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
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« 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.
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After water, fat absorbs microwaves the best.
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Arrange the food in a circle for even cooking. Favor the edge of the rotary tray, more waves reach there than in the center.
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Use round dishes, square dishes overcook food at the corners.
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Cover the food to reduce cooking time, but leave a place for steam to vent.
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Use clear glass to watch the food cooking, not all plastics are microwaveable and metal causes electrical arcing.
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Salted foods heat faster.
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The Microwave does best with vegetables, then seafood, then chicken, then meat.
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Never run the microwave empty, this will damage it.
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