Comments for Dirty Dishes - Current Foodservice Issues http://totalfooddirtydishes.wordpress.com A totalfood.com blog about pressures and changes in the foodservice industry. Thu, 06 Nov 2008 01:41:20 +0000 http://wordpress.com/ hourly 1 Comment on How do you build a realistic written report system so the numbers are accurate? by Todd http://totalfooddirtydishes.wordpress.com/2008/10/24/how-do-you-build-a-realistic-written-report-system-so-the-numbers-are-accurate/#comment-103 Todd Thu, 06 Nov 2008 01:41:20 +0000 http://totalfooddirtydishes.wordpress.com/?p=61#comment-103 We use an internal Weekly Operating report (WOR); it includes the purchases, weekly or bi-weekly beginning and ending inventories, sales, labor, food and supplies cost and overhead expenses. It works as a tool for our managers and supervisor to use when comparing sales. The university uses a different Blackboard, Report Net system that complies with how they want to use our numbers in a non-profit situation. We do not match in all areas and are currently asking the Controllers office to take a look at how we track our revenues and expenses. This has been an on going discussion on how we conduct and report our business activities. In the long run both systems are good tools to see how fiscally on track our business is in certain locations. Those areas that do not perform but as a university we are expected to have to service our client population can be identified and brought up if they are questioning our margins. We use an internal Weekly Operating report (WOR); it includes the purchases, weekly or bi-weekly beginning and ending inventories, sales, labor, food and supplies cost and overhead expenses. It works as a tool for our managers and supervisor to use when comparing sales. The university uses a different Blackboard, Report Net system that complies with how they want to use our numbers in a non-profit situation. We do not match in all areas and are currently asking the Controllers office to take a look at how we track our revenues and expenses. This has been an on going discussion on how we conduct and report our business activities.

In the long run both systems are good tools to see how fiscally on track our business is in certain locations. Those areas that do not perform but as a university we are expected to have to service our client population can be identified and brought up if they are questioning our margins.

]]> Comment on How do you design a great menu? by Bill http://totalfooddirtydishes.wordpress.com/2008/09/24/how-do-you-design-a-great-menu/#comment-102 Bill Thu, 02 Oct 2008 01:01:17 +0000 http://totalfooddirtydishes.wordpress.com/?p=54#comment-102 To design the menu, on the technical part, what you should know are: 1) For whom and for how many people; 2) What might be their restrictions; 3) What you want to cook for them; presumably, somthing that are what you do best. 4) How much time, budget and help that you have. 5) Then, simply follow your plan. On the practical side: 1) Make sure that all the items in the menu design are interrelated;2) All items must cover interrelated elements: flavors, textures, temperatures, and forms, especially color composition;3) Make sure that all items are served in good sequential order so To design the menu, on the technical part, what you should know are:
1) For whom and for how many people;
2) What might be their restrictions;
3) What you want to cook for them; presumably, somthing that are what you do best.
4) How much time, budget and help that you have.
5) Then, simply follow your plan. On the practical side:
1) Make sure that all the items in the menu design are interrelated;2) All items must cover interrelated elements: flavors, textures, temperatures, and forms, especially color composition;3) Make sure that all items are served in good sequential order so

]]> Comment on What do you need to know about running the financial side of a Restaurant/catering business? by Bill http://totalfooddirtydishes.wordpress.com/2008/08/29/what-do-you-need-to-know-about-running-the-financial-side-of-a-restaurantcatering-business/#comment-101 Bill Thu, 02 Oct 2008 00:52:37 +0000 http://totalfooddirtydishes.wordpress.com/?p=47#comment-101 Purchasing and cost control Break-even point Cash flow Inventory = Money Fixed cost/Variable cost/controllable cost The intelligence of turning the extra cash into profit The knowledge of reading financial reports Thank you for asking. Purchasing and cost control
Break-even point
Cash flow
Inventory = Money
Fixed cost/Variable cost/controllable cost
The intelligence of turning the extra cash into profit
The knowledge of reading financial reports
Thank you for asking.

]]> Comment on How do you minimize or eliminate waste in food prep? by Jimmy http://totalfooddirtydishes.wordpress.com/2008/09/10/how-do-you-minimize-or-eliminate-waste-in-food-prep/#comment-100 Jimmy Thu, 02 Oct 2008 00:45:33 +0000 http://totalfooddirtydishes.wordpress.com/?p=51#comment-100 1. Good Knife skills for accurate yield 2. Most scrap ingredients are beneficial ingredients for vegetable, fish, shellfish or meat based stocks. This adds flavor to the dish as an ingredient rather than using water, or even blanching/cooking ingredients in flavored liquids. 3. The largest waste in food prep is labor which is lost of the prep is inaccurate or not utilized 1. Good Knife skills for accurate yield
2. Most scrap ingredients are beneficial ingredients for vegetable, fish, shellfish or meat based stocks. This adds flavor to the dish as an ingredient rather than using water, or even blanching/cooking ingredients in flavored liquids.
3. The largest waste in food prep is labor which is lost of the prep is inaccurate or not utilized

