1. Presentation: The First Impression sets the tone. It is critical. Before you get to the food what influences you? Is the tableware clean? Are the glasses spotless? If you are using napkins are they clean and where they should be? Is the eating area clean?
2. Hot & Cold: The most important thing in serving food is to serve it at the right temperature. Hot things need to be hot and cold things need to be cold. The right temperature will cover a lot of errors. The meat in a hamberger needs to be served hot. Fries always need to be served hot. They are so good hot. Meat needs to be served hot. Soup needs to be served hot. Temperature matters.
3. Cooking and Frying Oil: Don't fry in dirty oil.
4. Produce Good restaurants check the produce as it comes off the truck. They do it because all produce is not the same. It changes by the day. It might have come to the local warehouse in good shape but it might have stayed there too long. I might have been mishandled in the truck When something is wrong in the supply chain with produce they sell it if they can. Don't be the one that buys it. Know what good means for each product.
5. If you are looking for a new item do you start with the cheapest option or the most expensive option? Is the most expensive option the best product? If it is find out why. Always look for your product needs working from the best down not the cheapest up. The reason a product is the cheapest is usually because it will cost you more trying to use it. It is missing something it needs. Find out what.
6. Bacon: People love Bacon. It comes precooked, ready to cook and raw. Slice size is a matter of preference but some feel (myself especially) that a medium slice is better than thinner. Smoked with a detectable presence of salt is good. Smoked can be natural smoke or liquid smoke added. Natural smoke can be from Hardwood or Hickory. The natural usually tastes better. The thicker bacon's may be better for plate appearance than for a hamburger. You can freeze bacon and then use it but it will damage the bacon to be froze, thawed, and refroze.
Tomatoes: What kind
Lettuce: What kind
Fish handling vs meat
Storing Potatoes and Onions
Storing what where & Odor transfers
Valid reasons for multiple deliveries a week More.........................
Note: This is an exploration of some of my time in the food buisness. If you like what you see, let me know, and I'll add more, including some of my personal stories. If you feel this is distracting, tell me that too. Feedback is essential to the growth of this blog.