A Tale of Two Managers...

Transcription

1 Taste Volume 4 / Issue 1 February-March 2015 A Tale of Two Managers... This article will depict the plight of the French peasantry demoralized by the French aristocracy in the years leading up to the revolution, the corresponding brutality demonstrated by the revolutionaries toward the former aristocrats in the early years of the revolution, and many unflattering social parallels with life in London during the same period. Oops - I guess that is A Tale of Two Cities by Charles Dickens! So...which of these managers best describes you? Manager Number 1 When light bulbs go out I leave them out because I can save on my electric bill. The best way to have the color of my window treatments change is to leave them up so long that the light fades them. When the entryway floor gets dirty during breakfast I just leave it until after the dinner crowd because it will just get dirty again throughout the day. I don t waste my time to further educate or empower my better employees; if they leave for a better opportunity I will just roll the dice and hope the next one I hire is as good. I use the same menu for years because my customers are used to it and can quickly find just what they want and hey, let s face it, the food costs will eventually come back down so then I can finally make some money again. Continued inside...

2 Frozen Soup 3 / 4 lb. per case Golden Broccoli & Cheese Entrees Continued from cover Vegetable Lasagna Blend of American, Swiss and Cheddar cheese with fresh broccoli florets. Add water. 4/5.75 lb. Fresh egg noodles layered with carrots, broccoli, spinach and onions in a rich blend of ricotta, mozzarella, American and parmesan cheese. Topped with light bread crumbs Portabella Mushroom & Barley Macaroni & Cheese 4/6 lb. Portabella mushrooms, tomatoes, carrots, spinach and tender grains of barley in homestyle vegetable broth with sauterne wine and sesame oil. Elbow macaroni in a velvety smooth and creamy cheddar cheese sauce. Lobster & Crab I saved $2.00 per case on my frozen 4 ounce beef patties. I need to save that $2.00 per case because then my food cost is about $1.00 each, with American cheese and a bun it s $1.35. I sell my cheeseburger for $3.95 for a total profit per burger of $ /2lb. per case Ready to eat, hot or cold Lobster Sensations 9740 Jumbo Crab Sensations Manager Number 2 I make sure that all of my lights and signs are working properly so my establishment is always looking its best because I know that I only have one chance to make a great first impression. I like to change my color scheme from time to time by putting on a good fresh coat of paint and changing out some window treatments. I also know there are many options for placemats and napkins that will inexpensively give my dining area a new look New England Clam Chowder Traditional chowder made with diced white potatoes, tender sweet clams and celery in a pearl white cream sauce Minestrone Loaded with delicious vegetables in a chicken broth with penne pasta Tomato Basil Bisque Rich and spicy tomato broth loaded with chunks of tomatoes, celery, onions and carrots complemented with parmesan cheese and basil Breaded Butterfly Shrimp U/15 I bought a case of Fresh Black Angus 8 ounce beef patties and spent $2.20 each for them. I put it on a brioche roll that is $.50 each and added two slices of pepper jack cheese at a cost of $.30 for a total cost of $3.00. I featured them at dinner and called it a Jacked Up Fresh Angus Burger and sold them for $7.95 for a total profit per burger of $ Frozen Pasta Rolls and Breads Nested tray packs, pre-cooked. From frozen to center of the plate in just 60 seconds. Crispy crust with soft texture inside. 12 lb. Pasta Nests Linguini 36/8 oz Spaghetti 36/8 oz. Pre-Portioned Pasta Penne Rigati Portions 40/8 oz. Bulk Pasta Egg Noodles 4/3 lb Rigatini 6/3 lb Penne Rigati 6/3 lb Whole Grain Wheat Breadsticks Garlic Breadsticks Coated with flavorful garlic spread. Freezer to table in 5-7 minutes! 12.5 lb inch inch Regular Breadsticks Hearth baked, elongated shape. 11 lb Whole Grain Garlic Breadsticks Made from a blend of whole wheat flour lb Kaiser Roll Soft round roll with star impression on top. Smooth dry crust with open texture inside. 