... -
I purchased my first Smart grinder nine months ago. I was thrilled with it and thought I had found the perfect grinder for a French press grind that would change settings quick and...
ChefTalk.com › ChefTalk Cooking Forums › ChefTalk.Com › Welcome Forum › Newbie here from the midwest
