Category: all

By:chef ssentongo Geoffrey

4 Best Dishes You should Make for dinner

Butternut squash

Explore

Here’s a hearty butternut squash soup recipe that you can try:

Hearty Butternut Squash Soup

Ingredients:

  • 1 pound bulk Italian sausage
  • 1 medium onion, chopped
  • 1 medium sweet red pepper, chopped
  • 4 garlic cloves, minced
  • 1 large butternut squash (about 5 pounds), peeled, seeded, and cut into 1-inch pieces
  • 1 package (16 ounces) frozen corn, divided
  • 4 cups water
  • 1 tablespoon chicken base
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Optional: Heavy whipping cream and minced fresh parsley

Instructions:

  1. In a stockpot, cook the Italian sausage, onion, and red pepper over medium heat for 9-11 minutes or until the sausage is no longer pink and the onion is tender, breaking up the sausage into crumbles.
  2. Add the minced garlic and cook for an additional 1 minute.
  3. Remove the sausage mixture with a slotted spoon and set it aside; discard the drippings.
  4. Add the butternut squash, 1-1/2 cups of corn, water, and chicken base to the same pot; bring to a boil. Reduce the heat and simmer, covered, for 15-20 minutes or until the squash is tender.
  5. Remove the soup from heat and allow it to cool slightly. Process the soup in batches in a blender until smooth. Return it to the pot.
  6. Add the great northern beans, fire-roasted diced tomatoes (undrained), salt, pepper, the reserved sausage mixture, and the remaining corn. Heat through.
  7. If desired, drizzle each serving with heavy whipping cream and sprinkle with minced fresh parsley.

Can you freeze Hearty Butternut Squash Soup? Yes! You can freeze the cooled soup in freezer containers. To use, partially thaw it in the refrigerator overnight, then heat it through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts (per 1-1/2 cups):

  • Calories: 327
  • Fat: 13g (saturated fat: 4g)
  • Cholesterol: 29mg
  • Sodium: 937mg
  • Carbohydrate: 44g (sugars: 8g, fiber: 11g)
  • Protein: 13g

Enjoy your delicious and comforting butternut squash soup! 🍲 If you’d like more recipes, feel free to explore other variations like this.

CLASSIC, BEST BEEF STEW

Here are a few classic beef stew recipes that you can try:

  1. Classic, Hearty Beef Stew:
    • This rich and satisfying beef stew is packed with tender beef, lots of vegetables, and fragrant herbs. It’s perfect for cold weather! Here’s how to make it:
      • Season 2 pounds of boneless beef round steak, cut into 1-inch cubes, with salt and pepper.
      • Toss the beef with 1/4 cup all-purpose flour and 1 tablespoon smoked paprika until evenly coated.
      • Heat 1 tablespoon canola oil in a Dutch oven over medium-high heat. Working in batches, sear the beef in the hot oil until well-browned (about 10-11 minutes per batch). Transfer the beef to a plate and leave the drippings in the pot.
      • Add 3 cups chopped onion to the drippings; season with salt and pepper. Cook and stir until the onion begins to caramelize (about 10 minutes).
      • Stir in 6 cloves minced garlic until fragrant (about 30 seconds).
      • Add 4 tablespoons tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan.
      • Pour in 2 cups dry red wine and bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Cook until the wine is almost evaporated (about 3 minutes).
      • Add 1 tablespoon dried thyme, 1 tablespoon dried rosemary, 1 tablespoon herbes de Provence, and 3 bay leaves.
      • Stir in 2 cups beef broth and 1 tablespoon Worcestershire sauce; bring to a boil.
      • Return the beef to the pot, then remove from heat and cover with the lid.
      • Braise the stew in the preheated oven at 350°F (175°C) until the beef is almost tender (about 1 hour 30 minutes).
      • Remove from the oven, add 3 cups chopped carrots, 3 cups cubed Yukon Gold potatoes, and more beef broth if needed. Cover the pot and return to the oven to braise until the beef and vegetables are tender (about 30 minutes more).
      • Discard the bay leaves and stir in 1 cup fresh peas, 1 1/2 teaspoons chopped fresh rosemary, and 1 teaspoon chopped fresh thyme. Serve hot!
  2. Slow Cooker Beef Stew:
    • Place beef, potatoes, carrots, onion, and garlic into a 6-qt slow cooker.
    • Stir in beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, paprika, caraway seeds, and bay leaves until well combined; season with salt and pepper.
    • Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Easy and delicious! 😋
  3. Classic Beef Stew (Oven-Baked):
    • Brown beef in batches in oil in an oven-safe Dutch oven; drain.
    • Return all meat to the pan and add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper, and bay leaf.
    • Bring to a boil, then cover and bake at 350°F (177°C) for 1 hour.
    • Stir in carrots, potatoes, and celery, and bake, covered, for 1 hour longer or until meat and vegetables are tender.
    • A classic and comforting choice!
  4. Classic Beef Stew (Stovetop):
    • Season the beef, then brown it in a Dutch oven or heavy-bottom pot.
    • Add onions, celery, carrots, and garlic.
    • Next, add umami with tomato paste, and all of your spices.
    • Add the beef and stock, and simmer for about an hour and a half.
    • Warm, hearty, and perfect for chilly nights!
  5. Best Ever Beef Stew:
    • This cozy beef stew features tender beef, carrots, mushrooms, and potatoes.
    • Cook it for 1 hour and 10 minutes, and you’ll have a comforting meal for those chilly evenings!

Feel free to choose the recipe that suits your taste and cooking style.

HAVEST SALAD WITH CHERRY VINAIGRETTE

Here are two delicious recipes for salads with cherry vinaigrette that you can try:

Havest salad with cherry vinaigrette
  1. Harvest Salad with Cherry Vinaigrette:
    • This salad combines mixed greens, fresh beets, apples, carrots, tomatoes, chickpeas, walnuts, and bacon, all drizzled with a delightful cherry vinaigrette. It’s both satisfying and gorgeous to serve for special occasions.
    • Ingredients:
      • 3 medium fresh beets (about 1 pound)
      • 5 ounces spring mix salad greens
      • 2 medium apples, thinly sliced
      • 1 medium carrot, shredded
      • 1/2 cup grape tomatoes, halved
      • 1/2 cup yellow grape tomatoes or pear tomatoes, halved
      • 1/2 cup chickpeas, rinsed and drained
      • 1/2 cup coarsely chopped walnuts, toasted
      • 4 thick-sliced bacon strips, cooked and crumbled
    • Cherry Vinaigrette:
      • 1/2 cup tart cherry preserves
      • 3 tablespoons olive oil
      • 2 tablespoons red wine vinegar
      • 2 teaspoons Dijon mustard
      • 1 garlic clove, minced
      • 1/4 teaspoon salt
      • 1/8 teaspoon pepper
    • Instructions:
      1. Preheat the oven to 400°F. Scrub the beets, trim the tops to 1 inch, and wrap them in foil. Bake for 50-60 minutes or until tender. Cool completely, peel, and cut into 1/2-inch pieces.
      2. In a large bowl, combine the salad greens, apples, carrot, tomatoes, chickpeas, walnuts, bacon, and cooled beets.
      3. In a small bowl, whisk together the cherry vinaigrette ingredients until blended.
      4. Serve the salad with the cherry vinaigrette drizzled over the top.
    • Nutrition Facts (per 1 cup salad with about 1 tablespoon vinaigrette):
      • Calories: 181
      • Fat: 10g (saturated fat: 2g)
      • Cholesterol: 4mg
      • Sodium: 229mg
      • Carbohydrate: 21g (sugars: 15g, fiber: 3g)
      • Protein: 4g
    • You can find the full recipe on mr delicious recipe pages.
  2. Balsamic Cherry Vinaigrette:
    • If you’re looking for a simpler dressing, try this balsamic cherry vinaigrette. It’s made with fresh pitted cherries, avocado oil (or another neutral-flavored oil), white balsamic vinegar (or substitute apple cider vinegar), and a pinch of sea salt. Just blend these ingredients together, and you’ll have a burst of fruity freshness to elevate your summer salads.
    • Ingredients:
      • 1 cup fresh pitted cherries (packed)
      • 1/3 cup avocado oil (or another neutral-flavored oil)
      • 3 tablespoons white balsamic (or sub apple cider vinegar)
      • A pinch of sea salt
    • Instructions:
      1. Put the ingredients into your blender and blend on high until smooth.
      2. Keeps well for 5-6 days in your fridge.
    • Each tablespoon of this vinaigrette contains approximately 48 calories.
    • You can find the full recipe on The Endless Meal’s website 
    • http://www.chefsideacafe.food.blog

Feel free to choose the one that appeals to your taste buds, and enjoy your flavorful salads!

ITAIAN MEAT BALL

 Italian meatballs are a classic comfort food that can be enjoyed in various ways.

Meat balls
  1. Classic Italian Meatballs:
    • These soft and tender meatballs are made with ground beef, egg, bread crumbs, Parmesan cheese, minced garlic, chopped parsley, salt, and pepper. They are cooked in a flavorful tomato sauce and can be served as a main dish or over a bowl of al dente pasta. Don’t forget to sprinkle some Parmesan cheese on top!
    • Ingredients:
      • 1 pound ground beef (80% lean)
      • 1 egg
      • 1/2 cup bread crumbs
      • 1/4 cup grated Parmesan cheese
      • 2 cloves minced garlic
      • 2 tablespoons chopped parsley
      • Salt and pepper, to taste
      • Olive oil
      • Tomato puree/passata or canned peeled tomatoes
      • Fresh basil and oregano
      • Water
    • Instructions:
      1. In a large bowl, mix together the ground beef, egg, bread crumbs, Parmesan cheese, minced garlic, chopped parsley, salt, and pepper.
      2. Slowly add milk until you have a soft, compact mixture.
      3. Form the mixture into small balls.
      4. In a large pan, add olive oil, garlic, tomato puree/passata or peeled tomatoes, salt, fresh basil, oregano, and water. Mix to combine.
      5. Add the meatballs and gently mix to coat them in the sauce.
      6. Cover the pan and cook for about 20 minutes, then uncover and continue cooking for another 15 minutes or until the meatballs are cooked through and the sauce has thickened.
      7. Serve as desired!
  2. Italian Meatballs with Grated Onion:
    • These extra soft and juicy meatballs are made with grated onion (no need to sauté onion separately). They are served with a rich tomato sauce made in the same pan for extra flavor.
    • Ingredients:
      • 1 pound ground beef
      • 1/2 cup bread crumbs
      • 1/2 cup grated onion
      • 1 egg
      • Salt and pepper, to taste
      • Olive oil
      • Tomato sauce
    • Instructions:
      1. Mix together the ground beef, bread crumbs, grated onion, egg, salt, and pepper.
      2. Form the mixture into meatballs.
      3. In the same pan, make a rich tomato sauce using the meatball drippings.
      4. Add the meatballs to the sauce and simmer until cooked through.
      5. Serve with your favorite pasta or as desired!
    • You can find the full recipe 

Here are a couple of delicious Italian meatball recipes for you to try:

Enjoy your flavorful Italian meatballs!

Feel free to ask your question, in the comment section.

Home >Easy Recipes >Dishes >cooking Ideas >Flavourful

0

By:chef ssentongo Geoffrey

How to make the best flavourful and tasteful Dips

Hummus

Explore

Hummus is a delightful Middle Eastern dip made from chickpeas, tahini, garlic, and citrus. It’s creamy, satisfying, and packed with plant-based protein.

Here are a few different ways to make delicious hummus:

  1. Classic Hummus Recipe:
    • Ingredients:
      • 3 cups cooked chickpeas (canned or cooked from scratch)
      • 1-2 cloves of garlic (finely minced)
      • ⅓ cup tahini (rich, nutty sesame paste)
      • Juice from 1 lemon
      • Pinch of kosher salt
      • Extra virgin olive oil (for serving)
      • Garnish: Sumac or ground cumin, fresh parsley, and cooked chickpeas
    • Instructions:
      1. Cook the Chickpeas: If using canned chickpeas, give them a brief 20-minute simmer in water to soften them. If cooking from scratch, soak dried chickpeas overnight and then simmer them until tender.
      2. Blend: In a food processor, combine the cooked chickpeas, minced garlic, tahini, lemon juice, and a pinch of salt. Blend until smooth.
      3. Adjust Consistency: If you’d like a smoother texture, add 1-2 tablespoons of the reserved chickpea liquid and blend again.
      4. Serve: Drizzle with extra virgin olive oil and garnish with sumac or ground cumin, fresh parsley, and cooked chickpeas
  2. Loaded Hummus Dip:
    • Ingredients:
      • Prepared hummus (store-bought or homemade)
      • Cucumber, onion, tomatoes, artichokes, olives, and feta cheese (chopped)
      • Fresh herbs (parsley, mint, or dill)
      • Olive oil (for drizzling)
      • Pita chips (for serving)
    • Instructions:
      1. Spread: Spread the hummus on a large plate or platter.
      2. Layer: Top with chopped cucumber, onion, tomatoes, artichokes, olives, and crumbled feta cheese.
      3. Drizzle: Drizzle with olive oil.
      4. Serve: Serve with pita chips for dipping
  3. Quick and Easy Hummus:
    • Ingredients:
      • 1 (15-ounce) can of chickpeas (or 1 ½ cups cooked chickpeas)
      • ¼ cup fresh lemon juice (from 1 large lemon)
      • ¼ cup well-stirred tahini
      • 1 small garlic clove (minced)
      • 2 tablespoons extra-virgin olive oil
      • ½ teaspoon ground cumin
      • Salt to taste
      • Aquafaba (chickpea liquid) or water (if needed for consistency)
      • Ground paprika or sumac (for garnish)
    • Instructions:
      1. Blend: Combine all ingredients in a food processor and blend until smooth.
      2. Adjust Consistency: Add aquafaba or water if you want a smoother texture.

Remember, hummus is incredibly versatile! Enjoy it with warm pita bread, fresh veggies, or even as a sandwich spread. Feel free to get creative and adjust the flavors to your liking.

*  Baba Ganoush

Baba ganoush is a delightful Middle Eastern dip made from roasted eggplant, tahini, garlic, and citrus. It’s creamy, smoky, and perfect for dipping pita bread or veggies.

Baba ganoush

Here’s a step-by-step guide on how to make authentic baba ganoush:

  1. Ingredients:
    • 2 smaller eggplants (Italian eggplant or the smallest globe eggplant you can find work best; they have fewer seeds and tender flesh)
    • 1 to 2 fresh garlic cloves (depending on your preference for garlic flavor)
    • Juice of 1 lemon (adjust to taste)
    • ¼ cup tahini paste (made from toasted sesame seeds)
    • Optional: Greek yogurt (for creaminess and color enhancement)
    • Salt and pepper (to taste)
    • Extra virgin olive oil (for drizzling)
    • Garnish: Toasted pine nuts and chopped fresh parsley
  2. Cook the Eggplant:
    • Grill the eggplant whole over an open flame (medium-high heat) or bake it in the oven.
    • If grilling, turn the eggplant occasionally with tongs until it’s fully charred on the outside and the flesh has softened (about 15 to 20 minutes).
  3. Peel and Mash:
    • Once the eggplant is cooked, let it cool slightly, then peel off the charred skin.
    • Mash the eggplant flesh using a fork or food processor.
  4. Mix the Ingredients:
    • In a bowl, combine the mashed eggplant, tahini, minced garlic, lemon juice, and optional Greek yogurt.
    • Season with salt and pepper. Adjust the lemon juice and garlic to your liking.
  5. Blend or Mash Further:
    • Use a food processor or continue mashing by hand until you achieve a smooth consistency.
    • If using Greek yogurt, it will enhance creaminess and color.
  6. Serve and Garnish:
    • Transfer the baba ganoush to a serving bowl.
    • Drizzle with extra virgin olive oil and sprinkle with toasted pine nuts and chopped parsley.
  7. Enjoy!:
    • Serve with warm pita bread, fresh veggies, or as part of a mezze platter.

Remember, baba ganoush is all about balance—smoky, creamy, and tangy:

*  Creamy whipped Feta Dip

Whipped feta dip is a delightful and versatile appetizer that combines the rich flavors of feta cheese with creamy Greek yogurt.

Here’s a simple recipe for making creamy whipped feta:

Creamy Whipped Feta Dip Recipe

Whipped Feta Dip

Ingredients:

  • Feta Cheese: Use a block of good-quality feta that has been refrigerated in brine. Avoid pre-crumbled feta, as it tends to be too salty and dry.
  • Greek Yogurt: Whole milk Greek yogurt provides extra smoothness and creaminess to the dip. Use plain, unflavored Greek yogurt.
  • Lemon Zest: The zest of one lemon adds brightness and flavor.
  • Extra Virgin Olive Oil: Adds richness and enhances the silky texture. Use a robust extra virgin olive oil with a peppery finish.
  • Herbs & Spices (Optional): Get creative and add fresh herbs like mint, parsley, or dill. You can also incorporate Aleppo pepper or other spices.
  • Nuts (Optional): Toasted pine nuts or crushed pistachios add crunch and flavor.
  1. Traditional Greek Melitzanosalata (Roasted Eggplant Dip):
    • Ingredients:
      • 2 large eggplants
      • 1 clove of garlic (minced)
      • 1/2 red onion (finely chopped)
      • Juice of 1 lemon
      • 1/2 cup extra virgin olive oil
      • Salt and freshly ground pepper
      • 3 tablespoons fresh parsley (chopped)
    • Instructions:
      1. Roast the Eggplant:
        • Place the whole eggplants directly over an open flame (gas burner or grill) until they are charred on all sides and very soft. Alternatively, you can broil them in the oven.
        1. Drain and Peel:
          • Let the roasted eggplants cool slightly, then peel off the charred skin.
          • Place the eggplant flesh in a colander over a bowl to drain any excess water.
        2. Mix the Ingredients:
          • In a bowl, combine the drained eggplant, minced garlic, finely chopped red onion, lemon juice, and extra virgin olive oil.
          • Season with salt and pepper to taste.
        3. Chill and Serve:
          • Refrigerate the melitzanosalata for about 30 minutes to allow the flavors to meld.
          • Garnish with chopped parsley before serving.
      2. Serve:
        • Enjoy with pita bread.
  2. Oven-Baked
  3. Melitzanosalata:
    • Ingredients:
      • 2 large eggplants
      • 2 cloves of garlic (minced)
      • 1 cup Greek yogurt
      • 1/4 cup extra virgin olive oil
      • Salt and pepper
    • Instructions:
      1. Preheat the Oven:
        • Preheat your oven to 480°F (250°C).
      2. Bake the Eggplant:
        • Cut the eggplants in half lengthwise.
        • Place them on a baking sheet, cut side down.
        • Bake for about 40 minutes or until the eggplant is tender.
      3. Cool and Mix:
        • Remove the eggplants from the oven and let them cool.
        • Scoop out the flesh and mix it with minced garlic, Greek yogurt, and extra virgin olive oil.
        • Season with salt and pepper.
      4. Serve:

Instructions:

  1. Whip the Feta:
    • Start by crumbling the feta cheese and placing it in a food processor.
    • Add Greek yogurt, lemon juice, minced garlic, salt, and pepper to the feta.
    • Blend until smooth and creamy.
  2. Incorporate Fresh Herbs:
    • Add chopped fresh herbs (such as parsley and dill) to the whipped feta.
    • Pulse a few times until the herbs are evenly distributed.
  3. Serve:
    • Transfer the creamy whipped feta to a serving dish.
    • Drizzle with extra virgin olive oil.
    • Optionally, sprinkle with Aleppo pepper or other spices.
    • Serve with pita bread, baguette, or fresh veggies for dipping.

Enjoy this delightful dip at your next gathering or as a tasty snack!

For more detailed recipes, you can check out these sources:

@Mr delicious recipes: Mediterranean loved dish.

Feel free to customize the flavors and enjoy!

*  Melitzanosalota

 Melitzanosalata, also known as Greek Eggplant Dip, is a flavorful and rustic dish made with roasted eggplant, garlic, parsley, lemon juice, and extra virgin olive oil. It’s a delightful appetizer that pairs perfectly with warm pita bread or crusty bread.

Here are two different methods for making this delicious dip:

Cert

 Melitzanosalata, also known as Greek Eggplant Dip, is a flavorful and rustic dish made with roasted eggplant, garlic, parsley, lemon juice, and extra virgin olive oil. It’s a delightful appetizer that pairs perfectly with warm pita bread or crusty bread. Here are two different methods for making this delicious dip:

  1. Traditional Greek Melitzanosalata (Roasted Eggplant Dip):
    • Ingredients:
      • 2 large eggplants
      • 1 clove of garlic (minced)
      • 1/2 red onion (finely chopped)
      • Juice of 1 lemon
      • 1/2 cup extra virgin olive oil
      • Salt and freshly ground pepper
      • 3 tablespoons fresh parsley (chopped)
    • Instructions:
      1. Roast the Eggplant:
        • Place the whole eggplants directly over an open flame (gas burner or grill) until they are charred on all sides and very soft. Alternatively, you can broil them in the oven.
        1. Drain and Peel:
          • Let the roasted eggplants cool slightly, then peel off the charred skin.
          • Place the eggplant flesh in a colander over a bowl to drain any excess water.
        2. Mix the Ingredients:
          • In a bowl, combine the drained eggplant, minced garlic, finely chopped red onion, lemon juice, and extra virgin olive oil.
          • Season with salt and pepper to taste.
        3. Chill and Serve:
          • Refrigerate the melitzanosalata for about 30 minutes to allow the flavors to meld.
          • Garnish with chopped parsley before serving.
      2. Serve:
  2. Oven-Baked Melitzanosalata:
    • Ingredients:
      • 2 large eggplants
      • 2 cloves of garlic (minced)
      • 1 cup Greek yogurt
      • 1/4 cup extra virgin olive oil
      • Salt and pepper
    • Instructions:
      1. Preheat the Oven:
        • Preheat your oven to 480°F (250°C).
      2. Bake the Eggplant:
        • Cut the eggplants in half lengthwise.
        • Place them on a baking sheet, cut side down.
        • Bake for about 40 minutes or until the eggplant is tender.
      3. Cool and Mix:
        • Remove the eggplants from the oven and let them cool.
        • Scoop out the flesh and mix it with minced garlic, Greek yogurt, and extra virgin olive oil.
        • Season with salt and pepper.
      4. Serve:

Feel free to choose the method that suits you best, and enjoy this classic Greek dip!

Please if you’ve liked this recipes comment and share, to help me grow this website and page

Home >Easy Recipes >Dishes >cooking Ideas >Flavourful > Dip

0
Egg Biriani

By:chef ssentongo Geoffrey

How to Make Egg Biriani at Home Step by Step

Biryani

Explore

Egg biryani is a flavorful and aromatic rice dish made with boiled eggs, fragrant spices, and herbs.

There are various ways to prepare it, and I’ll provide you with a simple recipe.

Feel free to adjust the ingredients and spices according to your taste.

Here’s how you can make egg biryani:

Ingredients:

  • 6 boiled eggs (peeled and slit)
  • 2 cups basmati rice (soaked for 30 minutes and drained)
  • 3 tablespoons ghee or oil
  • Whole spices (1 cinnamon stick, 1 star anise, 1 bay leaf, 4 green cardamom pods, 4 cloves)
  • 1 large onion (thinly sliced)
  • 1 tablespoon ginger-garlic paste
  • 2 green chilies (slit)
  • 1 medium tomato (finely chopped)
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 tablespoon biryani masala (adjust to taste)
  • Salt to taste
  • 1/4 cup mint leaves (finely chopped)
  • 1/4 cup coriander leaves (finely chopped)
  • 6 tablespoons yogurt (curd)
  • 4 cups water (for stovetop cooking)

Instructions:

  1. Boil the Eggs:
    • Rinse the eggs under running water.
    • Place them in a pot, cover with water, and cook on medium heat until cracks appear on the eggs.
    • Turn off the heat, rest for 5 minutes, and then drain the water. Peel the eggs and make 2-3 slits on each egg.
  2. Sauté the Spices:
    • Heat ghee or oil in a pot or pressure cooker.
    • Add the whole spices (cinnamon, star anise, bay leaf, cardamom, cloves).
    • Optionally, you can fry capsicum briefly and set it aside for garnishing.
  3. Add Aromatics:
    • Sizzle the spices, then add sliced onions and green chilies. Fry until lightly golden.
    • Add ginger-garlic paste and fry until the raw smell disappears.
    • Mix in chopped tomatoes, turmeric, red chili powder, salt, yogurt, mint leaves, and coriander leaves. Cook until the tomatoes turn mushy.
  4. Layer the Biryani:
    • Add the boiled eggs and biryani masala powder. Mix well.
    • Layer the partially cooked rice over the egg masala.
    • Garnish with fried capsicum (if using).
    • Cover the pot with a tight-fitting lid.
  5. Cooking Methods:
    • Stovetop Method: Cook on low flame for 15 minutes.
    • Instant Pot Method: Follow the instructions for boiling eggs in the Instant Pot. Then layer the biryani and cook on low pressure for 5 minutes.
    • Pressure Cooker Method: Use 3.5 cups of water and cook for 1 whistle.
  6. Serve Hot:
    • Fluff the rice gently and serve the egg biryani hot with raita or salad.

Enjoy your delicious egg biryani! 🍛

How to Make Crispy Doughnut

Certainly! Crispy and creamy doughnuts are a delightful treat that can be made at home. Here are a couple of recipes for you to choose from:

  1. Krispy Kreme Copycat Doughnuts:
    • These doughnuts are light, airy, and covered in a rich glaze. Unlike cake doughnuts, these are raised doughnuts made with yeast. Here’s how you can make them:
      • Dissolve 2 1/4 teaspoons of active dry yeast in 1/4 cup warm water.
      • Add 1/4 cup granulated sugar, 1/2 teaspoon salt, 2 tablespoons softened butter, 1 egg, 1 egg yolk, 1 teaspoon vanilla extract, and 2 cups all-purpose flour to the yeast mixture.
      • Knead until a soft dough forms.
      • Transfer the dough to a bowl, cover, and let it rise for 2 hours.
      • Refrigerate the dough overnight.
      • Roll out the dough, cut out doughnut shapes, and let them rest for 1 hour.
      • Heat vegetable shortening in a deep-fryer or large skillet to 375°F (191°C).
      • Fry the doughnuts in batches for 1 minute on each side.
      • Remove from the oil and place them on a wire rack to cool.
      • Enjoy your homemade Krispy Kreme-style doughnuts! 
  2. Classic Glazed Doughnuts:
    • These doughnuts are warm, soft, and crispy. Here’s a simple recipe:
      • Mix 1 cup warm milk, 1/4 cup granulated sugar, and 2 1/4 teaspoons active dry yeast. Let it sit for 5 minutes.
      • Add 1/4 cup melted butter, 1 beaten egg, 1/2 teaspoon salt, and 3 1/2 cups all-purpose flour to the yeast mixture.
      • Knead until a smooth dough forms.
      • Cover and let the dough rise for 1 hour.
      • Roll out the dough and cut out doughnut shapes.
      • Heat oil in a deep-fryer or large heavy skillet to 350°F (175°C).
      • Fry the doughnuts on each side until golden brown.
      • Remove from the oil and drain on a wire rack.
      • Glaze with a mixture of powdered sugar, vanilla extract, and a little milk.
      • Enjoy your homemade glazed doughnuts! 

Feel free to choose the recipe that appeals to you the most, and enjoy your freshly made doughnuts!

Please, share and comment to help me grow this website and page

http://www.chefsideacafe.food.blog

Home >Easy Recipes >Dishes >cooking Ideas >Flavourful

0

By:chef ssentongo Geoffrey

Tomato

Explore

Let’s explore the fascinating world of tomatoes. 🍅

  1. Cherry Tomatoes: These are sweet, small tomatoes that grow in clusters. They’re easy to cultivate, disease-resistant, and great for home gardens. Use them in salads or roast them for intense flavor.
  2. Standard Globe Tomatoes: Also known as salad tomatoes, these are the classic tomatoes. They measure 2 to 3 inches (5 to 7 cm) in width and have a tart, acidic taste. Slice them for raw consumption, cook them into sauces (though they may need more time to evaporate their juices), or stuff them with breadcrumbs.
  3. Beefsteak Tomatoes: These hefty tomatoes have a meaty texture. Their large size makes them perfect for caprese sandwiches, mushroom burgers, or layering with mozzarella and basil (hello, caprese!).
  4. Roma Tomatoes: Also called paste tomatoes, Romas are ideal for making sauces due to their low moisture content. They’re elongated and have a rich flavor.

Now, let’s dive into some tomato-related knowledge:

  • Hybrid vs. Heirloom Tomatoes:
    • Hybrid tomatoes result from crossbreeding different varieties. They’re often bred for higher yields or resistance to pests.
    • Heirloom tomatoes, on the other hand, are locally grown and sold. They aren’t bred for long shelf lives or transportation, which means they often come in fun, funky colors and shapes.
  • Determinate vs. Indeterminate Tomatoes:
    • If you’re into gardening, this classification matters:
      • Determinate tomato plants are compact and bush-like. They bear fruit all at once and then die.
      • Indeterminate tomato plants grow as vines and can bear fruit for a longer period, stopping only when you cut them or the weather turns cold.

For more tomato inspiration, check out this guide that delves into the differences between various tomato types, their sweetness levels, and delicious recipes! 🌱🍅

LET’S EXPLORE  10 DIFFERENT TYPES OF TOMATOES  AND

How‘s You Can Use Them In Your Cooking adventures :

  1. Cherry Tomatoes:
    • Caprese Skewers: Thread cherry tomatoes, fresh basil leaves, and mozzarella balls onto toothpicks. Drizzle with olive oil and balsamic glaze.
    • Pasta Salad: Toss halved cherry tomatoes with cooked pasta, olives, feta cheese, and a zesty vinaigrette.
  2. Standard Globe Tomatoes:
    • Classic Tomato Sauce: Simmer diced tomatoes with garlic, onions, and herbs for a versatile pasta sauce.
    • BLT Sandwich: Layer thick slices of tomato with crispy bacon, lettuce, and mayo on toasted bread.
  3. Beefsteak Tomatoes:
    • Tomato Slices: Simply slice and season with salt, pepper, and a drizzle of olive oil. Serve as a side dish.
    • Stuffed Beefsteaks: Hollow out the centers and stuff with a mixture of breadcrumbs, herbs, and cheese. Bake until tender.
  4. Roma Tomatoes:
    • Bruschetta: Dice Roma tomatoes, mix with minced garlic, fresh basil, and olive oil. Spoon onto toasted baguette slices.
    • Tomato Confit: Slow-roast Roma tomatoes with olive oil, garlic, and herbs until caramelized. Use as a topping for grilled meats or pasta.
  5. Heirloom Tomatoes:
    • Heirloom Tomato Salad: Slice colorful heirlooms and arrange them with fresh mozzarella, basil, and a drizzle of balsamic reduction.
    • Open-Faced Sandwich: Layer thick slices of heirloom tomatoes on crusty bread with avocado, arugula, and goat cheese.
  6. Green Tomatoes:
    • Fried Green Tomatoes: Dip slices in buttermilk, coat with cornmeal, and fry until crispy. Serve with a tangy dipping sauce.
    • Green Tomato Chutney: Simmer green tomatoes with onions, ginger, and spices for a flavorful condiment.
  7. Yellow Pear Tomatoes:
    • Tomato Tarts: Arrange yellow pear tomatoes on puff pastry squares, sprinkle with cheese, and bake until golden.
    • Tomato Jam: Cook down yellow pear tomatoes with sugar, vinegar, and spices. Spread on toast or serve with cheese.
  8. San Marzano Tomatoes:
    • Pizza Sauce: Crush San Marzano tomatoes and season with salt, pepper, and oregano. Spread on pizza dough.
    • Tomato Risotto: Use San Marzano tomatoes to flavor a creamy risotto.
  9. Grape Tomatoes:
    • Greek Salad: Combine grape tomatoes with cucumber, red onion, olives, and feta cheese. Dress with lemon vinaigrette.
    • Roasted Grape Tomatoes: Toss with olive oil, garlic, and herbs. Roast until caramelized and serve over pasta.
  10. Campari Tomatoes:
    • Tomato Bruschetta: Dice Campari tomatoes and mix with garlic, basil, and olive oil. Pile onto toasted baguette slices.
    • Tomato Salsa: Chop Campari tomatoes, red onion, jalapeño, and cilantro. Add lime juice and salt for a zesty salsa.

Remember, the best way to enjoy tomatoes is when they’re in season and bursting with flavor! 🍅 For more inspiration, check out these delicious tomato recipes.

http://www.chefsideacafe.food.blog

Home >Easy Recipes >Dishes >cooking Ideas

0

By:chef ssentongo Geoffrey

3  Italian Dishes you should Make At Home

Here’s a step-by-step guide on how to make delicious Lasagna Roll Ups:

  1. Soften the Lasagna Noodles:
    • Place the lasagna noodles in very hot water to soften them.
  2. Prepare the Cheese Filling:
    • In a mixing bowl, combine the following ingredients:
      • 24 oz cottage cheese
      • 8 oz cream cheese (softened)
      • 1 egg
      • 1/4 cup grated parmesan cheese
      • 1 cup shredded Monterey Jack cheese
      • 1 tsp dried basil
      • 1 tsp dried parsley
    • Mix everything together until well combined. Set aside.
  3. Create the Sauce:
    • Pour the spaghetti sauce into a separate bowl.
    • Fill the empty sauce jar with 1 1/2 cups of water.
    • Cover the jar with a lid and shake it to extract any remaining sauce.
    • Whisk the water and sauce together until smooth.
  4. Assemble the Roll-Ups:
    • When the lasagna noodles are soft enough to handle, spread about 2 tbsp of the cheese filling over each noodle.
    • Roll up the noodles tightly.
  5. Arrange in Baking Dishes:
    • Place 8 roll-ups into each baking dish (you can use two 10″ by 8-inch disposable foil pans).
    • Evenly divide the sauce between the two pans.
    • Sprinkle the remaining parmesan and Monterey Jack cheeses on top.
    • Securely cover the pans with aluminum foil if you plan to freeze them.
  6. Baking Instructions:
    • To bake immediately:
      • Preheat the oven to 375°F (190°C).
      • Bake the covered roll-ups until heated thoroughly (about 35 minutes).
      • Remove the aluminum foil and lightly broil the top.
    • To bake frozen roll-ups:
      • Thaw them thoroughly.
      • Bake covered for 35-45 minutes.
      • Remove the aluminum foil and lightly broil the top.