4/12 count Garlic Toast One inch thick oval hearth baked bread coated with garlic parsley spread on both sides lb Flying Jib Popcorn Shrimp Tail on round farm raised white shrimp coated with oriental breading. 19/28 per pouch. 12/7.5 oz. I know that my employees (especially my good ones) play a key role in the success of my business. The more I can train and educate them the better off I will be. I make sure that I empower them so that I am able to be away for a day to attend a Food Show (like Maplevale s Spring Show on April 15th in Erie, PA at the Bayfront Convention Center) or even take that long needed vacation where I can get away for a week and recharge my batteries. 4 / 4 lb. per case Kickin Crab & Corn Chowder Breaded Imitation Shrimp Pouch Lightly Dusted Shrimp I know that my menu is the lifeblood to remaining profitable. I check my food costs regularly and make sure that I have new menus printed as needed to update my prices. I also look at the sales of my items. If an item is not selling up to my expectations I pull it off of the menu and change it up with another option that may be more popular with my customers. Sweet and creamy chowder combined with tender crab, corn, green bell pepper, a splash of brandy and Tabasco sauce for a unique kick. SHRIMP I take the cleanliness of my business personally. I know there is an expense to it, but I also know that in the restaurant business a clean environment is important to help assure that my customers will want to come back for another dining experience Vegetarian Garden Vegetable Brightly colored vegetables - carrots, potatoes, tomatoes, green beans, corn, celery, zucchini, peas and onions in tomato broth. A blend of crab meat A blend of lobster meat Bite sized tail-off, peeled shrimp with oriental breading. Perfect for all-you-can-eat menus per lb. 5/2 lb Breaded Butterfly Shrimp 21/ Breaded Butterfly Shrimp 16/20 Cut midway between round and butterfly with 35% coating of seasoned flour. 16/20 count. 4/2.5 lb. Top quality 100% shrimp, hand-coated in light and crispy traditional Japanese Panko breadcrumbs. 6/2.5 lb. Select, peeled & deveined shrimp butterflied and coated with Panko breaded for extra crispiness. 4/3 lb Butterfly Coconut Shrimp 21/ Butterfly Coconut Shrimp 16/ Mini Round Breaded Imitation Shrimp Premium, peeled and deveined, tail-on shrimp Select, tail-on, round shrimp are coated with oriental style breading for crispy crunch. 8/3 lb. coated with shredded coconut breading. 4/2.5 lb. I hope you found some parts of my story silly and entertaining. I also hope you found the parts that I subtly put in bold and underlined intriguing, challenging and eventually profitable. I hope to see you at our Spring Food Show on April 15th at the Bayfront Convention Center in Erie, PA. Come prepared to seek out the items that you will be starting as profitable features and eventually make a part of your menu. Chris Loomis VP Merchandising Per Portion Food Cost 3.79 Menu Price 9.99 Gross Profit 6.20 Food Cost 38% Lobster & Crab Roll Ken s BDF Cavendish Lobster Sensations 2 oz./1.17 Jumbo Crab Sensations 2 oz. /1.14 Double Egg Mayonnaise 1 /3 loaf /.44 French Bread Baguette Celery Stalks Green Onion ½ onion /.08 Lemons 1 wedge /.06 Battered Banana Pepper Rings 3 oz. / Cut celery to small dice and green onion on a thin bias. 2. Add mayonnaise to a bowl with onion, celery and freshly squeezed lemon. 3. Carefully fold lobster and crab into mayonnaise mixture. 4. Cut roll into thirds and toast on flat top with butter. 5. Once toasted, place salad on the roll and garnish with deep fried banana pepper rings Skinless Boneless Haddock Fillets oz oz oz oz. Skin-On Boneless Haddock Fillets oz oz. Skinless Boneless Cod Fillets oz oz oz. New! Beer Battered Cod oz. Fillets Natural cut skinless cod Beer Battered Haddock oz. Fillets Natural cut skinless haddock

