OUR PRICING MODEL
Our consulting pricing model is determined by the scope of the project. The premise of the cost is derived from your needs in relation to 1) Operational Data Transfer, 2) Operational or Culinary Class Training, and 3) Implementation and Set Up of the Operation.
Consulting and Individual Product Pricing
RESTAURANT OPERATIONS 101 TRAINING CLASSES
One Day Class - Per Student $100
Class Operations Manual $20
MYSTERY OPERATIONAL/ SHOPPER REPORT
Full 14 Page Report $75
Restaurant Incurred Cost of Meal TBD
Travel Cost $10 per 50 miles
CONCEPT TO FINISHED CONSULTING PRICING MODEL
One Hour Consulting Free
Three Hour Plan $200
Operational Analysis
Eight Hour Plan $600
In Depth Operational Planning and Training*
Tiered Rate Contract Depending on the Project*
Contract on Time Requested for Hands on Service and Set Up.*
* Training Materials and Travel Expenses are not Included
OPERATIONAL TEMPLATES INDIVIDUAL PRODUCT PRICING
MGFS Master Complete $129.00
Back of the House $99.00
Front of the House $99.00
Financials $99.00
Planning the Business $99.00
Planning the Business Divisions $99.00
DEMOGRAPHIC AND PSYCHOGRAPHIC TARGET MARKET RESEARCH
Full Report $50
Full Report Input to Marketing Plan $75
FOR THE RECORD -
Important Conversion Rates
LENGTH
|
FROM |
TO |
MULTIPLY BY: |
|
Kilometers (km) |
Miles (mi) |
0.62 |
|
Kilometers (km) |
Feet (ft) |
3280.8 |
|
Meters (m) |
Feet (ft) |
3.28 |
|
Centimeters (cm) |
Inches (in) |
0.39 |
|
Millimeters (mm) |
Inches (in) |
0.039 |
|
Inches (in) |
Meters (m) |
0.0254 |
|
Inches (in) |
Centimeters (cm) |
2.54 |
|
Inches (in) |
Millimeters (mm) |
25.40 |
|
Feet (ft) |
Meters (m) |
0.30 |
|
Yards (yd) |
Meters (m) |
0.91 |
|
Yards (yd) |
Kilometers (km) |
0.00091 |
|
Miles (mi) |
Kilometers (km) |
1.61 |
VOLUME
|
FROM |
TO |
MULTIPLY BY: |
|
Liters (l) |
Quarts (qt) |
1.057 |
|
Liters (l) |
Gallons (gal) |
0.264 |
|
Milliliters (ml) |
Cups (c) |
0.0042 |
|
Milliliters (ml) |
Ounces (oz) |
0.0338 |
|
Ounces (oz) |
Milliliters (ml) |
29.57 |
|
Cups (c) |
Milliliters (ml) |
236.6 |
|
Quarts (qt) |
Liters (l) |
0.95 |
|
Gallons (gal) |
Liters (l) |
3.785 |
|
FROM |
TO |
MULTIPLY BY: |
|
Kilogram (kg) |
Tons (ton) |
0.0011 |
|
Kilogram (kg) |
Pounds (lb) |
2.2046 |
|
Grams (g) |
Ounces (oz) |
0.035 |
|
Grams (g) |
Pounds (lb) |
0.002205 |
|
Milligrams (mg) |
Ounces (oz) |
0.000035 |
|
Ounces (oz) |
Milligrams (mg) |
28350 |
|
Ounces |
Grams (g) |
28.35 |
|
Pounds (lb) |
Kilograms (kg) |
0.454 |
|
Tons (ton) |
Kilograms (kg) |
907.18 |
|
FROM |
TO |
CONVERSION: |
|
Fahrenheit (F) |
Celsius (C) |
(Temperature (F) – 32)*5/9 |
|
Celsius (C) |
Fahrenheit (F) |
(Temperature (C)*9/5) + 32 |
Michael’s Gourmet Food Services LLC
® Registered Copyright 2015
All Rights Reserved
Classes with Wine Pairings
« Facts of Interest »
PARMIGIANO REGGIANO
The undisputed king of cheese is said to have originated in the province of Reggio Emilia, south of the Po Valley. The area was formally under the rule of the Dukedom of Parma which was the main trading center, hence its name. It was called the “Great Cheese of Seven Countries” because the ancient formula remained unchanged throughout the 700 years of history which altered the face of continents. Records dating back to 1200 to 1300AD describe the characteristics of Parmigiano Reggiano as they are today and it is assumed that the real origins of the cheese go back even further as written by early Latin writers. It is a cheese best known around the world in its grated form - Parmesan; but in early maturity it is a fine table cheese said to have medicinal purposes.
It is produced from the 1st of April to the 11th of November in large drums weighing 52 to 97 pounds, the average between 72 and 79 lbs. with a height of 7 to 9½ inches, and a circumference of 28 to 36 inches. It is made with unpasteurized but tested milk of morning and evening milking in the “zona tipica” of Bologna, Mantua, Modena, Parma, and Reggio Emilia, where the soil, climate, vegetation, fodder and cattle rearing traditions has influenced its flavor and quality over the centuries.
Kitchen cooking TIPS AND TRICKS
MICROWAVE OVENS
A microwave oven uses electromagnetic waves that bounce off the surfaces and into the food to heat it. The microwaves penetrate the food from ¾ to 1 inch, causing the water molecules to vibrate producing friction and thus heat. Microwaved foods cook from the inside out.
-
After water, fat absorbs microwaves the best.
-
Arrange the food in a circle for even cooking. Favor the edge of the rotary tray, more waves reach there than in the center.
-
Use round dishes, square dishes overcook food at the corners.
-
Cover the food to reduce cooking time, but leave a place for steam to vent.
-
Use clear glass to watch the food cooking, not all plastics are microwaveable and metal causes electrical arcing.
-
Salted foods heat faster.
-
The Microwave does best with vegetables, then seafood, then chicken, then meat.
-
Never run the microwave empty, this will damage it.
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