Posted by sam sears, cec on January 11, 19101 at 16:37:56 :
In Reply to: Re: What's the rule of thumb... posted by Mike Sullivan on January 10, 19101 at 22:49:38 :
: Robyn,
: I agree with Sam on set-up and portions. What I don't understand is why you wouldn't carve the prime rib to order. your labor is minimal as most any semi-skilled person can carve, there is more portion control, and you "sell the sizzle" by carving it at the table.
: Just my thoughts.
: Mike
Mike you are so right, the added touch of a carver is more than the added cost, and that would probably be washed out by the added food cost savings, and about the chix & rice you are so right.....thx sam
: P.S. If you put the chicken over rice, you will use less chicken as well.