3 Frozen Soup 3 / 4 lb. per case Golden Broccoli & Cheese Entrees Continued from cover Vegetable Lasagna Blend of American, Swiss and Cheddar cheese with fresh broccoli florets. Add water. 4/5.75 lb. Fresh egg noodles layered with carrots, broccoli, spinach and onions in a rich blend of ricotta, mozzarella, American and parmesan cheese. Topped with light bread crumbs Portabella Mushroom & Barley Macaroni & Cheese 4/6 lb. Portabella mushrooms, tomatoes, carrots, spinach and tender grains of barley in homestyle vegetable broth with sauterne wine and sesame oil. Elbow macaroni in a velvety smooth and creamy cheddar cheese sauce. Lobster & Crab I saved $2.00 per case on my frozen 4 ounce beef patties. I need to save that $2.00 per case because then my food cost is about $1.00 each, with American cheese and a bun it s $1.35. I sell my cheeseburger for $3.95 for a total profit per burger of $ /2lb. per case Ready to eat, hot or cold Lobster Sensations 9740 Jumbo Crab Sensations Manager Number 2 I make sure that all of my lights and signs are working properly so my establishment is always looking its best because I know that I only have one chance to make a great first impression. I like to change my color scheme from time to time by putting on a good fresh coat of paint and changing out some window treatments. I also know there are many options for placemats and napkins that will inexpensively give my dining area a new look New England Clam Chowder Traditional chowder made with diced white potatoes, tender sweet clams and celery in a pearl white cream sauce Minestrone Loaded with delicious vegetables in a chicken broth with penne pasta Tomato Basil Bisque Rich and spicy tomato broth loaded with chunks of tomatoes, celery, onions and carrots complemented with parmesan cheese and basil Breaded Butterfly Shrimp U/15 I bought a case of Fresh Black Angus 8 ounce beef patties and spent $2.20 each for them. I put it on a brioche roll that is $.50 each and added two slices of pepper jack cheese at a cost of $.30 for a total cost of $3.00. I featured them at dinner and called it a Jacked Up Fresh Angus Burger and sold them for $7.95 for a total profit per burger of $ Frozen Pasta Rolls and Breads Nested tray packs, pre-cooked. From frozen to center of the plate in just 60 seconds. Crispy crust with soft texture inside. 12 lb. Pasta Nests Linguini 36/8 oz Spaghetti 36/8 oz. Pre-Portioned Pasta Penne Rigati Portions 40/8 oz. Bulk Pasta Egg Noodles 4/3 lb Rigatini 6/3 lb Penne Rigati 6/3 lb Whole Grain Wheat Breadsticks Garlic Breadsticks Coated with flavorful garlic spread. Freezer to table in 5-7 minutes! 12.5 lb inch inch Regular Breadsticks Hearth baked, elongated shape. 11 lb Whole Grain Garlic Breadsticks Made from a blend of whole wheat flour lb Kaiser Roll Soft round roll with star impression on top. Smooth dry crust with open texture inside. 4/12 count Garlic Toast One inch thick oval hearth baked bread coated with garlic parsley spread on both sides lb Flying Jib Popcorn Shrimp Tail on round farm raised white shrimp coated with oriental breading. 19/28 per pouch. 12/7.5 oz. I know that my employees (especially my good ones) play a key role in the success of my business. The more I can train and educate them the better off I will be. I make sure that I empower them so that I am able to be away for a day to attend a Food Show (like Maplevale s Spring Show on April 15th in Erie, PA at the Bayfront Convention Center) or even take that long needed vacation where I can get away for a week and recharge my batteries. 4 / 4 lb. per case Kickin Crab & Corn Chowder Breaded Imitation Shrimp Pouch Lightly Dusted Shrimp I know that my menu is the lifeblood to remaining profitable. I check my food costs regularly and make sure that I have new menus printed as needed to update my prices. I also look at the sales of my items. If an item is not selling up to my expectations I pull it off of the menu and change it up with another option that may be more popular with my customers. Sweet and creamy chowder combined with tender crab, corn, green bell pepper, a splash of brandy and Tabasco sauce for a unique kick. SHRIMP I take the cleanliness of my business personally. I know there is an expense to it, but I also know that in the restaurant business a clean environment is important to help assure that my customers will want to come back for another dining experience Vegetarian Garden Vegetable Brightly colored vegetables - carrots, potatoes, tomatoes, green beans, corn, celery, zucchini, peas and onions in tomato broth. A blend of crab meat A blend of lobster meat Bite sized tail-off, peeled shrimp with oriental breading. Perfect for all-you-can-eat menus per lb. 5/2 lb Breaded Butterfly Shrimp 21/ Breaded Butterfly Shrimp 16/20 Cut midway between round and butterfly with 35% coating of seasoned flour. 