Search results

Daisy, I know your pain, just not with Grande products. I have gotten items with an expiration date only 18 hours out from my receiving it, the particular product in question has a 30 day shelf life. And it was from a distributor who has been peeing on my leg continuously for 5 years to get a...

Plus one other bonus & L&P brand, it is gluten free for the people who are wrongfully on this gluten free fad yet do not suffer from gluten sensitivities or Celiacs disease

Our insane summer season is now winding down, so it is time to bring some Gyros into the mix, I am hoping I can get some more decent people in here before summer rolls over us again, if I do not have at least one other competent line cook, the Gyros will bury us. I’ve been toying with the idea...

Yeah, right! All 3 of them. We’ve been running about 3-4 people short this whole last year, we get people in, they either freak out with our volume and our pace, or they have no business being in a commercial kitchen. I’ve seen applicants that look good on paper, they talk a big game too. but...

I believe a sicilian olive wrapped or stuffed with pepperoni would be a fantastic garnish for a bloody mary Without knowing the age of your clientele, it’s gonna be difficult for me to suggest cocktails. Do you have a Manhattan drinking crowd, or a Kamikaze cocktail crowd?

I’ve been coaxing my crew for months and months to get more involved in daily operations without always expecting me to tell them what needs to be done. It finally happened, I am overwhelmed with joy at how this crew has come together and is now self motivated. the epiphany happened when I...

ours get placed in a cooler each night, when they go empty, they get thoroughly sanitized through a hot-water sanitizing dish machine, and fully dried before their next use. I would do a heavy bleach solution and soak those shakers in it for an hour, then let them air dry. You may have mold...

it sort of depends on the hydration, and how long your ferment it. Right?

We do not do a blend, but we do hit the top of the pie with a good amount of Romano. Back in the day, I used to run block cheese through a meat grinder as opposed to shredding it with a pelican head attachment, I found it less apt to clump, and also easier to measure when building pies (Ban...

I like Grande because they are what I consider a “Local Provider” Growing up in southeastern WI, most every dairy farm that my friends lived/worked on was a milk provider for Grande. I have sniffed around, and Grande is the only Whole-Milk Mozz provider that I have in my area without special...

my last invoice for Grande Whole-Milk diced was at $2.97/LB That was 1 week ago. But, I live in Wisconsin where it is produced, and my distributor is a dairy specialty distributor so I do not have the multi-national food purveyor conglomerates adding on their cut too.

the only unique name we have is our “Moo & Oink” (named after a chicago based budget meat market that was located in the rougher area of town, they had the most unique TV commercials ) it has chopped beef brisket, Italian Sausage, Bacon, Whole-Milk Mozz, and white cheddar cheese curds. I want to...

lower your oven temperature, bake them longer. Other than that, the color and material of the pan you are baking on can affect that too. I prefer blackened steel over aluminum

oof! That blows! We use a countertop makeline cooler, although I trust it will not fail or not hold prop[er temps for us, we still empty it and load everything onto a speed rack and into the walk-in with all product at nights close.

Pasta dishes are a great cost ratio, a cream reduction sauce is fast, easy, and viewed as something special by most people. The huge selling items back in my days when I was doing things like fresh pasta, veal dishes, (Saltimbocca, osso bucco , etc ) was a spinach fettuccine with shrimp &...

I can in no possible way condone pre-making of an Alfredo sauce. http://www.reactionpics.com/wp-content/uploads/a04Cyrn.jpg Do you have a stove? It is so simple & quick to do it stove-top to order it borders on being ridiculous. Plus once you add the cheese, and cool it off, it will set up like...

I was for my first year, the amount of lost sales I had was astounding because of it.

First & foremeost, It’s not a tip, 99% think it is brilliant and a few people cannot seem to wrap their head around it. I could have raised prices by 15% to cover the labor costs, but then we are in the same boat with not being able to disperse tips among all hourly staff, so legally this is...

We are now “No tipping allowed” because we had a tip jar, if the tips were not stolen by customers (yes, seen it happen) the cash was disbursed evenly among all hourly staff. Come to find out that it is a felony to do that. CC tips became a problem with multiple cashiers and CC tips being...

I went to 100% counter service because I had servers who could not get food to the correct table even with large table numbers in plain view. And we only have 8 tables inside. If I could go fully automated at the service counter, I would do that too! Pick-up orders, I was seeing upwards of 20...