Enjoy your homemade lasagna roll-ups!

They’re perfect for make-ahead dinners

How To Make Beef Ragu (Bolognese)

Here’s a step-by-step guide on how to make a delicious Bolognese Sauce (also known as Ragu alla Bolognese):

Authentic Bolognese Sauce Recipe

Fresh ground beef (minced meat)

This authentic Italian recipe takes time, but it’s incredibly worth it. The slow cooking process results in a rich and flavorful sauce that pairs perfectly with fresh egg Tagliatelle or Pappardelle pasta.

Ingredients:

  • 1 small carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 small onion, finely chopped
  • 300g (10 oz) ground beef
  • 150g (5 oz) minced pancetta or ground pork
  • 300g (1 ¼ cup) tomato passata or crushed peeled tomatoes
  • 100ml (½ cup) dry white wine
  • 300ml (1 ½ cups) meat broth
  • Salt and pepper, to taste
  • 1-2 bay leaves
  • A splash of milk (optional)

Instructions:

  1. Chop the Vegetables:
    • Finely chop the carrot, celery, and onion. They should be small but not pulpy.
  2. Sauté the Vegetables:
    • In a medium to large pot, heat olive oil over low heat.
    • Add the chopped vegetables and cook until the onion is transparent.
  3. Add the Meat:
    • Increase the heat to medium and add the ground beef and minced pancetta or ground pork.
    • Stir and break up the meat as it cooks and browns.
  4. Deglaze with Wine:
    • Raise the heat to high and add the white wine.
    • Cook until the wine has evaporated.
  5. Add Tomatoes and Seasonings:
    • Lower the heat to medium and add the tomato passata (or crushed peeled tomatoes).
    • Season with salt, pepper, and bay leaves.
    • Bring the sauce to a boil, then gradually lower the heat to the lowest level.
    • Cover the pot and stir occasionally.
    • Let the sauce cook slowly for about three hours. Do not boil, or it will burn.
  6. Final Touch:
    • During the last 15-20 minutes of cooking, raise the heat slightly and cook on a slow boil, stirring often.
    • Remove the bay leaf.
    • If desired, add a splash of milk to the sauce and heat thoroughly for a couple of minutes.
  7. Serve:
    • Serve your Bolognese sauce over freshly cooked pasta (Tagliatelle or Pappardelle) with a sprinkle of Parmesan cheese.

Enjoy your homemade Bolognese sauce! It’s a labor of love, but the depth of flavor is unmatched. Buon appetito!

* How To Make Italian Beef Osso Bucco

Ossobuco

Explore

 Osso Buco is a classic Italian dish originating in Milan. The name “osso buco” (in Milanese dialect “Oss Buss”) literally means “bone with a hole,” referring to the marrow hole in the center of the cross-cut veal shank used in this dish.

9 The Osso Buco recipe, although it requires a long cooking time, is not difficult to make. What makes it truly special is its tenderness and unique flavor.

Here’s how to make a delicious Osso Buco using beef shanks:

Osso Bucco (beef on bone)

Ingredients:

  • 4 veal osso buco (cross-cut veal shanks with marrow in the bone), 1 to 1 ½ inches thick (3 to 4 cm high)
  • 1 medium onion
  • 50 g (½ stick) unsalted butter
  • 50 g (⅓ cup) all-purpose flour
  • 100 ml (½ cup) dry white wine
  • 600 ml (2 cups) meat broth
  • 1 tablespoon tomato paste
  • 2 tablespoons extra virgin olive oil
  • A pinch of fine salt
  • Freshly ground black pepper

Gremolata (Sauce):

  • A bunch of parsley
  • Zest of ½ lemon
  • 1 garlic clove

Instructions:

  1. Prepare the Veal Shanks:
    • Cut the white connective tissue surrounding the shank in a few places using kitchen shears. This prevents the meat from curling during cooking.
    • Flour the veal shanks on both sides and set aside.
  2. Sauté the Onion:
    • In a large pan, melt the butter and add the olive oil.
    • Add the finely chopped onion and cook over low heat for 3 minutes until transparent.
  3. Brown the Veal Shanks:
    • Add the floured veal shanks to the pan.
    • Brown them on both sides until golden.
  4. Add Flavor and Liquid:
    • Pour in the dry white wine to deglaze the pan.
    • Stir in the meat broth and tomato paste.
    • Season with salt and pepper.
  5. Slow Cooking:
    • Cover the pan with a lid and cook the shanks in a preheated oven at 300°F (150°C) for 4-5 hours.
    • Alternatively, simmer on the stovetop over low heat for 2-3 hours.
  6. Prepare the Gremolata:
    • Finely chop parsley, garlic, and lemon zest together.
    • Sprinkle the gremolata over the dish before serving. It adds a bright and aromatic flavor.
  7. Serve:
    • Osso Buco is typically served with risotto alla Milanese, polenta, or mashed potatoes to soak up the delicious sauce.
    • Enjoy the tender beef shanks with the rich flavors of the sauce!

Remember, the marrow from the bone is considered a delicacy and is usually eaten with the tender meat.

Buon appetito!

Please, if you like our recipes follow, comment and share to help us grow our website and page on Facebook, X, and t

http://www.x.com/@chefssento06

http://www.facebook.com/Chefssentongo1

http://www.facebook.com/mrdeliciousrecipe

Home >Easy Recipes >Dishes >cooking Ideas

0

By :chef ssentongo Geoffrey

How to Make Salads at Home?

Here’s a simple and delicious Honey Dijon Chicken Salad recipe that you can whip up in no time:

Honey Dijon Chicken Salad Recipe

Ingredients:

  • 2 cups cooked and shredded chicken
  • 1 stalk celery, diced fine
  • 1 cup mayonnaise
  • 2 tbsp honey
  • 2 tbsp Dijon mustard
  • 3/4 cup dried cranberries
  • Hearty rolls or croissants for serving

Instructions:

  1. Place the cooked chicken, diced celery, and dried cranberries in a large mixing bowl.
  2. Add in the mayonnaise, Dijon mustard, and honey.
  3. Mix all the ingredients well until they are thoroughly incorporated.
  4. Cover the bowl with plastic wrap and chill it in the refrigerator for about 2 hours.
  5. Serve the chicken salad on rolls or croissants.

Pro Tips:

  • Use a stand mixer to shred the cooked chicken easily. After shredding the chicken, add the rest of the ingredients to the stand mixer and let it do the work for you!
  • For special occasions like bridal showers or baby showers, serve this chicken salad on croissants for an elegant touch.

Enjoy your delightful Honey Dijon Chicken Salad!

HOW TO MAKE GREEK SALAD AT HOME TWO WAYS

Greek salad

Explore

Here are two simple and refreshing Greek salad recipes for you to choose from:

1. Traditional Greek Salad (Horiatiki)

Ingredients:

  • 1 medium red onion, thinly sliced into half moons
  • 4 medium juicy tomatoes, sliced into bite-sized pieces or wedges
  • 1 English cucumber, partially peeled to make a striped pattern and sliced into half moons
  • 1 green bell pepper, cored and sliced into rings
  • A handful of pitted Kalamata olives
  • 1 ½ teaspoons dried oregano
  • Kosher salt (to taste)
  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 (7-ounce) block of Greek feta cheese (in brine), torn into slabs

Instructions:

  1. Soak the thinly sliced red onion in water.
  2. In a large bowl, combine the sliced tomatoes, cucumber, bell pepper, and olives.
  3. Sprinkle with dried oregano and season with kosher salt.
  4. Drizzle the salad with extra virgin olive oil and red wine vinegar.
  5. Top with torn slabs of Greek feta cheese.
  6. Serve as a quick and easy first course or side salad. Enjoy!

2. Chunky Greek Salad

Ingredients:

  • ½ small red onion, thinly sliced
  • 2 large ripe tomatoes, roughly chopped
  • ½ cucumber, deseeded and roughly chopped
  • 100 grams reduced-fat feta cheese, drained and cut into cubes
  • 50 grams black olives (preferably Kalamata olives), pitted and drained (in brine, not oil)
  • A small handful of fresh mint leaves
  • ½ teaspoon dried oregano
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons fresh lemon juice
  • Sea salt and freshly ground black pepper (to taste)
  • 2 wholemeal pita breads (warmed)

Instructions:

  1. Combine the thinly sliced red onion, chopped tomatoes, cucumber, feta cheese, black olives, and mint leaves in a bowl.
  2. Sprinkle with dried oregano and season with sea salt and black pepper.
  3. Drizzle with extra virgin olive oil and fresh lemon juice.
  4. Serve alongside warmed wholemeal pita breads.
  5. Enjoy this high protein dish

Feel free to choose the recipe that suits your taste buds!

BEEF SALAD

Here are two delicious beef salad recipes for you to choose from:

1. Thai Beef Salad (Yum Nua)

Ingredients:

  • 7 to 8 oz (200 – 250g) good quality steak (sirloin or rib-eye)
  • 2 cups mixed lettuce leaves
  • 10 cherry tomatoes, halved
  • 1 small red onion, very finely sliced
  • 1/2 cucumber, optional (deseeded and cut into slices)
  • 1/4 cup fresh coriander leaves (cilantro), lightly packed
  • 1/4 cup fresh mint leaves, lightly packed
  • 1/4 cup roasted unsalted peanuts, finely chopped
  • Dressing:
    • 1/2 teaspoon Thai chili (or bird’s eye chili, deseeded and finely minced)
    • 1/4 teaspoon garlic (finely minced, about 1/2 small clove)
    • 1 tablespoon finely chopped coriander stems
    • 2 1/4 teaspoons white sugar
    • 2 tablespoons fish sauce
    • 3 tablespoons lime juice
    • 1 tablespoon grapeseed oil (or canola/vegetable oil)
    • A small pinch of kosher salt

Instructions:

  1. Season the steak well with salt and cook it to your liking (medium-rare is recommended).
  2. While the steak rests, prepare the dressing:
    • Grind the coriander stems, chili, and garlic in a mortar and pestle to form a paste.
    • Mix in the sugar, fish sauce, lime juice, and oil.
  3. Slice the steak into thin strips while it’s still hot.
  4. In a large bowl, combine the lettuce, cherry tomatoes, red onion, cucumber (if using), coriander leaves, mint leaves, and peanuts.
  5. Add the sliced steak to the dressing and mix well.
  6. Toss the salad ingredients with enough dressing to coat.
  7. Serve your zingy and flavorful Thai Beef Salad! 

2. Best Steak Salad with Creamy Balsamic Vinaigrette

Ingredients:

  • 10 oz grilling steak (boneless prime rib)
  • Salt and pepper
  • 1 teaspoon avocado oil
  • 4 oz arugula
  • 1 cup cherry tomatoes, cut in half
  • 1/2 English cucumber, diced
  • 1/2 avocado, sliced
  • 1/4 cup thinly sliced red onions
  • Creamy Balsamic Vinaigrette:
    • 1/2 tablespoon grainy mustard
    • 1/2 tablespoon Dijon mustard
    • 2 tablespoons olive oil
    • 1 pinch salt and pepper
    • 1 tablespoon balsamic vinegar

Instructions:

  1. Season the steak well with salt and pepper.
  2. Heat a pan until smoking hot and sear the steak until medium-rare.
  3. Let the steak rest.
  4. In a large bowl, combine arugula, cherry tomatoes, cucumber, avocado, and red onions.
  5. Whisk together the dressing ingredients (mustards, olive oil, salt, pepper, and balsamic vinegar).
  6. Pour the dressing over the salad and toss to coat.
  7. Thinly slice the steak against the grain and add it to the salad.
  8. Enjoy this juicy and flavorful steak salad! 

Feel free to choose the recipe that tempts your taste buds!

ITALIAN CLASSIC PANZANELLA SALAD TWO WAYS

Panzanella

Explore

 Panzanella is a delightful Italian bread and tomato salad that celebrates the flavors of summer. Bursting with ripe tomatoes, fresh herbs, and chunks of toasted bread, it’s a simple yet satisfying dish. Here are a few variations of this classic salad:

1. Tuscan Tomato and Bread Panzanella

Ingredients:

  • Hearty Italian bread (such as ciabatta), torn into chunks
  • Ripe tomatoes, cut into wedges or chunks
  • Red onion, thinly sliced
  • Cucumber, peeled and sliced
  • Fresh basil leaves, torn
  • Mozzarella cheese, torn into pieces (optional)
  • Extra virgin olive oil
  • Red wine vinegar
  • Salt and pepper

Instructions:

  1. Tear the Italian bread into chunks and allow it to sit uncovered for a few hours or overnight to dry and harden.
  2. Toss the bread with some extra virgin olive oil and toast it in the oven until crisp in some parts but still chewy.
  3. In a large bowl, combine the tomatoes, red onion, cucumber, torn basil leaves, and optional mozzarella.
  4. Add the toasted bread cubes to the bowl.
  5. Drizzle with more extra virgin olive oil and a splash of red wine vinegar.
  6. Season with salt and pepper.
  7. Toss everything together gently.
  8. Let the flavors meld for a few minutes before serving.

Enjoy this rustic and flavorful Tuscan panzanella! 

2. Classic Panzanella with Tomatoes and Basil

Ingredients:

  • Day-old country bread, torn into chunks
  • Ripe tomatoes, roughly chopped
  • Cucumber, peeled and diced
  • Red onion, thinly sliced
  • Garlic, finely chopped
  • Fresh basil leaves
  • Extra virgin olive oil
  • Red wine vinegar
  • Salt

Instructions:

  1. Place the torn bread in a salad bowl.
  2. Add the tomatoes, cucumber, red onion, and finely chopped garlic.
  3. Sprinkle with salt.
  4. Drizzle with good-quality extra virgin olive oil and red wine vinegar.
  5. Toss everything together with your hands until well combined.
  6. Add the basil leaves and mix again.
  7. Let the juice soak into the bread cubes.
  8. Serve and savor the flavors of Italy! 

Feel free to choose the version that speaks to your taste buds! Buon appetito!

http://www.chefsideacafe.food.blog

Home > Easy Recipes >Dishes > Salads >Cooking Ideas

0

By:chef ssentongo Geoffrey

Here’s a step-by-step guide on how to make Kentucky Grilled Chicken:

  1. Marinade Preparation:
    • In a bowl or shallow dish, combine the following ingredients:
      • 1 cup cider vinegar
      • 1/2 cup canola oil
      • 5 teaspoons Worcestershire sauce
      • 4 teaspoons hot pepper sauce
      • 2 teaspoons salt
    • Pour 1 cup of this marinade into a separate bowl.
    • Add bone-in chicken breast halves (10 ounces each) to the marinade and turn to coat.
    • Cover and refrigerate for at least 4 hours.
    • Cover and refrigerate the remaining marinade for basting.
  2. Grilling Process:
    • Drain and discard the marinade from the chicken.
    • Prepare your grill for indirect heat, using a drip pan.
    • Place the chicken breasts, bone side down, on an oiled grill rack.
    • Grill, covered, over indirect medium heat until a thermometer reads 170°F (about 20 minutes on each side).
    • Baste the chicken occasionally with the reserved marinade.
  3. Serving:
    • Transfer the grilled chicken to a platter and serve.

Enjoy your flavorful Kentucky Grilled Chicken! 

HOW TO MAKE KFC FRIED CHICKEN AT HOME

Explore

KFC’s Original Recipe Fried Chicken is legendary for its crispy coating and flavorful blend of 11 herbs and spices. While the exact secret recipe remains elusive, I can guide you through a copycat version that captures the essence of KFC’s iconic chicken. Let’s get cooking! 🍗

Ingredients for KFC Coating:

  • 3 pounds (1.4 kg) chicken, cut into 10 pieces (2 wings, 2 legs, 2 thighs, and 4 breast pieces)
  • 1 cup (240 mL) buttermilk
  • 1 large egg
  • 2 cups (200 g) all-purpose flour
  • 2 quarts (1.9 L) vegetable oil for frying

The Secret to KFC Chicken Lies in the Spices:

  1. Blend the following spices in a food processor until they’re uniformly sized:
    • 2/3 tablespoon kosher salt
    • 1/2 tablespoon dried thyme
    • 1/2 tablespoon dried basil
    • 1/3 tablespoon dried oregano
    • 1 tablespoon celery salt
    • 1 tablespoon ground black pepper
    • 1 tablespoon dried mustard
    • 3 to 4 tablespoons paprika
    • 2 tablespoons garlic salt
    • 1 tablespoon ground ginger
    • 3 tablespoons ground white pepper
    • (Optional) 2 teaspoons Accent Seasoning (MSG) for authentic flavor
  2. Whisk the spice blend into the flour. Combine the seasoned flour in a large dish where you’ll later place your chicken pieces.
  3. Beat the egg and buttermilk in a separate bowl. Make sure the bowl is deep enough to submerge all your chicken pieces.

Marinating and Breading the Chicken:

  1. Cut the chicken into 10 pieces as specified above.
  2. Dip each chicken piece into the egg-buttermilk mixture, ensuring it’s well-coated.
  3. Dredge the chicken in the seasoned flour, pressing the coating onto the chicken to adhere.

Frying Process:

  1. Heat vegetable oil in a deep fryer, Dutch oven, or pressure fryer. The ideal temperature is around 350°F (175°C).
  2. Fry the chicken in batches, ensuring not to overcrowd the pan. Cook until golden brown and crispy, about 12-15 minutes for each batch. The internal temperature should reach 165°F (74°C).
  3. Drain the fried chicken on paper towels to remove excess oil.

Serving:

  • Transfer your homemade KFC fried chicken to a platter and serve it piping hot!

Remember, the real KFC magic lies in the pressure frying technique, but this copycat version will still give you a taste of that finger-lickin’ goodness. Enjoy!

KFC BAKED CHICKEN

CERTAINLY !

If you prefer a healthier cooking method, baking the chicken is a great alternative to frying. Here’s how you can make KFC-style chicken using the oven:

Oven-Baked KFC-Style Chicken Recipe

Ingredients:

  • 3 pounds (1.4 kg) chicken pieces (wings, legs, thighs, and breasts)
  • 1 cup (240 mL) buttermilk
  • 1 large egg
  • 2 cups (200 g) all-purpose flour
  • Cooking spray or vegetable oil for greasing

Instructions:

  1. Marinate the Chicken:
    • In a bowl, mix the buttermilk and egg.
    • Add the chicken pieces to the mixture, ensuring they are well-coated.
    • Cover and refrigerate for at least 4 hours (or overnight).
  2. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  3. Prepare the Coating:
    • In a separate bowl, combine the seasoned flour (the spice blend from the previous recipe).
    • Remove the chicken from the buttermilk mixture and let any excess liquid drip off.
    • Dredge each piece in the seasoned flour, pressing the coating onto the chicken.
  4. Bake the Chicken:
    • Place the coated chicken pieces on a greased baking sheet or wire rack set over a baking sheet.
    • Lightly spray the chicken with cooking spray or brush with a little vegetable oil to promote browning.
    • Bake for approximately 45-50 minutes, turning halfway through, until the chicken is golden brown and crispy.
    • The internal temperature should reach 165°F (74°C).
  5. Serve Hot:
    • Let the chicken rest for a few minutes before serving.

Enjoy your oven-baked KFC-style chicken! It won’t be exactly the same as deep-fried KFC, but it’ll still be delicious and healthier.

VEGGETELIANS

How to Make Vegetable Cutlate at Home

Certainly! 

Vegetable cutlets are delightful, crispy patties made with a medley of vegetables, herbs, and spices. They make for a perfect tea-time snack or appetizer. Let’s dive into the recipe:

Veg Cutlet Recipe (Vegetable Cutlet)

Ingredients:

  • 2 cups potatoes (peeled and cubed to 3/4 inch, approximately 2 large potatoes)
  • 1/2 cup green peas (frozen or fresh)
  • 1 cup carrot (diced, about 1 large carrot)
  • 1/2 cup French beans (chopped, 6 to 8 beans)
  • 3 tablespoons coriander leaves (finely chopped)
  • 1/2 teaspoon salt (adjust to taste)
  • 3/4 teaspoon grated ginger (or ginger paste)
  • 2 green chilies (finely chopped; skip for kids)
  • 3/4 teaspoon garam masala
  • 6 tablespoons bread crumbs (or 1/2 cup thick poha powdered or roasted besan; see notes)
  • 4 tablespoons oil (or as needed)
  • 2 tablespoons besan (gram flour) for binding
  • 1/2 cup bread crumbs (or powdered poha for the crust)

Instructions:

  1. Preparation:
    • Rinse and finely chop 8 French beans, 1 large carrot (cut into 1/2-inch pieces), and 2 medium potatoes (cut into 3/4-inch cubes).
    • You can also use cauliflower and beets if desired.
  2. Steam the Vegetables:
    • Add the chopped vegetables (potatoes, French beans, carrots, and green peas) to a steamer basket.
    • Pour 1 1/2 cups of water into your cooker or steamer.
    • Place a rack or trivet, and then position the steam basket in the steamer.
  3. Cook the Vegetables:
    • Steam the vegetables until they are tender but not mushy.
    • Remove them from the steamer and let them cool slightly.
  4. Mash and Season:
    • Mash the steamed vegetables using a fork or potato masher.
    • Add grated ginger, finely chopped green chilies (if using), chopped coriander leaves, garam masala, salt, and 6 tablespoons of bread crumbs (or powdered poha).
    • Mix everything well to form a cohesive mixture.
  5. Shape the Cutlets:
    • Divide the mixture into equal portions and shape them into round or oval patties.
    • Roll each cutlet in additional bread crumbs (or powdered poha) to coat them evenly.
  6. Pan-Fry the Cutlets:
    • Heat oil in a pan over medium heat.
    • Place the cutlets in the pan and cook until they turn golden brown and crispy on both sides.
    • Remove them onto a paper towel to absorb any excess oil.
  7. Serve Hot:
    • Serve the vegetable cutlets hot with green chutney, mint chutney, or any dip of your choice.

Enjoy these flavorful and healthy vegetable cutlets! They’re perfect for tea.

http://www.x.com/chefssento06

http://www.facebook.com/Chefssentongo1

http://www.chefsideacafe.food.blog

Home > Easy Recipes >Dishes >cooking Ideas

0

By:chef ssentongo Geoffrey

Certainly! Here’s a delicious recipe for Balsamic Chicken and Mushrooms that’s easy to prepare and bursting with flavor. You’ll love the rich, tangy taste of the balsamic sauce paired with tender chicken and earthy mushrooms. Let’s get cooking! 🍽️

Balsamic Chicken and Mushrooms Recipe

Ingredients:

  • 4 boneless, skinless chicken thighs
  • 4 tablespoons balsamic vinegar
  • 1.5 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1/4 teaspoon dried thyme
  • Salt and pepper, to taste
  • Fresh thyme for garnish

Instructions:

  1. Prepare the Sauce:
    • In a small bowl, stir together 4 tablespoons balsamic vinegar, 1.5 tablespoons soy sauce, 1 tablespoon brown sugar, 2 cloves minced garlic, and 1/4 teaspoon dried thyme. Set the sauce aside.
  2. Season the Chicken:
    • Season four boneless, skinless chicken thighs with a pinch of salt and pepper on both sides.
  3. Sear the Chicken:
    • Heat a large skillet over medium heat.
    • Add a little oil or butter to the skillet.
    • Brown the chicken thighs on both sides until they’re nicely seared and cooked through. Remove them from the skillet and set aside.
  4. Make the Pan Sauce:
    • In the same skillet, add the prepared balsamic sauce.
    • Stir to dissolve any browned bits (fond) left from searing the chicken.
    • Let the sauce simmer and reduce by half.
  5. Finish the Dish:
    • Add a pat of butter to the sauce and stir until melted. This will thicken the sauce and add richness.
    • Return the chicken thighs to the skillet, coating them with the balsamic sauce.
    • Add sliced mushrooms (I recommend using baby bellas or white button mushrooms).
    • Simmer everything together for a few more minutes until the mushrooms are tender and the flavors meld.
  6. Serve:
    • Garnish with fresh thyme.
    • Serve your Balsamic Chicken and Mushrooms with your favorite sides. I recommend Garlic Herb Mashed Potatoes and steamed green beans.

Enjoy this flavorful and comforting dish! The buttery balsamic sauce pairs beautifully with the chicken and mushrooms. Bon appétit! 🍗🍄

For more details and step-by-step photos, you can find the original recipe on Budget Bytes1.

French Chicken Stew (Coq au Vin)

Coq au vin

Explore

 Coq au Vin is a classic French chicken stew that’s rich, flavorful, and perfect for a special occasion. Here’s a recipe to create this delightful dish:

Coq au Vin Recipe

Ingredients:

  • 1½ tbsp olive oil
  • 3 rashers (100g) dry-cured, smoked back bacon, fat trimmed, chopped
  • 12 small shallots, peeled
  • 2 free-range chicken legs (460g), skin removed
  • 4 free-range chicken thighs with bone and skin (650g), skin removed
  • 2 free-range, skinless, boneless chicken breasts (280g)
  • 3 garlic cloves, finely chopped
  • 3 tbsp brandy or Cognac
  • 600ml red wine
  • 150ml good-quality chicken stock
  • 2 tsp tomato purée
  • 3 thyme sprigs, 2 rosemary sprigs, and 2 bay leaves (to make a bouquet garni)
  • Small handful of chopped flat-leaf parsley (for garnish)

Instructions:

  1. Sear the Bacon and Shallots:
    • Heat 1 tbsp olive oil in a large, heavy-based saucepan or flameproof dish.
    • Add the chopped smoked back bacon and fry until crisp. Remove and drain on kitchen paper.
    • Add the peeled shallots to the pan and fry, stirring or shaking the pan often, for 5-8 minutes until well browned all over. Remove and set aside with the bacon.
  2. Prepare the Chicken:
    • Take the chicken legs, chicken thighs, and boneless chicken breasts (all with skin removed) and pat them dry with kitchen paper.
  3. Brown the Chicken:
    • Pour ½ tbsp olive oil into the pan.
    • Fry half of the chicken pieces, turning regularly, for 5-8 minutes until well browned. Remove, then repeat with the remaining chicken. Set aside.
  4. Deglaze the Pan:
    • Scatter in the finely chopped garlic cloves and fry briefly.
    • Pour in 3 tbsp brandy or Cognac, stirring the bottom of the pan to deglaze. The alcohol should sizzle and start to evaporate.
  5. Create the Sauce:
    • Return the chicken legs and thighs to the pan along with any juices.
    • Pour in a little of the red wine, stirring the bottom of the pan again.
    • Stir in the rest of the wine, good-quality chicken stock, and tomato purée.
    • Add the thyme sprigs, rosemary sprigs, and bay leaves to make a bouquet garni.
    • Season with pepper and a pinch of salt.
    • Return the bacon and shallots to the pan.
  6. Simmer and Cook:
    • Cover and lower the heat to a gentle simmer.
    • Add the chicken breasts and cook for 50 minutes to 1 hour.
  7. Sauté the Mushrooms:
    • Just before serving, heat 1½ tbsp olive oil in a large non-stick frying pan.
    • Add the chestnut mushrooms (halved if large) and fry over high heat for a few minutes until golden. Remove and keep warm.
  8. Serve:
    • Lift the chicken, shallots, and bacon from the pan and transfer to a warmed serving dish.
    • Remove the bouquet garni.
    • Garnish with chopped flat-leaf parsley.

Enjoy your Coq au Vin with crusty bread, mashed potatoes, or buttered noodles. The rich wine sauce and tender chicken make this dish truly special! 🍷🍗

ItaIan Minestrone Suop

Minestrone

Explore

 Minestrone soup is a classic Italian dish that’s hearty, flavorful, and perfect for chilly days. It’s a vegetable-based soup with beans and pasta, and it’s incredibly versatile. Here’s a simple recipe to make your own delicious Italian Minestrone Soup:

Vegetarian Minestrone Soup Recipe

Ingredients:

  • 1.5 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 can (14 oz) kidney beans, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 cup elbow pasta (or any small pasta)
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Sauté the Aromatics:
    • Heat 1.5 tbsp olive oil in a large pot over medium heat.
    • Add the chopped onion, diced carrots, chopped celery, and minced garlic.
    • Sauté until the vegetables begin to soften (about 5 minutes).
  2. Add the Beans and Tomatoes:
    • Stir in the diced tomatoes and drained kidney beans.
    • Pour in the vegetable broth and add the dried rosemary.
    • Season with salt and pepper.
  3. Simmer and Cook:
    • Bring the soup to a simmer.
    • Add the elbow pasta and cook uncovered, stirring occasionally, until the pasta is tender (about 10 minutes).
  4. Serve:
    • Ladle the hot minestrone soup into bowls.
    • Garnish with freshly chopped parsley.
    • Optionally, sprinkle with some grated Parmesan cheese.

Enjoy your comforting bowl of Italian Minestrone Soup! Feel free to customize it by adding other seasonal vegetables or using different types of beans. Buon appetito! 🍲🇮🇹

You can also get us on Facebook page, TikTok, X and Tumbur

http://www.chefsideacafe.food.blog

Home >Easy Recipes >Dishes >cooking Ideas >Flavourful =Restaurant ideas

0

By:chef ssentongo Geoffrey

Here are some key Differences between Branding and Marketing

  1. Definition and Focus:
    • Branding establishes a unique identity for your company. It encompasses visual assets (like logos) and brand guidelines, defining your brand’s personality and values.
    • Marketing, on the other hand, is about communicating with your target audiences through various channels (digital or traditional) to promote products, services, or messages.
  2. Brand vs. Message:
    • Branding includes information about what your brand stands for—the essence of your company.
    • Marketing messages can include brand messaging, but they also cover product-specific details, promotions, and company announcements.
  3. Timeframe and Lifecycle:
    • Both branding and marketing are ongoing efforts.
    • Branding is a long-term investment—it’s forever.
    • Marketing strategies can change over time.
  4. Ownership and Audience:
    • Branding: Your brand belongs to your consumers. It’s how they perceive you.
    • Marketing: You own your marketing efforts—it’s how you reach out to your audience.
  5. Strategy:
    • Similarity: Both aim to elevate your company’s reputation.
    • Difference: Brand strategy establishes your unique identity, while marketing strategy determines communication methods.
  6. Content and Channels:
    • Branding focuses on consistent visual identity and brand voice.
    • Marketing uses various channels (digital, print, etc.) to convey messages.
  7. Purpose:
    • Branding: Builds trust and loyalty among customers.
    • Marketing: Cultivates customers and drives sales.
  8. Depth of Information:
    • Branding dives into core values and personality.
    • Marketing covers a broader range, including product details.
  9. Permanence:
    • Branding endures—it’s the foundation.
    • Marketing is transient—it adapts to trends and campaigns.
  10. Relationship:
    • Branding is like a long-lasting friendship.
    • Marketing is the active conversation you have with friends.

Remember, while branding and marketing are distinct, they work together to create a holistic customer experience.

Now , Let’s Delve Into Some Successful Branding Examples :

  1. Apple: Known for simplicity and gorgeous design, Apple has created a loyal fan base that remains locked into their ecosystem.
  2. Microsoft: Rather than selling computers, they licensed Windows to other manufacturers, leveraging their power.
  3. Google: Focused on building a superior search engine, Google dominates online searches.
  4. Disney: Targeting youngsters, Disney’s branding efforts lead kids to beg their parents for magical experiences.
  5. McDonald’s: Despite not serving gourmet food, their effective branding ensures consistency and familiarity worldwide 1.

Additionally, here are a few more examples:

These companies demonstrate how effective branding can lead to lasting success.

Let’s explore 10 key differences between branding and marketing:

0

Auther:chef ssentongo Geoffrey

Let’s dive into the delicious world of mesquite ribs and za’atar chicken :

Mesquite Ribs Recipe

Slow-Cooked Mesquite Ribs

These tangy, fall-off-the-bone ribs are perfect for those times when you’re missing the grill during winter. Here’s how to make them:

Ingredients:

  • 1 cup water
  • 2 tablespoons cider vinegar
  • 1 tablespoon soy sauce
  • 4 pounds pork baby back ribs, cut into serving-size portions
  • 2 tablespoons mesquite seasoning
  • 1/2 cup barbecue sauce

Instructions:

  1. In a 6-qt. slow cooker, mix water, vinegar, and soy sauce.
  2. Rub the ribs with mesquite seasoning and place them in the slow cooker.
  3. Cook, covered, on low for 6-8 hours or until tender.
  4. Remove the ribs to a platter.
  5. Brush with barbecue sauce and return them to the slow cooker.
  6. Cook, covered, on low until the ribs are glazed (about 30 minutes).

Nutrition per serving: 314 calories, 21g fat, 81mg cholesterol, 591mg sodium, 7g carbohydrates, 23g protein1.

Mesquite Smoked BBQ Beef Ribs

For a smoky barbecue flavor, try these mesquite-smoked beef ribs:

  1. Generously rub the seasoning mixture (including mesquite seasoning) all over the ribs.
  2. Let the ribs marinate in the fridge for 2-3 hours.
  3. Set your smoker to 225°F using mesquite flavor bisquettes.
  4. Smoke the ribs for 3 hours or until the internal temperature reaches 190°F.
  5. Remove the ribs from the smoker and generously coat them with BBQ sauce2.

