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

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.           




  • Business Planning

          Business Decisions

          Financials Documents

          Long Range Operational Planning

          Strategic Goal Setting

  • Business Structures

          Structure Types

          Writing a Business Plan and a Financial Proposal

  • Business Regulations and Legal Requirments

          Federal and State Agency Requirements

          Health Deartment / Sanitation

          Fire Department Permits and Suppression

          Zoning and Building Permits

  • The Filing Procedure

          Step by Step Procedure for filing company title, permits,  

   licenses, inspections etc., to reduce time to open.



  • Relevant Government Information

Informative data for financial statements and supporting documents, the history, acts of legislature and agency responsibilities.


  • Creating Financial and Operational Management Standard Operating Procedures

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.


  • Financial Training

            Introduction to Financials Master

            Daily Administrative Controls


  • Financial Accounting

Financial Statements

            Financial Subsystems


  • Managerial and Analytical Operational Accounting

             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




  • Back of the House

          Food Cost and Controls

          Inventory Costs and Controls

          Kitchen Management Operations Master

          Labor Costs and Controls

          Master Menus and Master Recipes                      


  • Front of the House

          Bar Management Operations

          Management Training for Alcoholic Beverages

          Floor Operations and Controls


  • Business Divisions



          Home Meal Replacement and Fresh Gourmet Foods

          Online and Novelty Retail


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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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