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Sticker Shock! - Page 2

post #31 of 43

The fact he went to half and tried to rip you off, I would dump him as he will try agaain. It's the nature of the beast. And on top of that he will most likely be a liar.

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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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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post #32 of 43

Wow Jo, what a pretty place! I don't know how food can vary so much pricewise across the country. I'm locked into seafood, so all my stuff is expensive, but for comparison (and leverage) here's what I pay for a few things: 16/20 black tiger shrimp $8.45 lb. Regular heavy cream around $2.50 qt. Wild Pacific salmon $5.99. Atlantic cod $3.74 lb. Rainbow trout $7.74 lb. None of my seafood comes in fresh. I am too far from the ocean for that and have better (fresher) results using frozen. You know what they say about houseguests and fish after three days. There is no way anyone is going to get fish caught in the ocean to me in less than three days. Just doesn't happen. I have had people who live on both coasts eat at our place and remark how fresh the seafood tastes, so I know I'm not losing anything buying frozen despite what anyone might say. I'm in the midwest and I know it. If I were on either coast, buying frozen would be just pure lazy. I hate salmon, but one of my reps brought in some salmon from Norway that I actually liked. Liked a lot as a matter of fact. It was $8.99 lb. but I don't know the brand name.  If you're paying more, ask your reps why. You're probably buying the same stuff I am only paying more. My shrimp comes through Sysco and the salmon at $5.99 is from Blue Wave. I also buy scallops from that company, but I buy both through a small independent co.

post #33 of 43

Price you are paying are fair and in line. There is nothing wrong with frozen seafood providing it is frozen correctly and kept that way. In some cases from a health standpoint it is even better. The cruise ship industry for example is not permitted to accept any fish on board that has  not been frozen for a least 72 hours prior sailing.

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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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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post #34 of 43

Yeah, that's another thing. Fish have all kinds of parasites, worms etc. (hard for me to forget that when I'm eating it) and freezing cures that. Can't bring myself to eat sushi because I know that. Although I believe that's part of being a sushi chef; being able to see problems in fish and not serve it. Don't know though. I don't know any sushi chefs.

post #35 of 43
Quote:
Originally Posted by greyeaglem View Post
one of my reps brought in some salmon from Norway that I actually liked. Liked a lot as a matter of fact. It was $8.99 lb. but I don't know the brand name.

Kinda curious, whole fish or fillets?  Skin on/off?  PBO?  Portioned?

Paying $5.99/lb whole fresh Sockeye; they fillet (price changes daily).

Is that farmed in Norway or wild?

 

Can't find my fish chart, random question: isn't a whole fish 30% "waste"?

 

Don't mean to hijack the thread...

post #36 of 43

 

Quote:
Can't find my fish chart, random question: isn't a whole fish 30% "waste"?

Depends on the fish. My book of yields gives waste of 20 to 60 percent.

post #37 of 43

If you  have use for trim. No example salmon mousse, croquettes etc, bones for court boullion ect.  Same as a prime rib after all trim. The trick is use all for something that generates or aids income.

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...

Reply

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...

Reply
post #38 of 43

Left4bread, It was skin-off cryovaced 8 oz. salmon fillet.

post #39 of 43

That's a really good price.

I'd assume it's farmed?

 

Well, this is getting off topic.  Sorry OP.

Starting new thread.

post #40 of 43
Thread Starter 

so this might be a slight crabcrawl to the left of this thread, but sort of ties in...kinda...this doesn't happen very often, in fact hardly ever, but when it does, what do you do? when the warehouse mispulls a product and although its not what you ordered, it's actually worth alot more. do you send it back? check it off the invoice and keep it? i'm not talking about sending cracked black pepper instead of restaurant grind, i'm talking sending a case of 6, 5 up beef tenderloins instead of ground beef. the invoice says ground beef, the box says Beef...i've done both...just curious what you do...come on, be honest..i promise i won't snitch!...it's like if something is falling out of the sky and you're sure it's not a piano, do you look up?...huh? don't know where that came from...need coffee!

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #41 of 43

I call it in to my rep.

He usually asks me if I just want to keep it.

It's just more work for him to pick it up and fill out paperwork for something that he didn't screw up in the first place.

And stuff like fresh fish or steaks, they can't re-sell it anyways.

They probably would just pick it up and take it home, right?

 

I rely on trust a lot when dealing with a rep, so I need them to trust me too.

 

Not trying to come off as altruistic, that's just usually what I do.

 

post #42 of 43

Clearly Costco and Smart and Final are the cheaper options, we are a bakery and trying to find wholesalers to deal is out the window.

post #43 of 43

What I'm drawing from this thread is that NOTHING is clear.

 

That one needs to be vigilant in guarding their food cost and purchasing practices.

 

And knowing who you can trust, and who not to trust.

 

And deciding if the time spent fighting Costco traffic is worth the effort, gas money, time.

 

I'm not seeing any clarity, just a bunch of chefs with shitty broadliner reps, trying as hard as they can to make their establishment turn a dollar. 

 

And that sucks, but there it is.  Well, maybe THAT is the clarity.

 

mmmm... drinkbeer.gif

that's my disclaimer.

 

 

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