Za’atar Chicken Recipe

Za’atar is a Middle Eastern spice blend that combines wild thyme, sesame seeds, and other flavorful ingredients. Here’s a simple and delicious za’atar roasted chicken breast recipe:

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons za’atar spice
  • Juice and zest of 1 lemon
  • Salt and pepper to taste
  • Olive oil
  • Sumac (optional)

Instructions:

  1. In a mixing bowl, combine the marinade ingredients (za’atar, lemon juice, zest, salt, and pepper).
  2. Place the chicken in a deep dish, sprinkle with salt and pepper, and cover with the marinade.
  3. Work some of the marinade underneath the chicken skin for better flavor.
  4. Refrigerate for at least 4 hours or overnight.
  5. Preheat the oven to 400°F.
  6. Transfer the chicken and marinade to a baking dish or cast iron skillet.
  7. Sprinkle with sumac and paprika.
  8. Roast in the oven for about 35 minutes.
  9. Let the chicken rest for 5 minutes before serving.
  10. Sprinkle with more sumac and za’atar.

Serve your za’atar chicken with Israeli couscous salad or roasted Greek potatoes for a delightful meal! Enjoy!

Please don’t forget to follow, share and comment or get us on Facebook by Mr delicious recipe

http://www.chefsideacafe.food.blog

Home >Easy Recipes >Dishes >cooking Ideas >Restaurant Tips

0

Author :chef ssentongo Geoffrey

Here Are The 5 Restaurant Menu Analysis Tips To Increase Your Restaurant’s Profitability:

Analyzing your restaurant menu is crucial for maximizing profitability. Here are five essential tips to enhance your menu’s effectiveness:

  1. Understand Your Competition:
  2. Check Your Menu Profitability:
  3. Take Customer Feedback Seriously:
    • Listen to your customers.
    • Their preferences and feedback matter.
    • Adapt your menu based on their likes and dislikes.
    • Consider adding or modifying dishes based on their input.
  4. Stay Updated with Trends:
  5. Teamwork Matters:

Remember, a well-optimized menu not only attracts diners but also contributes significantly to your restaurant’s success. 🍽️✨

Soop
Dessert

5 Restaurant Menu Analysis Tips to Increase Your Restaurant’s Profitability

0

By :chef ssentongo Geoffrey

http://www.chefsideacafe.food.blog

Mr delicious recipe

7 Common Mistakes People Make While Deep Frying

Certainly! When it comes to deep frying, there are some common mistakes that almost everyone makes. Let’s dive into these pitfalls and learn how to avoid them:

  1. Frying at Too High a Temperature:
  2. Frying at Too Low a Temperature:
  3. Using the Wrong Oil:
  4. Frying Too Much at Once:
  5. Frying Pieces That Are Too Big:
  6. Not Blending the Right Batter:
  7. Using Leftover Oil:

Remember these tips, and your next deep-frying adventure will be a crispy success! 🍗🍤🍟

http://www.chefsideacafe.food.blog

Facebook page :Mr delicious recipe

X @chefssento06

Home >cooking >mistakes

0

By:chef ssentongo Geoffrey

5 Besic French suoces

Certainly! French sauces are an essential part of French cuisine, adding depth and flavor to various dishes. Let’s explore five basic French sauces, along with their recipes and directions:

  1. Béchamel Sauce:
  2. Tomato Sauce:
    • Ingredients:
      • 1 can (28 oz) whole peeled tomatoes
      • 1 onion, chopped
      • 2 cloves garlic, minced
      • 2 tablespoons olive oil
      • Salt and pepper to taste
    • Directions:
      1. Heat olive oil in a saucepan and sauté the onion and garlic until fragrant.
      2. Add the canned tomatoes (crushed or whole) and simmer for about 20 minutes.
      3. Season with salt and pepper.
  3. Hollandaise Sauce:
    • Ingredients:
      • 3 egg yolks
      • 1 tablespoon lemon juice
      • 1/2 cup unsalted butter, melted
      • Salt and cayenne pepper to taste
    • Directions:
      1. Whisk egg yolks and lemon juice in a heatproof bowl.
      2. Place the bowl over a pot of simmering water (double boiler).
      3. Gradually whisk in melted butter until thickened.
      4. Season with salt and cayenne pepper.
    • Usage: Hollandaise sauce is perfect for eggs Benedict, asparagus, or grilled fish
  4. Velouté Sauce:
    • Ingredients:
      • 2 tablespoons butter
      • 2 tablespoons all-purpose flour
      • 1 cup chicken or vegetable broth
      • Salt and white pepper to taste
    • Directions:
    • Make a roux by melting butter and adding flour.
    • Gradually whisk in the broth until smooth.
    • Simmer until thickened.
    • Season with salt and white pepper.
    • Usage: Velouté sauce complements poultry, fish, and steamed vegetables and others
  5. Espagnole Sauce (Brown Sauce):
    • Ingredients:
      • 2 tablespoons butter
      • 2 tablespoons all-purpose flour
      • 1 cup beef or veal stock
      • 1/2 cup red wine
      • 1 onion, chopped
      • 1 carrot, chopped
      • 1 celery stalk, chopped
      • Salt and pepper to taste
    • Directions:
      1. Sauté onion, carrot, and celery in butter until softened.
      2. Add flour and cook to form a roux.
      3. Gradually add stock and wine, stirring constantly.
      4. Simmer until thickened.
      5. Season with salt and pepper.
    • Usage: Espagnole sauce pairs well with roasted meats and stews

Bon appétit!

Home > Easy Recipes >Dishes >cooking Ideas

0

Authord by :chef ssentongo Geoffrey

Certainly! Starting as a dishwasher can be a stepping stone toward becoming a chef. Here are 10 advantages of beginning your culinary journey in the dish pit:

  1. Kitchen Dynamics: Working as a dishwasher exposes you to the fast-paced environment of a professional kitchen. You’ll witness how the entire team collaborates and functions together.
  2. Health and Safety Knowledge: Dishwashers become familiar with health and safety regulations, which is crucial in any culinary setting.
  3. Appreciation for Culinary Arts: By observing chefs and cooks, you’ll gain a deeper appreciation for the artistry behind food preparation.
  4. Mise en Place Understanding: You’ll learn the importance of proper mise en place (everything in its place) and how it impacts kitchen efficiency.
  5. Inventory Management: Dishwashers handle expensive inventory (like plates, utensils, and glassware), teaching them to care for these items meticulously.
  6. Clean Canvas: A clean kitchen is essential for chefs to create beautiful dishes. Dishwashers contribute to this canvas.
  7. Organization Skills: Keeping the dish area organized and efficient translates to better overall kitchen organization.
  8. Basic Food Prep: During downtime, dishwashers can assist with basic food prep tasks like peeling, chopping, and washing vegetables.
  9. Observation Opportunities: Dishwashers observe the entire kitchen team, learning from their techniques and practices.
  10. Recognition by Chefs: Chefs notice hardworking dishwashers who go the extra mile. This commitment can lead to future opportunities.

Now, let’s explore some world-renowned chefs who started their culinary journey as dishwashers:

  1. Thomas Keller: Keller worked as a dishwasher at the Palm Beach Yacht Club. His journey led him to French culinary apprenticeships and eventually to open the acclaimed restaurant The French Laundry1.
  2. Bobby Flay: Flay’s passion for cooking began early. He worked as a dishwasher and later attended the French Culinary Institute. He now owns a chain of restaurants and hosts cookery shows1.
  3. Emeril Lagasse: Lagasse’s love for cooking started in his mother’s kitchen. As a teenager, he worked at a Portuguese bakery and later became a successful chef.

These chefs prove that hard work, dedication, and a humble start can lead to culinary greatness!.

WHAT ARE SOME OTHER JOBS I A RESTAURANT?

Certainly! Working in a restaurant offers a diverse range of job opportunities. Let’s explore some of the key positions within a restaurant:

  1. Dishwasher:
  2. Server:
    • Primary Duties: Servers take orders, serve food and beverages, and provide excellent customer service to diners.
    • Skills Needed: Communication, multitasking, and a friendly demeanor.
  3. Bartender:
    • Primary Duties: Bartenders mix and serve alcoholic and non-alcoholic drinks, maintain the bar area, and engage with customers.
    • Skills Needed: Knowledge of drink recipes, customer service, and time management.
  4. Host/Hostess:
    • Primary Duties: Hosts and hostesses greet guests, manage reservations, and ensure a smooth flow of customers.
    • Skills Needed: Friendly demeanor, organization, and communication.
  5. Manager or Assistant Manager:
    • Primary Duties: Managers oversee restaurant operations, handle staff scheduling, manage inventory, and ensure customer satisfaction.
    • Skills Needed: Leadership, problem-solving, and organizational skills.
  6. Chef:
    • Primary Duties: Chefs create menus, prepare dishes, manage kitchen staff, and maintain food quality.
    • Skills Needed: Culinary expertise, creativity, and leadership.
  7. Line Cook:
    • Primary Duties: Line cooks prepare food according to recipes, maintain kitchen cleanliness, and work efficiently during busy hours.
    • Skills Needed: Cooking skills, speed, and attention to detail.
  8. Prep Cook:
    • Primary Duties: Prep cooks handle food preparation tasks such as chopping vegetables, marinating meat, and assembling ingredients.
    • Skills Needed: Knife skills, organization, and teamwork.
  9. Cashier:
    • Primary Duties: Cashiers handle payments, provide receipts, and assist customers during checkout.
    • Skills Needed: Basic math, customer service, and attention to detail.
  10. Food Runner:
    • Primary Duties: Food runners deliver dishes from the kitchen to the dining area, ensuring timely service.
    • Skills Needed: Speed, coordination, and communication
  11. Barista (for establishments with coffee service):
    • Primary Duties: Baristas prepare and serve coffee, tea, and other beverages.
    • Skills Needed: Knowledge of coffee brewing techniques and customer service.

Remember that both front of house (FOH) and back of house (BOH) positions contribute to a restaurant’s success. FOH roles involve direct interaction with customers, while BOH roles focus on behind-the-scenes tasks to ensure a seamless dining experience

WHAT ARE SOME COMMON MISCONCEPTIONS ABOUT WORKING In A RESTAURANT?

Certainly! Let’s debunk some common misconceptions about working in the restaurant industry:

  1. Hospitality Is Working in a Hospital:
  2. Only Women Work in Hospitality:
  3. Long and Irregular Hours:
  4. Uneducated Workers:
  5. Low Pay:
  6. Hospitality Management Is All About Chores:
  7. Constant Travel:
  8. Extreme Weight Changes:
  9. Limited to Hotels:
  10. Technology Will Replace Jobs:

Remember, the restaurant industry is multifaceted, dynamic, and full of passionate professionals who contribute to delightful dining experiences! 🍽️👩‍🍳

HOW DO I GET BECOME A SUCCESSFUL CHEF?

Explore

Becoming a successful chef involves a blend of culinary skills, leadership, and business acumen. Here are some essential steps to guide you on your journey:

  1. Learn to Lead as Well as Manage:
  2. Understand That the Top Line Drives the Bottom Line:
  3. Embrace Data-Driven Decision Making:
  4. Be a Forward Thinker:
  5. Invest in Education and Training:
  6. Start at an Entry-Level Position:
  7. Develop Essential Culinary Skills:
  8. Build a Professional Network:

Remember, becoming a successful chef involves passion, dedication, and continuous growth. Keep honing your craft, stay curious, and embrace both the art and science of cooking! 🍽️

WHAT ARE SOME COMMON MISTAKES MADE BY CHEFS?

Certainly! Professional chefs have seen it all, and they often cringe at some common mistakes made by home cooks. Here are a few culinary blunders to avoid:

  1. Overcrowding the Pan:
  2. Not Researching Recipes:
  3. Impatience with Flipping Food:
  4. Trying to Rush Cooking Time:
  5. Ignoring Flavor Balance:
  6. Using Metal Utensils on Non-Stick Pans:
  7. Not Knowing Oil Smoking Points:
  8. Skipping Rest Time for Meat:
  9. Mis en Place Matters:
  10. Using Glass, Marble, Slate, or Metal Worktop Savers as Chopping Boards:

Remember, even the best chefs started somewhere, and learning from mistakes is part of the culinary journey! 🍽️

WHAT ARE SOME COMMON MISCONCEPTIONS ABOUT CHEFS?

Certainly! Let’s debunk some misconceptions about chefs:

  1. Always Loving to Cook:
  2. Chaotic Kitchen Drama:
  3. Emotional Abuse and Competition:
  4. Always Using Fancy Ingredients:
  5. Sharing Knives:

Remember, chefs are human beings with diverse experiences, preferences, and lives beyond the kitchen! 🍽️

HOW I IMPROVE MY COOKING SKILLS?

Certainly! Improving your cooking skills is an exciting journey. Here are some practical tips to help you become a better cook:

  1. Practice, Practice, Practice:
  2. Start with Standard Recipes:
  3. Prep First (Mise en Place):
  4. Learn to Balance Flavors:
  5. Keep Staples Handy:
  6. Expand Your Repertoire Gradually:
  7. Watch Cooking Shows and Tutorials:
  8. Join Cooking Classes or Workshops:
  9. Experiment with Different Ingredients:
  10. Learn Knife Skills:
  11. Understand Cooking Temperatures:
  12. Taste as You Cook:

Remember, cooking is both an art and a science. Enjoy the process, and soon you’ll create delicious meals that impress everyone at your table! 🍽️👩‍🍳

If you’ve seen this post, remember to send your comment because it is very useful in growing this website.

Get us also on Facebook page & website below.

http://www.facebook.com/mrdeliciousrecipe

http://www.chefsideacafe.food.blog

10 ADVANTAGES OF BEGINNING FROM A DISH PIT:

0

Authord by :chef ssentongo Geoffrey (mrdelicious recipe)

Certainly! Let’s dive into the delicious world of Chicken Alfredo and classic Italian lasagna.

This is A Review ( was asked by someone)

Chicken Alfredo Recipe

Ingredients:

  • 16 ounces dry fettuccine pasta
  • 1 pound skinless chicken breasts (boneless)
  • 1 ¾ teaspoons Italian seasoning
  • ¾ teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • ½ cup butter (cut into large cubes or slices)
  • 2 cups heavy whipping cream
  • 1 clove garlic (minced)
  • ¾ teaspoon garlic powder
  • ¼ teaspoon salt
  • 2 cups freshly grated Parmesan cheese

Instructions:

  1. Boil the Noodles:
    • Cook the fettuccine al dente according to package instructions.
  2. Pan-Fry the Chicken:
    • Season the chicken with Italian seasoning, salt, and pepper.
    • Pan-fry the chicken in olive oil and butter for about 6 minutes per side or until the internal temperature reaches 165°F.
    • Transfer the chicken to a cutting board, let it rest for a few minutes, then slice it into ½-inch thick pieces.
  3. Make the Alfredo Sauce:
    • In the same pan used for the chicken, combine the cream, butter, minced garlic, garlic powder, and salt.
    • Simmer on medium-low heat until the sauce thickens.
    • Add the freshly grated Parmesan cheese and stir until melted and smooth.
  4. Assemble:
    • Drain the cooked pasta, reserving some of the liquid.
    • Toss the pasta immediately with the Alfredo sauce.
    • Divide the pasta among serving bowls and top with slices of cooked chicken.
  5. Serve hot and enjoy!

For any questions vist our website or Facebook page http://www.facebook.com/mrdeliciousrecipe, http://www.chefsideacafe.food.blog

Classic Italian Lasagna Recipe

Ingredients:

  • 1 pound lasagna noodles (or sheets, use pasta from Italy or homemade)
  • 10 ounces mozzarella cheese (shredded, whole milk)
  • 2 tablespoons Parmigiano Reggiano cheese (grated, for sprinkling on top)
  • 4 tablespoons extra-virgin olive oil
  • 4 cloves garlic
  • 2 tablespoons fresh parsley (chopped)
  • 1 pound ground beef
  • Salt and pepper
  • Fresh basil

Instructions:

  1. Cook the Lasagna Noodles:
    • Boil the lasagna noodles in salted water until al dente.
  2. Make the Meat Sauce:
    • Sauté garlic in olive oil.
    • Add ground beef, salt, and pepper. Cook until browned.
    • Stir in crushed tomatoes, tomato paste, red wine, and beef stock. Simmer with bay leaves.
  3. Layer the Lasagna:
    • Spread a thin layer of meat sauce in the bottom of a baking dish.
    • Layer with cooked lasagna noodles, ricotta cheese mixture, sausage pieces, mozzarella, and provolone.
    • Repeat layers.
    • Top with a final layer of noodles, sauce, mozzarella, and Parmesan.
  4. Bake:
    • Bake at 375°F (190°C) for about 30-40 minutes or until bubbly and golden.
  5. Garnish with Fresh Basil:
    • Sprinkle chopped fresh basil over the top.
  6. Serve warm and savor the flavors!
  7. For more guidance visit our website below : http://www.chefsideacafe.food.blog

Buon appetit

Hom – Recipes –Dishes –Easy to cook > Flavourful

0

Authord by :chef ssentongo Geoffrey

7-DAY DIABETES-FRIENDLY MEAL PLAN

Certainly! Here’s a 7-day diabetes-friendly meal plan that provides balanced nutrition while helping manage blood sugar levels. Remember to consult with a healthcare professional or a registered dietitian to tailor this plan to your specific needs:

Day 1: Monday

  • Breakfast:
    • Scrambled eggs with spinach and tomatoes
    • Whole-grain toast
    • A small apple
  • Lunch:
    • Grilled chicken salad with mixed greens, cucumber, and avocado
    • Olive oil and vinegar dressing
  • Dinner:
    • Baked salmon tilapia with roasted asparagus
    • Quinoa
    • Steamed broccoli
  • Snack:
    • Greek yogurt with berries

Day 2: Tuesday

  • Breakfast:
    • Overnight oats with almond milk, chia seeds, and sliced almonds
  • Lunch:
    • Turkey and vegetable wrap (use whole-grain tortilla)
    • Carrot sticks
  • Dinner:
    • Lentil soup
    • Grilled zucchini
    • Brown rice
  • Snack:
    • Cottage cheese with cucumber slices

Day 3: Wednesday

  • Breakfast:
    • Smoothie (spinach, banana, unsweetened almond milk, and protein powder)
  • Lunch:
    • Quinoa salad with chickpeas, bell peppers, and feta cheese
  • Dinner:
    • Baked chicken breast
    • Cauliflower rice
    • Steamed green beans
  • Snack:
    • Raw almonds

Day 4: Thursday

  • Breakfast:
    • Avocado toast (whole-grain bread)
  • Lunch:
    • Tuna salad (use Greek yogurt instead of mayo)
    • Sliced cucumber
  • Dinner:
    • Stir-fried tofu with bell peppers and broccoli
    • Brown rice noodles
  • Snack:
    • Baby carrots with hummus

Day 5: Friday

  • Breakfast:
    • Omelette with mushrooms, onions, and feta cheese
  • Lunch:
    • Black bean and corn salad
    • Whole-grain pita bread
  • Dinner:
    • Grilled shrimp
    • Quinoa pilaf
    • Roasted Brussels sprouts
  • Snack:
    • Sugar-free gelatin

Day 6: Saturday

  • Breakfast:
    • Greek yogurt parfait with berries and walnuts
  • Lunch:
    • Caprese salad (tomato, mozzarella, basil, and balsamic glaze)
    • Whole-grain crackers
  • Dinner:
    • Baked white fish (such as cod or tilapia)
    • Steamed asparagus
    • Wild rice
  • Snack:
    • Sliced bell peppers with guacamole

Day 7: Sunday

  • Breakfast:
    • Chia seed pudding with sliced strawberries
  • Lunch:
    • Spinach and feta stuffed chicken breast
    • Quinoa salad with lemon vinaigrette
  • Dinner:
    • Vegetable stir-fry (use tofu or lean beef)
    • Cauliflower fried rice
    • Steamed snap peas
  • Snack:
    • Unsweetened applesauce

Remember to monitor portion sizes, spread meals throughout the day, and stay hydrated. Adjust the plan based on your individual needs and preferences.

Certainly! When managing diabetes, it’s essential to be mindful of the foods you consume. Here are some types of foods and drinks to limit or avoid:

  1. Foods High in Added Sugars:
    • Baked goods (cakes, cookies, and pies)
    • Sugary cereals
    • Sweetened beverages (sodas, energy drinks, and fruit juices)
  2. Saturated Fats and Trans Fats:
    • Butter
    • Beef
    • Hot dogs
    • Sausage
    • Bacon
    • Coconut oil
    • Palm kernel oil
    • Shortening
    • Stick margarines
  3. Cholesterol-Rich Foods:
    • Liver
    • Egg yolks
    • Other organ meats
  4. Processed Snacks and Baked Goods:
    • Chips
    • Crackers
    • Pastries
    • Doughnuts
  5. High Mercury Fish:
    • Cod (limit consumption due to mercury content)

Remember that individual dietary needs may vary based on whether you have prediabetes, type 1 diabetes, or type 2 diabetes. Consult with a healthcare professional or a registered dietitian to create a personalized eating plan that aligns with your specific condition and preferences 123.

Additionally, focus on incorporating the following foods into your diet:

  1. Fiber-Rich Foods:
    • Non-starchy vegetables (e.g., spinach, broccoli, cauliflower)
    • Whole grains (e.g., quinoa, brown rice)
    • Legumes (e.g., lentils, chickpeas)
  2. Lean Proteins:
    • Lean meats (beef, pork, poultry)
    • Fish
    • Plant-based proteins (tofu, tempeh, legumes)
  3. Fruits:
    • Choose whole fruits with a low to medium glycemic index (GI).
  4. Healthy Fats:
    • Olive oil
    • Avocado
  5. Unsweetened Drinks:
    • Water
    • Tea or coffee (without added sugar)
    • Flavored, unsweetened sparkling waters

Remember that maintaining a balanced diet, monitoring portion sizes, and staying physically active are crucial for managing blood glucose levels and overall health. Always consult with your healthcare team for personalized guidance.

 For more variety, explore other diabetes-friendly recipes from our website below

http://www.chefsideacafe.food.blog

http://www.facebook.com/mrdeliciousrecipe

Home—Recipes –Dishes –Ingredients

0

Author :chef ssentongo Geoffrey

Certainly! Let’s dive into the delightful world of Italian-inspired dishes. I’ll provide you with recipes for Chicken and Mushroom Alfredo with Tagliatelle, Zesty Cream Chicken with Spaghetti, and Mushroom Puff Pastry Bites. Bon appétit!

Chicken and Mushroom Alfredo with Tagliatelle

This indulgent pasta dish combines tender chicken, sautéed mushrooms, and a creamy garlic Parmesan Alfredo sauce. Here’s how to make it:

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 8 oz (225 g) tagliatelle pasta
  • 8 oz (225 g) baby Bella or Crimini mushrooms, sliced
  • 2 cloves of garlic, minced
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (120 g) grated Parmesan cheese
  • 2 tablespoons butter
  • Fresh parsley, chopped
  • Salt and pepper, to taste

Instructions:

  1. Brine the Chicken (optional):
    • In a solution of 4 cups of water, 1/4 cup of sea salt (or kosher salt), and 1 teaspoon of baking soda, brine the chicken breasts for 30 minutes. This step adds moisture and flavor to the meat.
  2. Brown the Chicken:
    • In a large skillet, brown the chicken in oil over medium heat. Remove and set aside.
  3. Sauté the Mushrooms:
    • In the same skillet, melt the butter and add the sliced mushrooms. Cook until caramelized (about 10-12 minutes).
  4. Add Garlic and Cream:
    • Stir in the minced garlic, then pour in the heavy cream. Mix well.
  5. Combine Chicken and Sauce:
    • Add the chicken back to the mushroom cream sauce.
  6. Cook the Pasta:
    • Cook the tagliatelle pasta according to package instructions. Drain.
  7. Toss It All Together:
    • Add the cooked pasta to the skillet with the parsley. Toss everything together until well coated.
  8. Serve and Enjoy!:
    • Top with shredded Parmesan cheese and serve alongside some homemade garlic bread.

For detailed step-by-step instructions, you can find the recipe here http://www.chefsideacafe.food.blog .

Zesty Cream Chicken with Spaghetti

This zesty chicken dish is perfect for a quick weeknight dinner. Let’s get cooking:

Zesty cream chicken with spaghetti

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 8 oz (225 g) spaghetti
  • Zest of 1 lemon
  • 1 cup (240 ml) heavy cream
  • Salt and pepper, to taste
  • Fresh parsley, chopped

Instructions:

  1. Cook the Chicken:
    • Season the chicken breasts with salt and pepper. Sauté them in a pan until fully cooked. Set aside.
  2. Cook the Spaghetti:
    • Cook the spaghetti according to package instructions. Drain.
  3. Make the Zesty Cream Sauce:
    • In the same pan, combine the heavy cream and lemon zest. Heat gently until warmed through.
  4. Combine Chicken, Spaghetti, and Sauce:
    • Add the cooked chicken and spaghetti to the cream sauce. Toss to combine.
  5. Garnish and Serve:
    • Sprinkle with fresh parsley and serve immediately.

Mushroom Puff Pastry Bites

These savory puff pastry bites are perfect for parties or as appetizers. Let’s create these delightful morsels:

Ingredients:

  • Puff pastry sheets (store-bought or homemade)
  • 1 cup (150 g) mushrooms, finely chopped
  • 1 small onion, finely diced
  • 1 clove of garlic, minced
  • 1 tablespoon butter
  • Salt and pepper, to taste
  • Optional: grated cheese (such as Gruyère or Parmesan)

Instructions:

  1. Sauté the Mushrooms:
    • In a pan, melt the butter and sauté the onions and garlic until fragrant.
    • Add the chopped mushrooms and cook until they release their moisture and become tender.
  2. Prepare the Puff Pastry:
    • Roll out the puff pastry sheets and cut into squares or rectangles.
  3. Assemble the Bites:
    • Place a spoonful of the mushroom mixture onto each pastry square.
    • Optionally, sprinkle with grated cheese.
    • Fold the pastry over to create a bite-sized parcel.
  4. Bake:
    • Bake in a preheated oven according to the puff pastry package instructions (usually around 375°F or 190°C) until golden and puffed.
  5. Serve Warm:

I always share easy to make recipes, if you want more chackout my website every week

http://www.chefsideacafe.food.blog

http://www.facebook.com/mrdeliciousrecipe

Home—Recipes–Dishes –Easy to cook = Delicious

0

Author by:chef ssentongo Geoffrey

Restaurant and hotel marketing are two types of marketing strategies that aim to attract and retain customers in the hospitality industry. They have some advantages and disadvantages, depending on the goals, budget, and resources of the business.

Some of the advantages of restaurant and hotel marketing are:

  • It can help create a strong brand image and reputation for the business, which can increase customer loyalty and word-of-mouth referrals.
  • It can help differentiate the business from the competition by highlighting its unique selling proposition, such as its location, atmosphere, menu, or services.
  • It can help increase the visibility and awareness of the business among potential customers, especially through online channels such as social media, websites, and online reviews.
  • It can help boost sales and revenue by attracting more customers, increasing the average spending per customer, and encouraging repeat visits and referrals.

Some of the disadvantages of restaurant and hotel marketing are:

  • It can be costly and time-consuming, especially if the business has to invest in advertising, promotions, staff training, and equipment.
  • It can be risky and uncertain, as the business may not be able to predict the return on investment or the customer response to the marketing efforts.
  • It can be affected by external factors, such as economic downturns, weather conditions, consumer preferences, and competition, which can reduce the demand for the business or make it less attractive.
  • It can be challenging to measure and evaluate the effectiveness of the marketing strategies, as the business may not have clear and reliable metrics or feedback mechanisms.
  • Restaurant and hotel marketing are two types of marketing strategies that aim to attract and retain customers in the hospitality industry. They have some advantages and disadvantages, depending on the goals, budget, and resources of the business.
  • Some of the advantages of restaurant and hotel marketing are:
  • It can help create a strong brand image and reputation for the business, which can increase customer loyalty and word-of-mouth referrals.
  • It can help differentiate the business from the competition by highlighting its unique selling proposition, such as its location, atmosphere, menu, or services.
  • It can help increase the visibility and awareness of the business among potential customers, especially through online channels such as social media, websites, and online reviews.
  • It can help boost sales and revenue by attracting more customers, increasing the average spending per customer, and encouraging repeat visits and referrals.
  • Some of the disadvantages of restaurant and hotel marketing are:
  • It can be costly and time-consuming, especially if the business has to invest in advertising, promotions, staff training, and equipment.
  • It can be risky and uncertain, as the business may not be able to predict the return on investment or the customer response to the marketing efforts.
  • It can be affected by external factors, such as economic downturns, weather conditions, consumer preferences, and competition, which can reduce the demand for the business or make it less attractive.
  • It can be challenging to measure and evaluate the effectiveness of the marketing strategies, as the business may not have clear and reliable metrics or feedback mechanisms.

Restaurant and hotel marketing are two types of marketing strategies that aim to attract and retain customers in the hospitality industry. They have some advantages and disadvantages, depending on the goals, budget, and resources of the business.

Some of the advantages of restaurant and hotel marketing are:

  • It can help create a strong brand image and reputation for the business, which can increase customer loyalty and word-of-mouth referrals.
  • It can help differentiate the business from the competition by highlighting its unique selling proposition, such as its location, atmosphere, menu, or services.
  • It can help increase the visibility and awareness of the business among potential customers, especially through online channels such as social media, websites, and online reviews.
  • It can help boost sales and revenue by attracting more customers, increasing the average spending per customer, and encouraging repeat visits and referrals.

Some of the disadvantages of restaurant and hotel marketing are:

  • It can be costly and time-consuming, especially if the business has to invest in advertising, promotions, staff training, and equipment.
  • It can be risky and uncertain, as the business may not be able to predict the return on investment or the customer response to the marketing efforts.
  • It can be affected by external factors, such as economic downturns, weather conditions, consumer preferences, and competition, which can reduce the demand for the business or make it less attractive.
  • It can be challenging to measure and evaluate the effectiveness of the marketing strategies, as the business may not have clear and reliable metrics or feedback mechanisms.

Please, I always share this kind of article to those who maybe interested in the same ideas for their business.

So keep visiting my website or Facebook page for more information.

http://www.facebook.com/mrdeliciousrecipe

http://www.chefsideacafe.food.blog

Advantages and disadvantages of restaurant and hotel marketing

0

Author : chef ssentongo Geoffrey

Here are 10 Good Requirements for Customer Care Services:

  1. Prompt response times: Customers expect quick and efficient responses to their inquiries or issues.
  2. Knowledgeable and well-trained staff: Customer care representatives should be well-informed about the products or services offered.
  3. Personalized service: Tailoring interactions to the specific needs and preferences of each customer.
  4. Multichannel support: Providing support through various channels such as phone, email, chat, and social media.
  5. Proactive communication: Keeping customers informed about any updates or changes that may affect them.
  6. Empathy and understanding: Showing empathy and understanding towards customers’ concerns and frustrations.
  7. Resolution-focused: Working towards resolving customer issues in a timely and effective manner.
  8. Feedback collection: Gathering feedback from customers to continuously improve services.
  9. Continuous training and development: Providing ongoing training and development opportunities for customer care staff.
  10. Data-driven decision-making: Using data and analytics to identify trends and improve customer care processes.

To Improve Customer Care Services, Restaurant Can Consider Implementing The Following Strategies:

  1. Invest in technology: Implementing customer relationship management (CRM) systems and other tools to streamline customer interactions.
  2. Conduct regular training: Providing ongoing training to customer care staff to enhance their skills and knowledge.
  3. Monitor and analyze customer feedback: Collecting and analyzing customer feedback to identify areas for improvement.
  4. Implement self-service options: Offering self-service options such as FAQs, knowledge bases, and chatbots to empower customers to find solutions on their own.
  5. Foster a customer-centric culture: Encouraging a customer-centric mindset throughout the organization to prioritize customer satisfaction.
  6. Measure performance: Setting key performance indicators (KPIs) to track the effectiveness of customer care services and make data-driven decisions.
  7. Empower employees: Giving customer care representatives the autonomy to make decisions and resolve issues independently.
  8. Provide incentives: Rewarding and recognizing employees for delivering exceptional customer care.
  9. Collaborate across departments: Encouraging collaboration between customer care, sales, marketing, and other departments to provide a seamless customer experience.
  10. Stay updated on industry trends: Keeping abreast of industry trends and best practices to continuously improve customer care services.

If you liked this article please, share, comment and like.

http://www.chefsideacafe.food.blog

Iwww.facebook.com/mrdeliciousrecipe

http://www.facebook.com/Chefssentongo1

10 Good Requirements For Customer care services and 10 Ways How You can Implement it:

0

Author :chef ssentongo Geoffrey

Caprese chicken & Saltimbocca

How to Make Caprese Stuffed Chicken and Saltimbocca chicken?

To make Caprese stuffed chicken, you will need the following ingredients:

CAPRESE STUFFED CHICKEN

Caprese stuffed chicken
  • 4 boneless, skinless chicken breasts
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes, halved
  • 8 oz fresh mozzarella cheese, sliced
  • 1/4 cup fresh basil leaves
  • Balsamic glaze (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Cut a pocket into each chicken breast, being careful not to cut all the way through.
  3. Season the chicken breasts with salt and pepper.
  4. Stuff each chicken breast with cherry tomatoes, mozzarella cheese, and basil leaves.
  5. Heat olive oil in an oven-safe skillet over medium-high heat.
  6. Sear the chicken breasts for 2-3 minutes on each side until browned.
  7. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through.
  8. Drizzle with balsamic glaze before serving, if desired.

