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6 Posts
Hi all,
I've just started my own meal delivery service and I'm starting to push the limits of how many meals I can crank out in one day. This is a bit of a longer post so thank you in advance if you read through it. For some context I am passionate home cook who decided ditch my office job and become a profession cook (but I have no professional training). Right now it is a one man show, I do everything from buying produce to delivering the meals.
At the moment I cook about 140-160 meal/week split between 2 days, (8 hours each day) and I feel like this is my limit. If I did any more I think the quality would take a hit.
The menu rotates week to week but follows this general break down: protein/veg/carb-1, protein/veg/carb-2, pasta/stir fry.
The equipment I currently use: 6 burner gas range top, convection oven, immersion circulator, fryer, griddle, gas grill, walk in fridge & freezer. My workstation in the kitchen consists of 2, 76" tables with enough floor space for 1 cooling rack and 2 utility carts.
For example this Sunday's menu: Tilapia (w. Harissa-Yogurt Sauce)/Roasted Broccoli/Faro, Chicken Breast (w. Molasses-Chipotle Sauce)/Celery-Root Salad/Roasted Sweet Potatoes/Rigatoni alla bolognese. I have to cook 75 portions split evenly across the three meals.
My work flow goes something of along the lines of:
Any feedback is greatly appreciated!
I've just started my own meal delivery service and I'm starting to push the limits of how many meals I can crank out in one day. This is a bit of a longer post so thank you in advance if you read through it. For some context I am passionate home cook who decided ditch my office job and become a profession cook (but I have no professional training). Right now it is a one man show, I do everything from buying produce to delivering the meals.
At the moment I cook about 140-160 meal/week split between 2 days, (8 hours each day) and I feel like this is my limit. If I did any more I think the quality would take a hit.
The menu rotates week to week but follows this general break down: protein/veg/carb-1, protein/veg/carb-2, pasta/stir fry.
The equipment I currently use: 6 burner gas range top, convection oven, immersion circulator, fryer, griddle, gas grill, walk in fridge & freezer. My workstation in the kitchen consists of 2, 76" tables with enough floor space for 1 cooling rack and 2 utility carts.
For example this Sunday's menu: Tilapia (w. Harissa-Yogurt Sauce)/Roasted Broccoli/Faro, Chicken Breast (w. Molasses-Chipotle Sauce)/Celery-Root Salad/Roasted Sweet Potatoes/Rigatoni alla bolognese. I have to cook 75 portions split evenly across the three meals.
My work flow goes something of along the lines of:
- Wet brine chicken, dry brine tilapia
- Prep & simmer bolognese
- Cook faro
- Pre-sear chicken & tilapia before sous vide
- Roast broccoli & sweet potato
- Prep celery root salad
- Cook pasta, combine with sauce
- Cool chicken & tilapia in ice bath
- Prep harissa & chipotle sauce
- Portion meals
Any feedback is greatly appreciated!
