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

OUR COMPANY

 

Michael’s Gourmet Food Services was started for many reasons. As we worked alongside countless talented individuals with a huge passion for food service we realized that there were too many gaps in knowledge between schools, business models and franchise concepts. Watching many of these businesses fail was disheartening. Restaurant failures range from 65 to 75 percent, primarily due to lack of managerial experience, poor hiring and training methods, nonexistent standardized operating procedures and inadequate or poorly planned business models. It may look easy based on the number of food service establishments you see in the community, but the hours are truly endless and operational set up - exhausting. The question then becomes how much money is wasted on mistakes and ultimately how much money are you making on the dollar? There are so many variable obstacles to bring the company to the 5 year level. It doesn’t have to be that way!

At Michael’s Gourmet Food Services we strive to make sure that your business is successful from the beginning. Our core consulting principle revolves around the dissemination of information. This is one of our company’s greatest assets. At MGFS our company is founded on the principles that hard work, exact training methods, positive character traits, a burning passion for great food, and a chance to become upwardly mobile should; and can be instilled in all your team members. The end benefit for every employee should culminate in the knowledge of how to run their own Food Service Establishment. The steps to success are the company. Our success relies on the people we train. Their success is our top concern. This company is about your people. Those people who have spent so many hours training with the hopes of one day having their own.

At MGFS We Want You to Succeed! We designed our website for operational research. Our customizable products and services, operational procedures and advanced spreadsheets give you an immediate advantage to hit the ground running. At MGFS we have incredibly dedicated team members to get you up and moving forward to maximize your hard earned dollars. We proudly serve the Greater New England Seacoast area. And remember the first consulting hour is free, so give us a call today at 1-603-988-2636!

 

 

CURRENT CERTIFICATIONS

 

Certification in Restaurant and Hotel Management

Great Bay Community College

Completed Starting December, 2016

 

Managing Front Office Operations Certification

American Hotel & Lodging Educational Foundation

License 999411798

Completed Starting December 2015

 

Food Management Professional (FMP)

National Restaurant Association Educational Foundation (NRAEF)

Completed Starting April 2014

 

NH Alcohol Consultant Trainer

NH State Liquor Commission

License 9iScimF4h2

Starting March 2014

 

Certificate of Registration - Registered Copyright ® MGFS Master

United States Copyright Office,

License TXu 1-975-975

Starting June 2015

 

ServSafe Certification

National Restaurant Association Educational Foundation (NRAEF)

Starting 1983 – Present

 

Serv Alcohol Certification

National Restaurant Association Educational Foundation (NRAEF)

Starting 1987 – Present

 

TIPS on Premise Alcohol Certification – Health Education Foundation

ID #4157262

Starting December, 2015

 

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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

  1. 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.

  2. Use a slight sawing motion when you slice. Your knife will feel sharper.

  3. Serrated knives should be long, so you can get a good sawing motion without crushing.

  4. Whenever possible, cut away from you not toward you.

  5. 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.

  6. 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.

  7. If you are cutting on a diagonal, move your fingers on a diagonal also.

  8. When chopping with a cleaver move your arm not your wrist, you’ll have more force.

 

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