To make Chicken Saltimbocca, you will need the following ingredients:

SALTIMBOCCA CHICKEN

Saltimbocca chicken
  • 4 boneless, skinless chicken breasts
  • Salt and pepper
  • 8 slices prosciutto
  • 8 fresh sage leaves
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1/2 cup chicken broth
  • 1/4 cup white wine
  • 2 tablespoons butter

Instructions:

  1. Season the chicken breasts with salt and pepper.
  2. Place 2 slices of prosciutto and 2 sage leaves on each chicken breast.
  3. Secure with toothpicks.
  4. Dredge the chicken breasts in flour, shaking off any excess.
  5. Heat olive oil in a large skillet over medium-high heat.
  6. Sear the chicken breasts for 3-4 minutes on each side until browned.
  7. Remove the chicken from the skillet and set aside.
  8. Deglaze the skillet with chicken broth and white wine, scraping up any browned bits.
  9. Return the chicken to the skillet and simmer for 5-7 minutes or until the chicken is cooked through.
  10. Stir in butter until melted and serve the chicken with the pan sauce.

Enjoy your delicious Caprese stuffed chicken and Chicken Saltimbocca!

I always share easy recipes which you can make at home anytime. Find us on Facebook page Mr delicious recipe or visit our website below http://www.chefsideacafe.food.blog

Home – Recipes —Cooking = Flavourful

0

Author :chef ssentongo Geoffrey

Sure, I can help with that! When it comes to running a profitable kitchen and planning for a buffet of 50 people, there are a few key factors to consider. Here are some tips:

1. Menu Planning: Start by planning a menu that is both appealing and cost-effective. Consider offering a variety of dishes that cater to different tastes and dietary restrictions. Focus on using fresh, seasonal ingredients that are locally available to keep costs down.

2. Cost Calculation: Calculate the cost of the ingredients for each dish on your menu. Consider the portion sizes and the number of portions needed for 50 people. This will help you determine the total cost of the food for the buffet.

3. Pricing Strategy: Once you have calculated the cost of the food, determine a pricing strategy that will ensure profitability. Consider factors such as the perceived value of the menu items, the market rates in your area, and the pricing of your competition.

4. Labor and Overhead Costs: Factor in the cost of labor, overhead, and any additional expenses such as rental equipment, tableware, and decorations. These costs should be considered when setting the pricing for your buffet.

5. Buffet Setup: Plan the layout of the buffet to ensure smooth flow and easy access for all guests. Consider the presentation of the dishes, the use of attractive serving platters, and appropriate signage for each item.

6. Marketing and Promotion: Promote your buffet through various channels such as social media, email marketing, and local advertising. Consider offering early bird discounts or special promotions to attract more guests.

By carefully planning your menu, calculating costs, and implementing an effective pricing strategy, you can ensure that your buffet for 50 people is not only profitable but also a delightful culinary experience for your guests

Please keep visiting our website for more articles like this on

http://www.chefsideacafe.food.blog

DO YOU NEED IDEAS ON HOW TO LEARN A PROFITABLE MENU AND AND HOW TO CULCULATE THE MENU COSTING

0

Authord by :chef ssentongo Geoffrey


How to become a chef in 14 steps

Some ideas to get you starte

How to become a chef 14 staps and imeg cartoon

Searching for: www.chefsideacafe.food.blog

Hello, this is chef ssentongo Geoffrey . I can help you with your question. 😊

To become a chef, you need to develop your cooking skills, train to be a chef, and work your way up to the role of chef. Here are 14 steps that can guide you on your culinary journey:

  1. Practice cooking at home to build your skills. Try different recipes and cuisines, and experiment with your own creations.
  2. Cook for other people to get feedback on your cooking. Ask them what they liked or didn’t like about your dishes, and use their opinions to improve your skills.
  3. Watch other chefs to learn their techniques. You can watch cooking shows, online tutorials, or observe chefs in person. Learn from their methods and styles.
  4. Get a restaurant job to gain experience in the kitchen. You can start as a dishwasher, prep cook, or line cook, and learn how the restaurant operates.
  5. Pursue formal education to learn the basics of culinary arts. You can enroll in a culinary school, a community college, or an online course. You will learn about food safety, nutrition, knife skills, cooking methods, and more.
  6. Choose a specialty or cuisine that you want to focus on. You can specialize in a type of food, such as pastry, seafood, or vegan, or a type of cuisine, such as French, Italian, or Japanese.
  7. Find a mentor or a role model who can teach you more about your specialty or cuisine. You can work under a chef who has the skills and experience you want to learn, or follow a chef who inspires you online or in books.
  8. Network with other chefs and professionals in the industry. You can join culinary associations, attend events, or participate in online forums. You will make connections, learn new trends, and find opportunities.
  9. Create a portfolio of your work to showcase your skills and style. You can take photos of your dishes, write recipes, or record videos of your cooking. You can use your portfolio to apply for jobs, attract customers, or promote yourself online.
  10. Update your resume and cover letter to highlight your achievements and qualifications. You can include your education, work experience, awards, certifications, and references. You can also mention your specialty, cuisine, and personal style.
  11. Apply for chef positions that match your goals and interests. You can look for jobs in restaurants, hotels, catering companies, or other food-related businesses. You can also start your own business, such as a food truck, a pop-up, or a catering service.
  12. Prepare for the interview and the cooking test. You can research the employer, the position, and the expectations. You can also practice your cooking skills, plan your menu, and gather your ingredients and equipment.
  13. Impress the employer with your personality, professionalism, and passion. You can dress appropriately, arrive on time, and be polite and confident. You can also show your enthusiasm, creativity, and knowledge about food and cooking.
  14. Negotiate your salary and benefits based on your skills and experience. You can research the average pay for chefs in your area, and consider your education, work history, and specialty. You can also ask about the working hours, the responsibilities, and the opportunities for growth.

I hope this helps you on your way to becoming a chef. Good luck! 🍀

If you want to see a cartoon image of how to become a chef, I can try to create that for you. Just type “yes” if you are interested

Leave your comment below

http://www.chefsideacafe.food.blog

http://www.facebook.com/Chefssentongo1

Iwww.facebook.com/mrdeliciousrecipe

14 Tips for becoming a chef

0

Authord by :chef ssentongo Geoffrey

How to Make English Meat Pie and Mediterranean meat pie

Here are the recipes & defrences on how they make it.

general recipe for both English meat pie and Mediterranean meat pie.

English Meat Pie:


Ingredients:
– 1-2 pounds of ground beef or lamb
– 1 onion, chopped
– 2-3 cloves of garlic, minced
– 2-3 large carrots, diced
– 2-3 stalks of celery, diced
– 2-3 tablespoons of all-purpose flour
– 1 cup beef or vegetable broth
– Salt and pepper to taste
– 2-3 tablespoons of Worcestershire sauce
– Store-bought or homemade pie crust

Instructions:
1. In a large skillet, brown the ground meat over medium heat. Remove the excess fat and set aside.
2. In the same skillet, sauté the onions and garlic until they are soft and translucent.
3. Add the carrots and celery to the skillet and cook until they begin to soften.
4. Sprinkle the flour over the vegetable mixture and cook for a couple of minutes to remove the raw flour taste.
5. Slowly pour in the broth, stirring constantly to avoid lumps. Cook until the mixture thickens to a gravy-like consistency.
6. Add the browned meat back into the skillet and stir everything together. Season with salt, pepper, and Worcestershire sauce to taste.
7. Preheat your oven to 375°F (190°C).
8. Line a pie dish with the bottom pie crust. Pour the meat mixture into the dish and cover it with the remaining pie crust.
9. Crimp the edges of the pie crust and cut a few slits in the top crust to vent steam.
10. Bake the pie in the preheated oven for 30-40 minutes or until the crust is golden brown and the filling is bubbling.

Mediterranean Meat Pie (Lahmacun):
Ingredients:
– 1 pound ground lamb or beef
– 1 large onion, finely chopped
– 2-3 cloves of garlic, minced
– 1-2 tomatoes, finely chopped
– 1/2 cup chopped fresh parsley
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– 1 teaspoon ground paprika
– Salt and pepper to taste
– Store-bought or homemade pizza dough
– Olive oil for brushing

Instructions:
1. Preheat your oven to 500°F (260°C).
2. In a large bowl, mix together the ground meat, onion, garlic, tomatoes, parsley, tomato paste, cumin, paprika, salt, and pepper until well combined.
3. Divide the pizza dough into small balls and roll them out into thin rounds on a floured surface.
4. Spread a thin layer of the meat mixture over each round of dough, leaving a small border around the edges.
5. Place the prepared meat pies on a baking sheet lined with parchment paper.
6. Brush the edges of the dough with olive oil.
7. Bake the pies in the preheated oven for 8-10 minutes or until the edges are golden brown and the meat topping is cooked through.

These are simplified versions of traditional recipes, so feel free to adjust the ingredients and seasoning to your preference. Enjoy your meat pies!

I always teach you recipes and how to make it here.

Please give me a Comment and follow & I’ll be thankful to.

Visit our website below for more details like this.

http://www.chefsideacafe.food.blog

Home > Easy Recipes > Ingredient > Meat Pie

0

Authord by :chef ssentongo Geoffrey

prioritize mental health and well-being in several ways, including:

1. Managing stress: Being a chef can be a high-stress job, so finding ways to manage and reduce stress is essential. This could include practicing mindfulness, taking regular breaks, and setting realistic expectations.

2. Creating work-life balance: Encouraging chefs to have a healthy work-life balance can help prevent burnout and support their mental well-being. This could involve providing flexible scheduling, promoting time off, and fostering a supportive work environment.

3. Providing mental health resources: Offering access to mental health resources such as counseling or support groups can give chefs the help they need to manage stress, anxiety, and other mental health challenges.

4. Encouraging healthy habits: Promoting healthy habits such as regular exercise, proper nutrition, and adequate sleep can support overall well-being.

5. Open communication: Creating a culture of open communication where chefs feel comfortable discussing mental health issues and seeking support can play a significant role in prioritizing their well-being.

By implementing these strategies, a chef can help to prioritize mental health and well-being among their team members.

I always post recipes and ideas here for you. If you follow and comment, I will be thankful.

Please keep visiting this website for more articles like this.

http://www.chefsideacafe.food.blog

How Can Chef Prioritizes Mental Health And We’ll being..

0

Authord by :chef ssentongo Geoffrey

Two classic dishes, restaurant style, Beef Bourguignon and Beef Stroganoff.

HOW TO COOK BEEF BOURGUIGNOU, AND BEEF STROGANOFF

with that!

Here are basic recipes for Beef Bourguignon and Beef Stroganoff.

Beef Bourguignon
Beef Stroganoff

# BEEF BOURGUIGNOU :

Ingredients:

– 2 pounds beef chuck, cut into 1-inch cubes
– 4 slices bacon, chopped
– 2 tablespoons olive oil
– 2 onions, chopped
– 2 carrots, chopped
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 1 bottle (750ml) red wine, such as Burgundy
– 2 cups beef broth
– 1 tablespoon tomato paste
– 1 teaspoon thyme
– 2 bay leaves
– Salt and pepper to taste
– 1 pound mushrooms, quartered
– Chopped parsley for garnish

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large Dutch oven, cook the bacon over medium heat until crisp. Remove bacon and set aside.
3. Add olive oil to the Dutch oven and brown the beef in batches. Remove beef and set aside.
4. Add onions, carrots, and garlic to the Dutch oven and cook until softened.
5. Sprinkle flour over the vegetables and cook for 1-2 minutes.
6. Stir in the wine, beef broth, tomato paste, thyme, bay leaves, and the cooked beef and bacon.
7. Cover and bake in the preheated oven for 2-3 hours, or until the meat is tender.
8. In a separate skillet, sauté the mushrooms in butter until browned. Add the mushrooms to the beef mixture and cook for an additional 15 minutes.
9. Garnish with chopped parsley before serving.

# BEEF STROGANOFF :

Ingredients:

– 1 pound beef sirloin, thinly sliced
– 2 tablespoons butter
– 1 onion, chopped
– 2 cloves garlic, minced
– 8 ounces mushrooms, sliced
– 1 tablespoon all-purpose flour
– 1 cup beef broth
– 1 tablespoon Dijon mustard
– 1 tablespoon Worcestershire sauce
– 1 cup sour cream
– Salt and pepper to taste
– Cooked egg noodles or rice for serving
– Chopped parsley for garnish

Instructions:

1. In a large skillet, melt the butter over medium-high heat. Add the beef and cook until browned. Remove beef from skillet and set aside.
2. Add onions and garlic to the skillet and cook until softened.
3. Add mushrooms to the skillet and cook until browned and tender.
4. Sprinkle flour over the vegetables and cook for 1-2 minutes.
5. Gradually add beef broth, Dijon mustard, and Worcestershire sauce, stirring to combine.
6. Bring to a simmer and then reduce heat to low. Return the beef to the skillet and cook for a few more minutes.
7. Remove the skillet from the heat and stir in the sour cream until well combined. Season with salt and pepper to taste.
8. Serve over cooked egg noodles or rice, and garnish with chopped parsley.

I hope you find these recipes helpful! Enjoy your cooking!

This website provide to you a fascinating recipe.

Keep visiting so that you cann’t miss any recipe you need in your daily cooking.

you can get us on Facebook or website below.

http://www.chefsideacafe.food.blog

Home > Easy Recipes >Ideas >Lunch & Dinner

0

Authord by : chef ssentongo Geoffrey

Grilled Salmon Fillet

Compliment are a sure thing when I fix these fabulous grilled salmon fillet. A tasty marinade pumps up the flavor and keeps them moist and tender.

Ingredients

* 1/4 cup brown sugar

* 1/4 cup light soy sauce

* 3 tablespoons red wine vinegar

* 1 tablespoon lemon juice

* 3 tablespoons fresh pineapple juice

* 3 garlic clovers

* 1 teaspoon ginger

* 1 teaspoon pepper

*1/4 teaspoon hot pepper sauce

* 2 Pc salmon = 200g each

Directions

> I a bowl combine the first 9 ingredients. Add salmon and turn to coat;cover and set it are side for 15 minutes.

> Drain fillets, discarding marinade. Place salmon on oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat until fish is done.

Nutrition Facts

6 ounce weight : 330 calories, 18g fat, 100mg cholesterol, 204mg sodium, 4g carbohydrate, (3g sugar, 0 fiber). 340 protein. Diabetic Exchanges : 5 lean meat.

CHICKEN WITH BERRY WINE SAUCE

Total Time = 50 minutes

I like to use little red dress brand merlot in this chicken recipe to bring out the flavor of the berries.

Ingredients

* 1 cup fresh strawberries, halved

* 1 cup fresh raspberries

* 2 tablespoons sugar

* 1 cup merlot or red grape juice

* 3 chicken breast halves

* 1/2 teaspoon salt

Thinly chopped fresh basil

Directions

> I a small saucepot, combine the strawberries., raspberries, merlot and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until thickened, stirring occasionally.

> meanwhile, moisten a pepper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Sprinkle chicken with salt and pepper. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until it’s done. Serve with berry sauce; garnish with basil.

PRESSURE-COOKER ITALIAN SOUP

I like to make large burtch of meatballs to have on hand for Quick-fix meals. Meatballs can be used in so many different ways when I’m in a pinch for time.

Ingredients

* 1 tablespoon olive oil

*1 tablespoon butter

* 4 medium carrots, chopped

* 1 medium onion, chopped

* 1 celery rib, chopped

* 10  meatballs

* 3 cups chicken stock

* 1 can condensed cream of mushroom soup, undiluted

* 1/2 cup uncooked ditalini or other pasta

* 1/2 teaspoon dried oregano

* 1/4 teaspoon pepper

* 2 burnch fresh spinach, chopped

Directions

> select saute setting on a 6-qt. electrical pressure cooker. Adjust for medium heat; add oil and butter. When hot, add carrots, celery and onion; cook and stir until crisp-tender, 4-6 minutes. Press cancel. Stir in stock, meatballs, condensed soup, ditalini, oregano and pepper.

> lock lid; close pressure-release valve. Adjust to pressure to naturally release. Stir in spinach until wilted.

GRILLED STEAK BRUSCHETTA SALAD

You’ll want to fire up the grill just to make this impressive entree..

Ingredients

* 500g tenderloin steak

* 1 teaspoon salt

* 1/4 teaspoon pepper

* 5 slices Italian bread (1/2 inch thick)

* 2 burnch fresh arugula or baby spinach

* 3/4 cup bruschetta topping or vegetable salad of your choice

* crumbled blue cheese, optional

* 3/4 cup blue cheese salad dressing

Directions

> Sprinkle steaks with salt and pepper. Grill, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness. Remove let it stand for 4 minutes.

> Toast bread, for 1-2 minutes on each side; place on salad plates.. Thinly slice steak; arrange over toast bread. Mix with arugula and bruschetta topping; sprinkle with cheese. Drizzle with dressing.

Follow for recipes to your inbox

MR DELICIOUS RECIPE

#mrdelicious

VISIT OUR WEBSITE ON WORDPRESS OR FACEBOOK PAGE

http://www.chefsideacafe.food.blog

Home > Recipes > Easy cooking > lunch and dinner

0

Author :chef ssentongo Geoffrey

Taking restaurant kitchen inventory is an important process that helps the restaurant to keep track of the food and supplies it has on hand. This process involves counting and recording the quantities of all food, beverages, and supplies in the kitchen and storage areas.

Here are the steps to take restaurant kitchen inventory:

  1. Schedule a time: Choose a time when the kitchen is not busy to conduct the inventory. This might be early in the morning before the kitchen opens or late at night after it closes.
  2. Gather supplies: Have a clipboard, pen, and inventory sheet ready. You might also want to have a scale on hand for weighing items.
  3. Organize the inventory areas: Make sure all food, beverages, and supplies are organized and easily accessible for counting.
  4. Count and record: Start at one end of the kitchen and work your way through, counting and recording the quantities of each item. Be sure to note any expiration dates and the condition of the items.
  5. Calculate totals: Once the inventory is complete, total up the quantities and record them on the inventory sheet.

Taking kitchen inventory helps the restaurant business in several ways:

  1. Control costs: By keeping track of inventory, the restaurant can avoid over-ordering and waste, leading to better cost control.
  2. Prevent shortages: Knowing what is on hand helps prevent shortages and allows the restaurant to plan and order supplies accordingly.
  3. Identify trends: Regular inventory helps track usage and identify any patterns or trends in the kitchen.
  4. Improve ordering: With accurate inventory data, the restaurant can make more informed decisions when ordering supplies and food, preventing excess or shortages.

In conclusion, taking restaurant kitchen inventory is an important process that helps the restaurant business in managing costs, preventing shortages, and making informed ordering decisions. It is vital for maintaining efficiency and profitability in the kitchen.

http://www.chefsideacafe.food.blog

http://www.facebook.com/Chefssentongo1

How to Take restaurant kitchen inventory? And how does it halpe in restaurant business

0

Authord by :chef ssentongo Geoffrey

To grill the perfect steak and make a delicious pepper sauce,

Here’s what you can do:

For the steak:
1. Start by choosing a high-quality cut of steak, such as ribeye, strip steak, or filet mignon. Let the steak come to room temperature before grilling.
2. Season the steak generously with salt and pepper on both sides. You can also add other seasoning, such as garlic powder, paprika, or rosemary, depending on your preference.
3. Preheat your grill to high heat (around 450-500°F).
4. Place the steak on the grill and cook for about 4-5 minutes on each side for medium-rare, or adjust the time according to your desired level of doneness.
5. Use a meat thermometer to ensure the steak reaches your preferred internal temperature (around 130-135°F for medium-rare).
6. Once cooked, transfer the steak to a plate and let it rest for a few minutes before slicing and serving.

For the pepper sauce:
1. In a saucepan, melt some butter over medium heat.
2. Add finely chopped shallots and cook until they are soft and translucent.
3. Pour in some beef stock and bring it to a simmer. Let it cook for a few minutes to reduce and concentrate the flavor.
4. Add a generous amount of freshly cracked black pepper to the sauce. You can also add a pinch of salt to taste.
5. Stir in some heavy cream and let the sauce simmer until it thickens to your desired consistency.
6. Adjust the seasoning if needed and remove the sauce from the heat.

Once the pepper sauce is ready, you can drizzle it over your grilled steak for a delicious and flavorful combination. Enjoy your meal!

Home >Easy Recipes >guideline

0

By:chef ssentongo Geoffrey

Do you Need Quick Lunch & Ideas…..

Here are the same tasty and flavorful, quick easy to cook recipes you can make at home

Chicken Tikka masala And Goat Biryani..

Sure, I’d be happy to provide you with the recipes for Indian chicken tikka masala and goat biryani. Both of these dishes are popular in Indian cuisine and are known for their rich and aromatic flavors.

Indian Chicken Tikka Masala Recipe:

Ingredients for Chicken Tikka:

  • 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 3 cloves garlic, minced
  • 1 tbsp grated ginger
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • 1 tsp garam masala
  • 1/2 tsp cayenne pepper (adjust to taste)
  • Salt to taste
  • 2 tbsp vegetable oil

Ingredients for Masala Sauce:

  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tbsp grated ginger
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp garam masala
  • 1/2 tsp cayenne pepper (adjust to taste)
  • 1 can (14 oz) crushed tomatoes
  • 1 cup heavy cream
  • Salt to taste
  • Fresh cilantro for garnish

Directions:

  1. In a large bowl, combine the yogurt, minced garlic, grated ginger, cumin, coriander, turmeric, paprika, garam masala, cayenne pepper, and salt. Add the chicken pieces to the bowl and coat them with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.
  2. Preheat the grill to medium-high heat. Thread the marinated chicken pieces onto skewers and grill for about 5-7 minutes on each side, or until fully cooked and slightly charred. Alternatively, you can cook the chicken in a preheated oven at 400°F (200°C) for about 20-25 minutes, turning once.
  3. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes.
  4. Add the ground cumin, coriander, turmeric, paprika, garam masala, and cayenne pepper to the skillet. Cook the spices for 1-2 minutes, stirring constantly.
  5. Pour in the crushed tomatoes and simmer the sauce for about 10 minutes, stirring occasionally.
  6. Stir in the heavy cream and season the sauce with salt to taste. Add the grilled chicken tikka pieces to the sauce, stirring gently to coat them with the masala sauce. Simmer for an additional 10 minutes.
  7. Garnish with fresh cilantro and serve the chicken tikka masala hot with steamed rice or naan bread.

GOAT BIRYANI RECIPE

recipe for making goat biryani:

Ingredients:
– 2 cups basmati rice
– 1 kg goat meat, cut into pieces
– 1 cup plain yogurt
– 2 onions, thinly sliced
– 4 tomatoes, finely chopped
– 4-5 green chilies, slit
– 2 tablespoons ginger-garlic paste
– Whole spices (cinnamon, cardamom, cloves, bay leaves)
– 1/2 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 1 teaspoon biryani masala
– 1/2 cup chopped cilantro (coriander) leaves
– 1/2 cup chopped mint leaves
– 4 cups water
– 1/4 cup ghee or oil
– Salt to taste

For the marinade:
– 1 cup plain yogurt
– 2 tablespoons ginger-garlic paste
– 1 teaspoon red chili powder
– 1 teaspoon turmeric powder
– 1 teaspoon garam masala

Instructions:
1. Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.

2. In a large bowl, mix the goat meat with the marinade ingredients – yogurt, ginger-garlic paste, red chili powder, turmeric powder, and garam masala. Marinate for at least 1 hour.

3. In a large pot, heat the ghee or oil over medium heat. Add the sliced onions and sauté until they turn golden brown.

4. Add the whole spices and sauté for a minute until aromatic. Then, add the ginger-garlic paste and green chilies. Sauté for a couple of minutes.

5. Add the marinated goat meat and cook until it is browned and the moisture evaporates.

6. Add the chopped tomatoes, biryani masala, turmeric powder, and salt. Cook until the tomatoes are soft and the oil separates.

7. Add the chopped cilantro and mint leaves, then spread the marinated goat meat evenly in the pot.

8. In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice to the boiling water. Cook until the rice is 70% cooked. Drain the rice and layer it over the goat meat in the pot.

9. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the biryani to steam. You can also place a tava (griddle) under the pot to diffuse the heat and prevent burning.

10. Once the biryani is done, gently fluff the rice with a fork, and serve hot with raita (yogurt-based dip) and salad.

Enjoy your delicious goat biryani and chicken tikka masala!

Try this to make recipes by yourself at home and your feedback.

Please we need your comment to grow this website.

You can find us on Facebook page or website below, for more articles like this

http://www.facebook.com/Chefssentongo1

http://www.facebook.com/mrbitebeans

http://www.chefsideacafe.food.blog

HOME > RECIPE >EASY DINNER >INGREDIENTS >QUICK IDEAS

0

Author :chef ssentongo Geoffrey

Stagiaire, Apprenticeship And Externship

In the culinary world, the term “stagiaire” refers to an unpaid intern or apprentice, typically in a professional kitchen. Stagiaires are individuals who are either enrolled in culinary school or seeking to gain practical experience in a professional kitchen environment. The term originates from the French word “stage,” which means “training” or “apprenticeship.”

Advantages of being a stagiaire in the culinary industry include:

  1. Hands-on Experience: Stagiaires have the opportunity to work alongside experienced chefs and kitchen staff, gaining practical, real-world experience in a professional kitchen environment.
  2. Skill Development: Stagiaires can learn and develop culinary skills, techniques, and industry best practices by observing and working under the guidance of seasoned professionals.
  3. Networking: Working as a stagiaire allows individuals to build relationships with industry professionals, potentially opening doors to future employment opportunities or mentorship.
  4. Exposure to Different Culinary Styles: Stagiaires may have the chance to work in various types of kitchens, such as fine dining, casual dining, or specialized cuisine, providing exposure to different culinary styles and approaches.

The main difference between a stagiaire and an apprenticeship or externship in the culinary industry lies in the nature and structure of the training:

  1. Apprenticeship: An apprenticeship in the culinary industry typically involves a formal, paid training program that combines on-the-job training with classroom instruction. Apprenticeships are often longer in duration and are designed to provide comprehensive training in various aspects of the culinary arts, leading to a recognized certification or qualification.
  2. Externship: An externship is a structured, supervised work experience that is typically a required component of a culinary education program. It allows students to gain practical experience in a professional kitchen setting as part of their academic curriculum. Externships are often shorter in duration compared to apprenticeships and may or may not be paid, depending on the program and the specific arrangement with the host kitchen.

In summary, while stagiaires, apprentices, and externs all involve hands-on training in the culinary industry, the specific terms refer to different types of training programs, each with its own structure, duration, and objectives.

I find this article helpful comment and share to your friends so that they can find more articles like this on my website or on Facebook page below.

http://www.facebook.com/Chefssentongo1

http://www.chefsideacafe.food.blog

WHAT IS THE TERM STAGIAIRE STAND FOR IN CULINARY ARTS AND IT’S ADVANTAGES

0

Author :chef ssentongo Geoffrey

I would suggest chefs out there trying out the following activities and hobbies related to creating recipes and improving kitchen skills:

  1. Recipe Swap: Connect with friends, family, or online cooking communities to exchange and try out new recipes from different cultures and cuisines. You can even organize a virtual cooking party to share your experiences.
  2. Food Photography: Experiment with food styling and improve your food photography skills. Try capturing and showcasing your culinary creations in an artistic and visually appealing way.
  3. Recipe Development: Challenge yourself to create new recipes by experimenting with different flavors, textures, and ingredients. You can start by modifying existing recipes or even invent entirely new dishes from scratch.
  4. Cooking Classes: Enroll in virtual or in-person cooking classes to learn new techniques and expand your culinary knowledge. You can explore a variety of cuisines, such as French, Italian, Asian, or vegan cooking, depending on your interests.
  5. Homemade Preserves: Learn the art of making homemade preserves, such as jams, pickles, or chutneys. Experiment with different fruits, vegetables, and spices to create unique and personalized flavor combinations.
  6. Culinary Storytelling: Combine your love for cooking with storytelling by creating a blog or social media platform where you can share your recipes, cooking experiences, and the stories behind them. Incorporate writing, photography, and videography to make it more engaging.
  7. Kitchen Science Experiments: Explore the scientific aspects of cooking by engaging in kitchen experiments. You can experiment with emulsions, fermentation, molecular gastronomy, or even make your own cheese or yogurt.
  8. Monthly Cooking Challenges: Participate in cooking challenges or set monthly themes for yourself to motivate continuous culinary exploration. For example, you can challenge yourself to bake a new type of bread every week or cook a dish from a different country each month.
  9. Cookbook Club: Start a cookbook club with friends or join existing ones. Each month, select a cookbook or a specific theme, and everyone can prepare a recipe from it. Share your experiences and thoughts on the recipes, ingredients, and techniques used.
  10. Kitchen Garden: If you have a yard or even a small balcony, consider starting a kitchen garden. Grow your own herbs, vegetables, or fruits. It will not only provide you with fresh ingredients but also be a rewarding and relaxing activity.

Remember, kitchen skills and recipe creation can be enjoyed and practiced anywhere, encouraging your creativity and culinary expertise to soar.

Please, send your comments

on Facebook page or website below

http://www.chefsideacafe.food.blog

AS A CHEF WHAT CAN YOU DO WITH YOUR COOKING SKILLS?

0

Author :chef ssentongo Geoffrey

Tips And Ideas for Restaurant Customer service:

Best Tips for Restaurant Customer Service:

  1. Greet guests with a warm and genuine welcome.
  2. Listen attentively to guest requests and be responsive to their needs.
  3. Be knowledgeable about the menu and able to make recommendations.
  4. Anticipate and address any potential issues or concerns before they arise.
  5. Be proactive in ensuring a positive dining experience for guests.
  6. Provide prompt and efficient service while still allowing guests to feel relaxed and unrushed.
  7. Thank guests for their patronage and ensure they feel valued and appreciated.
  8. Handle any complaints or feedback with professionalism and empathy.
  9. Follow up with guests to ensure their satisfaction.
  10. Continually strive to exceed guest expectations and provide exceptional service.

Interacting with Guests & Taking Orders:

  • Approach the table with a friendly and inviting demeanor.
  • Introduce yourself and engage in polite conversation.
  • Take time to explain the menu and make recommendations.
  • Pay attention to any dietary restrictions or special requests.
  • Confirm orders and double-check for accuracy.
  • Thank guests for their orders and assure them of prompt service.

Do’s & Don’ts of Table Service:
Do:

  • Keep an eye on tables to ensure guests have everything they need.
  • Stay attentive and responsive to guest needs.
  • Maintain a clean and organized table setting.
  • Communicate effectively with the kitchen and other staff members.
  • Be polite, friendly, and professional at all times.

Don’t:

  • Ignore guest requests or complaints.
  • Be inattentive or disengaged from the dining experience.
  • Rush guests through their meal or hover excessively.
  • Let personal issues affect your interactions with guests.
  • Engage in negative or unprofessional behavior.

First 10 Rules of Fine Dining Service:

  1. Always greet guests with a smile and warm welcome.
  2. Be attentive to guest needs and anticipate their desires.
  3. Maintain a professional and polished appearance.
  4. Be knowledgeable about the menu and able to make recommendations.
  5. Serve guests with grace and precision.
  6. Handle any issues or complaints with diplomacy and discretion.
  7. Stay composed and unruffled, even in high-pressure situations.
  8. Work harmoniously with the kitchen staff to ensure seamless service.
  9. Pay attention to the smallest details, from table settings to the timing of courses.
  10. Always strive to exceed guest expectations and provide a memorable dining experience

Please don’t miss our next article

If you’ve found this article helpful comment and share to your friends or visit our website below.

http://www.chefsideacafe.food.blog

By:chef ssentongo Geoffrey

TIPES AND IDEAS FOR RESTAURANT CUSTOMER SERVICE,> HOW TO INTERACT WITH GUESTS AND TAKING THEIR ORDERS > DO’S AND DON’T OF TABLE SERVICE > THE FIRST 10 RULES OF FINE DINING SERVICE

0

Author :chef ssentongo Geoffrey

How entrepreneurs can start restaurant business?

  1. Define the concept: Entrepreneurs should start by defining the concept for their restaurant. This includes deciding on the type of cuisine, the target market, and the overall atmosphere of the restaurant.
  2. Research the market: It’s crucial to conduct thorough market research to identify the demand for specific types of food in a certain area, as well as the competition that may already exist.
  3. Create a business plan: Developing a comprehensive business plan is essential for success in the restaurant industry. This plan should outline the restaurant’s concept, target market, marketing strategy, financial projections, and operational plan.
  4. Secure funding: Entrepreneurs must determine how much funding they will need to start their restaurant and then seek out sources of capital, such as loans, investors, or personal savings.
  5. Choose the right location: Selecting the right location can have a significant impact on the success of a restaurant. Consider factors such as foot traffic, visibility, and proximity to competitors.
  6. Obtain necessary permits and licenses: Ensure that all necessary permits and licenses, such as health permits and liquor licenses, are obtained before opening the restaurant.
  7. Hire and train staff: Finding the right staff and providing them with proper training is crucial for providing excellent customer service and running a successful restaurant.
  8. Develop a marketing strategy: Entrepreneurs should develop a marketing strategy to generate buzz and attract customers to their restaurant. This might include social media marketing, partnerships with local businesses, and hosting events.
  9. Focus on quality and consistency: Providing high-quality food and service and maintaining consistency is key to building a loyal customer base.
  10. Stay adaptable: The restaurant industry is ever-changing, so it’s important for entrepreneurs to stay adaptable and be open to making adjustments to their business model based on customer feedback and market trends.

