Monthly Archives: February 2012
Here’s an article from Restaurant Management E-Zine about the use of locally distilled liquors in restaurants.
Go to www.bodellconsulting.com for operations and marketing assistance for your restaurant or foodservice.
Typical inspiration for starting a catering company. Now what?
Maybe the most important question that would-be caterers don’t think through completely before starting a catering company is, “Where will I prepare my food?” Seems like an obvious question, doesn’t it? In truth, all start up caterers probably do ask themselves this question, but all too often their answer is to prepare food in their own kitchen and transport it to the site. “What’s wrong with that,” you say?
According to the health department in most states (all that I’m aware of, but I admittedly have not researched it), it is not safe to sell food prepared in a kitchen that has not been inspected and licensed by your health department. At least, it’s not legal. Health departments require restaurants and caterers to operate kitchens that are equipped with NSF approved equipment, meet certain electrical and plumbing requirements, and all food safety codes concerning everything from shelf heights to cooler temperatures. Simply put, a standard home kitchen won’t do.
Many start up caterers seem to have no qualms about breaking the law, or at least are ignorant of it, so what does a conscientious citizen who wants to abide by the law do if they want to start up a catering company but don’t have the funds to lease a commercial kitchen right off the bat?
In the past, caterers looking to abide by health department rules needed to borrow/rent a kitchen from a restaurant or church to prepare their food in. Churches are great partners for this, as their kitchens are rarely used and often pretty big. Restaurants with space to rent are a little harder to come by. They have to work around their own business to let someone else come in and prepare food. Sometimes you can find a breakfast and lunch spot that will allow you to use the space at night, or occasionally you can find a restaurant with such a large kitchen they just have space to spare.
If you are asking this same question for yourself because you are wanting to start a catering company, then today is your lucky day. Just today, I happened upon a growing movement that I was previously unaware of. Small business conscious communities are finding facilities to offer something called “incubator kitchens” or “culinary incubators” to small business owners who need kitchen space to prepare food for parties, or produce and package food for retail sales (this usually requires additional licensing). Some even have space availabe to rent for parties and events, making them essentially “banquet halls” with open food policies.
These culinary incubators charge low hourly rates to business owners to rent space to prepare food in a safe, compliant, licensed kitchen. One such kitchen in my own city only charges $15 per hour to rent. Many of these kitchens are located inside non-profit business development centers that are not looking to make money, but rather to foster small business growth.
While it’s still a great option for a caterer to borrow a church kitchen in exchange for a percentage contribution from the sale of their food, these new incubator kitchens sound like an incredible idea that could help a lot of new caterers get their business started with very little cash outlay. To help you try and locate one, here is a map of incubator kitchens all over the country from culinaryincubator.com. If you don’t find one on here near you, don’t give up, Google “culinary incubator” and “incubator kitchen” in your area to see if there is one near you.
Here is an interesting article I found from the Wall Street Journal about servers “reading” tables to adjust their service style to fit the customer.
While this is presented in the article as a new approach, it is really an “old” approach. Before McDonalds encouraged the next generation of restaurant owners to standardize everything in their restaurant in an effort to improve quality through consistency, servers didn’t really have training manuals. They picked up what they could from following other servers then made the rest up as they go. While this probably wasn’t the best approach to improving service in the industry as a whole, and may not best allow the restaurant to have service that reinforces a particular theme, it did yield servers who thought on their feet and could change their style of service to fit the customer.
Take a look at the article and leave your thoughts here on service, training, standardization of procedures and whatever else the article inspires you to talk about…
Apparently, Christopher Elbow and Boulevard Brewery in Kansas City aren’t the first pair that thought input from a chef could result in a great craft beer. I do have to say though that the Chocolate Ale made by Boulevard and Elbow is certainly a new twist in brewery/chef collaberations.
Read about what other chefs and breweries are doing in this article…
An article about restaurant consumer demographic data from the National Restaurant Association’s Annual Report. Make sure to read all the pages…
Bringing this article back around. It’s a good read.
One thing I’ll never forgive formal culinary schools for, is teaching new impressionable would-be chefs to use a budgeted cost percentage to price food menus. Chain restaurants share an equal responsibility for perpetuating this bad practice by focusing their managers on food cost percentages without letting them in on the secret that the cost percentage is a management tool, not a pricing tool.
Though most culinary programs teach many different methods for pricing food, every culinary student seems to emerge from the Culinary Institute of America or Le Cordon Bleu believing in the world of restaurants, all they have to do to be profitable is serve great food and deliver a 33% food cost, or is it 25%, or 35% or 30% or 19%? The truth is, hitting a budgeted food cost does nothing to guarantee there will be enough money left over from the sale to pay…
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