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Daniel Kangiser commented on Joe Dunbar's blog post Basic Recipe Costing - Part 1"I guess I have to get with the dinning room manager then. Our buffets are set out with a theme only, no specific menu. One weekend it might be a seafood buffet, the next it might be a BBQ theme, it is ever changing. They are planned and advertized…"
"Good points Chef! I like to create a gallery of buffet components. Its good to classify these by station but its optional. Certain components will be required (like rolls and butter, salad mix, etc.) and other components are Chef's Choice. The…"
Daniel Kangiser commented on Joe Dunbar's blog post Basic Recipe Costing - Part 1"Hi Joe,
Sometimes, the POS system is limited, especially when it comes to brunches and buffet lines. That's when the Chef comes in, and just like a menu mix on an ala carte menu, the Chef must figure out a menu mix on his buffet line that will…"
"Just to set the record straight, youu would only go into the level of detail I'm about to describe on your most popular protein options.
Say you serve lots of prime rib and you get quotes on 109, 109D, and 112 each week. You could setup 3 sets…"
Daniel Kangiser commented on Joe Dunbar's blog post Basic Recipe Costing - Part 1"Please show me then. Without, interaction between you (the teacher) and me the student you loose us with a very complex operating procedure such as this. You must break your lessons down into smaller sections, and give visual examples in your…"
"Great points regarding the lack of time Chef! I enjoy working with top flight chefs (especially ACF quality). The initial work does look outrageous but once completed, the time savings in the future are tremendous."
Profile Information
- Company or Personal Website:
- http://foodcostcontrol.blogspot.com
- What is your favorite recipe creation?
- Red Snapper Veracruzana
- When did you enter the Culinary Profession?
- 1970
- Who is your favorite Musical Artist?
- Carlos Santana
- What is your favorite TV show?
- Lidia's Italy
- If you could have dinner with any three people who would it be and why?
- My 3 brothers. We always have a great time when we go out together. Paul's an Executive Chef and the rest of us love to cook.
- What is your favorite Culinary Web site?
- http://www.accidentalhedonist.com
Joe Dunbar's Blog
Basic Recipe Costing - Part 1
You may have lots of cookbooks, proprietary recipes, books with food yield statistics, market data, shopping lists, inventory count sheets, supplier quotes, product mix reports, quarterly tracking reports and other documents. A professional recipe model should be designed to integrate all of this useful information. The person working on this project needs to wear many hats: purchasing agent, steward, prep cook, line cook, and chef.
Rather than using a cookbook approach, start with… Continue
Rather than using a cookbook approach, start with… Continue
Posted on August 16, 2009 at 8:54pm — 7 Comments
Comment Wall (2 comments)
- At 11:12pm on January 2, 2009,
Frances Burnett CMB, CEPC, CHE said… - vcards?
I agree, SL can be really mesmerizing, it's hard to get out of it once your in, and oh (like Dr. Seus) the possibilities!
- At 8:44pm on January 2, 2009, Frances Burnett CMB, CEPC, CHE said…
- Hey there!
Just joined, Been to SL any lately? I've had to focus on a few other- time consuming-jobs, I should bew back in SL in about a month with full force! By the summer I will be opening a sim with all the F&B frills for the students. Want to emulate some games (something like Ohio State Univ. nutrition sim) but having to do with food management and menu developement, any ideas?
Have a great New Year
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