By following these steps and staying open to learning from both successes and failures, entrepreneurs can increase their chances of building a successful restaurant business.

For more articles like this visit our website below

http://www.chefsideacafe.food.blog

HOW  ENTREPRENEUR CAN START RESTAURANT BUSINESS AND WHAT IDEAS THEY CAN USE TO LEARN BUSINESS SUCCESSFUL

0

Author :chef ssentongo Geoffrey

How to start hotel business planning…

Starting a hotel business involves several key steps:

  1. Market research and business plan: Conduct thorough market research to identify the demand for hotels in a specific location and to understand the competition. Develop a comprehensive business plan that outlines the hotel’s concept, target market, marketing strategy, financial projections, and operational plan.
  2. Legal and regulatory requirements: Identify and comply with all legal and regulatory requirements for starting a hotel business, including obtaining necessary permits, licenses, and certifications.
  3. Location and property acquisition: Choose a strategic location for the hotel and acquire or lease a property that aligns with the concept and target market. Consider factors such as proximity to tourist attractions, transportation hubs, and amenities.
  4. Design and construction: Design the hotel layout, including the number and type of rooms, common areas, and amenities. Whether renovating an existing property or building from scratch, ensure the design meets safety, accessibility, and comfort standards.
  5. Financing and budgeting: Secure funding through bank loans, investors, or personal capital and develop a detailed budget for construction, furnishing, and initial operating expenses.
  6. Hiring and training: Recruit and hire a skilled team, including management, administrative staff, housekeeping, maintenance, and food and beverage staff. Provide thorough training to ensure high-quality service and operations.
  7. Marketing and branding: Develop a strong brand identity, including a name, logo, and visual identity, as well as a marketing strategy to promote the hotel and attract guests.
  8. Technology and operations: Implement a hotel management system for reservations, check-ins, check-outs, and guest services, as well as systems for accounting, inventory, and security.
  9. Quality and guest experience: Emphasize the quality of services, guest experience, and customer satisfaction to build a positive reputation and attract repeat business.
  10. Ongoing management and adaptation: Monitor the hotel’s performance, gather guest feedback, and adapt operations and services to meet evolving market demands and customer preferences.

By following these steps and staying committed to providing exceptional hospitality, entrepreneurs can successfully launch and operate a hotel business.

Please, if you’ve like this ideas follow, comment and share or visit our website below for more information

http://www.chefsideacafe.food.blog

IDEAS FOR STARTING HOTEL BUSINESS SUCCESSFUL

0

Author :chef ssentongo Geoffrey

Christmas it’s on the corner

Roasting a Christmas tacky recipe can be a fun and festive way to celebrate the holiday season. Here’s a simple and delicious recipe for roasting a tacky Christmas dish:

You must prepare tacky gravy

Ingredients:

  • 1 pound of ground beef
  • 1 cup of diced onions
  • 1 cup of diced bell peppers
  • 1 cup of diced tomatoes
  • 1 cup of canned corn kernels
  • 1 cup of canned black beans
  • 1 packet of taco seasoning
  • 1 cup of shredded cheddar cheese
  • 1 cup of crushed tortilla chips
  • 1/2 cup of sour cream
  • Sliced jalapenos, for garnish

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, cook the ground beef over medium heat until browned. Add the diced onions and bell peppers, and cook until softened.
  3. Stir in the diced tomatoes, corn kernels, black beans, and taco seasoning. Cook for an additional 5 minutes, stirring occasionally.
  4. Transfer the beef and vegetable mixture to a baking dish. Sprinkle the shredded cheddar cheese on top, followed by the crushed tortilla chips.
  5. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
  6. Remove from the oven and top with dollops of sour cream and sliced jalapenos.
  7. Serve hot and enjoy your tacky Christmas roasted dish!

This tacky Christmas recipe is sure to be a hit at any holiday gathering. It’s delicious, easy to make, and perfect for sharing with friends and family. Happy roasting!

Recipe by mrdelicious

http://www.chefsideacafe.food.blog

HOW TO ROAST A CHRISTMAS TACKY FOR HOLIDAY DINNER…

0

Author :chef ssentongo Geoffrey

Apprenticeship :

An apprenticeship in the culinary industry is a type of formalized training program that combines on-the-job learning with classroom instruction. It provides individuals with the opportunity to learn and develop their culinary skills, while also gaining valuable work experience in a professional kitchen setting.

Advantages of apprenticeships in the culinary industry include:

  1. Hands-on Experience: Apprentices have the opportunity to work directly in a kitchen environment, gaining practical skills and knowledge under the guidance of experienced chefs.
  2. Culinary Education: Apprenticeships often include structured classroom instruction which can supplement and enhance a trainee’s practical experience.
  3. Mentorship: Apprentices typically work closely with experienced chefs who can provide guidance, mentorship, and feedback, helping them refine their culinary techniques and develop their own cooking style.
  4. Career Advancement: Completing an apprenticeship program can increase the likelihood of securing job opportunities in the culinary industry, as it demonstrates both practical experience and formal training.
  5. Networking: Apprenticeships often provide opportunities to make connections with industry professionals, colleagues, and potential employers, which can be valuable for future career prospects.
  6. Industry Recognition: Graduating from a recognized apprenticeship program can enhance an individual’s professional credibility within the culinary industry and may also lead to certifications or credentials that can be beneficial for career advancement.

Overall, apprenticeships offer a structured and practical approach to learning and skill development, making them an effective pathway for individuals seeking to build a career in the culinary industry.

Visit our website below for more

http://www.chefsideacafe.food.blog

WHAT IS THE TERM APPRENTICESHIP MEANS IN CULINARY INDUSTRY AND WHAT DO YOU GAIN FROM THERE..

0

Author : chef ssentongo Geoffrey

Here are the way you can operate a bar & restaurant:

Operating a bar and restaurant successfully involves a combination of careful planning, efficient management, and exceptional customer service. Here are some steps to help you get started:

  1. Develop a business plan: Outline your concept, target market, menu, pricing strategy, marketing plans, and financial projections. Consider factors like location, competition, and legal requirements.
  2. Secure funding: Determine your startup costs and explore funding options such as personal savings, loans, or partnerships. Create a budget that covers all expenses, including licenses, permits, rent, staff wages, inventory, utilities, and marketing.
  3. Find a suitable location: Look for a location that aligns with your target customer base and has high foot traffic. Ensure the space is well-equipped and complies with health and safety standards.
  4. Obtain necessary permits and licenses: Check with local authorities to obtain permits for serving alcohol, operating a food establishment, and playing music. Comply with health, safety, and sanitation regulations.
  5. Hire and train staff: Recruit reliable, experienced, and friendly personnel such as bartenders, servers, chefs, and kitchen staff. Provide thorough training on your menu, service standards, food handling, and customer interactions.
  6. Create a compelling menu: Develop a diverse menu with high-quality dishes and beverages that cater to your target market. Consider dietary preferences, seasonal ingredients, and local specialties. Price items competitively to ensure profitability.
  7. Manage inventory and suppliers: Establish relationships with trusted suppliers for regular deliveries of fresh ingredients and drinks. Implement inventory management systems to track and control stock levels. Minimize waste and spoilage through efficient ordering and storage practices.
  8. Market your establishment: Develop a marketing strategy to attract customers. Utilize social media, online platforms, local advertising, and partnerships with complementary businesses. Offer promotions, special events, and loyalty programs to encourage repeat visits.
  9. Prioritize customer service: Train your staff to provide exceptional customer service. Encourage a friendly and welcoming atmosphere, prompt service, and attentiveness to customer needs. Respond to customer feedback and address any issues promptly.
  10. Monitor financial performance: Regularly review your financial statements, including revenue, expenses, and profits. Analyze sales data, trends, and customer feedback to make informed business decisions. Adjust your strategies as required to maximize profitability.

Remember, operating a bar and restaurant requires continuous improvement, adaptability, and staying up to date with industry trends.

If you read this article and find useful follow, like, comment and share.

Please, we need your comment so that we can keep posting, thanks see you again.

HOW TO OPERATE A BAR AND RESTAURANT?

0

Author :chef ssentongo Geoffrey {Mr delicious}

Chicken marry me recipe (review)

I posted this delicious chicken recipe a year ago but still have some confusion, this recipe usually made when you have party or any occasions not for marriage issues.

Here is a simple recipe for chicken marry me:

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup balsamic vinegar
  • 1/4 cup honey
  • Fresh basil leaves for garnish

Instructions:

  1. Season the chicken breasts with salt and pepper on both sides.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the minced garlic and cherry tomatoes. Cook for 2-3 minutes, or until the tomatoes begin to soften.
  4. Add the balsamic vinegar and honey to the skillet. Stir to combine and bring the mixture to a simmer.
  5. Return the chicken breasts to the skillet and spoon the balsamic glaze over the top. Cook for an additional 2-3 minutes, or until the glaze has thickened.
  6. Serve the chicken marry me with a garnish of fresh basil leaves and enjoy!

This chicken marry me recipe is a delicious and simple dish that is perfect for a special occasion or a weeknight meal. Enjoy!

Please, like, follow, comment and share or visit our website below

http://www.chefsideacafe.food.blog

MARRY ME CHICKEN RECIPE (A Review Recipe)

0

Author : chef ssentongo Geoffrey

Ethiopian main best food dishes

KITFO:

made from the leanest beef, kitfo is similar to French steak tartar. The meat is minced and warmed in a pan with a little butter, the spice blend mitmita.

Ethiopian food is distinctive and delicious, befitting a remarkable country with a cultural heritage that stands out from the rest of Africa. Ather African country’s took time to take their traditional food father.

The cuisine of Ethiopia is becoming better known, it still remains remarkable in the whole world cuisine. Eating Ethiopian food means eating traditionally assumptions you having dinnertime with your family or friends everytime.

Eating Ethiopian food get ready to get messy fingers whether in the restaurant or at home, no cutlery. The majority of Ethiopia food is injera, a giant gray spongy pancake-like bread, served with multicolored mounds of spicy stews, vegetable curries and cubees of raw meat.

The mode of eating is highly communal, with everyone gathering around a large circular metal tray of injera heavily laden with food as hands go back and forth scooping up strips of injera torn from the edges.

Like Indians, the Ethiopians aren’t shy of adding spices. One of the most common accompaniments is berbere. Beyond the endless dishes, it’s essential to try Ethiopian coffee after a meal.

Here are the essential dishes to try:

SHEKLA TIBS:

sliced beef or lamb, pan-fried in butter, garlic and onion, tibs is one of the most popular dishes among Ethiopians. It comes in a variety of forms, varying in type, size or shape of the cuts of meat used, and can range from dry to mild.

Historically, tibs was served to pay a compliment or show respect to someone. Tody it’s still viewed as a special dish, hence its popularity for commemorating special events and holidays.

BEYAINATU:

the name of ethiopia,s most popular vegetarian dish translates as a bit of every type of vegetables, because Ethiopians strong tradition of religious fasting and abstaining from meat on Wednesday and Fridays.

TERE SIGA:

Not for the faint-hearted, one of Ethiopia most popular delicacies is cubes of raw red meat. Two people typically order half a kilo of TERE siga to share, which is eaten with injera or bread.

DORO WOT :

WOT is Ethiopians version of curry, and the ubiquitous companion of injera. While beef and goat are often used with wot, chicken-Doro in Amharic-reigns as the wot champion.

DORO WOT is made with chicken drumsticks and wings cooked and served in a hot sauce of butter, onion, Chile, cardamom and berbere. In the midst of stew.

ENKULAL FIRFIR:

while basically just scrambled eggs, which might not sound that exciting, Ethiopians ENKULAL firfir is not to be missed at breakfast. Cooked with nitre kibe Ethiopian spiced butter it is further enhanced with a combination of green and red peppers, chili, tomatoes and onions, all of which is scooped up with fresh tasty bread rolls, or injera.

SHIRO:

A lightly spiced chickpea or bean puree, Shiro is particularly favored by Ethiopians on fasting days. One of the most unassuming dishes you’ll encounter, it can appear as not much more than slop. Don’t be deceived, it’s very tasty.

ASA:

Eating fish Asa in Ethiopia is quite an experience. Typically, a fish such as Nile perch is fried and served entirely whole, the gaping mouth of jagged little teeth looking like your plate. As ever, it’s eaten by hand with either bread or injera.

SPRISS:

Dotted all over Addis Ababa are juice houses often not much more than a shack-serving spriss, delicious juice mixes made from the likes of avocado, guava, papaya, mango, pineapple and orange.

PASTA BEU INJERA:

Italys historical involvement in Ethiopia means that if you need a break from endless injera or if your stomach is feeling tender and you need to play it safe help is at hand in the form of pasta beu atkilt, pasta with vegetables, being readily available all over the country.

That’s the little bet of Ethiopian food history, wight for the next full article about Ethiopian cuisine.

Don’t forget to comment and share, that’s way we will grow this website. Www.chefsideacafe.food.blog

ETHIOPIAN FOOD CUISINE HISTORY

0

Author :chef ssentongo Geoffrey

What is food plating and food preparation?

How is so important to the customer service experience!…

Buffet
Ala carte

Food plating and food presentation refer to the way that food is arranged and displayed on a dish. This can include the arrangement of the food on the plate, the use of garnishes and other decorative elements, and the overall visual appeal of the dish.

The advantages of food plating and food presentation to customer service include:

  1. Enhancing the overall dining experience: A well-presented dish can create a positive first impression and enhance the overall dining experience for the customer.
  2. Encouraging appetite: A visually appealing dish can stimulate the customer’s appetite and increase their enjoyment of the meal.
  3. Reflecting the quality of the food: The way that food is plated and presented can reflect the quality and care that has gone into preparing the dish, giving the customer confidence in the restaurant or establishment.
  4. Creating a memorable experience: A beautifully presented dish can create a lasting impression and contribute to a memorable dining experience for the customer.

In conclusion, food plating and presentation play an important role in customer service by enhancing the overall dining experience, stimulating the appetite, reflecting the quality of the food, and creating a memorable dining experience for the customer.

Thank loving our website and Facebook pages.

Please, if you’ve read and find this our posts useful Comment or share to your friends that will make our website grow.

http://www.chefsideacafe.food.blog

FOOD PLATING AND FOOD PREPARATION

0

Author :chef ssentongo Geoffrey

The operation of a bar, club, and pub generally involves creating a welcoming and entertaining atmosphere for patrons. Here is a general breakdown of their operations and service:

  1. Concept and Theme: Establishing a specific concept or theme creates a unique identity for the establishment, attracting a specific target audience.
  2. Bar Area: This is the central space where patrons can gather to socialize and enjoy drinks. It usually includes a well-stocked bar, comfortable seating, and sometimes a dance floor.
  3. Staffing: Hiring and training skilled staff is crucial for smooth operations. Common roles include bartenders, servers, security personnel, DJs, and sometimes live performers.
  4. Beverages: Offering a wide variety of alcoholic and non-alcoholic beverages is a key aspect. This includes beer, wine, spirits, cocktails, mocktails, and soft drinks. Bars usually maintain a drink menu or offer specials.
  5. Food Service: While pubs and clubs may focus more on drinks, many establishments also provide food options. This can be a full-fledged restaurant or a limited menu offering snacks and appetizers.
  6. Entertainment: Providing entertainment is vital for attracting patrons. This may involve live music, DJs, karaoke, theme nights, trivia, stand-up comedy, or even sporting events displayed on screens.
  7. Promotions and Marketing: Promoting events and specials through various channels is essential. This may include social media, advertising, partnerships, and loyalty programs.
  8. Security and Safety: Ensuring the safety of patrons is a top priority. Employing security personnel and enforcing age restrictions and responsible alcohol service regulations are crucial.
  9. Customer Service: Providing excellent customer service is vital for guest satisfaction. This encompasses being attentive, friendly, prompt, and ensuring a positive experience overall.
  10. Licensing and Legal Compliance: Complying with local regulations, obtaining necessary licenses, and adhering to alcohol serving laws is fundamental for operations. This includes verifying the legal drinking age and responsible service practices.
  11. Financial Management: Effective financial management is critical. It involves proper inventory control, managing expenses, pricing strategies, and cash handling procedures.
  12. Maintaining Ambiance: Creating a desirable atmosphere is key. Factors like lighting, music selection, interior design, and cleanliness contribute to the overall experience.

It is important to note that the specific operation and services can vary depending on the establishment type, local regulations, and the target audience being catered to.

THE GENERAL OPERATIONS OF THE BAR, CLUB AND PUB

0

Author :chef ssentongo Geoffrey

The main difference between a fast food restaurant and a takeaway restaurant lies in how they serve customers and the dining experience they offer:

Fast food service style
  1. Service Style: In a fast food restaurant, customers typically place their orders at a counter or through a drive-thru window and receive their food immediately. They have the option to eat at the premises or take it away. On the other hand, a takeaway restaurant primarily focuses on providing food for takeaway only. Customers place their orders and usually wait for them to be prepared before leaving with their food.
  2. Seating and Ambiance: Fast food restaurants usually have indoor seating areas where customers can dine-in. They are designed for quick meals and often have a casual and informal ambiance. Takeaway restaurants, however, may have minimal or no seating arrangements as their primary focus is on providing food for customers who want to take it away.
  3. Menu Options: Fast food restaurants often have extensive menus offering a range of options, including burgers, fries, chicken, salads, and more. They usually provide combo meals or value deals for convenience. Takeaway restaurants may have a more specialized menu that focuses on a particular cuisine or type of food, such as Chinese, pizza, or sushi.
  4. Waiting Time: In a fast food restaurant, the food is typically prepared quickly for immediate consumption. Customers may have to wait for a few minutes while their order is being prepared. In a takeaway restaurant, the waiting time can be longer as the food is made to order, ensuring its freshness.

Advantages of Fast Food Restaurants:

Fast food restaurant with extensive menu options
  • Quick service and convenience, ideal for people on the go.
  • Extensive menu options catering to various tastes and preferences.
  • Indoor seating provides a place to dine-in and socialize.
  • Drive-thru facilities allow customers to stay in their vehicles.

Advantages of Takeaway Restaurants:

  • Focus on freshly prepared food made to order.
  • Convenient for customers who prefer to eat at home or at another location.
  • Potential for lower overhead costs as there is no need for extensive seating areas.
  • Appeals to customers seeking specific types of cuisine or specialty items.

It’s important to note that some establishments may combine elements of both fast food and takeaway, offering a combination of dine-in, drive-thru, and takeaway services to cater to a wider range of customers.

Takeaway restaurant

Visit our website below for more details

http://www.chefsideacafe.food.blog

THE MAIN DIFFERENCE BETWEEN A FAST FOOD RESTAURANT AND TAKEAWAY RESTAURANT

0

Author :chef ssentongo Geoffrey

WHO IS BUSINESS OPERATOR?

Here are the business operator responsibilities

A business operator refers to an individual or entity that runs, manages, or operates a business organization. They are responsible for overseeing the day-to-day operations and decision-making processes to ensure the business’s success. A business operator can be an entrepreneur who starts their own business or a manager who is employed by an organization to run its operations. Some key responsibilities of a business operator include:

http://www.facebook.com/Chefssentongo1
  1. Strategic Planning: Developing and implementing business strategies, setting goals, and creating plans to achieve them.
  2. Financial Management: Managing the financial aspects of the business, including budgeting, forecasting, cash flow management, and financial reporting.
  3. Operations Management: Overseeing the activities and processes involved in delivering the products or services of the business.
  4. Human Resource Management: Recruiting, training, and managing the employees of the organization, handling performance evaluations, and ensuring workforce satisfaction.
  5. Marketing and Sales: Developing marketing strategies, identifying target markets, promoting the business, and driving sales.
  6. Customer Relationship Management: Maintaining positive relationships with customers, handling customer complaints, and ensuring customer satisfaction.
  7. Risk Management: Identifying and managing potential risks, implementing safety measures, and developing contingency plans.
  8. Compliance and Legal Matters: Ensuring the business operates in accordance with relevant laws, regulations, and industry standards.

Business operators play a crucial role in the success and growth of a business by effectively managing various aspects of the organization’s operations.

http://www.chefsideacafe.food.blog

BUSINESS OPERATOR

0

Author :chef ssentongo Geoffrey

  1. Assess the reason for closure: Determine the reasons why the bar and restaurant were previously closed. Was it due to financial difficulties, poor management, or other factors? Understanding the root cause will help you address and avoid repeating the same mistakes.
  2. Conduct market research: Evaluate the local market to ensure there is sufficient demand for a bar and restaurant in the area. Identify any gaps or opportunities that were not fully explored in the past.
  3. Refine the concept: Consider rebranding or revamping the image of the bar and restaurant. Assess the target audience and their preferences, and tailor the concept, menu, and ambiance accordingly. Create a unique selling proposition to differentiate your establishment from competitors.
  4. Develop a solid business plan: Outline a detailed business plan that outlines your goals, objectives, target market, marketing strategies, financial projections, and operational plans. This will serve as a roadmap for your reopening and help secure funding if needed.
  5. Focus on staff recruitment and training: Determine the necessary staffing levels, including chefs, bartenders, waitstaff, and management. Hire experienced and skilled personnel and provide comprehensive training programs to ensure excellent customer service and operational efficiency.
  6. Refresh the space: If possible, renovate and redecorate the bar and restaurant to give it a fresh and updated look. Consider investing in new furniture, lighting, and decor that align with the new concept.
  7. Strengthen marketing efforts: Develop a robust marketing and advertising strategy to build anticipation and attract customers. Utilize social media platforms, local advertising channels, and community outreach to create buzz and generate awareness.
  8. Review and optimize the menu: Evaluate the previous menu and make any necessary improvements based on customer feedback and current food and beverage trends. Offer a well-curated selection of dishes and drinks that appeal to your target market.
  9. Build relationships with suppliers: Identify reliable and quality suppliers for your food and beverage needs. Establish good relationships with vendors to ensure timely deliveries and favorable pricing.
  10. Foster customer loyalty: Offer incentives, such as loyalty programs or special promotions, to encourage repeat business. Focus on delivering exceptional customer experiences to build a loyal customer base.
  11. Implement effective cost management strategies: Monitor and control costs by implementing efficient inventory management systems, negotiating favorable contracts with suppliers, and optimizing staffing levels based on demand.
  12. Seek feedback and adapt: Continuously gather feedback from customers through surveys, comment cards, or online reviews, and use this information to make necessary adjustments and improvements.
  13. Plan a soft opening: Before the grand reopening, consider hosting a soft opening event for friends, family, and local influencers. This will allow you to fine-tune operations and make any last-minute adjustments while generating positive word-of-mouth.
  14. Monitor and analyze performance: Regularly review key performance indicators, such as revenue, customer satisfaction scores, and online reviews, to track progress and identify areas for further improvement.
  15. Stay resilient and adaptable: Be prepared for challenges and setbacks. Stay flexible, learn from your experiences, and continuously adapt to the evolving needs and preferences of your customers.

Overall, a successful reopening of a bar and restaurant requires thorough planning, strategic marketing, attention to detail, and a commitment to delivering exceptional experiences to your guests.

Please, if you’ve read and find this article helpful comment, follow and share to your friends it will help us to grow this website.

BRAINSTORM SOME IDEAS COMBINING HOW TO PRE-OPENING BAR & RESTAURANT WHICH WAS CLOSED AND HOW TO PRE-OPENING BAR AND RESTAURANT WHICH WAS CLOSED BEFORE.

0

Author :chef ssentongo Geoffrey

Here are the defferences between investor and intrepreneur :

An investor and an intrapreneur are two distinct roles within the business world.

  1. Investor:
    An investor refers to an individual or entity that allocates capital (money) with the expectation of receiving a return on investment. Here are some key aspects of an investor:
  • Investment: Investors provide financial resources to businesses or projects in exchange for ownership stakes or future profits.
  • Risk-Taking: Investors assume a certain level of risk based on the potential returns and rewards associated with their investments.
  • Capital Allocation: Investors allocate their funds across various asset classes like stocks, bonds, real estate, startups, etc.
  • Focus on External Opportunities: Investors usually look for opportunities outside their own organization to invest their capital.
  • Returns: Investors aim to generate financial returns on their invested capital.
  1. Intrapreneur:
    An intrapreneur refers to an employee within a company or organization who behaves like an entrepreneur. They exhibit entrepreneurial qualities within the organization itself. Here are some key aspects of an intrapreneur:
  • Innovation and Creativity: Intrapreneurs work within an existing organization but exhibit an entrepreneurial mindset to identify and solve problems, innovate, and introduce new products or services.
  • Risk-Taking: Like entrepreneurs, intrapreneurs take calculated risks within the confines of their organization to drive growth, introduce new initiatives, and enhance profitability.
  • Organizational Context: Unlike external entrepreneurs, intrapreneurs operate within established organizations, leveraging existing resources, infrastructure, and support systems.
  • Focus on Internal Opportunities: Intrapreneurs identify and exploit opportunities within their own organization, bridging the gap between entrepreneurship and larger corporations.
  • Rewards and Success: Intrapreneurs are often rewarded through recognition, promotions, performance-related incentives, or shares of any financial success generated through their initiatives.

While investors provide capital from outside the company and expect financial returns, intrapreneurs work within an organization to innovate and drive growth, utilizing existing resources to create value for their employers.

Please, if you like this article, comment, follow and share

You’ll keep this website grow.

DO YOU KNOW THE DIFFERENCE BETWEEN INVESTOR AND INTREPRENEUR

0

Author :chef ssentongo Geoffrey

  1. Why do you want to work as a waitress/waiter/bartender?
  • As a waitress/waiter/bartender, I enjoy interacting with people and providing excellent customer service. I thrive in fast-paced environments and enjoy the teamwork and social aspect of the job.
  1. How do you handle difficult customers?
  • I believe in remaining calm and composed in any situation, especially when dealing with difficult customers. I would actively listen to their concerns, empathize with their dissatisfaction, and work towards finding a satisfactory solution.
  1. How do you prioritize tasks during busy shifts?
  • During busy shifts, it’s important to stay organized and prioritize tasks efficiently. I would prioritize taking orders and serving food/drinks promptly, while also ensuring that customers have a pleasant dining experience. I would delegate tasks to other team members if necessary, to ensure smooth operation.
  1. How would you handle a situation where a customer is unsatisfied with their meal or drink?
  • If a customer is unsatisfied with their meal or drink, I would apologize sincerely and ask them how I can make it right. I would promptly inform the kitchen or bartender about the issue, and if needed, offer a replacement or alternative options. My goal would always be to ensure the customer leaves satisfied.
  1. How do you ensure cleanliness and hygiene while working?
  • I understand the importance of maintaining clean and sanitary workspaces. I would consistently follow proper hygiene practices, such as washing my hands regularly, using gloves when necessary, and adhering to all food safety regulations. I would also clean and sanitize my work area throughout my shift to uphold cleanliness standards.
  1. How would you handle multiple orders coming in at the same time?
  • When multiple orders come in simultaneously, I would remain calm and focused. I would ensure I understand each customer’s order clearly, repeat it back to them, and prioritize the time-sensitive requests. I would also communicate with the kitchen or bar staff to ensure they are aware of the orders and maintain effective teamwork.
  1. Have you ever encountered a difficult colleague? How did you handle it?
  • In any work environment, there may be conflicts or challenges with colleagues. I am a firm believer in open and respectful communication. If I encounter a difficult colleague, I would approach the situation calmly, communicate my concerns or grievances, and aim to find a resolution or compromise that benefits the team and maintains a positive working environment.
  1. How do you handle busy or stressful shifts?
  • I thrive in fast-paced and high-pressure environments. During busy or stressful shifts, I remain focused and organized by prioritizing tasks efficiently. I stay calm and composed, communicate effectively with the team, and find ways to support and assist my colleagues whenever possible. I believe a positive attitude and teamwork are essential during these times.
  1. How would you handle a situation where a customer is intoxicated and wants to order more alcohol?
  • As a responsible server/bartender, I would adhere to the legal drinking age and regulations. If a customer appears to be intoxicated and insists on ordering more alcohol, I would politely explain that I cannot serve them any more drinks due to their current state, ensuring their safety and abiding by the law. I would offer non-alcoholic alternatives or suggest they take a break and have water or a meal instead.
  1. How do you handle cash transactions and ensure accuracy?
  • I have strong math skills and attention to detail, which are crucial when handling cash transactions. I would ensure accurate cash transactions by carefully counting and verifying the amount received and providing the correct change promptly. I would also double-check the bill before processing the transaction to avoid any errors.

Please read carefully this interview questions and answers before going to attend interview.

If you’ve found this article helpful comment and share to your friends it will us to grow this website.

http://www.chefsideacafe.food.blog

WHAT IS THE INTERVIEW QUESTIONS AND ANSWERS FOR WAITRESS /WAITERS AND BARTENDERS

0

Author : Chef Ssentongo Geoffrey

  1. Ribeye Steak with Garlic Butter: Generously season a ribeye steak with salt and pepper. Grill over medium-high heat to your desired doneness. In the last few minutes of cooking, melt garlic butter over the top of the steak.
  2. T-bone Steak with Chimichurri Sauce: Season a T-bone steak with salt and pepper. Grill over high heat for about 4-5 minutes per side for medium-rare. Serve with a homemade chimichurri sauce made from fresh herbs, garlic, olive oil, and red wine vinegar.
  3. Filet Mignon with Blue Cheese Butter: Season filet mignon steaks with salt and pepper. Grill over high heat for about 4-5 minutes per side for medium-rare. Let them rest for a few minutes, then top with a pat of blue cheese butter.
  4. Strip Steak with Balsamic Glaze: Season strip steaks with salt and pepper. Grill over high heat for about 4-5 minutes per side for medium-rare. Meanwhile, reduce balsamic vinegar in a saucepan until thickened. Drizzle the glaze over the steak before serving.
  5. Flank Steak Tacos: Marinate flank steaks in a mixture of lime juice, soy sauce, garlic, and spices for at least 30 minutes. Grill over high heat for about 4-5 minutes per side for medium-rare. Let it rest, then slice thinly and serve in tortillas with your favorite taco toppings.
  6. Porterhouse Steak with Herb Butter: Season a porterhouse steak with salt, pepper, and your favorite steak seasoning. Grill over medium-high heat for about 5-6 minutes per side for medium-rare. Top with a pat of herb butter made with fresh herbs, garlic, and butter.
  7. Skirt Steak Fajitas: Marinate skirt steak in a mixture of lime juice, soy sauce, garlic, chili powder, and cumin for at least 30 minutes. Grill over high heat for about 2-3 minutes per side. Thinly slice and serve with sautéed peppers and onions in tortillas.
  8. Hanger Steak with Red Wine Sauce: Season hanger steaks with salt and pepper. Grill over high heat for about 3-4 minutes per side for medium-rare. Let them rest, then serve with a red wine reduction sauce made from red wine, shallots, and beef broth.
  9. Flat Iron Steak with Chipotle Butter: Season flat iron steaks with salt, pepper, and your favorite steak rub. Grill over high heat for about 3-4 minutes per side for medium-rare. Top with a chipotle butter made from softened butter and chopped chipotle peppers.
  10. Top Sirloin Steak with Cilantro Lime Marinade: Marinate top sirloin steaks in a mixture of lime juice, cilantro, garlic, and olive oil for at least 1 hour. Grill over medium-high heat for about 4-5 minutes per side for medium-rare.
  11. Tomahawk Steak with Bourbon Glaze: Season a tomahawk steak with salt, pepper, and your favorite steak rub. Grill over high heat for about 5-6 minutes per side for medium-rare. In the last few minutes of cooking, brush with a bourbon glaze made from bourbon, brown sugar, and soy sauce.
  12. Prime Ribeye Steak with Peppercorn Sauce: Season prime ribeye steaks with salt and crushed black peppercorns. Grill over high heat for about 4-5 minutes per side for medium-rare. Serve with a creamy peppercorn sauce made from cream, crushed peppercorns, and Dijon mustard.
  13. If you’ve found this article helpful comment and share to your friends

THE 12 BEST GRILLING

0

Author :chef ssentongo Geoffrey from “MR-DELICIOUS RECIPE”

To make Italian Lasagna at home, follow these steps:

Ingredients:

  • 9 lasagna noodles
  • 1 pound ground beef (or Italian sausage)
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 ounces) crushed tomatoes
  • 1 can (6 ounces) tomato paste
  • 2 cups marinara sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups ricotta cheese
  • 1 egg
  • 2 cups mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • Fresh basil leaves for garnish (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Cook the lasagna noodles according to package instructions. Drain and set aside.
  3. In a large skillet or pan, cook the ground beef (or Italian sausage) over medium heat until browned. Drain any excess fat.
  4. Add chopped onion and minced garlic to the skillet and cook until the onion is translucent.
  5. Stir in the crushed tomatoes, tomato paste, marinara sauce, dried basil, dried oregano, salt, and black pepper. Let the sauce simmer for about 15-20 minutes, allowing the flavors to blend together.
  6. In a separate bowl, mix the ricotta cheese and egg until well combined.
  7. In a baking dish, spread a thin layer of the meat sauce on the bottom.
  8. Place three lasagna noodles on top of the sauce.
  9. Spread half of the ricotta cheese mixture over the noodles.
  10. Sprinkle a layer of shredded mozzarella and grated Parmesan cheese.
  11. Repeat the layers, starting with the meat sauce, then noodles, ricotta cheese mixture, and cheese.
  12. For the final layer, top with the remaining meat sauce and a generous amount of shredded mozzarella and grated Parmesan cheese.
  13. Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
  14. Remove the foil and bake for an additional 10-15 minutes until the cheese on top turns golden brown and bubbly.
  15. Let the lasagna cool for a few minutes before serving.
  16. Optional: Garnish with fresh basil leaves.
  17. Cut into squares or rectangular servings and enjoy your homemade Italian Lasagna!

