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Creating a manageable menu
By: Brandon O'Dell
One of my favorite shows is Gordon Ramsay's Kitchen Nightmares. If you haven't seen it, and you're in the restaurant business, you're missing out on a lot of free lessons.
Gordon Ramsay is a bit of bully. He likes to push people's buttons. I think one of his other shows, Hell's Kitchen, is just a stage for him to berate future chefs for ratings and money. That said, I still think Kitchen Nightmares is the most important show on television for current and would-be restaurateurs.
If you watch Kitchen Nightmares, you'll notice a reoccuring theme with many of the failed restaurants Ramsay helps; large, unfocused, unmanageable menus. I'm not sure what it is about the restaurant business that turns an average cook into an overbearing, pretentious egomaniac chef or restaurant owner that thinks they can stick something on a plate no one has ever heard of before and think that people will pay them $50 a plate to eat it, but I wish they made a pill to cure that disease. At the very least there should be therapy available to help these people realize that if a world renowned chef like Gordon Ramsay can be humble enough to cook simple food with quality ingredients, then they should be also.
Enough with the whining. I'm starting to annoy myself.
What I really want to talk to you about, is how to create a manageable menu for your own restaurant. There are three main factors I think you should concentrate on when you are putting together your menu.
- Your limitations
- Your customer's desires
- Your financial needs
Notice that nothing in that list refers to 'what you want' to serve. To tell you the truth, it's not important what you want to serve. One of my favorite shows is Gordon Ramsay's Kitchen Nightmares. If you haven't seen it, and you're in the restaurant business, you're missing out on a lot of free lessons. Gordon Ramsay is a bit of bully. He likes to push people's buttons. I think one of his other shows, Hell's Kitchen, is just a stage for him to berate future chefs for ratings and money. That said, I still think Kitchen Nightmares is the most important show on television for current and would-be restaurateurs. If you watch Kitchen Nightmares, you'll notice a reoccuring theme with many of the failed restaurants Ramsay helps; large, unfocused, unmanageable menus. I'm not sure what it is about the restaurant business that turns an average cook into an overbearing, pretentious egomaniac chef or restaurant owner that thinks they can stick something on a plate no one has ever heard of before and think that people will pay them $50 a plate to eat it, but I wish they made a pill to cure that disease. At the very least there should be therapy available to help these people realize that if a world renowned chef like Gordon Ramsay can be humble enough to cook simple food with quality ingredients, then they...
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"I learned more from the one restaurant that didn't work than from all the ones that were successes."
- Wolfgang Puck
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View updated pricing and information each week on the website for the following food-commodity markets:
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Beef, Veal & Lamb |
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Beef output last week declined 1.8% and was 6% less than the same week a year ago. The beef markets have mostly steadied or firmed some due to last week?s production slowdown and an uptick in demand for Labor Day feature activity. Beef demand is anticipated to wane relatively soon which could pressure many beef markets modestly downward. Typically the USDA choice boxed beef cutout peaks around August 17th and then moves 2% lower through the end of the month. The 90% beef trimming market usually moves sharply lower during September. Price USDA, FOB per pound.
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Dairy |
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The CME cheese markets are trading very close to the recently increased government support purchase prices that will continue through October. It is still left to be seen if the cheese markets can really rally on their own. Eventually cheese market appreciation is anticipated from here as milk production is curbed this summer and onward. December class III milk futures are suggesting that CME cheese prices could rise roughly $.20 a pound during the next 4 months. The butter market remains weak. Fairly engaging butter prices are likely to endure through the end of the summer. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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The chicken markets are mixed. Chicken product movement was relatively strong last week which suggests that a bottom may be forming in many of the chicken markets. The boneless skinless chicken breast market usually moves upward during the next few weeks due in part to a seasonal rise in demand for the upcoming Labor Day Holiday. After that, the chicken breast markets typically move sharply lower. The last three years the boneless skinless chicken breast market declined at least 18% from September 1 through October. The chicken wing markets are expected to remain inflated through at least September as demand picks up for the start of the football season. The egg markets could firm in the coming weeks. Prices USDA, FOB per pound except eggs (dozen).
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Seafood |
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The snow crab leg markets are trading at some of their lowest price levels in three years. Snow crab leg supplies are adequate but there is talk that feature activity could expand due to the existing buyer engaging price levels. History suggests that the snow crab leg markets could move modestly upward in the coming months but challenged US and Japanese economies may temper any forthcoming market increases. Prices for fresh product, unless noted, per pound from Fisheries Market News.
