RESTAURANT OPERATIONS 101 TRAINING CLASSES - EMPOWER YOUR EMPLOYEES
Our classes are specifically designed to upgrade the knowledge and skill sets of any supervisor or front line employee. The reasonably priced, one day class, can take your best chosen talent and give them the opportunity to assist you in cutting costs and increasing your revenue. Owners and managers receive motivated, educated, and empowered talent to move the company forward. Employees receive the knowledge of how run a restaurant operation and how the costs, expenses, sales and revenue are determined and allocated.
MYSTERY OPERATIONAL/ SHOPPER REPORT
Hopefully your business is doing well. But how well is your business doing? Our 14 page Mystery Operational/Shopper Reports can be used to evaluate 16 separate areas of operation and give you a better idea on how to improve your bottom line. While dining at your facility, we quietly assess how well your team is doing, and how the ambiance and operational flow are seen from a professional restaurateur’s perspective. This one event alone may be able to add percentages to your bottom line. Meal cost is evaluated at full price, the company incurs expenses at food and beverage cost.
CONCEPT TO FINISHED START UP IMPLEMENTATION SUPPORT
At MGFS, we will work with you on your Concept in whatever food category you choose. We reduce time to open by assisting in getting agencies in quickly, using our business plan and marketing strategy templates, filing the necessary documents, and monitoring construction or renovations. We will then implement all your company policies developed with the assistance of our templates, and implement your Standard Operating Procedures from those policies. Then, we can cost out your products using our proprietary Food Cost Matrix to determine a bottom up approach to your Actual food cost, and a value related pricing strategy. Once this is finished, we will implement Standardized Recipes for food and beverages, train your team in safety and sanitation, and then sales and production flow for your establishment. We will even stay with you and incorporate the opening of the business, working side by side with management and employees on the front lines. Three months after the contract is finished, we will include a FREE Mystery Operational/ Shopper Report to evaluate how well the business is following implementation procedures.
INCREDIBLE OPERATIONAL TEMPLATES
Our proprietary operational templates were created to incorporate the business concept from idea to finished product, train team members on all facets of a restaurant or food service operation, create corporate policy and procedures, implement these policies and procedures, and run the operations using our advanced but easy to use workbooks and documents. Throughout the templates, owners and managers simply input their details into our templates and immediately get the benefits of our restaurant or food service consulting model, and the team advanced knowledge on production and sales. Another major advantage is - the program is designed to systematically avert most litigation situations. How much is all this worth to you? THAT’S A RETURN ON INVESTEMENT!
DEMOGRAPHIC AND PSYCHOGRAPHIC TARGET MARKET RESEARCH
If you choose, we can do your demographic and psychographic target market research for you, which you can then assess. Our vast database has immediate access to websites and research that would take anyone a while to accumulate and decipher. You can receive it as a report or we can incorporate it into our marketing template as a completed model. When you purchase it, you simply download and cut and paste. To easy, let us do the work!
We can price our products and services way below any competition because your success is our success. The money you don’t spend goes right to your bottom line. Your Return on Investment has the multiplier effect. See Our Pricing Model Page for more details.
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
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.