]]> Comment on How do you minimize or eliminate waste in food prep? by Nicholas http://totalfooddirtydishes.wordpress.com/2008/09/10/how-do-you-minimize-or-eliminate-waste-in-food-prep/#comment-99 Nicholas Thu, 02 Oct 2008 00:41:40 +0000 http://totalfooddirtydishes.wordpress.com/?p=51#comment-99 We use all the remaining usable product for stock, sauces, and soups We use all the remaining usable product for stock, sauces, and soups

]]> Comment on How do you minimize or eliminate waste in food prep? by Michelle http://totalfooddirtydishes.wordpress.com/2008/09/10/how-do-you-minimize-or-eliminate-waste-in-food-prep/#comment-98 Michelle Thu, 02 Oct 2008 00:39:50 +0000 http://totalfooddirtydishes.wordpress.com/?p=51#comment-98 use all the scraps, never ever throw anything away (unless its not fresh) make soups, sauces, fill chickens, pasta tossed with... all that and more use all the scraps, never ever throw anything away (unless its not fresh) make soups, sauces, fill chickens, pasta tossed with…
all that and more

]]> Comment on How do you design a great menu? by Drew http://totalfooddirtydishes.wordpress.com/2008/09/24/how-do-you-design-a-great-menu/#comment-97 Drew Thu, 02 Oct 2008 00:30:08 +0000 http://totalfooddirtydishes.wordpress.com/?p=54#comment-97 Menu design here at Floataway is all about locality and seasonality. Thirty percent of our menu changes daily based upon what our local farmers are bringing in from the fields that day. We like to focus on simplicity, and let the ingredients speak for themselves. For example, we got three of the most beautiful organic chickens from north Georgia two days ago and we really wanted to feature them on the menu for everyone to enjoy, while utilizing all of the animal. So we prepared a classic chicken ballentine with local American chestnuts, house made lavender mustard and pickled chanterels that we foraged earlier in the summer. It was a great way to stretch the three birds and at the same time use local ingredients to garnish so that all of our guest had an opportunity to try the chicken. Basically we design our menus with products that excite us while at the same time focusing on minimizing waste. Menu design here at Floataway is all about locality and seasonality. Thirty percent of our menu changes daily based upon what our local farmers are bringing in from the fields that day. We like to focus on simplicity, and let the ingredients speak for themselves. For example, we got three of the most beautiful organic chickens from north Georgia two days ago and we really wanted to feature them on the menu for everyone to enjoy, while utilizing all of the animal. So we prepared a classic chicken ballentine with local American chestnuts, house made lavender mustard and pickled chanterels that we foraged earlier in the summer. It was a great way to stretch the three birds and at the same time use local ingredients to garnish so that all of our guest had an opportunity to try the chicken. Basically we design our menus with products that excite us while at the same time focusing on minimizing waste.

]]> Comment on How to keep delivery drivers happy? by Bill Smith http://totalfooddirtydishes.wordpress.com/2008/07/17/how-to-keep-delivery-drivers-happy/#comment-96 Bill Smith Wed, 24 Sep 2008 00:46:13 +0000 http://totalfooddirtydishes.wordpress.com/?p=22#comment-96 I belive its a losing batle and gettin into the delivery game is not a good move. Seems liek more restarants are making curbside pick easier and this should be considered as a better choise. I belive its a losing batle and gettin into the delivery game is not a good move. Seems liek more restarants are making curbside pick easier and this should be considered as a better choise.

]]> Comment on What do you need to know about running the financial side of a Restaurant/catering business? by Kevin http://totalfooddirtydishes.wordpress.com/2008/08/29/what-do-you-need-to-know-about-running-the-financial-side-of-a-restaurantcatering-business/#comment-95 Kevin Mon, 08 Sep 2008 01:54:12 +0000 http://totalfooddirtydishes.wordpress.com/?p=47#comment-95 I'll let you know when I figure it out! I’ll let you know when I figure it out!

]]> Comment on Smoking Ban! by Kurt http://totalfooddirtydishes.wordpress.com/2008/07/09/smoking-ban/#comment-93 Kurt Wed, 20 Aug 2008 14:58:04 +0000 http://totalfooddirtydishes.wordpress.com/?p=15#comment-93 Smoking is so 'old school' it actually is expected to be no smoking in restaurants, food and cigarettes or cigars do not mix! Some, a very few of our guests and foreign visitors do go outside for a quick smoke and they (mostly) respect the fact that it is the norm here in Mass. It has not affected our business and I beleive has enhanced it especially with families. Smoking is so ‘old school’ it actually is expected to be no smoking in restaurants, food and cigarettes or cigars do not mix! Some, a very few of our guests and foreign visitors do go outside for a quick smoke and they (mostly) respect the fact that it is the norm here in Mass. It has not affected our business and I beleive has enhanced it especially with families.

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