Note: You can add variations to your lasagna by adding sautéed vegetables like mushrooms, spinach, or bell peppers. Additionally, you can layer in cooked and drained spinach or use a combination of different cheeses for added flavor.

Enjoy your homemade food by you and your family.

Please, drop your comment, like and share to your friends it will keep us post more recipes like this. Thanks meet you here tomorrow.

http://www.chefsideacafe.food.blog

HOW TO MAKE ITALIAN LASAGNA AT HOME..

0

Author :chef ssentongo Geoffrey

To make Indian Butter Chicken, also known as Chicken Makhani, follow these steps:

Ingredients:

  • 500 grams boneless chicken, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder (adjust to your taste)
  • Salt to taste
  • 4 tablespoons butter
  • 1 tablespoon oil
  • 1 large onion, finely chopped
  • 2 large tomatoes, pureed
  • 1 cup heavy cream
  • 2 tablespoons dried fenugreek leaves (optional, but recommended for authentic flavor)
  • Fresh cilantro leaves for garnish

Instructions:

  1. In a bowl, combine yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, turmeric powder, garam masala, red chili powder, and salt. Mix well.
  2. Add the chicken pieces to the marinade and coat them thoroughly. Let the chicken marinate for at least 1 hour, but preferably overnight in the refrigerator.
  3. In a large skillet or pan, heat the butter and oil over medium heat.
  4. Add the chopped onions and sauté until they turn golden brown.
  5. Add the marinated chicken to the pan and cook until it is browned on all sides. This will take about 8-10 minutes.
  6. Once the chicken is cooked, add the pureed tomatoes to the pan and mix well. Cook for an additional 5 minutes.
  7. Reduce the heat to low and stir in the heavy cream. Simmer for another 10 minutes, stirring occasionally.
  8. Optionally, crush the dried fenugreek leaves with your hands and add them to the pan. This herb adds a unique flavor but can be omitted if unavailable.
  9. Adjust the salt and spices according to your taste.
  10. Let the Butter Chicken simmer for another 5-10 minutes until it thickens slightly.
  11. Garnish with fresh cilantro leaves.
  12. Serve hot with rice or naan bread.

Enjoy your homemade Indian Butter Chicken!

Please, like, comment and share to your friends, so that we can grow this website.

http://www.chefsideacafe.food.blog

HOW TO MAKE INDIAN BUTTER CHICKEN..(chicken makhani)

0

Author :Chef Ssentongo Geoffrey

There are a few factors that contribute to the success of a restaurant:

  1. High-quality food: Providing delicious and well-prepared dishes is essential. The taste, presentation, and consistency of the food are crucial in attracting and retaining customers.
  2. Excellent service: Superior customer service is vital for a successful restaurant. Friendly and attentive staff members who go above and beyond to satisfy customers can leave a lasting impression and build a loyal customer base.
  3. Ambiance and atmosphere: The restaurant’s ambiance, decor, and cleanliness create a pleasant dining experience. An inviting atmosphere that aligns with the cuisine and target audience can make customers feel comfortable and enhance their overall enjoyment.
  4. Consistent branding and marketing: Effective marketing strategies, both online and offline, promote the restaurant and attract new customers. Consistent branding, including logos, color schemes, and a strong online presence, helps build recognition and credibility.
  5. Location and accessibility: The restaurant’s location should be easily accessible and in a convenient area to maximize foot traffic and potential customer base. Visibility, parking availability, and proximity to residential areas or tourist attractions can all contribute to success.
  6. Competitive pricing: Ensuring that prices reflect the value provided by the food, service, and ambiance is crucial. The pricing strategy should consider factors such as ingredient costs, overhead expenses, competitors’ prices, and target audience.

Regarding “how to use it wok” specifically, it seems like you’re referring to a specific type of cooking equipment called a wok. To utilize a wok effectively, follow these steps:

  1. Season the wok: Before using a new wok, it’s important to season it to create a non-stick surface. Wash the wok thoroughly, dry it completely, and then heat it over high heat. Add a small amount of oil and swirl it around the wok’s surface, allowing it to coat the entire area. Repeat this process a few times until the wok develops a dark patina.
  2. Heat management: Woks are designed to cook food quickly at high temperatures. Preheat the wok over high heat before adding any ingredients. It’s essential to maintain the heat by constantly stirring or tossing the ingredients to avoid burns or sticking.
  3. Proper stirring and tossing technique: Use a spatula or other suitable utensils to stir and toss the food, ensuring even cooking. Keep the ingredients in constant motion and flip or toss them by shaking the wok vigorously but safely.
  4. Cooking order: When using a wok, it’s common to cook ingredients in a specific order based on their cooking time. Start with ingredients that require longer cooking periods, such as meat or hard vegetables. Add quicker-cooking items towards the end to prevent overcooking.
  5. Sauce distribution: Woks are ideal for stir-frying, so make sure to distribute sauces evenly by pouring them around the edges of the wok. This way, the sauces will coat the ingredients without excessively steaming them.

Remember, using a wok takes practice and experimentation to become proficient. Keep practicing, following recipes, and adjusting cooking times, techniques, and heat levels to achieve the desired results.

WHAT MAKES A RESTAURANT SUCCESSFUL AND HOW IT WORKS

0

Author :Chef Ssentongo Geoffrey

Opening a coffee shop requires careful planning and execution. Here is a step-by-step guide to help you get started:

  1. Define your concept: Determine the type of coffee shop you want to open, such as a specialty coffee shop, a café, or a drive-thru. Consider your target customers, their preferences, and your unique selling proposition.
  2. Create a business plan: Outline your mission, vision, and goals for the coffee shop. Include details about your target market, competition, pricing strategy, marketing plan, and financial projections. This plan will serve as a roadmap for your business.
  3. Secure funding: Determine the amount of money you need to open your coffee shop and explore funding options. This can include personal savings, loans from banks or investors, or crowdfunding.
  4. Find a location: Look for a suitable location with good foot traffic, preferably in an area frequented by your target market. Consider factors like rent, accessibility, parking availability, and nearby competition.
  5. Obtain necessary permits and licenses: Research the legal requirements to open a coffee shop in your area, including business licenses, health permits, and food handling certifications. Comply with health and safety regulations.
  6. Set up the space: Design the interior of your coffee shop to create an inviting atmosphere. Consider the layout, decor, furniture, and seating capacity. Purchase the necessary equipment, such as espresso machines, grinders, and brewing equipment.
  7. Source quality suppliers: Find reliable suppliers for coffee beans, dairy products, pastries, and any other products you plan to offer. Ensure you have a consistent supply of high-quality ingredients.
  8. Hire and train staff: Recruit experienced baristas and other staff members who align with your coffee shop’s vision and values. Provide comprehensive training on coffee preparation, customer service, and food safety.
  9. Create a menu: Develop a menu that showcases your coffee offerings and complements them with pastries, sandwiches, or other food items. Consider different brewing methods, specialty drinks, and seasonal offerings.
  10. Market your coffee shop: Develop a marketing strategy to create awareness and attract customers. Utilize social media, create a website, and collaborate with local influencers, if appropriate. Consider offering loyalty programs or hosting events to engage with your community.
  11. Open for business: Announce your opening date and invite friends, family, and the local community to visit your coffee shop. Pay attention to customer feedback, continuously improve your offerings, and adapt your business strategies as needed.

Remember, opening a coffee shop requires dedication, hard work, and attention to detail. Be prepared to face challenges and adapt, ensuring you provide a unique and memorable coffee experience to your customers.

HOW TO OPEN A COFFEE SHOP: A STEP-BY-STEP

0

Author :Chef Ssentongo Geoffrey

Mise en place, a French term meaning “putting in place” or “everything in its place,” refers to the preparation and organization of ingredients, tools, and equipment before cooking. It involves washing, chopping, measuring, and arranging all the necessary elements required for a dish.

Mise en place is crucial for chefs for several reasons:

  1. Efficiency: By having everything organized and ready to use, chefs can work more efficiently and save time during the cooking process. This reduces the chance of rushing or making mistakes.
  2. Accuracy: Mise en place ensures that the correct quantities of ingredients are readily available. This allows chefs to follow recipes precisely and maintain consistency in taste and presentation.
  3. Enhances Focus: Having everything in order helps chefs concentrate on the cooking process itself, rather than searching for ingredients or tools. It promotes a calm and methodical approach to cooking, leading to better-quality dishes.
  4. Safety: Properly organizing ingredients and tools reduces the risk of accidents in the kitchen. Chefs can avoid injuries caused by hurrying or searching for items while working with hot surfaces or sharp utensils.
  5. Creativity: Mise en place provides chefs with a clear overview of all the ingredients at their disposal. This allows them to experiment, add or substitute elements during the cooking process, fostering creativity and improvisation in the kitchen.

Overall, mise en place is indispensable to professional chefs as it supports their ability to work efficiently, accurately, and safely while maintaining a high level of culinary skill and creativity.

If you’re looking for ideas on restaurant operations menu for our page or visit our website below

Www.chefsideacafe.food.blog

WHAT IS MISE EN PLACE AND WHY IS IT SO IMPORTANT TO CHEFS? en place, a French term meaning “putting in place” or “everything in its place,” refers to the preparation and organization of ingredients, tools, and equipment before cooking. It involves washing, chopping, measuring, and arranging all the necessary elements required for a dish.Mise en place is crucial for chefs for several reasons:1. Efficiency: By having everything organized and ready to use, chefs can work more efficiently and save time during the cooking process. This reduces the chance of rushing or making mistakes.2. Accuracy: Mise en place ensures that the correct quantities of ingredients are readily available. This allows chefs to follow recipes precisely and maintain consistency in taste and presentation.3. Enhances Focus: Having everything in order helps chefs concentrate on the cooking process itself, rather than searching for ingredients or tools. It promotes a calm and methodical approach to cooking, leading to better-quality dishes.4. Safety: Properly organizing ingredients and tools reduces the risk of accidents in the kitchen. Chefs can avoid injuries caused by hurrying or searching for items while working with hot surfaces or sharp utensils.5. Creativity: Mise en place provides chefs with a clear overview of all the ingredients at their disposal. This allows them to experiment, add or substitute elements during the cooking process, fostering creativity and improvisation in the kitchen.Overall, mise en place is indispensable to professional chefs as it .

0

Author :Chef Ssentongo Geoffrey

  1. Neglecting Customer Service: One common mistake is not prioritizing excellent customer service. Avoid this by training staff extensively in customer service skills, encouraging feedback, and promptly resolving any issues that arise.
  2. Poor Marketing Strategy: Many restaurant owners fail to develop an effective marketing strategy. Avoid this mistake by identifying target demographics, utilizing social media platforms, offering special promotions, and partnering with local businesses for cross-promotion.
  3. Lack of Menu Variety: Offering limited menu options can lead to customer dissatisfaction. Avoid this by providing a diverse menu that caters to different dietary preferences and offers both popular and unique dishes.
  4. Inconsistent Quality: Failing to maintain consistent food quality and presentation can drive customers away. Avoid this by setting strict quality control standards, training kitchen staff properly, and regularly monitoring food preparation processes.
  5. Ignoring Online Presence: Neglecting to establish an online presence can result in missed opportunities to reach potential customers. Avoid this mistake by creating an attractive and responsive website, actively managing social media accounts, and utilizing online review platforms.
  6. Inadequate Staff Training: Insufficient training can lead to poor service, mistakes, and high staff turnover. Avoid this mistake by investing in thorough training programs, conducting regular evaluations, and providing ongoing opportunities for growth and development.
  7. Overpricing or Underpricing: Setting inaccurate prices for menu items can harm profitability. Avoid this by conducting market research to determine reasonable pricing, factoring in food costs, overhead expenses, and local competition.
  8. Poor Budgeting: Many restaurant owners struggle with poor financial management. Avoid this by creating a detailed budget, closely monitoring expenses, and regularly analyzing financial reports to identify areas for improvement.
  9. Ineffective Inventory Management: Overstocking or understocking inventory can result in waste or insufficient supply. Avoid this mistake by implementing an inventory management system, conducting regular audits, and accurately forecasting demand.
  10. Failing to Adapt to Market Trends: Not keeping up with changing consumer preferences and industry trends can lead to declining sales. Avoid this mistake by regularly researching and analyzing customer preferences, experimenting with new menu items, and following industry publications and blogs to stay updated.

Please, Follow our website from articles like this

If you find this article interestive, send your comments or share with your friends

http://www.chefsideacafe.food.blog

10 COMMON MISTAKES RESTAURANT OWNERS MAKE AND HOW TO AVOID THEM

0

Author :Chef Ssentongo Geoffrey

There are several benefits of using self-service kiosks in restaurants. Here are six key advantages:

  1. Improved order accuracy: Self-service kiosks eliminate the possibility of miscommunication between customers and staff, reducing order errors. Customers can customize their orders directly, ensuring their preferences are accurately recorded.
  2. Increased efficiency: Self-service kiosks streamline the ordering process, allowing customers to place their orders quickly and directly. This minimizes waiting times, especially during peak hours, resulting in more efficient restaurant operations.
  3. Higher sales potential: Interactive self-service kiosks can upsell and promote additional menu items or combo offers to customers based on their selections. This drives sales as customers are more likely to explore and add on items showcased on the kiosk interface.
  4. Enhanced customer experience: Self-service kiosks provide customers with more control over the ordering process. They can take their time browsing the menu, select their desired options, and pay conveniently. The interactive nature of the kiosks also provides a modern and engaging dining experience.
  5. Reduced labor costs: Employing self-service kiosks can potentially reduce the need for additional staff to solely handle order-taking and payment transactions. This can result in cost savings on labor expenses, allowing restaurants to allocate their workforce more efficiently.
  6. Data collection and analytics: By utilizing self-service kiosks, restaurants can collect valuable data and analytics about customer preferences, popular menu items, and peak ordering times. This information can be used to make informed business decisions, such as optimizing menu items or modifying hours of operation.

To use self-service kiosks effectively, follow these steps:

  1. Placement and accessibility: Position the kiosks strategically in locations where customers can easily see and access them. Ensure they’re prominent but don’t create unnecessary congestion in the restaurant.
  2. Intuitive interface: Design a user-friendly and intuitive interface for the kiosk, making it easy for customers to navigate the menu, select options, and complete their orders. Use clear and concise visuals and instructions.
  3. Menu customization: Provide options for customers to customize their orders, such as choosing toppings, sides, or drink preferences. Ensure the interface allows for personalization without overwhelming the user.
  4. Promote additional items: Use the kiosk’s upselling capabilities by showcasing popular or complementary items to encourage customers to explore additional choices. Offer incentives or discounts for combo meals or add-ons.
  5. Secure payment process: Implement a secure and seamless payment system integrated into the kiosk. Accept multiple payment methods, including cash, credit cards, and mobile payments, for customer convenience.
  6. Regular maintenance and support: Ensure the kiosks are regularly serviced to avoid technical glitches or hardware malfunctions. Provide readily available support channels so that customers can seek assistance if needed, such as help buttons or on-site staff.

If you’ve find this article interestive, please visit the website to read more articles like this. Don’t forget to link, comment and share

http://www.chefsideacafe.food.blog

6 BENEFITS OF SELF-SERVICE KIOSKS FOR RESTAURANTS AND HOW TO USE THEM

0

Author :Chef Ssentongo Geoffrey

Profitable Restaurant Food Menu & Calculating It’s Recipes

Setting a profitable restaurant food menu and calculating its recipes involves several factors and considerations. Here are some steps to help you with the process:

  1. Research target market: Conduct market research to understand your target audience’s preferences, current food trends, and pricing expectations. Identify the type of cuisine that will best resonate with your target market.
  2. Analyze competition: Study your competitors to identify gaps in the market and to differentiate your menu offerings. Look for unique dishes or signature items that can set you apart.
  3. Determine pricing strategy: Determine your overall pricing strategy by considering factors such as ingredient costs, operational overheads, and desired profit margins. Balance affordability with perceived value to attract customers while ensuring profitability.
  4. Create a balanced menu: Aim for a diverse and balanced menu that appeals to a wide range of tastes and dietary restrictions. Offer a variety of appetizers, main courses, sides, desserts, and beverages. Include vegetarian, vegan, and gluten-free options to cater to different dietary preferences.
  5. Product costing and menu engineering: Calculate the cost of ingredients required for each recipe. Consider portion sizes, ingredients used, and any additional costs such as garnishes or condiments. Determine the selling price by considering the food cost percentage, which is typically around 30-35% of the selling price.
  6. Test and refine recipes: Thoroughly test and refine your recipes to ensure they are consistent, delicious, and aligned with your target market’s preferences. Balance cost-effective ingredients with quality and taste to maintain profitability.
  7. Monitor and update pricing: Continuously monitor ingredient costs, customer feedback, and market trends to evaluate and update your pricing. Regularly review and adjust prices to maintain profitability and remain competitive.
  8. Monitor profitability: Analyze your sales data regularly to determine the profitability of individual menu items. Identify dishes with higher profit margins and promote them further, while re-evaluating underperforming items.
  9. Optimize menu layout: Utilize menu engineering techniques to strategically position profitable items on your menu. Highlight signature dishes, chef’s recommendations, or dishes with higher profit margins to encourage customer selections.
  10. Engage with customers: Seek feedback from your customers to understand their preferences, satisfaction levels, and any requests or suggestions. This feedback can help in fine-tuning your menu and recipes to increase customer satisfaction and loyalty.

Remember that profitability should not compromise the quality and taste of your food. Strive for a balance between profitability and customer satisfaction to ensure the long-term success of your restaurant.

Please, Follow, comment and share to your friends so that you cannot miss any post from our website

We always provide recipes and ideas for restaurant owners and those who want to to start restaurant business

Visit our website below

http://www.chefsideacafe.food.blog

SETTING A PROFITABLE RESTAURANT FOOD MENU AND CALCULATING ITS RECIPES INVOLVES SEV FACTORS AND CONSIDERATIONS.

0

Author :Chef Ssentongo Geoffrey

To make authentic Indo-Chinese Szechuan Sizzler, you will need the following ingredients:

For the sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon tomato ketchup
  • 1 tablespoon Szechuan sauce
  • 1 tablespoon chili sauce
  • 1 tablespoon vinegar
  • 1 tablespoon cornstarch

For the vegetables and protein:

  • 1 cup diced bell peppers (assorted colors)
  • 1 cup diced onions
  • 1 cup diced carrots
  • 1 cup diced cabbage
  • 1 cup diced tofu or paneer (optional)
  • Salt and pepper to taste
  • Oil for stir-frying

For the sizzler base:

  • 1 tablespoon oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 tablespoon chopped green chilies (optional)
  • Salt to taste
  • 1 tablespoon soy sauce
  • 1 tablespoon tomato ketchup
  • 1 tablespoon chili sauce
  • 1 tablespoon vinegar
  • 1 tablespoon Szechuan sauce
  • 1 cup cooked rice or noodles

Optional toppings:

  • Fried noodles
  • Fried rice
  • Grated cheese
  • Chopped spring onions

Instructions:

  1. In a small bowl, mix together soy sauce, tomato ketchup, Szechuan sauce, chili sauce, vinegar, and cornstarch. Set aside.
  2. Heat oil in a frying pan or wok. Add minced garlic, minced ginger, and chopped green chilies. Sauté for a minute until fragrant.
  3. Add diced onions and stir-fry for a couple of minutes until they turn translucent.
  4. Add diced bell peppers, carrots, and cabbage. Stir-fry for a few minutes until the vegetables are slightly tender.
  5. If using tofu or paneer, add it to the vegetables and cook for another 2-3 minutes.
  6. Pour the prepared sauce over the vegetables and tofu/paneer. Mix well to coat everything evenly. Cook for a few more minutes until the sauce thickens.
  7. In a separate pan, heat oil and add cooked rice or noodles. Stir in salt, soy sauce, tomato ketchup, chili sauce, vinegar, and Szechuan sauce. Mix well and cook for a couple of minutes.
  8. Now it’s time to assemble your sizzler. Heat a sizzler plate or a regular serving plate.
  9. Place a portion of the rice or noodles as the base. Top it with the stir-fried vegetables and tofu/paneer.
  10. Optionally, you can add toppings like fried noodles, fried rice, grated cheese, or chopped spring onions.
  11. Serve the Indo-Chinese Szechuan Sizzler hot and sizzling, with a side of tomato ketchup or chili sauce.

Unfortunately, I am an All type of cuisine model and I am able to provide all recipes & pictures. However, you can find all recipes you like for “Szechuan Sizzler” get an idea of the final presentation on my website . Enjoy your meal!

I am chef ssentongo Geoffrey

http://www.chefsideacafe.food.blog

AUTHENTIC INDO-CHINESE SZECHUAN SIZZLER

0

Author :Chef Ssentongo Geoffrey

Beef Stroganoff, Recipe

To cook authentic beef stroganoff, follow these steps:

Ingredients:

  • 1 lb (500g) beef sirloin, cut into thin strips
  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz (225g) mushrooms, sliced
  • 1 cup beef broth
  • 2 teaspoons Dijon mustard
  • 1 cup sour cream
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Egg noodles or rice (for serving)

Instructions:

  1. In a large skillet or frying pan, melt the butter over medium heat. Add the onions and garlic, and sauté until the onions are translucent.
  2. Increase the heat to medium-high and add the beef strips to the pan. Cook until browned on all sides. Remove the beef from the pan and set aside.
  3. In the same pan, add the sliced mushrooms and cook until they release their moisture and become tender.
  4. Return the beef to the pan with the mushrooms and add the beef broth. Bring the mixture to a boil, then reduce the heat to low and simmer for about 10 minutes.
  5. Stir in the Dijon mustard and sour cream. Continue to simmer for an additional 5 minutes, until the sauce thickens slightly.
  6. Season with salt and pepper to taste.
  7. Serve the beef stroganoff over egg noodles or rice and garnish with fresh parsley.

Origin and Creator:
Beef stroganoff is a popular dish originating from Russia. It is believed to have been created in the 19th century by a French chef named Charles Brière who worked for the Stroganov family, hence the name “stroganoff.” The dish gained popularity in the mid-20th century and spread internationally, becoming a classic comfort food enjoyed in many countries.

Please, Follow us, comment and share to your friends

You can visit our website below for more details

http://www.chefsideacafe.food.blog

TO COOK AUTHENTIC BEEF STROGANOFF, FOLLOW THESE STEPS

0

Author : Chef Ssentongo Geoffrey

To open a restaurant, there are several steps you need to follow. Here is a general guide:

  1. Conceptualize your restaurant: Determine the type of cuisine you want to serve, the atmosphere you want to create, and your target audience.
  2. Create a business plan: This will outline your objectives, target market, competition analysis, financial projections, and marketing strategy.
  3. Secure funding: Explore financing options such as personal savings, loans, or investors to cover the costs of starting your restaurant.
  4. Choose a location: Look for a suitable space that fits your concept and has the necessary infrastructure. Consider foot traffic, parking availability, and competition in the area
  5. Obtain necessary permits and licenses: Research local regulations regarding permits for health and safety inspections, liquor licenses, zoning clearances, and workplace certifications.
  6. Build a team: Hire skilled staff members who align with your concept and vision. This includes chefs, cooks, servers, bartenders, and managers.
  7. Design the interior: Create an inviting and aesthetically pleasing ambiance that complements your concept. Consider furniture, lighting, artwork, and decor.
  8. Source suppliers and ingredients: Research and select reliable vendors to ensure a consistent supply of quality ingredients.
  9. Develop a menu: Create a range of dishes that reflect your concept and target market’s preferences. Consider pricing, dietary restrictions, and seasonal availability of ingredients.
  10. Market your restaurant: Utilize various marketing strategies such as social media, traditional advertising, word-of-mouth, and collaborations to create awareness and attract customers.
  11. WHAT IS THE DIFFERENCE BETWEEN A FAST FOOD RESTAURANT AND A FIN RE

Regarding the difference between a fast food restaurant and a fine dining restaurant:

  1. Service: Fast food restaurants typically offer self-service or counter service, while fine dining establishments provide table service with waitstaff attending to customer needs.
  2. Menu: Fast food restaurants typically offer a limited menu focused on quick-service items like burgers, fries, and sandwiches. Fine dining restaurants usually have a more extensive menu featuring gourmet dishes made with high-quality ingredients.
  3. Pricing: Fast food restaurants generally have lower prices, targeting customers seeking quick and affordable options. Fine dining restaurants usually have higher price points, targeting customers looking for a luxurious and indulgent dining experience.
  4. Atmosphere: Fast food restaurants often have a casual and fast-paced atmosphere, whereas fine dining establishments have a more sophisticated and elegant ambiance.
  5. Ingredients and cooking methods: Fast food restaurants often rely on frozen, processed, and pre-cooked ingredients to ensure quick service. Fine dining restaurants prioritize fresh, seasonal, and high-quality ingredients that are prepared with advanced culinary techniques.
  6. Dining Experience: Fast food restaurants typically focus on speed and convenience, with customers often taking their food to go. Fine dining restaurants prioritize creating a unique and memorable dining experience with attentive service and carefully-plated dishes.
  7. Target Audience: Fast food restaurants cater to a broad audience seeking quick, affordable meals. Fine dining restaurants target customers who are willing to spend more for an elevated dining experience.

Tell them to follow or to visit our website below for more tips

Fine dining restaurant
Fast food restaurant menu

Your free to ask any questions regards to restaurant or recipes, you’ll be answered in the comment section. Thanks in advance.

http://www.chefsideacafe.food.blog

http://www.facebook.com/chefssentongo1

HOW TO OPEN A RESTAURANT, AND WHAT IS THE DIFFERENCE BETWEEN A FAST FOOD RESTAURANT AND FINEDINING RESTAURANT

0

Author :Chef Ssentongo Geoffrey

RECIPE FOR INDIAN Chicken CURRY :

Ingredients:

  • 500 grams chicken, cut into pieces
  • 2 onions, finely chopped
  • 2 tomatoes, pureed
  • 2 tablespoons ginger-garlic paste
  • 2 green chillies, slit lengthwise
  • 1 tablespoon red chilli powder
  • 1 tablespoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • Salt to taste
  • 4 tablespoons oil
  • Fresh coriander leaves for garnish

For Marinade:

  • 1 cup yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • Salt to taste

Instructions:

  1. In a bowl, mix all the ingredients for the marinade. Add the chicken pieces and let it marinate for at least 30 minutes.
  2. Heat oil in a pan and add the chopped onions. Sauté until golden brown.
  3. Add ginger-garlic paste and green chillies. Cook for a minute, stirring continuously.
  4. Add the pureed tomatoes and cook until the oil separates from the mixture.
  5. Add the red chilli powder, coriander powder, turmeric powder, and salt. Mix well.
  6. Add the marinated chicken along with the marinade. Mix everything together.
  7. Cover the pan and cook on low heat for about 25-30 minutes or until the chicken is cooked through.
  8. Remove the lid and sprinkle garam masala powder. Cook for an additional 5 minutes.
  9. Garnish with fresh coriander leaves.
  10. Serve hot with steamed rice or naan bread.

RECIPE FOR GOAT BIRYANI :

Ingredients:

  • 500 grams goat meat, cut into pieces
  • 2 cups basmati rice, soaked for 30 minutes
  • 2 onions, thinly sliced
  • 2 tomatoes, chopped
  • 1/4 cup yogurt
  • 2 tablespoons ginger-garlic paste
  • 2 green chillies, slit lengthwise
  • 1 tablespoon red chilli powder
  • 1 tablespoon biryani masala powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • Salt to taste
  • 4 tablespoons ghee or oil
  • Few strands of saffron soaked in milk
  • Fresh mint and coriander leaves for garnish

For Whole Spices:

  • 2 bay leaves
  • 4 green cardamoms
  • 4 cloves
  • 1-inch cinnamon stick
  • 1 teaspoon cumin seeds

Instructions:

  1. Heat ghee or oil in a large pan or pressure cooker. Add the whole spices and sauté until fragrant.
  2. Add the sliced onions and cook until golden brown. Remove half of the onions and keep them aside for garnish.
  3. To the remaining onions, add ginger-garlic paste and green chillies. Sauté for a minute.
  4. Add the chopped tomatoes and cook until they become soft and mushy.
  5. Add the goat meat and cook until it changes color. Add yogurt, red chilli powder, turmeric powder, biryani masala powder, and salt. Mix well.
  6. Cover the pan and cook on low heat until the meat is tender. You can also pressure cook for around 20 minutes.
  7. In a separate pot, boil water and add soaked rice. Cook until the rice is 70% done. Drain the rice and keep aside.
  8. Layer the partially cooked rice on top of the meat in the pan. Drizzle saffron milk on top.
  9. Cover the pan and cook on low heat for 10-15 minutes until the rice is fully cooked and flavors have melded together.
  10. Garnish with fried onions, fresh mint, and coriander leaves.
  11. Serve hot with raita or plain yogurt.

For more recipes like this, visit our website below or Facebook page.

#chefssentongo1 #cheflife #tiktokfood

http://www.chefsideacafe.food.blog

THE AUTHENTIC INDIAN CHICKEN CURRY ANT GOAT BIRYANI

0

Author :Chef Ssentongo Geoffrey

Starting A Takeaway Restaurant From Scratch

Starting a takeaway restaurant from scratch can be an exciting and rewarding venture. To successfully establish your business, follow these steps:

  1. Conduct Market Research: Begin by researching the local market to identify potential competition, target customers, and popular cuisine preferences. Look for gaps or underserved segments in the market that you can capitalize on.
  2. Develop a Business Plan: Outline your business goals, target market, menu offerings, pricing strategy, and marketing plans. Include financial projections, startup costs, and a timeline for launching your takeaway restaurant.
  3. Choose a Location: Select a strategic location with high foot traffic and easy accessibility. Consider proximity to residential areas, office complexes, universities, or industrial zones. Ensure the space meets health and safety regulations and provides the necessary infrastructure for food preparation and storage.
  4. Obtain Licenses and Permits: Familiarize yourself with local regulations and obtain the necessary licenses and permits to operate a food establishment. These may include food permits, health department certifications, liquor licenses (if applicable), and permits for signage or outdoor seating.
  5. Define Menu and Pricing: Create a menu that caters to your target audience’s preferences while differentiating yourself from competitors. Offer a variety of dishes that are popular for takeaways and ensure they can be prepared and packaged for quick and convenient consumption. Price your items competitively, considering food costs, overhead expenses, and desired profit margins.
  6. Source Suppliers and Ingredients: Establish relationships with reliable suppliers to ensure a steady and quality supply of ingredients. Seek partnerships with local vendors and farmers for fresh, seasonal produce. Negotiate favorable terms and prices to maintain your food costs and profitability.
  7. Set up Efficient Operations: Design your kitchen layout to optimize workflow and efficiency. Implement proper food storage and handling practices, as well as stringent hygiene and safety protocols. Invest in reliable equipment that can handle high volumes of orders.
  8. Hire and Train Staff: Recruit dedicated and skilled staff, including chefs, cooks, kitchen assistants, and delivery personnel. Train them in food preparation, storage, customer service, and order delivery to ensure consistent quality and customer satisfaction.
  9. Establish an Online Presence: Create a website and social media profiles to promote your takeaway restaurant. Invest in professional food photography to showcase your menu items and entice customers. Enable online ordering and delivery services to expand your customer reach and convenience.
  10. Marketing and Promotion: Develop a marketing strategy that includes both online and offline tactics. Advertise in local newspapers, distribute flyers, and create partnerships with nearby businesses for cross-promotion. Leverage social media platforms to engage with customers, run promotions, and offer exclusive discounts.
  11. Provide Excellent Customer Service: Prioritize exceptional customer service to build loyalty and generate positive reviews. Train staff to handle customer inquiries, complaints, and feedback promptly and professionally. Implement an easy-to-use online ordering system and ensure timely deliveries or pickups.
  12. Monitor and Adapt: Continuously monitor and analyze your business performance, including sales, customer feedback, and market trends. Adjust your menu offerings, marketing strategies, or operational processes as needed to stay competitive and meet customer demands.

Remember, starting a takeaway restaurant requires careful planning, dedication, and hard work. Stay focused, be adaptable, and always strive for quality to create a thriving and successful business.

Take a servy in your location and customers you consider to give your service. Then set your menu according.
How will you parkeg your food…

Parking is also a part of your marketing plan, re-think of how you are going to brand your parking. Put a of your takeaway, and where your located so that customers can be easily locate you.

Interior design

Make it simple if you aren’t have a nought capital, because a takeaway restaurant requires a few set so that you can avoid over spending on labor, chairs etc. But make it look fancy to attract customers.

If you’ve find this article interestive, comment, follow and share to your friends or visit our website below

ww

12 STRATEGIES YOU MUST CONSIDER WHEN YOU ARE STARTING A TAKEAWAY RESTAURANT FROM SCRATCH

0

Author :Chef Ssentongo Geoffrey

Maple Carrot Cupcakes

I have liked to cook and bake since I was young. I used to cook along with my grand-mom were always in the kitchen cooking up something delicious. Today I brought these maple Carrot Cupcakes.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts or pecans (optional)

Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3-4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat your oven to 350°F (180°C). Line a cupcake tray with cupcake liners and set aside.
  2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until well combined. Add the eggs, one at a time, and whisk until fully incorporated. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the grated carrots, crushed pineapple, and chopped nuts (if desired).
  5. Divide the batter evenly into the cupcake liners, filling each about 2/3 full.
  6. Bake in the preheated oven for approximately 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow to cool completely.
  7. While the cupcakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add in the powdered sugar, one cup at a time, until the desired consistency is reached. Stir in the vanilla extract.
  8. Once the cupcakes have cooled, frost them with the cream cheese frosting using a piping bag or a knife. If desired, decorate with additional grated carrots, crushed nuts, or a sprinkle of cinnamon on top.
  9. Serve and enjoy your homemade carrot cupcakes!

