Staff meal ideas. | Chef Forum - cheftalk.com
2013年8月17日 · In other words you would not use left over tuna to make tuna tar-tare for a staff meal. however, tuna salad would be more appropriate. pasta dish would also be appropriate since most people enjoy Italian food, but then again keep it simple use a basic tomato sauce not aglio olio or a cream base sauce.
How to account/record staff meals for ture food cost
2017年2月6日 · Set out rules for staff food such as no food items off the menu, no seafood, no steaks, no housemade, no etc so you save your ass on high food cost, and punch in staff meals as the normal way you would punch them in for guests. Maybe modify the check name to "kitchen food" or "staff meal" just for accounting purposes.
Staff meals, what do you do? | Chef Forum - cheftalk.com
2011年2月20日 · If staff eats off leftover banquet food, it gets rung through. When the GM is asking questions about revenue & food cost at the end of the year, we have those numbers all ready to go. The $$$ figure of comped food for the 100%'ers last year was astronomical. Once we seperated that from our actual revenue, food cost was pretty decent.
Staff Meal - What is the norm? - Chef Forum
2005年6月18日 · Wow, I always thought staff meals were the norm elsewhere the world over. In the two places that I've worked before, staff meals were provided. Currently at the place I'm working, we get two staff meals a day, for the BOH and FOH. Before the lunch and dinner service. It's typically rice, a chicken dish, and a vegetable dish.
Scheduling Kitchen Staff and Menu Planning | Chef Forum
2020年2月26日 · The nice thing was the wait staff knows everyone and their ordering habits. My mother-in-law frequently requests a well-toasted grill cheese sandwich to go for her breakfast at 5 a.m. The menu was basic, with two entrees for lunch and dinner, plus an "always available" menu. The food was generally good and scratch made.
Can't Believe Staff Meal Becomes an Issue - Chef Forum
2013年11月11日 · The other is served at 4:45pm before dinner service. Our closing managers are allowed to order off the menu nightly but are limited to $35 at menu price. The managers that eat nightly must ring in their meal 30 minutes before the kitchen closes or earlier. Our AM staff meal is made by a prep guy and the PM staff meal is made by a sous chef.
Menu substitutions... - Chef Forum
2015年11月14日 · I'm trying to avoid making my menu look like a fast food joint menu with asterikses and numbers and icons all over the place. At the moment, I have a separate page on my (clipboard) menu that lists all 14 allergens and examples where these might be used in dishes that I run regularly, such as wheat (flour on the trout), mustard (vinaigrette) etc.
What Would You Do...? - Chef Forum
2024年7月18日 · BOH scheduling, FOH scheduling, bar inventory, kitchen inventory, seasonal house cocktails, seasonal food menu changes, my personal recipes, food ordering, food price comparison, alcohol ordering, setting up alcohol & beer promos to boost sales, networking with all reps of beer & alcohol, comparing prices of food vendors, creating happy hour ...
Family style catering wedding | Chef Forum - cheftalk.com
2024年10月21日 · We came to an agreement on food quantities based on the client taking all the leftovers (packed up by us) including the open bar leftovers! It ended up being very profitable! This was forty years ago... We had FOH staff divided into three tasks. Food, beverage, and busing responsibilities. This was an in-house event at a public Country Club.
Ideas for comfort food menu - Chef Forum
2012年9月11日 · Right now everything is coming in pre-made and due to our large volume over the summer, we could only change so much. Any suggestions for a comfort food style menu would be appreciated. Looking for fresh, easy, homemade dishes that wouldn't be intimidating or hard to put out, for a staff of largely first time cooks.