Baking, Freezing, Thawing and Storing: The Challenges of Desserts
Hi, my name is Penny, and as a trained pastry chef, I truly understand the challenges kitchens face when it comes to desserts. In most cases, the profit margin on desserts is so low that restaurants lose money selling desserts, but on the other hand, a tasty slab of chocolate cake can also make a diner fall in love with his or her meal and return to your establishment. If you are a food services professional interested in rethinking the issue of dessert, you have come to the right place. Please, get comfortable and peruse these posts. They have ideas related to increasing your profit margin on desserts, making easy desserts, freezing and storing desserts to save money and more. Thanks for reading.
Almost 4 million Australians avoid a food type due to allergy or intolerance, and some of them may be dining at your restaurant. They expect to receive information and find menu choices that will keep them safe. Recommending the best options for customers with allergies used to be a complicated process that involved negotiations between the chefs and the service staff. Now, with the right point-of-sale (POS) system, it's much easier to give your customers all the information they need and make sure that their needs are taken care of.
If you are currently in the middle of planning an event, you might be thinking of catering it. It is important that you are fully prepared for giving the caterers specific details about how much food you need, what the venue is like, and specifics about the type of food to be served. Unfortunately, there are some mistakes often made by people who might not know any better. Here are some mistakes to be sure you avoid when making catering arrangements.