16/20 count. 4/2.5 lb. Top quality 100% shrimp, hand-coated in light and crispy traditional Japanese Panko breadcrumbs. 6/2.5 lb. Select, peeled & deveined shrimp butterflied and coated with Panko breaded for extra crispiness. 4/3 lb Butterfly Coconut Shrimp 21/ Butterfly Coconut Shrimp 16/ Mini Round Breaded Imitation Shrimp Premium, peeled and deveined, tail-on shrimp Select, tail-on, round shrimp are coated with oriental style breading for crispy crunch. 8/3 lb. coated with shredded coconut breading. 4/2.5 lb. I hope you found some parts of my story silly and entertaining. I also hope you found the parts that I subtly put in bold and underlined intriguing, challenging and eventually profitable. I hope to see you at our Spring Food Show on April 15th at the Bayfront Convention Center in Erie, PA. Come prepared to seek out the items that you will be starting as profitable features and eventually make a part of your menu. Chris Loomis VP Merchandising Per Portion Food Cost 3.79 Menu Price 9.99 Gross Profit 6.20 Food Cost 38% Lobster & Crab Roll Ken s BDF Cavendish Lobster Sensations 2 oz./1.17 Jumbo Crab Sensations 2 oz. /1.14 Double Egg Mayonnaise 1 /3 loaf /.44 French Bread Baguette Celery Stalks Green Onion ½ onion /.08 Lemons 1 wedge /.06 Battered Banana Pepper Rings 3 oz. / Cut celery to small dice and green onion on a thin bias. 2. Add mayonnaise to a bowl with onion, celery and freshly squeezed lemon. 3. Carefully fold lobster and crab into mayonnaise mixture. 4. Cut roll into thirds and toast on flat top with butter. 5. Once toasted, place salad on the roll and garnish with deep fried banana pepper rings Skinless Boneless Haddock Fillets oz oz oz oz. Skin-On Boneless Haddock Fillets oz oz. Skinless Boneless Cod Fillets oz oz oz. New! Beer Battered Cod oz. Fillets Natural cut skinless cod Beer Battered Haddock oz. Fillets Natural cut skinless haddock

4 Frozen Soup 3 / 4 lb. per case Golden Broccoli & Cheese Entrees Continued from cover Vegetable Lasagna Blend of American, Swiss and Cheddar cheese with fresh broccoli florets. Add water. 4/5.75 lb. Fresh egg noodles layered with carrots, broccoli, spinach and onions in a rich blend of ricotta, mozzarella, American and parmesan cheese. Topped with light bread crumbs Portabella Mushroom & Barley Macaroni & Cheese 4/6 lb. Portabella mushrooms, tomatoes, carrots, spinach and tender grains of barley in homestyle vegetable broth with sauterne wine and sesame oil. Elbow macaroni in a velvety smooth and creamy cheddar cheese sauce. Lobster & Crab I saved $2.00 per case on my frozen 4 ounce beef patties. I need to save that $2.00 per case because then my food cost is about $1.00 each, with American cheese and a bun it s $1.35. I sell my cheeseburger for $3.95 for a total profit per burger of $ /2lb. per case Ready to eat, hot or cold Lobster Sensations 9740 Jumbo Crab Sensations Manager Number 2 I make sure that all of my lights and signs are working properly so my establishment is always looking its best because I know that I only have one chance to make a great first impression. I like to change my color scheme from time to time by putting on a good fresh coat of paint and changing out some window treatments. I also know there are many options for placemats and napkins that will inexpensively give my dining area a new look New England Clam Chowder Traditional chowder made with diced white potatoes, tender sweet clams and celery in a pearl white cream sauce Minestrone Loaded with delicious vegetables in a chicken broth with penne pasta Tomato Basil Bisque Rich and spicy tomato broth loaded with chunks of tomatoes, celery, onions and carrots complemented with parmesan cheese and basil Breaded Butterfly Shrimp U/15 I bought a case of Fresh Black Angus 8 ounce beef patties and spent $2.20 each for them. I put it on a brioche roll that is $.50 each and added two slices of pepper jack cheese at a cost of $.30 for a total cost of $3.00. I featured them at dinner and called it a Jacked Up Fresh Angus Burger and sold them for $7.95 for a total profit per burger of $ Frozen Pasta Rolls and Breads Nested tray packs, pre-cooked. From frozen to center of the plate in just 60 seconds. Crispy crust with soft texture inside. 