BECAUSE OF THE EXTREMELY DIRE SITUATION RESTAURANTS AND FOOD SERVICE OPERATORS HAVE FOUND THEMSELVES IN WE ARE RELEASING OUR DAMAGE CONTROL ANALYSIS INFORMATION TO ASSIST IN CONTROLLING THE INCREDIBLE LOSS OF REVENUE
Allocating Expense Costs During The COVID-19 Shutdown
Owners of independent restaurants and small local chains should determine breakeven and loss stops to project if or for how long they can stay in business. The easiest way to do this is line item your chart of accounts. Unfortunately, many restaurants are not going to survive this pandemic.
By now companies should have restructured their contracts with most of their fixed expenses for a longer term solution. Utilities will work with everyone to extend out payments for up to length terms of the lease, however as businesses remain closed and mortgage or lease times shorten, rewriting the contract should be a priority. With uncertainty, at this point, no lenders or realtors want to lose their clients.
Money is scarce and guarded but available through loans and grants. While closed, owners and managers alike should be cleaning and fixing any equipment assets, and using this time to determine if they can restructure the business model to better fit a new dining environment that may be permanent. In doing so, electrical and plumbing lines may need slight adjustments to better suit a more streamline floor plan. Open lines of communication with local building, health and fire officials ASAP for expediency. Other possible criteria to implement include:
When determining your new breakeven and solvency paradigm, make sure you have covered all the new negotiated expense time frames. Missing just a couple could have dire consequences.Forms and workbooks are available through our programs at www.mgfsllc.com.
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« Facts of Interest »
The undisputed king of cheese is said to have originated in the province of Reggio Emilia, south of the Po Valley. The area was formally under the rule of the Dukedom of Parma which was the main trading center, hence its name. It was called the “Great Cheese of Seven Countries” because the ancient formula remained unchanged throughout the 700 years of history which altered the face of continents. Records dating back to 1200 to 1300AD describe the characteristics of Parmigiano Reggiano as they are today and it is assumed that the real origins of the cheese go back even further as written by early Latin writers. It is a cheese best known around the world in its grated form - Parmesan; but in early maturity it is a fine table cheese said to have medicinal purposes.
It is produced from the 1st of April to the 11th of November in large drums weighing 52 to 97 pounds, the average between 72 and 79 lbs. with a height of 7 to 9½ inches, and a circumference of 28 to 36 inches. It is made with unpasteurized but tested milk of morning and evening milking in the “zona tipica” of Bologna, Mantua, Modena, Parma, and Reggio Emilia, where the soil, climate, vegetation, fodder and cattle rearing traditions has influenced its flavor and quality over the centuries.
Kitchen cooking TIPS AND TRICKS
A microwave oven uses electromagnetic waves that bounce off the surfaces and into the food to heat it. The microwaves penetrate the food from ¾ to 1 inch, causing the water molecules to vibrate producing friction and thus heat. Microwaved foods cook from the inside out.
After water, fat absorbs microwaves the best.
Arrange the food in a circle for even cooking. Favor the edge of the rotary tray, more waves reach there than in the center.
Use round dishes, square dishes overcook food at the corners.
Cover the food to reduce cooking time, but leave a place for steam to vent.
Use clear glass to watch the food cooking, not all plastics are microwaveable and metal causes electrical arcing.
Salted foods heat faster.
The Microwave does best with vegetables, then seafood, then chicken, then meat.
Never run the microwave empty, this will damage it.