Note: This recipe makes about 12 cupcakes. Adjust the quantities as needed for more cupcakes.

Please, if you liked this recipe, then comment, like, share to your friends or follow us on Facebook page.

Please visit the website for more recipes like this

http://www.chefsideacafe.food.blog

Sure! Here’s a simple recipe for maple carrot cupcakes:

0

Author :Chef Ssentongo Geoffrey

Here are the steps to calculate recipe cost:

Handy conversions for calculating:

1 . 3 tsp = 1 Tbsp

2 . 4 Tbsp =1/4 cup

3 . 2 Tbsp = 1 fluid ounce

4 . 16 Tbsp = 1 cup

5 . 2 fluid ounces = 1/4 cup

6 . 8 fluid ounces = 1 cup

7 . 16 weight ounces = 1 pound

NOTE: fluid ounces are a volume unit, weight ounces are a measurement of mass. solid ingredients are usually listed as weight ounces, liquid ingredients are listed in fluid ounces.

Step 1: Write Down The Recipe Ingredients And Quantities

Step 2: Fill In Prices For Ingredients That You Are going To Use.

Step 3 : Calculate Bulk Produce Items

What About Electricity, Gas, And Water?

Every now and then I get a question about utilities add to recipe costs. I’m confident that it would be a very small amount. For instance, in this recipe I used 1/2 cup water in the sauce. after checking my last water bill,I paid sh 10000 per gallon of water, just didactic the balance in gallon then divide by the quality plates . do the Sam to all utilities .

Step 4 : Add It All Together!

  1. List down ingredients: To calculate recipe cost, list down all the ingredients used in the recipe. Make sure to include the quantity used in the recipe.
  2. Determine cost of ingredients: Once you have the list of ingredients, determine the cost of each ingredient. This can be done by referring to the invoices and receipts for each ingredient or by checking the current market price of each ingredient.
  3. Calculate total cost of ingredients: After determining the cost of each ingredient, multiply the cost per unit by the quantity used in the recipe. Sum up the cost of all the ingredients to get the total cost of the recipe.
  4. Add cost of labor: Along with the cost of ingredients, it is important to add the cost of labor. This includes the wages of the chef who prepared the recipe, as well as any other labor costs involved in preparing the recipe.
  5. Calculate overhead cost: Overhead costs are the expenses incurred in running the kitchen or food establishment, but not directly associated with a particular recipe. This includes rent, utilities, marketing, and other administrative costs. To calculate overhead cost, divide the total overhead cost by the number of recipes sold in a day.
  6. Determine the profit margin: The final step is to determine the profit margin. This is the amount of profit that you want to make on each recipe. The profit margin will vary depending on your business goals, but it is usually between 5-15%.
  7. Calculate recipe cost: To get the recipe cost, add up the cost of ingredients, cost of labor, overhead cost, and profit margin. Recipe cost = cost of ingredients + cost of labor + overhead cost + (profit margin x total cost)
http://www.chefsideacafe.food.blog

By following these steps, you can accurately determine the recipe cost and price your menu items accordingly to ensure profitability.

Calculating recipe cost is an important step for any food establishment to ensure profitability

0

Author :Chef Ssentongo Geoffrey

Hare are the steps to calculate menu prices:

  1. Determine the food cost: The first step is to determine the food cost. This is the cost of all the ingredients that go into making a particular dish. To calculate the food cost, simply add up the cost of all the ingredients that go into making the dish.
  2. Add labor cost: Once you have determined the food cost, it is time to add the cost of labor. This includes the wages of the chefs and kitchen staff who prepare the dish, as well as any other labor costs associated with making the dish.
  3. Calculate overhead cost: Overhead costs are the expenses incurred in running the restaurant, but not directly associated with a particular dish. This includes rent, utilities, marketing, and other administrative costs. To calculate overhead cost, divide the total overhead cost by the number of dishes sold in a day.
  4. Determine the profit margin: The final step is to determine the profit margin. This is the amount of profit that you want to make on each dish. The profit margin will vary depending on your business goals, but it is usually between 5-15%.
  5. Set the menu price: Once you have calculated all these costs, you can use a simple formula to calculate the menu price. Menu price = food cost + labor cost + overhead cost + (profit margin x total cost)

By following these steps, you can set the right menu prices and ensure that you are making a profit on each dish. It is important to regularly review and update menu prices based on changes in food cost, labor cost, and overhead cost, as well as changes in market competition and customer demand.

Please, if you find this article interestive, comment, follow and share to your friends. Also you can get us on Facebook page or visit our website below just tap on the link will direct you to the web site .

http://www.chefsideacafe.food.blog

Calculating the menu is an important step in setting the prices for each item on the menu.

0

Author :Chef Ssentongo Geoffrey

Restaurant Profit Margin Guide

1. What is a Restaurant Profit Margin?

2. How to Calculate Your Restaurant Profit Margin

3. Getting Into the Details of How to Calculate Gross Profit Margins

4. How Much Profit Should a Restaurant Make?

5. Strategies to increase your Restaurant Profit Margin

..Lower Your Food Costs

  . Start Selling Alcoholic Drinks

  . Increase your Sales

  . Streamline Your Work Schedule

Your restaurants profit margin defines whether your business is successful or not. No company can survive without earning enough money whether you’re just getting started or you have owned a restaurant for years, you should learn how to Calculate and boost your restaurant profit margin.

          Is Your Restaurant Profitable?

           Food Cost Formulas

           For Restaurant Owners

       Why is Calculating food Cost Important?

High food and operating costs and understanding restaurant metrics are among the most common challenges restaurant owners face.

52%  / of restaurant owners state high food and operating costs as a challenge.

   21 %  / of restaurant owners struggle to understand their restaurants metrics.

      How to Calculate Food costs for your Restaurant

  Food Costs for a restaurant are calculated as a percentage using the formula below.

Food Cost % = ( beginning inventory + purchase – Ending inventory ) ÷ Food sales

Which is applied using the following steps:

1 . List food supplies received at the start of week.

2 . Add together the money value of each item.

3 . Track your purchases that you may have made during the week after beginning inventory.

4 . Take inventory again at the beginning of next week. Follow the same exact process.

5 . Add together total food sales per shift.

6 . Calculate actual food cost for the week using the formula above.

Check out this example to see the above formula in action.

          Beginning inventory = sh 12,000

          Purchased = sh 7,000

          Ending Inventory = sh 16,000

           Food Sales = sh 10,000

( 12,000 + 7000 – 16,000 ) ÷ 10,000 = 30%

What is the ideal food Cost percentage for a restaurant ?

The formula above calculates your actual food cost percentage. Now, you need to find your ideal food Cost percentage for each dish.

   Ideal Food Cost =  Recipe Cost /  Recipe Sale Price.

Note: This doesn’t account for things like spillage, thaft, or inconsistent portion sizes.

Check out this example to see the above formula in action for a plate of chicken drum stick

1 . Get the Ingredients

      * chicken drum Stick = sh 5,000 per drum stick

      * Tomato ketchup = 5,000 per portion

2 . Determine the Recipe cost

  4 Drum Stick = Sh 4000 + Tomato ketchup = sh 500 = Sh 4,500 per plate

   3 Divide the recipe cost by the recipe sale price to get the ideal food Cost percentage of 21%

Your restaurant should aim for a food Cost percentage of under 30%

  How to Optimize Food Cost percentage

If your restaurants actual food cost percentage is much greater than your ideal food Cost percentage, here are some things you can do to hejp bring the numbers closer together.

1. Raise menu prices by a small amount at a time.

  2 . Redesign your menu to showcase items that bring in the most profit.

  3 . Use more carbs in your food.carbs are less expensive to buy in bulk.

  4 . Shop around at wholesale food sellers to reduce your inventory costs.

    5 Reduce portion Sizes if lots of dishes are coming back only partly eaten.

Please, Follow us on our website below to read more articles like this.

What is a Restaurant Profit Margin ?

Restaurant Profit Margin ( commonly known as net Profit Margin ) refers to how much money your restaurant makes after you pay for all of its expenses, the restaurant profit margin measures your profitability ratio, which is how much you earn compared to how much you need to spend to earn that.

How to Calculate Your Restaurant Profit Margin

At its most basic, a profit margin is the difference between how much your business spends and how much it earns. Let’s say you own a restaurant called chilies. Each week, your business spends about sh 10,000 and earns sh 12,000. The sh 10,000 represents your cost. The sh 12,000 represents your revenue.

You start your calculation by subtracting your cost from revenue. In this case, you get sh 12,000 – sh 10,000 =sh 2000,which means you have a sh 2000 gross profit. Now, divide your gross profit ( sh 2000) by your revenue ( sh 12,000). Here, you have 2,000 ÷ 12,000, which gives you a 0.17 margin.

For the last step, multiple the margin ( 0.17) by 100 to get your restaurant profit margin ( 17%). With these three steps, you can always find your restaurant profit margin.

How Much Profit Should a Restaurant Make?

If you own or manage a restaurant. It’s only natural for you to ask,. How much profit should you make in a restaurant? Since you know how to Calculate restaurant profit and loss.

The answer to how much profit should you make in a restaurant depends on things like where youre located and what type of cuisine you sell.

Strategies to Increase your Restaurant Profit Margin

The highest profit margin in the restaurant industry usually goes to Italian restaurants that serve alcohol. Most Italian dishes domt cost much to make . A good chef however, can make inexpensive ingredients taste amazing. because of this you can potentially boost your profit margin

Please, if you have found this article useful, follow and comment or visit to our website below to read more.

http://www.chefsideacafe.food.blog

HOW TO CALCULATE AND BOOST YOUR RESTAURANT PROFIT MARGIN

0

Author :Chef Ssentongo Geoffrey

We provide to you this information to help you run your restaurant

Formulas that Will Help you in calculating your foot recipes and menu pricing for your restaurant

  1. Ingredients Cost: Calculate the cost of all the ingredients used in the recipe.
  2. Labor Cost: Determine the cost of labor involved in preparing the recipe, including prep, cooking, and cleanup.
  3. Overhead Cost: Add up all the indirect costs such as rent, utilities, and insurance.
  4. Total Recipe Cost: Add up the ingredients cost, labor cost, and overhead cost to determine the total cost of the recipe.
  5. Portion Size: Divide the total recipe cost by the number of servings to determine the cost per serving.
  6. Menu Pricing: Determine the markup you want to apply to the cost per serving to determine the menu price.

Formula:

Total Recipe Cost = (Ingredients Cost + Labor Cost + Overhead Cost)

Cost per Serving = (Total Recipe Cost ÷ Number of Servings)

Menu Price = (Cost per Serving x Markup Percentage)

Please, share, comment and visit our website for more

http://www.chefsideacafe.food.blog

Formula for Food Recipe Cost and Menu Pricing:

0

Home —Restaurant owners —Ideas & Tips

OPENING A RESTAURANT

Author :chef ssentongo Geoffrey

Opening A New Restaurant?

These common mistakes can sink your ship.

Businesses are challenging. They demand dedication, planning, strategy and most of all, capital. The restaurant business is no exception. If you opened a restaurant thinking that you can start making money right away, then you really don’t know what you are getting into.

“If you don’t know your numbers, you are not going to realize the maximum potential of the business. If you don’t know how to make drinks or step into the kitchen when needed, you may have to face a setback.”

Building a restaurant is as much about what you do, as what you don’t do. The successful managers are the ones who understand all the aspects and know how to do them right.

If you’re a first-time restaurateur, you can expect to make a number of mistakes even before you begin operations. With so many difficult decisions and complex challenges to ruminate over, the key to success is to avoid making mistakes that have been responsible for most restaurants failing.

Here are the most common mistakes to look out for as you go through the process of opening a new restaurant.

* Not Having a Business Plan

A renowned chef in Seattle has 15-20 years of experience in the restaurant industry. Over the years he had gained immense knowledge of kitchen operations, staff management, menu designing, and inventory management. One day you’ve decided to open up a restaurant, but due to lack of capital and planning, you have to shut it down in less than 12 months.

Simply put, not everyone is cut out to run a business. If everyone would be entrepreneur, who would be the employee. Some people think that being their own boss would make life easier for them, but only a few make an honest realistic evaluation.

How to fix this mistake : A business plan for any new venture is essential for success. It helps the owners set up realistic expectations and goals that eventually save the business owner from making costly mistakes in the long run. While a business plan takes time to create, it will be time well spent if it helps you set future objectives and strategies to achieve them.

* Not Paying Attention to Menu Design & Engineering

The menu is your sales brochure. A well designed menu has the potential to reinforce your brand personality. Perhaps to do so effectively, one needs to have an in-depth understanding of customers’ predictions. Having too many chances and complicated names can overwhelm customers, leaving a poor first impression on them. Another common mistake first-time restaurant owners make is to focus on what they can serve / cook easily and forget the technical aspect of Menu engineering.

How to fix this mistake : The menu should be a good mix of high cost and low-cost items.

* Not Giving Importance to Marketing

The restaurant industry is a complex field that can frustrate even the most seasoned entrepreneur. Just because you’ve opened a new restaurant that serves great food and exotic ambiance, people aren’t going to flock to flock to you.

How to fix this mistake :Instead of just opening and hoping that customers will line up to get in, promote yourself.

* Not Knowing Your Costs

If you don’t know your numbers, the chances are that you’d end up spending the entire capital in setting up the restaurant, and not saving enough working capital for later. It is better to start small and keep a healthy working capital that would support operations for at least a year.

How to fix this mistake :You must create a business plan before looking at locations or hiring employees. Create a budget based on what you can spend, estimate how much money you need for promotions and project your future profit margins.

Why Food Prices Are Rising And How Can You Control Costs?

Food Hygiene costs have been rising for a while now, blame it on advertising that just don’t give any chill. Keeping the restaurant business afloat in the market has become the biggest challenge for food companies.

Restaurant owners are now facing the worst brunt of inflation, as an upsurge in food prices directly increases the cost of raw materials.

So, how do you think you can make your business lucrative?

How can you attract customers when food cost is skyrocketing?

The answer is simple, evolution. Several ways can help your restaurant cut costs and maintain healthy profit margins.

Your strategies to cut costs will indicate that your restaurant doesn’t slip behind the competition.

Tips To Reduce Food Prices Rising

Undoubtedly, the rising food pricing can make you anxious about how to offer exceptional service at minimal costs.

Understanding the market trends and adapting to the changes can help tackle the high price and gain customers.

Monitor Metrics

Do you know the similarity between toddlers and expenses?

Leave them alone, and they’ll indeed run amok. That’s why monitoring the restaurants metrics becomes one of the critical things to cut down costs. You need to monitor the food cost and the good sale report to understand the restaurant cost breakdown daily /weekly reports on food costs are goldmine for restaurants.

Leverage Pre-ordering System

Technology has been instrumental in helping restaurant owners overcome the current challenges and prepare for the future.

Check Inventory

Limiting food expenses starts with computing food and inventory costs. Keeping an inventory track includes monitoring purchased, used, and retained ingredients. Analyzing the inventory will help you efficiently manage resources and ensure that your business runs without any hurdles.

Optimize Dine-In services

Cutting labor costs can help reduce the soaring food prices for your restaurant and customers.

Offer Value Meals

Consumers are inclined towards purchasing discounted items as compared to regular ones.

Loyalty Programs

One cannot deny the fact that customers prefer rewards and exceptional service. And a loyalty program is all you need to attract and retain customers.

Wrapping Up

If you still haven’t created a perfect strategy to reduce food prices, now is the time to prepare a plan. Not only will help you drive customers to your business, but it will also help you build a lucrative business with high retention rates and loyal customers.

So, what else are you waiting for?

Start planning for your restaurant today…

You Might Also Like

* How To Start A Coffee Delivery-only= Kitchen Guide by ” Chefs ideas” 2023

How do we help?

We help restaurants owners get started and running smoothly, Guiding them /Advising and providing food recipes.

0

SET CULINARY GOALS TO ACCOMPLISH YOUR DREAMS IN 2023

Author : chef Ssentongo Geoffrey

Set Culinary Goals To Accomplish your goals 2023

Whether you’ve recently graduated from culinary arts or you’re just getting started currently arts, the new year is the ideal time to designate culinary goals and set them into action.

Establishing culinary goals can help you stay focused during your studies or while searching for your first job in the food or hospitality industries.

Let’s get started with some simple questions:

* What do you want to cook?

* How high up the kitchen hierarchy do you want to climb?

* What matters to you the most as you serve your guests?

Now let’s Explore a bit Deeper…

Consider your Core Values

Taking the time to identify and understand your personal values and beliefs is just as important as the time you may spend honing-Your skills in the classroom or kitchen. The competitive skills you can use in all sorts of culinary environments: Restaurants, food trucks, hotels, convention centers, and institutions… Some even become personal or private chefs.

It’s important to realize that everyone might come to the table with different culinary goals. Some want to make their mark as culinary pioneers and run their own restaurants. Others desire to maintain a more stable income in a Monday to Friday job that provides the freedom. Just make sure to identify your individual path by the time you graduate.

Keep in mind that your culinary goals and aspirations may evolve over time as your knowledge, circumstances, or opportunities change. Be open to that change.

Make your Culinary Goals Detailed

I want to work in a five-star restaurant, isn’t a culinary goal, but it might be the makings of one.

What kind of restaurant do you want to work in, and where? Be specific about the style of cuisine, the location, and how long you intend to take in order to achieve that goal. Be sure your culinary goals are realistic. It might be effective to set the bar high for your career achievement.

Experience Life Beyond the Kitchen

Don’t limit yourself to the kitchen when you’re building your foundation of knowledge. This is particularly important if you aspire to become an Executive chef someday. Cooking skills are a must, of course, but it might be wise to also earn a food entrepreneurship certificate too.

Continuously challenge yourself

Dr. Edwin Locke wrote in 1968 that addressed the concepts of motivation and incentives, and how they inspire action and growth. The greatest motivator; it was the work itself that drove people to succeed.

How does this relate to setting your goals?

It might entice you to squash your fears to set lofty goals for yourself.

Challenging yourself with an everyday task you haven’t perfected yet gives you something to chase, even if that pursuit is simply refining a skill that might save you time and energy. You might reap greater rewards in your daily work life and grow.

Other Factors to Consider when Setting Culinary Goals

When we constantly strive to achieve big dreams, this usually bolsters our personal and professional development. However, it’s just as pivotal to remain realistic and consider other factors that might come into action.

* Stress

When you set those lofty career goals, you might put in extra time, grit, and effort to hit those major milestones. Naturally, you might feel a bit of stress creep in, but don’t fret, it’s part of the process.

* Luck

Don’t listen to people who say, “How great that you landed your dream job” as though you just stumbled into it. Instead, remember the words of Roman Philosopher seneca: “Luck is where opportunity and preparedness meet.” it’s vital to acknowledge how hard you worked to earn the break.

* Timing

Don’t apologize for your success. If you’ve put in the hard work at culinary school,or kitchen then really hustled to secure an amazing opportunity right out of the gate, take pride in that achievement.

* Complaining

It’s perfectly okay to complain about your “ Dream job” some days. It might be the toughest job you’ve had! You may feel pure excitement about working in your dream kitchen.

* Happiness

For all the stress, less-than-encouraging feedback, and hard days you might experience you may realize you’re happier than ever when accomplishing your culinary goals.

* Establish your Culinary Goals From today

Would you like to find out if a career in the culinary arts might be your “ Dream job”?

Contact us today, to get one step closer to accomplish your culinary goals.

The journey to your dream job might start here!

Read more articles from our web site

http://www.chefsideacafe.food.blog

0

Home —Recipes —Dishes —Beverages —Cooking

Author :chef ssentongo Geoffrey

Fruited Punch

I’ve been making this for more years than I care to say, and I think this is the best punch ever.

Ingredients

* 1-1/2 cups sugar

* 1-1/2 cups water

* 1 bottle ginger ale, chilled

* 3 cups strong brewed tea, chilled

* 3 cups cold orange juice

* 3 cups cold unsweetened pineapple juice

* 1/2 cup lemon juice

* 3 cups sliced strawberries

Directions

> For sugar syrup, combine sugar and water in a small saucepan, bring to a boil over medium heat. Reduce heat; simmer, uncovered 3-4 minutes or until sugar is dissolved, stirring occasionally. Cool completely. Transfer to a covered container; refrigerate until cold.

> To serve, combine ginger ale, tea, fruit juices and sugar syrup in a punch bowl. Or divide ingredients between 2 pitchers and stir to dissolve. Serve with strawberries.

Summertime Strawberry punch

This thirst-quenching drink is perfect for family get-together or new year after party to chill out.

Ingredients

* 1 bottle frozen pink lemonade concentrate

* 1 pack frozen unsweetened strawberries

* 1/4 cup sugar

* 2 cups cold brewed strong tea

* 2 liters ginger ale, chilled

* ice cubes

Directions

> In a food processor combine lemonade concentrate, strawberries and sugar. Cover and process until smooth. Transfer to a large pitcher or punch bowl; stir in tea. Add the ginger ale and ice cubes. Serve immediately.

Apricot Lemonade Iced Tea

Every special occasion deserves a refreshing beverage this tea has a tangy flavor from lemonade, apricot nectar and mint.

Ingredients

* 4 cups water

* 6 tea bags

* 1 cup sugar

* 1 pack frozen lemonade concentrate

* 1 cup chilled apricot nectar

* 3 cups water

* Ice cubes

* mint springs

Directions

> In a saucepan, bring 4 cups water to a boil, remove from heat. Add tea bags; steep, covered, 5 minutes. Discard tea bags. Stir in sugar until dissolved, cool and transfer to a pitcher; cool completely.

> Add lemonade concentrate and nectar to tea, stir in cold water. Serve over ice with mint.

Watermelon-lime Cooler

When hanger over is high, chill down with a glass of watermelon-lime cooler.

Ingredients

* 1 watermelon,peeled & frozen, divided

* 3/4 tsp grated lime zest, divided

* 6 cups chilled ginger ale, divided

Directions

> Place 1/4 watermelon, 1/4 tsp lime zest and 2 cups ginger ale in a blender; cover and blend until slushy. Serve immediately. Repeat twice.

Cranberry Orange Mimosas

Mimosas are just so elegant for Sunday brunch.

Ingredients

* 2 cups fresh or frozen cranberries

* 3 cups orange juice

* 2 tbsp lemon juice

* 3 bottles (750ml each) is champagne, chilled

* fresh mint leaves

Directions

> Place cranberries and 1 cup orange juice in a blender; cover and process until pureed, stopping to scrape down side of jar with a rubber spatula as needed. Add lemon juice and remaining orange juice; cover and blend until blended.

> Pour 1/3 cup cranberry mixture into each champagne flute or wine glass. Top with 3/4 cup champagne; serve with mint if desired.

Mulled Wine

This mulled wine is soothing and satisfying with a delightful blend of spices warmed to perfection.

Ingredients

* 1 bottle fruity red wine

* 1 cup brandy

* 1 cup sugar

* 1 medium orange, sliced

* 1 medium lemon, sliced

* 1/8 tsp ground nutmeg

* 2 cinnamon sticks

* 1 /2 tsp whole allspice

* 1/2 tsp aniseed

* 1 /2 tsp whole peppercorns

* 3 whole cloves

* Garnishes: orange slices, star anise and additional cinnamon sticks.

Directions

> In a large saucepan, combine the first 6 ingredients. Place remaining spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Place in pan.

> Bring to a boil, stirring occasionally. Reduce heat; simmer gently, covered, 20 minutes. Transfer to a covered container, cool slightly. Refrigerate covered overnight.

> Strain wine mixture into a large saucepan, discarding fruit and spices bags, reheat. Serve warm.

Chocolate-Caramel Rum Coffee

This decadent coffee drink can stand alone as a final course or as a delightful complement to any chocolate or Caramel dessert.

Ingredients

* 2 cups evaporated milk

* 3/4 cup rum

* 1/2 cup chocolate syrup

* 1 /2 cup Caramel sundae syrup

* 1/4 cup packed brown sugar

* 4 cups hot brewed coffee

* 2 tbsp coffee liqueur

Coffee Whipped Cream

* 1 cup heavy whipping cream

* 6 cups confectioners’ sugar

* 2 tbsp coffee liqueur

* Instant espresso powder, optional

Directions

> In a large saucepan, combine the milk, rum, syrups and brown sugar. Cook over medium heat until hot. Stir in coffee and liqueur.

> meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Fold in liqueur until combined.

> pour coffee mixture into mugs. Garnish with a main protein dollop of espresso powder.

Pear & Ginger Sparkler

I created this twist for friends on new years dinner.

Ingredients

* 4 cups pear nectar

* 2 medium Asian pears, or any pears sliced

* 1/2 cup thinly sliced ginger

* 1/4 cup sugar

* 1 cup plain or pear vodka

* 3 bottles (750 milliliters each) champagne, chilled

Garnish : sliced pears

Directions

> In a large saucepan, combine pear nectar, pears, ginger and sugar. Bring to a boil. Reduce heat, and simmer, uncovered. 15-20 minutes, until softened. Cool.

> Place mixture in a blender; cover and process until smooth. Press mixture through a fine-mesh strainer. Stir in vodka. Pour 1-1/2 ounces into each champagne flute or cocktail glass. Top with 4 ounces champagne. Garnish with pear slices.

For more, please visit our website

http://www.chefsideacafe.food.blog

Chefs ideas, we wish a happy new year 2023.

0

THE RESTAURANT ANALYSIS REPEAT

Author :chef ssentongo Geoffrey

Foodpreneurs

What Is Pay-At-Table Technology?

Benefits For The Customer And Restaurant Owner.

Have you ever wondered how much time and effort restaurant staff puts into collecting the payment from the customers?

As per a report, the traditional payment method involves 12 steps and roughly around 9 minutes per table. That’s a lot of time to waste, especially during rush hours. The restaurant owner can reduce it by using pay-table technology.

What Is Pay-At-Table Technology?

With pay-at-table technology, restaurant staff can take bills and mobile payment devices together to the table. Guests can review and quickly pay using their card or check. Also, they can enter the tip amount at the same time.

But not every pay-at-tax le device maximizes profits. You must look for the following before buying any.

* Pos Integration (point of sale)

* Connection

* EMV Transactions ( mastercard, Visa, payment)

* Digital Receipt ( the tableside payment device) Etc.

Benefits of Payg-At-Table Technology

Not just restaurant owners but also customers benefit from the pay-at-table. Here is why it’s smart investment for your restaurant :

Delivers a bill to the customer and receiving payment in a single interaction can save a lot of time and prevent multiple trips by the restaurant staff.

* Improves Table Turns

Slow service leads to slow table turns, which means fewer people served and less revenue generated. Table ordering services.

* Enhances Customer Service

Servers run back and forth from the table to the Pos software, and customers are sitting. Fast payment will reduce customer waiting time and enhance customer service.

* Improves Customer Engagement

The technology gives services more face time rather than dropping checks and walking away. It gives an opportunity to the staff to engage with the customers.

* Provides Payment Security

During the payment, either the customer pays using their credit card, or it is done in front of their eyes. Etc.

5 Things To Consider Before Going For Restaurant Consulting

To hire a restaurant consultant

The restaurant industry is highly competitive. With low initial profit margins and high staff turnover prevalent, about one in every three restaurants close within a year of opening up.

However, most restaurant owners are well aware of the odds they have to fight against if they want to make a success out of their business.

Restaurant Consulting firms can go a long way in setting up your business or elevating it to the next level.

What Is The Role Of A Restaurant Consultant?

Restaurant owners consultants are professional advisors that help in improving your business by observing your operations and providing crucial insights. Companies hire these professionals to identify challenges and provide services for the growth of their establishment. The role of a restaurant is to guide your operations, finances, and employees to achieve the overall growth of your business.

Restaurant Consulting firms specialize in these ereas:

* Designing brands, themes, and concepts

* Providing accounting and financial services

* Reducing food and labor costs

* Filing for licenses and permits

* Selecting property and location for the restaurant

* Recruiting and training staff

What To Expect From A Restaurant Consultant?

Research and Audit

Restaurant Consultants will usually start their work by conducting research and auditing, both on your restaurant and the market. They will measure the popularity of your concept within the market landscape of your region.

Business Analysis

For new restaurants, it is wise to hire consultants as early as possible to benefit from their experience and avoid making costly beginner mistakes.

Strategies for Improvement

Based on their observations, the consultants will offer plans for business to make the necessary changes.

Once you have found this focus areas that need work from your restaurant Consulting plan, you can outsource the execution part to specialized agencies and save money.

Opening A Restaurant

You can hire industry experts well before the grand opening to maximize your chances of success. Instead of hiring consultants to make changes to an established business, you can seek their expertise right from the outset.

Expanding Your Restaurant

If you want to open up your restaurant in new locations, consulting firms can help you decide the exact location that will work best for your business concept.

Extending Your Brand

Once you have decided to extend your brand beyond food to other products and services, restaurant Consulting firms can help you navigate through unknown waters.

What to read Next…

A complete guide to setting up prix fixes menu in your Restaurant

Leave Your Comment

Please save my website in your browser for the next time I post or follow.

http://www.chefsideacafe.food.blog

0

Home —Restaurant owners — Recipe Costing

Author :chef ssentongo Geoffrey

Recipe Costing For Your Restaurant Has Never Been Easier

RECIPE COSTING

What it means and how to calculate it?

Recipe Costing is a one-time occurrence, it’s an ongoing process. When food costs change, you recipe costs also change.

The actual purpose behind plate costing is so that you can price your menu items in a way that ensures you’ll make money.

If you notice a higher food cost than usual, you can adjust your selling price, reduce portion sizes or, find the same or a similar ingredient at a lower cost.

As much as you enjoy the restaurant industry, at the end of the day, you have to make profit.

So how exactly do you calculate the cost for a recipe?

What is Recipe Costing?

Recipe Costing is exactly what it sounds like calculating the cost of a single dish on the menu.

If you’ve ever written a menu, then you know how complicated and time consuming this process can be.

How to Calculate Plate cost?

Let’s make a steak :

Step one: measure out the quantity of each ingredient in a dish ( 200g is beef steak, 500g chips, 2g oil or butter, 10ms ketchup, 5ms cream etc.)

Step Two: Calculate the price for each ingredient in the dish. Things get tricky here because you are dealing with different pack sizes and units of measure. Let’s use Ribey steak as an example.

Your recipe requires 200g to Ribey steak but when you bought the beef it came in a 2kg package. We will need to convert in gms.

We now need to determine the price per gm. Since the original purchase cost was 10000 sh, we simply divide Sh 10000 by 200g which equals to sh 5 Per gm.

To determine the cost of an 200g patty we multiply 200g × 0.5. which equals 1000. So1000 for our 200g steak patty.

Step Three: Complete the following for every item in that price and add them together.

This equals your plate cost ( recipe cost) in a Shillings or dollar amount.

Step Four : Culculate Food Cost :

Recipe cost ÷ Selling price × 100 will give you your Food Cost percentage.

You will have to do this for every item on your menu! Who’s got time for that?

To make it even more difficult, ingredient prices are consistently changing. The price for beef just went up, decreasing your margins.

You now have the glorious task of going back into every recipe and changing the price for beef.

DO YOU CALCULATE YOUR RESTAURANT INVENTORY TURNOVER RATE…?

Restaurant inventory Guide & Calculator

It’s your guide to a more efficient inventory.

Do you know how efficient your inventory is?

Or how many days you hold an average inventory?

Many restaurateurs don’t know their turnover rate. That’s why I put together the inventory turnover ideas and calculator.

With it, you’ll be able to calculate your :

* Cost of Goods Sold

* Average Inventory

* Inventory Turnover ( COS)

* Inventory Turnover ( Sales)

* Average Days on Hand

THE CHEFS IDEAS BLOG

Running a restaurant is hard work. So I’ve got every tip, trick and piece of advice you could need to make life a little easier. And a little more profitable, too.

Let me help you run a smarter restaurant. Want a place to start? Click on this link below. http://www.chefsideacafe.food.blog

How the food cost Dashboard works :

All your key metrics in one place

Food cost Dashboard is the central location for all your accounts key metrics. Get an overview of food spend, sales, purchases, and your cost of Goods sold. The dashboard is updated weekly to help you keep your restaurant profitable.

Compare Food Cost Trends

Quickly review your food cost percentage and food spend over a 2 month period. See how it compares to your food cost goal. Now you’ll know exactly what your cost of Goods sold is and what you can do to decrease it.

Review Food Spend Budget Trends

Get an overview of the last four weeks of food spend. Check for trends and notated any weeks for additional review.

Know When You’re Over Budget

Know exactly how much each supplier order effects your weekly food budget and get notified when you’ve gone over.

What is next?

Visit our website

You liked this article? Please follow this link and get weekly updates.

0

RESTAURANT CONCEPT DEVELOPMENT

Author :chef ssentongo Geoffrey

Blog : Restaurant concept

* Development of custom-tailored idea and vision of your future restaurant through careful analysis and communication with your client.

Any restaurant needs a core, something exceptional to draw attention and evoke interest in potential customers.

The restaurant concept is the heart of your business that determines of your business. So, it is of outstanding importance that would be quality and success-oriented.

What is a Restaurant Concept?

It is the central idea around which all the other components are revolving and which is the cornerstone for further activities related to operating the venue. It defines the business model to follow, style, interior design, menu, pricing policy, and marketing strategies. So, it may be called the ” identity” to of your restaurant.

Why is it so Important?

Many inexperienced entrepreneurs underestimate the importance of creating a concept for their restaurant before actually starting building it.

Any business is contingent and requires integral, coherent planning, and the development of a detailed concept is like a glue connecting all essential elements into an individual unity. The concept is the golden middle between the vision of the owner and objective possibilities to turn it into reality.