12 lb. Pasta Nests Linguini 36/8 oz Spaghetti 36/8 oz. Pre-Portioned Pasta Penne Rigati Portions 40/8 oz. Bulk Pasta Egg Noodles 4/3 lb Rigatini 6/3 lb Penne Rigati 6/3 lb Whole Grain Wheat Breadsticks Garlic Breadsticks Coated with flavorful garlic spread. Freezer to table in 5-7 minutes! 12.5 lb inch inch Regular Breadsticks Hearth baked, elongated shape. 11 lb Whole Grain Garlic Breadsticks Made from a blend of whole wheat flour lb Kaiser Roll Soft round roll with star impression on top. Smooth dry crust with open texture inside. 4/12 count Garlic Toast One inch thick oval hearth baked bread coated with garlic parsley spread on both sides lb Flying Jib Popcorn Shrimp Tail on round farm raised white shrimp coated with oriental breading. 19/28 per pouch. 12/7.5 oz. I know that my employees (especially my good ones) play a key role in the success of my business. The more I can train and educate them the better off I will be. I make sure that I empower them so that I am able to be away for a day to attend a Food Show (like Maplevale s Spring Show on April 15th in Erie, PA at the Bayfront Convention Center) or even take that long needed vacation where I can get away for a week and recharge my batteries. 4 / 4 lb. per case Kickin Crab & Corn Chowder Breaded Imitation Shrimp Pouch Lightly Dusted Shrimp I know that my menu is the lifeblood to remaining profitable. I check my food costs regularly and make sure that I have new menus printed as needed to update my prices. I also look at the sales of my items. If an item is not selling up to my expectations I pull it off of the menu and change it up with another option that may be more popular with my customers. Sweet and creamy chowder combined with tender crab, corn, green bell pepper, a splash of brandy and Tabasco sauce for a unique kick. SHRIMP I take the cleanliness of my business personally. I know there is an expense to it, but I also know that in the restaurant business a clean environment is important to help assure that my customers will want to come back for another dining experience Vegetarian Garden Vegetable Brightly colored vegetables - carrots, potatoes, tomatoes, green beans, corn, celery, zucchini, peas and onions in tomato broth. A blend of crab meat A blend of lobster meat Bite sized tail-off, peeled shrimp with oriental breading. Perfect for all-you-can-eat menus per lb. 5/2 lb Breaded Butterfly Shrimp 21/ Breaded Butterfly Shrimp 16/20 Cut midway between round and butterfly with 35% coating of seasoned flour. 16/20 count. 4/2.5 lb. Top quality 100% shrimp, hand-coated in light and crispy traditional Japanese Panko breadcrumbs. 6/2.5 lb. Select, peeled & deveined shrimp butterflied and coated with Panko breaded for extra crispiness. 4/3 lb Butterfly Coconut Shrimp 21/ Butterfly Coconut Shrimp 16/ Mini Round Breaded Imitation Shrimp Premium, peeled and deveined, tail-on shrimp Select, tail-on, round shrimp are coated with oriental style breading for crispy crunch. 8/3 lb. coated with shredded coconut breading. 4/2.5 lb. I hope you found some parts of my story silly and entertaining. I also hope you found the parts that I subtly put in bold and underlined intriguing, challenging and eventually profitable. I hope to see you at our Spring Food Show on April 15th at the Bayfront Convention Center in Erie, PA. Come prepared to seek out the items that you will be starting as profitable features and eventually make a part of your menu. Chris Loomis VP Merchandising Per Portion Food Cost 3.79 Menu Price 9.99 Gross Profit 6.20 Food Cost 38% Lobster & Crab Roll Ken s BDF Cavendish Lobster Sensations 2 oz./1.17 Jumbo Crab Sensations 2 oz. /1.14 Double Egg Mayonnaise 1 /3 loaf /.44 French Bread Baguette Celery Stalks Green Onion ½ onion /.08 Lemons 1 wedge /.06 Battered Banana Pepper Rings 3 oz. / Cut celery to small dice and green onion on a thin bias. 2. Add mayonnaise to a bowl with onion, celery and freshly squeezed lemon. 3. Carefully fold lobster and crab into mayonnaise mixture. 4. Cut roll into thirds and toast on flat top with butter. 5. Once toasted, place salad on the roll and garnish with deep fried banana pepper rings Skinless Boneless Haddock Fillets oz oz oz oz. Skin-On Boneless Haddock Fillets oz oz. Skinless Boneless Cod Fillets oz oz oz. New! Beer Battered Cod oz. Fillets Natural cut skinless cod Beer Battered Haddock oz. Fillets Natural cut skinless haddock

