PRODUCTS AVAILABLE FOR PURCHASE
1. MGFS Master $399.00
The Master encompasses all the acquired knowledge and information edited from beginning to end, covering all aspects of opening and running a food service operation. The primary product of our company is a template of a multiple revenue stream food service establishment! It can be used to educate, train and implement a system for your company and employees to continuously progress to the next level of management.
Whether you have an existing business, are a sole proprietor, a partner, chef, manager, cook, have a desire to change your career to food service, wish to learn more of the many different aspects of food service or just want to upgrade your skill set level, this product is for you. Each section, Back of the House, Front of the House, Financials, Planning the Business and Planning the Business Divisions incorporates the most detailed information with accompanying spreadsheet workbooks on the market.
2. Back of the House $159.00
The Back of the House section discusses the complete operational flow of the modern day kitchen in a food service operation. Sections include; Kitchen Management Operations Master, Food Cost and Controls, Independent Stations Outline, Inventory Controls, Labor Controls, Master Menus, Master Recipes and the Kitchen Controls Form Index. Each section is designed on how the operational flow works and the theory behind it, and how costs are determined with workbooks to incorporate the operational flow and use of manuals to incorporate training. Using standardized recipes and theoreticals, you can determine exactly how much each item, plate and beverage cost so can set a selling price according to other operating expenses.
Our proprietary workbooks do all the math for you including data from multiple vendors. Once this section is mastered you will have a full working knowledge on how to run a profitable commercial kitchen, have training procedures in place with advancement incentives for your team, and can confidently work on and experiment with your menu items.
3. Front of the House $159.00
The Front of the House operational segment is the most comprehensive written documentation on how to run a restaurant or any food service establishment dining room floor that is available. Sections include Bar Inventory, Bar Management Controls, and Floor Management Controls. These are in-depth detailed informational data and workbooks that explain how train, run, and create revenue for the managers and the team.
The Bar Inventory is one of the most extensive inventory forms with spreadsheet workbook available, quarterly inventory spreadsheet workbook, daily and weekly par requisition sheets, and a modified Standardized Recipe template designed specifically for alcoholic beverages.
The Bar Management Controls has all the fundamentals for complete control of any bartending operation. Bar Operations and Controls and Management Beverage Alcohol Training includes the most up to date information on government regulations, the chemical mechanics of alcohol intoxication on the blood and brain and implementing alcoholic beverage policies and bar structure. Bar Operation and Controls also includes sections on Managerial Duties, Inventory, Work Details, Sales and Promotions, and Labor Controls, each with specific procedures.
The Floor Management Controls section teaches Advanced Techniques in Sales and Service, Basic Wine and Spirits Service Techniques, Floor Labor Report – Payroll Actual and Floor Operations and Controls. The Floor Service Outline - which teaches a manager how to collect facts and information on the customers, take reservations and create a front door policy, dining room and service policies including a step by step example of the complete fine dining table service run through. It also includes floor food and beverage policies, how to handle customers complaints and emergencies, and policies concerning the press and addressing public relations issues. All this is easily edited and made your policy!
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« 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
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.
Use a slight sawing motion when you slice. Your knife will feel sharper.
Serrated knives should be long, so you can get a good sawing motion without crushing.
Whenever possible, cut away from you not toward you.
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.
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.
If you are cutting on a diagonal, move your fingers on a diagonal also.
When chopping with a cleaver move your arm not your wrist, you’ll have more force.