Memo from the chef
Making good soup is not rocket science. It
involves using good ingredients. A colleague
used to make his soup out of carrot peels.
An innovative way to stretch the food costs,
but how much flavour did the soup receive
from the peelings? One of my past chefs shuddered
at the thought when I informed him of this.
The Flow of food
First you need to assess the food handlers
to determine what they need to learn. There
are three areas we like to focus on in assessing
training needs: attitude, knowledge and skills.
Training and Advancement
Getting new employees off to the right start
through orientation builds confidence, and
by clarifying expectations up-front, employees
can better see how they fit into the big picture.
While thorough training can be time-consuming,
it increases productivity, lessening the chances
of an employee feeling overwhelmed.
Make Sure Your Leftovers Don't Get
In the words of Mae West, “It’s better to
be looked over than overlooked.” This axiom
is very true for foods that are going to be
saved and used for, or in, another meal.
Making the perfect pizza
The humble pizzapie,originally created as a
snack item in Naples, Italy, has become a mainstay
on many restaurant menus. Both kids and adults
love the dish
A Walk on the Sweet SIde
In the foodservice business, menu planners need to be ahead of the game when it comes to ordering.