5 Valentine s Day & Lent Menus Aaron Barnes, Corporate Chef This is an exciting time of year for many people. As the snow falls some are enjoying it and others dream about the warm spring that is right around the corner. As hospitality employees we see this time as an opportunity to help our guests celebrate Valentine s Day and soon after we will cater to our guests celebrating lent by offering a wide variety of delicious seafood. The next few paragraphs are going to tell you what Maplevale Farms can offer to help you create unforgettable daily features, specials & menu ideas. When I think of Valentine s Day I think of Love, Roses & Chocolates. These are things you want to offer to your customers to make their dining experience more memorable. Decorate the tables for the occasion, make it desirable for your customers to want to spend that special night at your restaurant. Also advertise a week in advance, taking reservations will help your kitchen and flow of service. Offer a multi-course meal at a set price and a dessert for two. This will offer your customers value while at the same time allowing you to control the pace of the meal. Conclude the meal with a simple but elegant coupon or gift that they can redeem within the month. This will give the customer a reason to come back during a generally slow time of year. The coupon can be as simple as a free drink, appetizer, salad or soup. With Lent almost here you will need to focus on offering a wide selection of seafood. You can offer the classics like Shrimp Scampi and Fried or Broiled Fish, but capitalize on New Trends to keep your menu interesting. Offering a Duo or Trio is very popular now, it will allow your customers to have a little bit of all their favorites. Consider a variety of preparation styles that fit with your kitchen s capabilities including a choice of Fried, Grilled, Baked, Steamed, Broiled or Seared. Any and all seafood will work, Mussels, Shrimp, Fresh Water, Salt Water, Clams & Crustaceans. Keep in mind that people like fresh ingredients. It is fine to use frozen seafood, just be sure to add fresh vegetables, citrus & garnish when plating. Fresh fruit, salsa, relish, glazes, sauces and fresh herbs are all pair nicely with fish. When deciding which products to carry, ask your Sales Representative which products and trends are new & exciting. Maplevale Farms offers a full line of Premium Seafood along with Fresh Cut Steaks and we are excited to help you with your next creation!

6 New! FREE CASE Ask your Maplevale Farms Rep about our First Case FREE Offer on French s Ketchup - 20oz. bottles. Maplevale Farms #26494 Available for a limited time. New at Maplevale Farms These great items are now available to order! 4884 CVF Boneless Deli Ham 5138 Morrel Red Label Sliced Bacon, 14/ Hormel Premium Sausage Patty, 2oz. cooked 5376 Hormel Skin On Sausage Link,.8oz. cooked 7144 DQ House Breaded Chicken Tender, cooked 8590 OceanPrm IQF Cod Fillets, skinless/boneless 9302 OceanPrm Beer Battered Cod, 11oz OceanPrm Beer Battered Haddock, 11oz OldElP Fold N Go Turkey & Cheese Gordita OldElP Fold N Go Bean & Cheese Gordita OldElP Fold N Go Chicken Chp Gordita Marzetti Penne Rigati, pre-portioned Kronos Classic Hummus Kronos Roasted Garlic Hummus French s Squeeze Ketchup, 20oz Pillsbury Mini Bagels, cinnamon cream cheese Pillsbury Mini Bagels, strawb. cream cheese NewYork Garlic Toast RedDiam 100% Colombian Coffee, filter pk Nature Cinnamon Crisp Snacks Snyder Cheese Twists GenMills Chocolate Chex Cereal PitPlast HD Natrl Can Liner, 12 mic PitPlast LD Black Can Liner, 2 mil PitPlast LD Grey Can Liner, 1 mil GenPac Table Top Napkin Dispenser Save the Date! Please join us for our annual Spring Food Show on April 15th, 2015 at the Bayfront Convention Center in Erie, Pennsylvania Allen Street Ext. Falconer, NY