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Rodesio in Newark

The Buffet is terrible, but I always enjoyed the overall meat selection and especially the Beef selections better @ Brasilia Grill on Monroe...More cuts and they come around much more until you surrender.

1 day ago
fourunder in New Jersey

Do you hire a separate dessert caterer?

But yeah, I don't think the cotton candy, dippin dots and funnel cake is the market I'm trying to corner
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Those items require very little effort on your part. Remember, you are trying to understand the benefits of potentially owning a business to turn a profit which has low/fixed food costs. You offer it and increase the charges to the customer. You can make anything you want for say $10 per person. If they want Cotton Candy, now you bump it up $2. Funnel Cake $2. Dipping Dots $2. Now you are up to $16 a head.

You can offer another $2 For Good Humor...or $4 for Haagen-Daz....it's how you market yourself and charge for premiums.

What did it cost you to offer the other items I mentioned.....Zero. You don't purchase anything until you need them.

1 day ago
fourunder in Not About Food
1

Do you hire a separate dessert caterer?

Even if the the venue and caterer are the same...they would still use the services of a special caterer if requested, whether preferred, or not...that's how my old boss worked, which was to honor the host wishes...but charge him for the pleasure.

To explain, let's say our preferred caterer was fourunder, but the clients requested babette feasts....we would explain the charge would be $15 for fourunder based on our negotiated rate(10 to the bakery, 5 for us)...but it would be $20 for babette feasts, as an outside the loop caterer, $10/15 for us...and $10/5 for you Per Person. It pays to establish a relationship.

1 day ago
fourunder in Not About Food

Beef Stew - what are your secrets or tips for making a really good meal?

Scrap the idea of *Stew*...instead, make a well pounded *Swiss Steak* recipe and use your favorite starch platform instead of the boring potatoes in the stew....e.g. Polenta/Grilled, Grits, Puree Potatoes, Buttered Noodles or Mashed Cauliflower and etc. Serve a nicer vegetable with texture, rather than what would have been in the stew.

Instead of the typical Bottom Round or Chuck Cuts....Short Ribs or Oxtails or Veal Osso Bucco would be my first choices in a wine sauce.

Next would be the Pork and Lamb cuts of the shank option.

Do you hire a separate dessert caterer?

I don't know if Viennese table is popular here...

You can corner the market.... Whether it be a kids party, wedding or corporate...

assorted pastries, cakes and cookies. A Chocolate Fountain. Cotton Candy. Ice Cream Carts, which you can make your own dipped ice cream bars... Dipping Dots. Fresh made Waffles and ice cream. Crepes. Fresh donuts. Funnel cakes and etc. The Equipment is cheap, but the return can be huge. In effect, the equipment is paid off after a few parties and the profit is from then on.

Let's say you do one event for a kid's Bar/Bat Mitzvah or Sweet 16 Party. You now have 50-100 potential new clients for kids parties....plus, with the adults in attendance, you can increase that 2X for private adult affairs or corporate events. Remember, you get paid whether they eat the desserts or not.

1 day ago
fourunder in Not About Food

Do you hire a separate dessert caterer?

However I only had to deal with caterer, I didn't hire a separate caterer to handle that.

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As I indicated, that would depend on the venue, but let's say you you request a preferred bakery at a facility where you intend to have your event. A representative from the bakery would come meet with you for products selections and most likely a tasting event. You would be dealing with the Dessert Caterer directly. Most caterers use specialized bakeries/bakers for for products....because it is simply better than they can make themselves and they don't have to worry about labor or long term storage before a a day or two of the event.

1 day ago
fourunder in Not About Food

Firebird's Wood Fired Grill at the Monmouth Mall Eatontown, NJ

so is my moniker...but at least I get a little respect from a few others.

Do you hire a separate dessert caterer?

I don' see why you don't believe there's a market. Weddings and corporate events are always looking for exceptional desserts, whether they be pastries, cookies, cupcakes or cakes.

If you live in an area where the Viennese Table is popular, you could provide a tremendous amount of variety for the offerings.

When I worked for a top caterer...all the Italian selections were from a preferred Bakery. The same for the Kosher option.

Recently, at my Grandson's Christening...all the desserts and Special Event cookies were specially ordered for 200+ guests.

You may not be the Sole Dessert caterer Per Se, but you build and establish a relationship for your services. If you are any good, the host would request your products at the venue they selected. If the venue is at a private location or residence, then you would be the Sole Caterer for desserts.

