|By Barpro212 (Barpro212) on Sunday, January 25, 2004 - 01:13 pm: Edit|
I come here all the time in search of answers, and most of the time the dialogue has already been said here or in the archives. Here is a new one:
I started my company as a staffing company, supplying waiters and bartenders, and captaining the events myself most of the time. I did this for 2nd rate caterers here in NYC and eventually we were asked to cater the events fully. I teamed up with a good chef and made all the contacts necessary to run an efficient ship (dozens of locations, entertainment, affordable rental companies, Food Supplliers, PR firms, etc.) Now my chef is no longer with me and I am in a bit of a difficult situation. I do cook (not professionally), but my responsibilities so far have been everything but (business end, coordination, sales, payroll, accounting, edvertising...). Although we are a small business, we just finished our website in which people will be able to order smaller amounts of food online and have it dropped it off to them. We have a great menu and a great idea, but no one to be in charge of the kitchen! My former chef had a licensed kitchen she worked out of. I have put ads in the online bulletins, but all I get is either newbies that don't have the experience or experienced people that want a full time gig with benefits. I am even willing to split the profits with the right person! If anyone has advice on this matter, I would definately appreciate it.
|By Chefmanny (Chefmanny) on Sunday, January 25, 2004 - 09:10 pm: Edit|
Where are you located?
Have you analized why the Chef left?
Wil it happen again? Are you offering the new person coming in more then you did the Chef you had and walked?
Do you treat your people "right"??????....sorry but you just have that smart a#% look about you in that pic!
Maybe looking and acting a little more humble might do it????
If I'm wrong, I apoligize but I'm usually 99.65% correct!
|By Catergreat (Catergreat) on Sunday, January 25, 2004 - 09:45 pm: Edit|
which pic, manny?
|By Chefspike (Chefspike) on Sunday, January 25, 2004 - 11:14 pm: Edit|
ya, what pic ??
are you on acid again Manny ??
try going to the Chefs Assoc in whatever city(NYC) and asking them if they know of any of there members who might be looking for part time work.
Or someone who may have retired and just wants to work part time. I would not offer part of the proffits right off hand.
N.Y.C. has two different Chef's Assoc's or they did when i was there. talk to as many Chef's as possible. you'll find your person.
|By Chefspike (Chefspike) on Sunday, January 25, 2004 - 11:15 pm: Edit|
Manny, stop drinking that flor-e-da tap water!!!!!
|By Chefmanny (Chefmanny) on Monday, January 26, 2004 - 05:59 am: Edit|
The pic on the profile, right click on the name on the blue line twits!
|By Claridyd (Claridyd) on Monday, January 26, 2004 - 05:59 pm: Edit|
Too bad you are not in Orlando Florida. I have the problem in reverse. I am the chef of a catering company with a kitchen but no one to run the business side. If you decide to move to Orlando, look me up.
|By Catergreat (Catergreat) on Monday, January 26, 2004 - 06:07 pm: Edit|
try again manny, the pic, it ain't there!
|By Barpro212 (Barpro212) on Monday, January 26, 2004 - 06:57 pm: Edit|
Well I found a great woman who runs her own show from midtown and has a commercial kitchen in her building that she lives in!
We're back in business!
|By Chefmanny (Chefmanny) on Tuesday, January 27, 2004 - 06:10 am: Edit|
He took it off!!!!!!!
I just checked, you are right it's gone, I guess it hit a nerve huh?????
That's too freakin' funny!
Did you notice the guy did not even comment on my statementabout the pic though?????
It was there the first time he posted
|By Barpro212 (Barpro212) on Tuesday, January 27, 2004 - 11:47 am: Edit|
I am in NYC
She left because she is a freelancer (I didnít have a contract nor was she receiving benefits) and my business is now requiring more than 10 hours of work a week.
I am a great person to work with and I donít know if it will happen again. You, as a professional should know that these things are unpredictable.
I was giving her a good amount of money to do what she was doing (ordering food, producing it and help writing menus). She made more than I did most of the time.
I will negotiate with my new person what to pay.
I may look like a smartass in that pic, but I am very warm, open minded and professional. I took it off because it is a few years old and there is no need to have it up anyways. It seems to me that the purpose of this discussion has been warped from possibly giving some advice to the "WHERE IS THE PIC???" scandal.
Acting humble is in no way as effective as being confident and assertive (please donít misconstrue this aggressive) especially here in NYC. I let all my people know that I appreciate and value them. Positive energy creates positive energy.
And Manny, You are one interesting fellow.
Keep it up by telling people to put their pans into the fridge and other unnecessary and unconventional bits of your strange little mind.
I have not had the time to respond to your postings, for I have been working hard on the company and I have found my crew!
Good luck out there in Flo-ree-dar, but I am running on New York minutes here. Cocky? Yes with people like you. Maybe your oh-so-wise attidude says something about your self image especially on a discussion board that is supposed to be here for advice, support and comradery.
|By Chefmanny (Chefmanny) on Tuesday, January 27, 2004 - 12:23 pm: Edit|
Douglass, if you read my whole post I'm sure you read that if I was wrong I apoligize! And I do.
I asked about your personality because that is a huge issue in this business when trying to retain people, I'm sure you have run into that before. How many idiots are out there in this business???
We are professionals, that does not mean a sense of humor is relinquished!!!! As per the pan in the fridge, why is that unnecessary or unconventional???? The reason for that is that since it is a teflon pan for eggs you should just wipe it and store it in the fridge to keep the bacteria count down since the temp. is below 41F, it's very common sense to do!
I've been called many things but only once or twice "interesting"! I try to tell it like it is, it got me in trouble just today at work; we had a few students visiting our school and told them the "truth" about being a Chef and the administrators got upset because I did not paint the pretty "Food Network Chef" picture for the kiddies!!!!!
Anyway, I hope you don't take anything here personal because it totally is not; from sunny and 69F Florida
|By Chefspike (Chefspike) on Wednesday, January 28, 2004 - 12:38 am: Edit|
Flo-ree-dar,.....it's flor-e-da, thats ok, common mistake. So Douglass, what else do you do in the food biz. Any cooking?, or do you like just staying on the biz end?, are you part of the staff still during events, or just oversee the event ? I spent many years in and out of New York City. I loved it. It's great you found someone so soon! Goodluck with that.
Oh and Manny, well...we only let him out on weekends but someone forgot to lock the door again. but no mind, we'll get him cornered and locked back up real soon, see we clang the pans together and when he comes to see whos touching them, why we grab him!!
|By Barpro212 (Barpro212) on Wednesday, January 28, 2004 - 01:18 am: Edit|
I do some experimental cooking and have a real passion for new Hors D'oeuvres. No culinary background though.
I was the right hand man for some top caterers here in NYC and got sick of watching them make mistakes and make all the money. So I started just staffing for other caterers to generate immediate income. Before I knew it, we were catering the events ourselves!
Since then I have basically been scouting locations, finding entertainment and constructing our website with a firm in India. Our site will be launched in 1 1/2 weeks and I will let you all know. On it, customers can choose their menu, staff, location (if they are looking), entertainment and request a tasting. We will also be the only web based high end food delivery in NYC. People will be able to log on, click their choices and have their food dropped off within 4 hours. So I am taking advantage of the slow season putting together this dynamic site and meeting as many people as I can.
Thanks for the advice and the rhetoric everyone!
Oh, and by the way, my name is spelled with one S:
NOT DouglASS lol
|By Rpd144000 (Rpd144000) on Sunday, June 20, 2004 - 04:04 am: Edit|
so where is the site?