Corporate Planning and Management
Our consulting methods of service revolve around our proprietary business operations template (MGFS Master) which focuses on evaluation and analysis, creating operational options, delivering data, hands on training, and implementation of that training. Each step starts your team members along the path of understanding how the food operation works, with each step building on the previous steps. We use proprietary spreadsheets and documents that will be customized to your specific business operations. This includes identifying, training and creating highly effective professionals who have an unyielding ambitious desire to bring the absolute best food products and service to our local area communities.
Every employee can be trained to think like a manager. Their preparation and upward escalation through the training system puts them on the path toward ownership and thus benefits the company as a unit and them as an individual. It shows that the company is dedicated to making them smarter workers so they can help the company become stronger and more profitable.
CORPORATE PLANNING AND IMPLEMENTATION
Long Range Operational Planning
Strategic Goal Setting
Writing a Business Plan and a Financial Proposal
Federal and State Agency Requirements
Health Deartment / Sanitation
Fire Department Permits and Suppression
Zoning and Building Permits
Step by Step Procedure for filing company title, permits,
licenses, inspections etc., to reduce time to open.
FINANCIAL TRAINING AND IMPLEMENTATION
Informative data for financial statements and supporting documents, the history, acts of legislature and agency responsibilities.
Procedures set up according to SEC, The Financial Accounting Standards Advisory Board and GAAP. Procedures include resource data from OSHA, the Uniform System of Accounts for Restaurants, QuickBooks and the Accounting Coach.
Introduction to Financials Master
Daily Administrative Controls
Budget Deviation Analysis
Food Procurement and Production Analysis
Preopening Menu Analysis
Labor Costs and Scheduling
Sales Analysis and Forecasting
Determining Costs to Sales
Miscellaneous Cost Benefits Analysis
OPERATIONAL TRAINING AND SYSTEMS IMPLEMENTATION
Food Cost and Controls
Inventory Costs and Controls
Kitchen Management Operations Master
Labor Costs and Controls
Master Menus and Master Recipes
Bar Management Operations
Management Training for Alcoholic Beverages
Floor Operations and Controls
Home Meal Replacement and Fresh Gourmet Foods
Online and Novelty Retail
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.