|By Chris on Sunday, April 16, 2000 - 01:59 pm: Edit|
I am working in an environment with a labor shortage. I run a kitchen that services two resturants. One being a fine dining room, the other being upscale cafeteria style dining. The majority of revenue comes from the cafeteria which I am having a hard time keeping staffed. The reason I am writing this is to find some more self serve avenues to head in. I was wondering if any of you knew of some definite dos or don'ts that you could suggest before I remodel. Thanks for your sugestions.
|By culinarycounsel on Sunday, April 16, 2000 - 04:54 pm: Edit|
I am a Food Service Consultant and would be happy to help you with this transistion. Where are you located??
|By Admin (Admin) on Sunday, April 16, 2000 - 08:16 pm: Edit|
NOTICE to Culinary Counsel:
Commercial solicitations are not permitted on this site.
If you are offering to provide information at no fee to the poster through this forum your are indeed welcome.
If you are spaming this forum to get a paying client you are not welcome here and have lost any credibility that might have been gained by participating in these forums.
|By Meatchef (Meatchef) on Tuesday, April 18, 2000 - 06:49 pm: Edit|
I am exploring the "market" type concept in some of my locations. This creates a lot of energy in the room with guest interaction with the cooks/servers.
We are all having a bear of a time filling positions. When I solve that problem I will be a very rich fellow.
|By L. MAXWELL on Tuesday, June 20, 2000 - 09:39 am: Edit|
WONDERING IF ANYONE IS SUCCESSFUL IN THE HOME MEAL REPLACEMENT LINE. NEED INFO ABOUT PRICING AND PACKAGING. CURRENTLY HAVE A CATERING CO. RUN OUT OF MY HOME IN A SUBURB OF DALLAS SO I ALREADY KNOW ABOUT RULES AND REGS OF THE HEALTH DEPT.. IS A DELIVERY FEE CHARGED? WHAT TYPE MEALS? ANY HORROR STORIES OR ADVENTUROUS STORIES? HAVE BEEN ASKED TO DO THIS IN OUR SMALL TOWN BUT NEED TO KNOW WHAT I WILL BE GETTING INTO...