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Pork |
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Pork production last week declined .1% but was still 1.5% larger than a year ago. Governors from eight US states recently sent a letter to the Obama administration asking for some assistance for hog farmers. Existing hog prices are estimated to be at least 30% below farmer breakeven levels. Hog prices typically decline during the late summer which could amplify losses for hog producers. The pork markets are weak as well and history suggests that additional pork market declines may be pending. Prices USDA, FOB per pound.
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Produce |
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The yellow onion market is fairly steady. The northwest onion harvest is anticipated to expand in the forthcoming weeks which could lead to lower onion prices next month. Last year the shipping point yellow onion market declined roughly 15% during September. Onion prices could remain above pre 2008 levels due to smaller acreage the last two years. A relatively cool summer could delay the eastern tomato harvest this month. Still, lackluster demand may mitigate any upward pressure on the tomato markets. Lower avocado prices may be pending. Prices USDA FOB shipping point unless noted (terminal).
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Oil and Grains |
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World sugar prices are trading at 25 year highs due mostly to various crop shortages. Inflated sugar prices could persevere through the fall. Prices USDA, FOB.
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Canned and Frozen Food |
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Tomato Products, Canned - The tomato harvest is getting underway in the Midwest. California production remains strong. The canned tomato markets are firm. Prices per case (6/10) FOB, unless noted from ARA.
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Processed Fruits and Vegetables - A rise in raw product costs and a historically small US potato harvest are expected to be bullish for the french fry markets. Prices FOB per case from ARA.
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How to defrost Steaks Quick
Community member salsipuedes writes...
I own a little restaurant in a small tourist town. The recession has made business very unpredicatable, one day it can be great and i am running out of food, and the next can be dead and i am trowing food in the garbage because its past its optimum consumption time. I usually defrost my steaks in the refrigerator, and then leave them at room temperature for a short time before grilling them. But these days i find its impossible to plan anything, and so i am either short or throwing stuff out.
One...
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Moving a walk-in
Community member ramis writes...
Has anyone ever had to move their walk-in fridge/freezer? Just wondering what it might cost. ...
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Anyone use a liquor inventory control system?
Community member mkooljr1 writes...
I've been doing a little research on liquor inventory control systems (such as AccuBar, BarVision, etc). They seem to require a pretty hefty upfront cost, like $4,000-$5,000 for the software and the equipment. Do any of you use a system like this? What company do you use and are you happy with it? Have you been able to quantify how much money it has saved you in preventing loss so far, among other things, and how long it took to pay for itself? ...
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The supermarket of the swamps
I'm the best plant since sliced bread, "The Supermarket of the swamps" according to Guru of nuts and twigs, Euell Gibbons, the cat's meow, and the duck's feather. You'll go wild over my ability to sooth your sore gums, and cure your sweet tooth. I feature prime nesting grounds for red-winged black birds and marsh wrens. I also offer material for human shelter and warmth in the form of lean-tos and garments. I was used during World War I as an artificial silk, a substitute for cotton, and as a down for gloves and coats. You too can create wondrous and unique garments that will wow and dazzle your friends. I'm a versatile plant, because not only can I be used for shelter and garments, I can also be used for weaving baskets to hold your favorite cakes and pastries made from the flour-like pollen of its flowers. Did you know that the pollen from just one acre of me can provide as much as 3 tons of pollen? Just see what else you can do with met: my roots can also be used as flour or a thickener for cooking if you the fibers are separated and sifted from my roots. When boiled I taste like a mashed potato, and when macerated I make a sweet syrup for the pancakes you've made with the flour from my pollen. Eaten raw my shoots or stalks are like celery sticks and can be used in salads, and roasted, sautéed, or steamed I taste much like asparagus, and my flower spikes can be boiled and eaten like corn on the cob. I'm a plant ahead of my time, high in protein, and as versatile as any product could want to be. I'm a year 'round plant, all around, so use my roots in the winter, my shoots in the spring, and my flowers during the summer
What am I?
The Food Quiz has is brought to you by Culinary Specialty Produce, a specialty produce broker that scours the world for the very best in specialty produce. Contact them at 908-789-4700 or by sending an email to info@culinaryproduce.com.
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