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Delivery Crepes/Pancakes

post #1 of 5
4/24/12 at 6:05am
Thread Starter 

Good morning everyone! (I guess it all depends in what part of the world you are)

We have a quick question and was wondering is someone perhaps can help us out?

 

We run a small/local, and want to increase our income a bit by adding something new to the 'bed & breakfast menu'. After thinking about it, we thought that Crepes/Pancakes would be by far the best choice. Simply because there is so much you can do with them (add omelet inside, chicken, or make it a traditional dessert).

My question is...

Actually, let me give you a scenario. When we get the orders, we then start walking and giving and giving the food to the rooms. If we make the omelet at 8AM, we put it into a heater bag, and give it to the client by 8:30AM, it still stays warm and delicious.

How should one go about pancakes/crepes when there such things as 'chilled/room-temperature fruits' and ice cream? and at the same time, presenting it in a good manner?


Looking for ALL YOUR advice :)

Much appreciated!,
2 Halves

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post #2 of 5
4/24/12 at 7:54pm

 

Quote:
Originally Posted by 2Halves View Post

Good morning everyone! (I guess it all depends in what part of the world you are)

We have a quick question and was wondering is someone perhaps can help us out?

 

We run a small/local, and want to increase our income a bit by adding something new to the 'bed & breakfast menu'. After thinking about it, we thought that Crepes/Pancakes would be by far the best choice. Simply because there is so much you can do with them (add omelet inside, chicken, or make it a traditional dessert).

My question is...

Actually, let me give you a scenario. When we get the orders, we then start walking and giving and giving the food to the rooms. If we make the omelet at 8AM, we put it into a heater bag, and give it to the client by 8:30AM, it still stays warm and delicious.


How should one go about pancakes/crepes when there such things as 'chilled/room-temperature fruits' and ice cream? and at the same time, presenting it in a good manner?


Looking for ALL YOUR advice :)

Much appreciated!,
2 Halves

 

I fail to see where a 30 minute old omelet can be warm and delicious......

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post #3 of 5
4/25/12 at 5:34am
Thread Starter 

Hi chefbuba,

The omelet is kept in a heat bag, so it stays warm.

EDIT: You never had 'takeout omelet before'? Maybe in a sandwich? Its delicious

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post #4 of 5
4/25/12 at 6:48am

Your explanation has us a little confused.

 

My first hint was when you said  "Good morning everyone! (I guess it all depends in what part of the world you are)"

 

So where are you?

 

Then you said "We run a small/local, and want to increase our income a bit by adding something new to the 'bed & breakfast menu.'"

 

So you're a bed and breakfast......?

 

Then you said "When we get the orders, we then start walking and giving and giving the food to the rooms."

 

Is this normal for your operations?

 

We would be glad to offer some help if you'd be more forthcoming with the information.

 

 

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post #5 of 5
4/25/12 at 7:58am

I hold almost everything in Moist meat, the only goods that hold better under dry heat are fried foods. We hold Pancakes, French toast, Scrambled eggs and Omelets. Some food items need more attention than others. I never say the foods we hold are just as good as when they are fresh out of the pan, but with paying close attention to the proper holding methods, they will do fine..................Take care........Chefbillyb

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