CORE OBJECTIVES
Preliminary Assistance
Assist in exploring the viability and options for your idea.
Assist in securing a location, continuing through setting up the business and following through on the filing procedures.
Deliver affordable professional experience on construction or renovations.
Work focused and quickly to reduce your time to open.
Marginalize your Return on Equity.
Implementation - Business / Operations
Work within a budget to maximize your profit percentage on the dollar.
Assist in setting up your hardware and software operating system and integrate with the chosen POS.
Work with your accountant and POS representative and incorporate a customizable managerial accounting system with our program that fills your company’s specific needs.
Locate, screen and hire team members who are positive representatives to the community and dedicated to food service.
Initiate operations in the selected profit centers and chosen revenue
streams.
Training – Financials, Back of the House, Front of the House, Operations
Deliver the training and implementation fast while making it easy and effective to turn your idea into a viable business.
Implement training systems for incremental, company certified, management advancements.
Deliver measurable, scalable skill sets to your team members.
Aid to disseminate the food service information base to assist team members in recognizing and increasing your profit margins.
Give team members access to research opportunities, outside training and education.
Hands on interactive cooking classes.
Michael’s Gourmet Food Services LLC
® Registered Copyright 2015
All Rights Reserved
« Facts of Interest »
Chorizo, Spain’s ubiquitous sausage is usually made of chopped pork, sweet or hot paprika, crushed red peppers and garlic. It is available in two forms: a soft variety made for cooking and a cured, hard variety that is sliced and served as a tapas. Spanish Chorizo differs significantly from the plumper, juicier, Mexican Chorizo, which is made of freshly ground pork, and a chili spice blend, and the Portuguese Chourico, which contains less paprika and more garlic and includes wine. In America, Spanish Chorizo is popular in areas with a large Hispanic population. It has caught the attention of top chefs and often is used as a bold flavor counterpoint, especially in fusion cuisine.
Kitchen cooking TIPS AND TRICKS
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Use a chef’s knife (with a triangular blade) in a rocking motion, pivoting the handle end up and down without lifting the point of the knife from the board.
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Use a slight sawing motion when you slice. Your knife will feel sharper.
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Serrated knives should be long, so you can get a good sawing motion without crushing.
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Whenever possible, cut away from you not toward you.
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Always curl in the fingertips of the hand holding the food, like claws. This not only protects your fingertips, but allows you to use your knuckles as a cutting guide.
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For precision, use the index finger sitting on the food to align the knife. Keep the side of the blade lightly in contact with the front edge of your index finger as you make each cut.
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If you are cutting on a diagonal, move your fingers on a diagonal also.
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When chopping with a cleaver move your arm not your wrist, you’ll have more force.
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