Team Training Improves Your ROI
Team Training Improves Your ROI
Michael's Gourmet Food Services Serving Food Service Knowledge Your Consulting Template for Business Operations
Michael's Gourmet Food ServicesServing Food Service KnowledgeYour Consulting Template for Business Operations

Your  Consulting Template for Business Operations

Serving Food Service Knowledge

 

Michael’s Gourmet Food Services is a Limited Liability Corporation specializing in restaurant and hospitality consulting and dedicated to bringing the most up to date information, knowledge and data to restaurateurs, food service operators, and the hospitality management industry. By disseminating our informational database and using our proprietary business template solutions; restaurateurs, managers, students, and the general food service working public can increase their skill sets, wage opportunities and ascend the managerial ladder.  By using our multiple revenue stream business solutions templates and consulting guidelines we can reduce time to open, decrease production costs, increase individual and team sales and make a noticeable impact on your bottom line and thus your return on equity.

 

 

MISSION STATEMENT

 To Deliver Value and Trust Between the Client, Customer and Team using Precise Details for Operations, Ambiance and the Food Creation Experience

 

« WHY WE ARE HERE »

Opening and running a restaurant is one of the most rewarding businesses to be in! Creating tasty food and drink items and having people tell you how good they are or how great the service was is so personally gratifying. You really must have a passion for the food and people to succeed! Building a team of highly motivated and productive members all working as one unit and having a system to perpetuate this is one definition of success. Walking into your own restaurant and knowing you’re going to make money that day and people are going to be satisfied with your hard work is the pinnacle or individual self worth. Challenge Yourself! Let Us Help You, Let The Journey Begin!!!

 

Michael’s Gourmet Food Services LLC ® Registered Copyright 2015

All Rights Reserved

Greater Dover Chamber of Commerce

« Facts of Interest »

PARMIGIANO REGGIANO

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

MICROWAVE OVENS

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.

 

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