One of the most versatile, inexpensive and universally loved vegetables is in peak season right now. Get some great ideas on what to do with corn, how to prepare it, market it, sell it and profit from it on your fall menus. Start picking some great ideas now!
Submitted by Jennifer on September 2, 2010 - 10:38am
We need help explaining to clients that call for small events that we have a minimum guest count requirement, and unfortunately, their event does not meet that number.
On occassion, we get a client that says they won't have our minimum guests, but we can go ahead and charge them for the minimum guest count.
Other times, they press the issue.
We need a nice way of explaining why we have minimums to random clients.
Submitted by Sandy Korem on September 2, 2010 - 5:07am
Have any of you been effected by the egg recall? Since we have 2 "to go" stores, we have a huge holiday freezer inventory that was effected by the recall. Bottom line, we are having to quarantine over $100,000 in product and remake the product before November 1st.
Submitted by Cade Nagy on September 1, 2010 - 12:13pm
So in this new day and age of social media, are any of you finding that you need a social media document for your employee handbooks? What do you have if anything to protect you? Are you worried about it?
It's real easy for any number of things to happen that could hurt your company: IE...
-Employee posting photos of an event they just worked
-Employee bashing a customer that they had a bad experience with
-Employee bashing company
-Photos of Bill Panhoff appearing where they shouldn't be
ANYTHING!
Submitted by PKChef on September 1, 2010 - 2:18pm
We do a lot of vegetable bundles for our plated wedding dinners - I am getting bored with the traditional look - anyone have any interesting presentations/ideas for tying the bundles - we have used chives, leek & grilled zucchini strips - anything fun, different?
Thanks!
Patty Howard
Chef/Owner
Kitchen Door Catering Company
(902) 476-6729
(902) 835-9258 (fax)
www.kitchendoor.ca
patty@kitchendoor.ca
Submitted by cathy cugini on September 1, 2010 - 10:41am
Hey all you smart chefs...I have a client request for "traditional Portuguese cubed polenta that's crispy on the outside and soft on the inside." This would be a buffet item for 150 guests. Any advice??
Submitted by Sharon Jarzomski on August 25, 2010 - 11:27am
I need some quick advise on cooking 4 20# top rounds. Our Chef hurt his ribs and has been MIA for the last 3 days. I have cooked beef, but not in a long time! Can anyone tell me oven temp and how long? We will want it med rare to rare. Convection ovens.
Please! Thanks!
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