1 day ago
fourunder in Not About Food

Firebird's Wood Fired Grill at the Monmouth Mall Eatontown, NJ

that's just cold....

1 day ago
fourunder in New Jersey
1

Wine Mark up

Anyone disagree?~~~~~~

Yes, I do. It's expensive to operate a restaurant. As I indicated on another wine rant thread, it's not unusual for a 300%, or 4X markup is a minimum accepted formula to cover expenses...It was even noted by others that more inexpensive wines have 7X markups. What's funny is the self proclaimed wine professionals indicated that's not so, but only 2.5 times is what should be charged and disagreed with the 4X formula...but would not acknowledge the 7X markup is mathematically more than the 4X formula.

1 day ago
fourunder in Manhattan

How The Coffee Shop Has Ruined Customer Service

I'm almost 60 and I never remember a server putting milk or sugar into the cup.
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It's more of a take out thing.

Sep 18, 2014
fourunder in Not About Food

WOK SIZE - does it really matter?

Long handles are not for me though.

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I find the long handles easier to cook with and easier to control the heat. It gets too hot, you pull the wok off the flame. It's also a lot easier to flip the food by the shake method, than rather with the spatula & ladle only....much less mess on the stove top.

Sep 18, 2014
fourunder in Cookware

Leave the gun, take the cannoli...

From The Enforcer: --- Quote ---

Frank DiGiorgio: What about me? I'm your partner.

Harry: I may have to move fast and I don't need too much linguini to hold me back

Sep 18, 2014
fourunder in Food Media & News

Another restaurant wine pricing rant!

The sale of two sodas and two coffees.

Sep 16, 2014
fourunder in Wine

Signs of a NOT Authentic Chinese Restaurant

no.

Sep 15, 2014
fourunder in General Topics

Denied moon cakes, Chinese iPhone workers strike

I'm just had a Lotus Seed Mooncake before reading this.....

Sep 14, 2014
fourunder in Food Media & News

Moving a fridge full of food... HELP?!

Sorry, but I'll have to disagree with the coolant argument, Merely tipping over the machine will really not disrupt how the fluids in the compressor will be for a short time. I'm in the vending business and we move refrigerated machines all the time. They may go on a truck, or simply be moved to another location in the same building, but they get plugged in right away afterwards and I have never lost a machine in 30 years. It would be different if the compressor was completely laying on it's side... then we would give 24 hours.

If the fridge is packed and frozen food is added to the refrigerated compartment...the food can certainly hold for a couple of hours anyway. The only thing that really needs to be secured are bottles or containers on shelves or in the wells. Things like produce in drawers do not.

Sep 14, 2014
fourunder in General Topics
1

Does it HAVE to be "pretty"?!?

my bad....that was not a question for you to answer, but the back end of the query from the OP. her's the full text from the OP which I fragmented first to Multifoiled, then to you.

*If it's something you're gonna have to prep before cooking/eating, does everything have to look "pretty" for you to buy!?!*

Sep 14, 2014
fourunder in General Topics

Does it HAVE to be "pretty"?!?

The query posed was does it have to look pretty to buy, not eat. I never said anything about not eating anything imperfect.

does everything have to look "pretty" for you to buy!?!

:)

Sep 14, 2014
fourunder in General Topics

Signs of a NOT Authentic Chinese Restaurant

I'm not disagreeing with you that it does not happen exactly as you indicate....just that's it's not the general rule from my experiences or observations. I tend to eat later than most, no doubt due to the influences of my eating habit from my family's restaurant days and my work in the hospitality industry... In the Chinese restaurants, the staff, both front and back come out at some time while I'm still in the restaurant and I get to see what they eat.

I go to a local Chinese Buffet once in a while because I'm too lazy to cook sometimes. They have Deep Fried Crab, Fried Whole Flounder(cut up), Fried Shrimp in Shell, Flank or Skirt Steak, Fried Chicken Wings, Spare Ribs and etc....The staff eats this all on breaks. the only thing I have never seen them take is the Snow Crab Legs. In the full service restaurants, I see the items I indicated earlier. I never see anything that looks like something I would not eat....but in fact, wish I could.

Sep 14, 2014
fourunder in General Topics

Moving a fridge full of food... HELP?!

Your BF is correct...it would help if you have access or use of an appliance hand truck, preferably with a stabilizing gate of wheel.

