I am a red seal chef with many years experience in a hotel. I had everything at my disposal therefore I made everything from
scratch including gravy. I recently opened up a small lunch counter in a business district and it's more like short order cooking and I love it. Handmade burgers fresh cut fries etc....I get roughly 75 - 150 customers a day that can add up to a lot of gravy. I was making the gravy from scratch with bones and beef scraps but then the butcher decided to up the price significantly. I also had the veal bones from sysco but again way too pricey.Increasing my price for gravy is not an option. I am at a loss on how to make enough gravy for fries and poutine at a decent price. I am cringing at the thought of packaged gravy lol also I would like a separate sauce for poutine but am also having a hard time figuring out an authentic Quebec style recipe. Where I am everyone uses beef gravy and I know its more of a chicken gravy mixed with bbq sauce. Any ideas would help as I am at a total loss.
thanks so much :)