Corporate Planning and Management
Our consulting methods of service revolve around our proprietary business operations template (MGFS Master) which focuses on evaluation and analysis, creating operational options, delivering data, hands on training, and implementation of that training. Each step starts your team members along the path of understanding how the food operation works, with each step building on the previous steps. We use proprietary spreadsheets and documents that will be customized to your specific business operations. This includes identifying, training and creating highly effective professionals who have an unyielding ambitious desire to bring the absolute best food products and service to our local area communities.
Every employee can be trained to think like a manager. Their preparation and upward escalation through the training system puts them on the path toward ownership and thus benefits the company as a unit and them as an individual. It shows that the company is dedicated to making them smarter workers so they can help the company become stronger and more profitable.
CORPORATE PLANNING AND IMPLEMENTATION
Long Range Operational Planning
Strategic Goal Setting
Writing a Business Plan and a Financial Proposal
Federal and State Agency Requirements
Health Deartment / Sanitation
Fire Department Permits and Suppression
Zoning and Building Permits
Step by Step Procedure for filing company title, permits,
licenses, inspections etc., to reduce time to open.
FINANCIAL TRAINING AND IMPLEMENTATION
Informative data for financial statements and supporting documents, the history, acts of legislature and agency responsibilities.
Procedures set up according to SEC, The Financial Accounting Standards Advisory Board and GAAP. Procedures include resource data from OSHA, the Uniform System of Accounts for Restaurants, QuickBooks and the Accounting Coach.
Introduction to Financials Master
Daily Administrative Controls
Budget Deviation Analysis
Food Procurement and Production Analysis
Preopening Menu Analysis
Labor Costs and Scheduling
Sales Analysis and Forecasting
Determining Costs to Sales
Miscellaneous Cost Benefits Analysis
OPERATIONAL TRAINING AND SYSTEMS IMPLEMENTATION
Food Cost and Controls
Inventory Costs and Controls
Kitchen Management Operations Master
Labor Costs and Controls
Master Menus and Master Recipes
Bar Management Operations
Management Training for Alcoholic Beverages
Floor Operations and Controls
Home Meal Replacement and Fresh Gourmet Foods
Online and Novelty Retail
Michael’s Gourmet Food Services LLC
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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.