The only thing you need to do is secure glass bottles or containers for when the fridge is tipped over and for the bouncy ride to the new location. Glass bouncing on glass may cause breakage.

as long as the doors are not opened, the fridge is still insulated. You can put some frozen things inside the fridge to keep it cool.

Sep 14, 2014
fourunder in General Topics

Does it HAVE to be "pretty"?!?

only if it was from you or Multifoiled.

Sep 14, 2014
fourunder in General Topics

My problem with 'braising steak'

From your OP...

Silverside (may be called something else in the US) is always billed as being good for braising but it is quite clearly terrible for it.

Anyone agree?

I certainly do for the most part. The braising cuts you mention, and Silverside in particular are from the hindquarter. In the US, this is Bottom Round (Rump) or Bottom Sirloin (Knuckle).

I will say Bottom Round can be enjoyable as pounded beef, e.g., Swiss Steak. Dusted in seasoned flour and pounded, pan fried, then placed in a braising vessel or slow cooker with tomatoes produces a tender beef dish with a nice sauce...easy peasy.

Sep 14, 2014
fourunder in General Topics

How The Coffee Shop Has Ruined Customer Service

I don't see how how specialty coffee has impacted customer service in any way...Time and Cost have nothing to do with customer service for me.

As for the 15 seconds....you can still go to a Dunkin Donuts with a counter, any diner or luncheonette to get a cup a coffee in that time frame if they are not already busy serving another customer.

Sep 14, 2014
fourunder in Not About Food
1

Signs of a NOT Authentic Chinese Restaurant

That's nice to hear and true from my prior experiences as well. I've worked for a couple of top Kosher caterers in my days. While there was always a staff meal available before an event, the leftover food that was served, and not touched, was always made available for staff to take home to family and their dogs....e.g. Prime Rib. There was no way to re-purpose the food, so it was given to staff if wanted. It kept them happy...their family happy....the dogs happy.....and many staff members worked there for 20+ years. There's certainly some validity and something positive to give a small reward, or benefit, to the employees....especially since the food has already been factored in and paid for by the hosts or patrons.

Sep 14, 2014
fourunder in General Topics

Signs of a NOT Authentic Chinese Restaurant

Chem, when I was in high school in a neighboring town from where my father's restaurant was located, my friends would always ask me why I never ate school lunches with them. I told them I preferred to go to my family's restaurant and eat there at the 3PM Staff meal....which would be considered by the snobs on this site as items on the secret Chinese menu. Eventually, they asked to tag along. which I obliged. After eating a week of staff meals after school, no one wanted to eat the lunchtime school meals or at the local deli/luncheonette any more. They all wanted to have the staff meal with me. The food may have bee free, but you can't force people to eat food they did not like. I acknowledge the fact they were not staff though. :-)

Signs of a NOT Authentic Chinese Restaurant

Actually, I was agreeing with you and disagreeing with Chem. I regret it did not come out that way. My point with food costs was to mean all items would eventually be thrown out if not used....not using inexpensive ingredients for economics sake only.

Sep 14, 2014
fourunder in General Topics

Does it HAVE to be "pretty"?!?

maybe I only eat fruit that needs to be peeled....but the answer to your query lies in the OP's query.

If it's something you're gonna have to prep before cooking/eating, ....

Eating as is, is not prepping.

Sep 14, 2014
fourunder in General Topics

Signs of a NOT Authentic Chinese Restaurant

I would argue 99% are all family owned, but i would agree that it is most prudent to use scraps or whatever is is laying around that might otherwise be thrown out...e.g. my mention of offal.

My point of disagreement with the idea the meals are less than worthy, or downright cheap have to do with the fact not all restaurants subscribe to this mandate. My father believed in treating his workers well and feeding them properly like his own family. It's something that I learned and followed in all the restaurants I have ever owned or worked in. With regards to food costs, what's the point of cooking something no one will eat if it will just be thrown out. I allowed my employees to order off the menu on slow nights to keep them happy and so they would know how things were to tell the customers on future dates. They knew not to abuse the privilege, but if the shrimp was on it's last legs, it was offered to the staff. No big deal and again, it kept the staff happy.

Sep 14, 2014
fourunder in General Topics

WOK SIZE - does it really matter?

If you like oil splatter and food hitting your stove top after tossing food/stir frying....go for the smaller one. All kidding aside. When you crowd food, it steams. Keep the larger one

Sep 13, 2014
fourunder in Cookware
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