What is the process of Concept Creation?

* Competitors Analysis

To understand whether your concept is suitable for the location you choose, your restaurant concept consultants perform a thorough analysis of your competitors. Investigate the situation in your location to ensure that your dining establishment will be the most attractive one in the area.

Opening the third coffee shop on one street won’t be the best idea, so it’s either necessary to change the type of the establishment or to come up with a distinctive eye-catching feature.

* Identifying Your Target Audience

It is crucial to have a know for whom you work, and who your it is crucial to know for who your clients are.

Who is to evince interest in your restaurant?

Students from the nearest college town?

White-collar employees working downtown?

Families with children ?

* Financial considerations

After defining the crucial elements of your business, now you come up with the suggestion to meet both your needs and your budget limitations.

0

HOW TO DELIVER EXCEPTIONAL RESTAURANT SERVICE TO INCREASE REPEAT CUSTOMERS

Author :chef ssentongo Geoffrey

5 Tips to Enhance your Restaurant Service

Have you ever pondered over why customers would prefer your restaurant over others which are available in the area?

It is not your cuisine, or the price or the location, or the offers that will help you keep the customers hitched to your restaurant.

Smart marketing can only bring in new customers. To increase customer visits, you must enamor them with such hospitality and restaurant service that compels them to keep coming back.

A great restaurant service encompasses everything; right from food consistency, quality, and ambiance, to the great restaurant customer service standards provided by your staff.

5 Tips to Enhance your Restaurant Service

While attracting customers is essential, retaining them is even returning customers are also much more likely to order more. And you can hardly expect repeat visits unless your restaurant service is on point.

Some of the restaurant service tips to increase customers are:

1- Maintain Optimum Quality and Consistency of Food

One of the primary reason why people visit restaurants is to enjoy the food. Hence, if you don’t have the right food to place on the plate, then you can surely bid goodbye to your restaurant business.

Imagine, your regular customer realizes that there has been a change in your food consistency and quality. They would complain to you once or twice, and afterwards, they would look for an alternative to your restaurant.

Would you like that? Of course not!

2 – Sync your Ambience with Your Concept

Already said that food is the primary thing for which customers visit a restaurant. But don’t you think if it is just that then they would instead order it online and relish it in the comfort of their homes?

Dinning out has more to it than just the food. People want to enjoy the environment, the crowd, and the ambiance as much as they want to enjoy the food.

This is precisely the reason, why you should give, due importance to your embiance, Interior design would rather have basic colors as per the format of your restaurant, which will enhance your guest experience.

3 – Ensure a Hospitable and Warm Customer Service

Providing optimum customer service is one of the crucial aspects of having an impeccable restaurant service. For this, you need to train your severs well. Making the customers order more than what they want is an art that servers need to master.

Your server should also know how to handle disgruntled customers. Since the taste and preference of each customer differs, your restaurant might come across some who may not like your food. In such a situation, your servers must know how to acknowledge the problem, apologieze and provide a complimentary item if necessary to appease an unhappy customer.

4 – Deliver Quick and Efficient Service

Reducing your table turnover time is one of the basic criteria of having a stellar restaurant service. Imagine that there is this news in the vicinity that your restaurant always has a long queue and the time taken for the food to reach the table is rather long, do you think people will try and check you out? No!

Time is precious, and no one wants to spend it by waiting. Hence, make sure that all your kitchen prep work is done, the kitchen is clean, and the staff is ready to get to work just before the busy hours of the day.

5 – Create and Follow Restaurant Service standards

No matter how best you try to deliver an exceptional guest experience, chances are your restaurant staff might forget to do a thing or two. You can avoid such a situation by laying out certain Service Standards of your restaurant that should be followed at all times. This would help you ensure that your entire staff is following the same protocol and delivering the same level of customer service.

By following these customer service tips can turn the fortune of your restaurant, by providing the customers with excellent restaurant service.

Remember that it is your customers, who can make or break your restaurant.

Please if you’ve found this article helpful, then drop your comment and share to your friends.

Or visit our website below….

http://www.chefsideacafe.food.blog

0

7 COMMON MISTAKES RESTAURANTS MAKE TTHAT DOOM THEM TO FAIL

Author :chef ssentongo Geoffrey

Blog : Restaurant Owners

7 Mistakes Restaurants make That DOOM THEM to Fail..

Faiure:

Year, it’s pretty common in the restaurant business.

We all know the damaging stats at 60% of restaurants fail their first year and 40% fail after 2 years. But you’ve survived and maybe even thrived. And you want to keep it that way.

So how do you avoid the pitfalls the vast majority of restaurants make that doom them to fail?

Well, I’ve got you covered.

After talking with many of restaurant owners and managers plus my 15 years of experience in restaurant business about successful and unsuccessful restaurants, I’ve put them together the 7 common mistakes that lead to restaurant failure. Avoid these at all costs.

1- Poor location and lack of Marketing

We all know it, a good location is everything when it comes to a successful restaurant. The closer you are to consistent and heavy foot traffic, the easier it will be for business to come your way.

Certainly, if you’re guaranteed foot traffic at breakfast, lunch and dinner, success is just about the execution of the menu and guest experience. But if you’re not, business can be much tougher.

If there’s one thing that exacerbate a a poor location, it’s a lack of Marketing.

Marketing your restaurant creates a loyal following, customers who will come back and spend their money with you time and time again.

Here’s the type of marketing we’re talking about.

* family night, Date night, Big game and favorite karaoke night these keep people coming back every day.

* A rewards program for the regulars you have no choice.

* An active social media site where you post often and engage with followers.

2 – You Don’t Manage The Financial Side Of The Business

OK, so you make the best food in town you’ve been on the mouth of everyone in the town but is the fame alone going to bring in dollar bills other once the launch party has faded? I don’t think so.

Sure, having a delicious meal is important for a restaurant.

But it’s not going to carry you… Culinary genius doesn’t pay the bills… You’re looking to serve financial delight too.

A restaurant who don’t understand that a restaurant is more than a place that serves great food.. That it’s a business with financial needs… are doomed to fail. There’s no way around it… you have to run your restaurant as a business.

Why is this so important?

You need to pay rent, you need to pay your employees, and for your food costs.

This means it’s imperative you understand your food costs, price your mene properly and calculate your prime cost regularly.

3 – You’re Slow to Address Lazy or Incompetent Management

It’s no coincidence thriving restaurants run like a well-oiled machine.

From front-of – house to back-of-house…Owners, Chefs, Servers, Managers they all act as a support system for each other.

And they all understand the importance their roles play in keeping the restaurant functioning and profitable… Whether it’s a kitchen chef taking inventory or a bartender making sure they don’t overpour.

Don’t have this type of culture at your restaurant?

Signs of poor managers include:

* They don’t dedicate time to training and retraining stuff.

* There are constant problems with shift scheduling you’re often understaffed or over.

* They have poor communication skills, ignoring staff feedback and interaction.

* They mishandle or avoid guest complaints.

* Thy have no interest in the business side of running the restaurant including important operational tasks.

Managers who display these characteristics can hurt your restaurant.

4 – You Don’t Listen to Customers Or Pay Attention to Online Reviews

A huge mistake in the hospitality industry is… Well, not showing hospitality.

This means listening to customers feedback and restaurant who don’t do this are destined to fail.

Reviews give you the opportunity to create positive PR for your restaurant. You can use a bad review to your advantage by making the situation right with a discount or freebie… and possibly earn a good review in return.

Will one customers opinion change how you run your restaurant, train your staff, or plan your menu? Probably not.

5 – Not Taking Hiring And Staffing Seriously Enough

Hiring is hard.

This is especially true for residents… You can’t offer staff a high wage or consistent hours.

That being said, hiring hard-working, committed staff at your restaurant isn’t impossible… In fact, the most successful restaurants do it all the time. And they take time and effort to do it so they don’t have to worry about the guest experience… They can count on it always being exactly what they want it to be.

6 – Quality Isn’t Job

The devil is in the details, and the details are all about maintaining quality.

It’s simple : Restaurants who prioritize quality will thrive. Restaurants who don’t… Will suffers.

What do we mean exactly when we say quality?

It means anything that turns customers away and makes them not want to come back.

* Slow service

* Along wait for delivery

* Marginally unique dishes, both in variety and taste

* An apathetic guest experience

These may seem like no big deal… Tiny issues that wouldn’t cause your restaurant doors to shut.

You may think they’re nothing to get worked up about… but your customers don’t feel the same way.

7 – Not paying Attention to A Changing Business Climate

Brace yourself… I am going to use the M word. Yes, I am taking about Millennials.

They’re the generation that’s influencing culture and business right now… Including restaurants.

Millennials are dictating new restaurant norms, changing how the industry does business.

A mistake-free way to stay on Track

I wont argue with you…. Managing a restaurant is no walk in the park.

There’s a lot that can go wrong, and avoiding common mistakes can seem like a tall order.

That’s where Chefs Ideas comes in. It helps you avoid some of these common mistakes, providing operational efficiency, freeing up time, allowing you to manage your business and helping you track and reduce food spend.

That’s exactly what the Chefs Ideas is designed to help you do. Even better.

And profitable restaurants don’t fail.

So look at the list above. Make sure you’re avoiding these common pitfalls. They are the surest way to fail.

TIPS THAT WILL HELP YOU HIRE THE BEST RESTAURANT MANAGER

A Manager of your restaurant must in all circumstances possess several professional as well as interpersonal skills to supervise the restaurant operations.

You must remember that it is your restaurant manager who will be handling your entire restaurant operations in your absence. And if you have a chain of restaurants, then you can hardly be physically present at each outlet all the time, and at times like these questions like how to recruit restaurant managers? Cross your mind. And why not?

Here is the qualities to look for..

* Great communication skills

* Prompt Decision-making Ability

* Patient Enough to Handle all situations

* Must be a Multitasker

* Must-Know the Art of Team Management

* Should Know the Tricks of Conflict Resolution

How to Recruit a Restaurant manager…

Once you know what the basic prerequisites that you must look for in a restaurant manager are, your next big thing will be to look for the best ones available for the position.

Apart from this, while interviewing the candidates for the position of the restaurant manager, always keep a set of questions that you would be asking handy.

* look for relevant experience at a restaurant similar to that of yours. Ask what their daily duties and deliverables were.

* Ask the to give an example in which they handled a difficult situation with customers at a previous job.

* Give them a situational crisis at a restaurant and ask them how they would resolve it.

* Since the role of a restaurant manager, I tails working in a high-pressure environment, clearly state the job description, expectations, and working hours.

Here is a handy list of duties that you should include the job description.

Hiring a chef or Server for your restaurant is as important as helping a manager for your restaurant. Hence, sculpt these tips in your mind while you are out there looking for a restaurant manager, and be sure that you dig the best out for your restaurant!

What to read Next?

How to Deliver Exceptional Restaurant Service to Increase Repeat customers?

The best part it’s free.

So visit our website and read more about restaurant owner, common mistakes and many more.

Follow us on Facebook page and website below

http://www.chefsideacafe.food.blog

0

RESTAURANT KITCHEN CONSTRUCTION

Home — Restaurant owners — kitchen Ideas

Author :chef ssentongo Geoffrey

Blog : Restaurant kitchen

* Strategically designed commercial kitchen layouts will not only contribute to efficiency of your back-of-house team, but also ensure speed, convenience and exquisite experience for your guests. You should develop the best user-friendly solutions for your kitchen.

The kitchen is the Foundation stone of a restaurant. It’s the key element for all: the right kitchen layout provides for satisfaction for both your staff and your guests. Which, in turn, implies lower operational costs, higher commitment and personal responsibility, as well as customer loyalty and customer retention.

Be sure your philosophy, style, menu, as well as technological solutions will all be factored into. Your restaurant kitchen consultant provide strategic design which makes a kitchen well and truly functional, safe and convenient.

Not all restaurants are the same, that means you need to start with a straightforward discussion of your needs, commitments and vision to implement them in your kitchen.

The key Considerations

* Come up with the menu

It’s no wonder that you first have to consider the menu. Once the culinary repertoire narrows down, you can estimate how the food is stored, cooked and served. In other words, your restaurant kitchen design is dictated by the food you se.

* Estimate The Space

At a restaurant equipment believe that having enough room in the kitchen is one of the most crucial considerations in restaurant kitchen design. The standard Ratio of 6o to 40 with 60 for the dining area and 40 for the kitchen may be changed to either side depending not only on the available space.

* Ensure Kitchen Ergonomics

Your restaurant kitchen consultants will create a handy sectoral kitchen-you will have dedicated areas for delivery, storage, food preparation, washing. Whether it’s an open, island, gallery, zoning, assembly line or ergonomic layout, your crew members will not bump into each other, your meals will be served hot, your fridge doors will not stand in the waiters way, your equipment will be just right for your needs.

* Follow Safety Rules

You understand your kitchen equipment should be safe. Your restaurant equipment consultant understands how to ensure safety. This comprises :

– Routine practice aspects

– Engineering solutions

– Meeting legal requirements

– Health considerations

Steps to be Taken

* You should analyze the menu

* you ensure reasonable budget development

* Determine processes to prepare dishes

* Develop equipment list for each kitchen sector and arrange the sectors etc

Why do we Believe that Kitchen Setup is so Important?

You should believe that right things should be done right. The heart and soul of your restaurant belongs here, in the kitchen. That’s the place where your delicious meals are cooked, your team happily works, and your chef creates viands having everything at hand. Admittedly, these all contribute to the restaurants success.

* Time-saving

* Cost-efficient & safe

* Expedient & Comfy

Your preferences, the type of your eating establishment, and the reference public make allowances. Even if you have not included all these factors in your insights, be sure you’ll get the best user-friendly solution.

Do not worry about the backstage —yours is the scene.

Carefully selected staff give them a training to prevent any incidents.

Cost-efficient principle

Be sure that your money and other resources are used efficiently and reasonably.

Safety prioritization

Prioritize safety in kitchen setup to protect you, your employees and customers.

Please, if you have found this article useful, drop me a Comment or visit my website below and Share to your friends.

http://www.chefsideacafe.food.blog

0

WHAT IS THE DEFFERENCE BETWEEN A GOOD ACTION AND A GOOD INTENTION?

Author :chef ssentongo Geoffrey

Good Actions
Good intentions

Thanks to my friend who asked me this question below!

What is the defference between a good action and a good intention?

Intention : A wish or idea that someone means to carry out.

Action: Something that is done, completed or performed.

There is wide gap between thinking the thing and doing the thing.

* What determines if an Action is Good or Evil, is it the Act or the Intention or Both?

There are no inherently good or evil actions. It is a matter of your moral code, perception, and timing.

* Do good Intentions justify bad Actions?

Each is guilty of having done very long actions. Each belie Ed that his intentions were good and that his bad actions were justified in the circumstances.

A good Intention does not make a bad act good. The circumstances involve questioning with Who, Where, When and How. The circumstances of an action can contribute to the Increasing or decreasing moral goodness or evil of an act, but it cannot change to good act that is morally evil.

The moral object can be determined by asking, What action is involved?

The Intentions of the person are uncovered with the question, Why am I doing this?

Moral Object

To cheat or not to cheat.

Intention

I am doing this to finish

Circumstances

I am copying from my friend

What are some examples of Actions with good Intentions, but are not or simply look bad to an outside observer?

Should people use, I had good intentions, as an excuse and or to excuse bad things they have done?

Why or Why not?

What should be more important, Intentions or Actions?

Please, send your thoughts in the comment.

Thanks so much my friend who asked this question, please do more and I will answer all your questions.

Intentions vs Actions = change your attitude in life

I’m chef ssentongo Geoffrey.

http://www.chefsideacafe.food.blog

0

WHAT IS THE DIFFERENCE BETWEEN CUSTOMER CARE AND CUSTOMER SERVICE?

Home —Restaurant owners —kitchen — Customer Care —Customer Service

Author :chef ssentongo Geoffrey

The Differences Between Customer Care and Customer Service

At its core, your business exists to take care of your customers. Whether you do that by providing a solution to their problems or a way of fulfilling their needs, your relationship with your customers is at the heart of your business. But there are many ways to build, maintain, and strengthen these relationships.

One of the most powerful is customer care.

Customer care goes beyond other elements of the customer experience, such as Customer service and Customer relations. It’s a more intimate, expensive way of thinking and caring about your customers’ needs and wants. And if you’re able to provide an excellent customer care experience, your customers will be happy, loyal, and profitable for years to come.

But what exactly is customer care all about?

How does it stand out from the rest of your customer experience?

And how can you create an exemplary customer care program?

All that and more for your business to make stand.

What is Customer Care?

Customer care is a facet of your overall Customer experience program. It is how people are treated when they interact with your restaurant or company and brand and it includes every experience they have, from the pre-purchase steps to buying products to after they become a customer and and beyond. Customer care fosters an emotional connection between your customers and your restaurant and deepens and strengthens your relationship over the long term.

What Customer Care can Look Like…

There are many ways of providing customer care, but they all come back to creating the same feeling in your customers that your restaurant or company is looking out for them and has their back.

– Measuring Customer Care

It’s much harder to measure than things like customer loyalty or customer success. Most customer care interactions are unique and happen on 1:1 basis so capturing trends across a broad customer base isn’t possible.

Loyalty and success happen as a byproduct of caring for your customers, and it’s not possible to pursue them as goals on their own. You need to create experiences and a customer journey that delights and satisfies customers and loyalty and success will come from those efforts.

How to do Customer care the Right Way….

Since customer care is a deeply personal experience, you can’t just create a checklist of what your employees should do to provide it. It’s not just another box to check on the road to creating a great customer journey. And it’s difficult to standardize since the needs of each customer vary so much.

You need to train your employees in the most important customer care skills. Examples include Active Listening, Problem-solving, Empathy, Independent judgment. It’s not not about providing them with a service list of steps to take but instead giving them the skills to take care of these unique customer care experiences when they arise.

But your management also has a large role to play in the customer care department.

CUSTOMER CARE VS. CUSTOMER SERVICE

Customer care and customer service might just seem like different terms to describe the same thing-taking care of customers when they need you. But they’re actually quite separate concepts, though they do work together to create your overall Customer experience.

What is the difference between customer care and customer service?

In customer care, you’re building a personal and emotional connection with the people who interact with your business.

But customer service, you’re providing assistance or advice to to customers who need help. Customer care isn’t as easy to qualify as customer service, and it’s more personalized.

While they are different, both customer care and customer service increases customer satisfaction. They just do it in different ways.

Customer Service

Customer service is an important part of your customer experience strategy just because it’s not the same as customer care doesn’t mean it’s not vital. It’s how your customer gets support with their most basic needs and issues, like instructions for their service needed or product by conveniencing.

Can your business resolve simple issues quickly and efficiently for the vast majority of your customers?

Customer Care

But customer care is about more than just a moment in time when a customer needs a little help and a quick response back to a question. It’s forming an emotional connection with your customers and helping them for the sake of improving your metrics or increase loyalty.

Your Customer Experience

As part of your overall Customer experience strategy, most of your customer who experience a problem or issue will need the help of your customer service team.

But as part of your customer experience, you’ll also encounter a few customers along the way who need a different kind of help.

Customer care Best Practices

Since it is such a personalized and customer experience, it can be hard to understand exactly what great customer care looks like through broad explanations alone.

Business invest in their customer care programs because caring for your customers isn’t just a pleasant idea – it’s also good business sense.

Customer Convenience

Owning a restaurant offers you plenty of freedom, but it also comes with regular hassles. When it comes time for regular service or maintenance, these additional services to the dealer and time spent can add stress to your already busy day.

Personalized Customer Interactions

One of the core tenets of customer care is that people don’t like to be treated like interchangeable parts in your customer service, they expect personalized, customized services where it’s possible.

Unique Customer Care

Ever turn on your restaurant work endlessly through without options no service in, and struggle to make a decision on what to do right? This is a common modern dilemma.

Key Takeaways

Improving and refining the way you care for your customers when they have an urgent or out-of-the-box needs can be challenging, but it also can have a huge impact on the loyalty and satisfaction of those customers.

How satisfied are you with this content piece?

Send your comments please..

More content

Visit our website below

www.chefsideacafe.food.blog

www.facebook.com/Chefssentongo1

0

RESTAURANT OWNERS

Home — Restaurant owners — Cooking Ideas — Kitchen

Author :chef ssentongo Geoffrey

Restaurant Menu Development

Development of Menu concepts which will be a turning point for your restaurants future directions and long-term success to ensure efficiency in cooking, storege and service. With our help, your dishes will distinguish you among your competitors.

Whether you are designing your first menu or re-engineering your existing food offer, you need a strategy behind–not only for the food, but also for beverages. If you have a developed concept, you’re halfway through. If not, with Restaurant custom menu development is an exciting and creative task. The mission is to shape the overall restaurant experience while producing emotions and molding your venues exceptional brand.

Every plate and every glass served to your customers shall produce a distinctive positive emotion. To create the envisioned vibes at your eating venue, you will need to make thorough research of your target guests. Our restaurant menu development consultants are experienced in studying the clientele and undertaking a competitive analysis to understand your local economic features and create an outstanding and viable food offer.

Factors to consider in menu engineering

1 – Competition

Study and assessment of indirect and direct competitors, their food and beverage offer, processes, and pricing, timing, service and customer’s satisfaction.

2 – Venue policy

Positioning of your concept and menu design in the market. Alming at being the leader in the sector or being unique, niche or hyper-focused. Economic condition of your target customers. Proposed pricing portions, variety.

3 – Customers

Find out what your guests seek and how much they are ready to pay for it. Client-oriented approach to building a menu, food serving, and pricing., Developing ways to exceed the customers ‘ expectations.

4 – Operation

Qualification of the crew in your kitchen, bar, and dining area to deliver quality meals on a consistent basis. Staff salaries at the required positions. Availability of the personnel in your local area.

5 – Gastronomy and Nutrition

The menu and recipe development that define your exquisite brand. The class of ingredients you use. Nutritional value and cuisine sector. Ways to maximize productivity on the restaurant.

Competitive analysis

At this stage our menu development consultants go behind the basics of your menu. The next level is exploring the offer of your business rivals. We’ll look for the following aspects :

* Food offered ( menu size, style, served portions),

* Pricing ( price segment, payback),

* Consumer’s feedback

* Time taken for service

* Production ( delivery, preparation, cooking, storage)

* Serving and servicing

* kitchen layout

* Staff ( BOH and FOH, qualification, number of people, working hours)

* Ingredients ( quality, store, supply),

* Available space ( kitchen and dining area)

* Clients ( business class, family, students).

Going Into the Nitty-gritty

First and foremost, we’ll develop a menu concept. We’ll define a flavor profile shaping your ideas into a tangible expression.

When you’re ready with that, we’ll start listening the core ingredients. It’s important to understand how to produce a wow-effect within your exclusive menu. You have to repurpose your available ingredients and use them in as many dishes as possible.

I’ll teach you how to reduce food costs–seasonal products, local producers, bulk purchases, etc.

The other way to reduce your costs ( & risks) is to arrange the supply chain in a proper way.

When that’s done, our restaurant menu development consultants will price the menu items according to the estimated financial capacity of your guests and the local market. You’ll define your profit based on your customer category, Supply, costs, and salary payment, and balance it according to your revenue objectives.

Now the underrated aspect in restaurant menu engineering –plating and glassware. How will each single item look on a plate, in a cup? Will the guests want to post it online? How do you arrange takeout? What’s the cost of the tableware that makes your food presentation worthy?

The bottom line and the most exciting part in food menu development – Test run of your tongue breakers! You we’ll help you assess the time to prepare, cook, and serve, the resulting portion, and the taste, of course. Try slight modifications. Involve others and collect feedback.

Food to stand out

Be sure that your food will distinguish you at the local restaurant market.

Please visit our website for more information

http://www.chefsideacafe.food.blog

0

HOME > RECIPES >DISHES >PASTA = ITALIAN

Author :chef ssentongo Geoffrey

1 : Slow-cooker Sausage Lasagna

Prep :40 min. Cook :3-1/2 hour + standing. Make = 8 servings

On especially cold winter days, families loves this dish with mild Italian sausage. I agree about the cold days, but I prefer a spicy sausage, which gives it a bit of kick.

INGREDIENTS

* 1 pound minced meat

* 1 pound mild Italian sausage

* 3 garlic cloves, minced

* 1 ltr tomato sauce

* 1 kg diced tomatoes in sauce

* 1/2 cup water

* 1 tsp dried basil

* 1 tsp dried oregano

* 1 carton (15 ounces) is a recotta cheese

* 2 eggs, beaten

* 1/2 cup grated parmesan cheese

* 9 uncooked lasagna sheets

* 4 cups shredded mozzarella

Cooked lasagna sheets
Uncooked lasagna sheets

DIRECTIONS

~ line sides of an ovel 6-qt, slow cooker with heavy-duty foil; cot foil with cooking spray. In sauce-pan, cook beef, sausage, onion and garlic over medium heat 8-10 minutes or until meat is cooked, breaking up beef and sausage into crumbles; stir in tomato sauce and tomatoes, water and herbs, heat through.

~ in a small bowl, mix recotta cheese, eggs and parmesan cheese. Spread 1-1/2 cups meat sauce onto bottom of prepared slow cooker. Layer with 3 lasagna sheets, 3/4 cup recotta mixture, 1 cup mozzarella cheese and 2 cups meat sauce. Repeat layers twice. Sprinkle with remaining mozzarella.

~ Cook, covered, on low 1-1/2 hour or until lasagna sheets are tender. Open and bake for 3 minutes or until cheese are browned. Remove from oven and let it stand for 15 minutes and serve.

2 : SLOW-COOKER BAKED ZITI

Prep : 10 min. Cook : 1 hour. Makes 6 servings

Baked ziti

I don’t know any family that doesn’t have same crazy, hectic week nights. This slow-cooker baked ziti recipe are delicious, and easy fix.

INGREDIENTS

* 1 pkt (15 ounces) ricotta cheese

* 1 egg, beaten

* 1 tsp dried basil

* 1/2 tsp crushed red pepper flakes (optional)

* 500g cooked tomato sauce

* 1 pkt 500g uncooked ziti ( or cooking it first for quick cooking)

* 1/4 cup water

* 2 cups shredded mozzarella cheese

* 1/4 cup minced fresh basil

* Grated parmesan cheese, optional

Uncooked ziti pasta

DIRECTIONS

~ In a small bowl, stir together ricotta, egg, basil and if desired, red pepper flakes; set aside. Pour pasta sauce into a 5-qt, slow cooker. Evenly top sauce with pasta, pour water over the top. Drop heaping tablespoons of ricotta cheese mixture over pasta. Sprinkle with mozzarella.

~ Cover, cook on high until heated through and pasta is tender 1-11/2 hours or until its cooked. Open and bake for 2-3 minutes. Remove and top with parmesan cheese, fresh basil; then serve immediately.

3 : EASY MINESTRONE SOUP

This minestrone soup recipe is special to me because it’s one of the few dinners our entire restaurant dinners loves. And I feel good about serving it.

INGREDIENTS

* 2 carrots, diced

* 2 celery ribs, chopped

* 1 medium onion, diced

* 2 tbsp olive oil

* 1 tbsp butter

* 2 cups water or broth

* 3 chopped tomatoes

* 1 can kidney beans, drained

* 1 can chickpeas, drained

* 1 cup shredded cabbage (optional) or mushrooms

* 1 cup elbow macaroni

* 5 tbsp grated parmesan cheese

* 1/2 tsp pepper

* 1 tbsp dried basil

Miss en place
Elbow macaroni in two types

DIRECTIONS

~ In a large saucepan, saute the carrots, celery and onions in oil and butter until tender.

~ stir in tomatoes then pour in water or broth, add beans, chickpeas, cabbage, basil, pepper and oregano. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni, cook uncovered, 8-10 minutes or until macaroni and vegetables are tender.

~ Ladle soup into bowls. Sprinkle with cheese.

Can you freeze minestrone?

Before adding cheese, freeze cooled soup in freezer container.

Please, try this recipes and give me your thoughts by commenting and don’t forget to follow for more recipes like this every week.

Share to your friends. Thanks God bless, see you soon.

Visit this website , just tap in the link below

http://www.chefsideacafe.food.blog

0

WHAT ARE SOME QUALITIES OR CHARACTERISTICS THAT MAKE A GOOD RESTAURANT?

Author :chef ssentongo Geoffrey

Blog : SOME QUALITIES AND CHARACTERISTICS THAT MAKE A GOOD RESTAURANT…

When you look at your competition, you must perform a comprehensive, as well as a comprehensive analysis to learn what customers look for in a good restaurant. A competitive analysis looks at other restaurants , while a comprehensive analysis looks at other food-eating choices, such as frozen dinners, home-delivery meal kits, home cooking and delivery. Once you know what customers are looking for when they’re ready to eat, you can add the characteristics they’re seeking to your marketing mix.

HIGH-QUALITY FOOD

A good restaurant sets a high standard for its food quality and ensures that guests receive the same quality with every meal. Serving quality food can earn your restaurant a good reputation and compel your guests to return for repeat visits.

A POSITIVE OVERALL EXPERIENCE

One of the key Characteristics of a successful restaurant is a positive customer experience, explains the restaurant times. The staff who interact with your guests should be courteous and maintain a positive attitude.

A UNIQUE SELLING DIFFERENTIAL

If your restaurant provides good food and service but is too similar to other restaurants, customers may overlook your restaurant when deciding where to dine. A good restaurant should have one or more unique features that stands out in a customer’s mind and give it a competitive advantage over others. This is called your unique selling differential, or unique selling proposition E. g Ingredients, Amazing view of the city that non of your competitors have.

GOOD BUSINESS MANAGEMENT

If you don’t price your meals to accurately cover your food, overhead, Taxes and desired profits, you’ll be out of business sooner than later. A good restaurant owner manages the business aspect of the restaurant properly.

WHAT IS PRE-OPENING RESTAURANT RECEPTION?

New restaurants often have a Pre-opening event, sometimes called a “soft” opening, when the kitchen is stocked, the equipment is in place, managers and waitstaff are hired and trained, but the restaurant is not officially open. It helps the managers and staff work out operational inefficiencies prior to opening for business.

Marketing kickoff

By hosting the reception, the restaurant hopes guests will begin generating good word-of-mouth buzz about the restaurant by telling friends.

Reaction to Menu

During the Pre-opening, the manager should be able to gather the customers reaction to the menu, discovering which items were popular and which were not. Guests are encouraged to try several dishes on the menu instead of ordering just one main course.

Costs

Restaurants do not earn a great deal of profit on each sale, 5% profit margin is considered successful. Because of the low profit margin, strategically managing costs is imperative to keeping a restaurant in business. The bulk of costs come from labor and food, both of which can be reduced. From sending employees home when business is slow to reinforcing serving sizes, labor and food costs can go down.

Thanks for joining me today, see you soon.

http://www.chefsideacafe.food.blog

0

STARTING A CAREER AS A GARDE-MANGER

Author :chef ssentongo Geoffrey

Blog : Starting a Career as a Garde-manger…

With so many of the “founding fathers” of Haute cuisine originating from France—like Auguste Escoffier —it’s no surprise that the lingo of the kitchen is in their native language.

But this means the terms we use in the culinary world can be a bit mystifying for non-French speakers. One such Phrase is Garde-manger.

Is it a Station?

A Title?

What does it mean in the greater kitchen ecosystem and Brigade de cuisine system?

I’m going to explain what a Garde-manger is, and how you can get started in this area culinary career.

* what is a Garde-manger?

The literal translation of Garde-manger is “Keeper of the food”. Originally, this referred to an area of cold storage where food could be kept fresh. But it also evolved to include a kitchen position.

The Garde-manger is the chef in charge of cold food, like chilled soups, fruit, salads, plates, and some cold desserts. Responsibilities could also include smoked meats and cheeses, if the restaurant doesn’t have a dedicated charcuterie.

These cold dishes are often appetizers and desserts —the very first and last dishes guests eat. This means the Garde-manger is responsible for the guests first and last impressions of the restaurants food.

* what Does a Garde-manger Do?

The responsibilities of the Garde-manger can vary quite a bit depending on the type of culinary establishment where they work.

At hotels or banquet halls, the Garde-manger may be responsible for elaborate buffet presentations. In smaller, more casual restaurants, they may solery prepare salads and cold desserts.

But the Garde-manger doesn’t simply plate salad greens. This chef also makes these items, often from scratch. This means they might be responsible for emulsifying oil and vinegar into a balanced salad dressing and blending tomatoes, peppers and cucumbers into a refreshing gazpacho.

It doesn’t stop with soups and salads though! Garde-manger are also responsible for preparing hummus and other spreads, pickles, and fermented foods.

* How to Start a Career as a Garde-manger?

This skill level required of the “Keeper of the food” can vary depending on the restaurant and service type. At a casual eatery, Garde-manger may be an entry level salad station position. But in fine dining, they may require more experience with complicated pates, intricate desserts, like butter or ice.

To become a Garde-manger in an upscale restaurant, you could start as a Garde-manger elsewhere and aim for a lateral move. Or, you could try to get an entry level position at your dream restaurant, and work your way up the ranks.

If you attend culinary school, you can explore Flavor Profiles, which is an essential skill for any kitchen position. This can help the future Garde-manger to balance the flavors and aromas in both savory and sweet cold dishes.

* Start a Specialized Career with a specialized Education or kitchen Instructor

In some kitchens, the Garde-manger is a stepping stone to a higher position in the Brigade de cuisine. But in others, it’s a highly esteemed career in its own right. As the first and last food touch points of a meal, the Garde-manger controls two of the most crucial elements of the dining experience!

Thanks again for your time and visit our website

http://www.chefsideacafe.food.blog

0

7 FRENCH COOKING TECHNIQUES CHEFS NEED TO KNOW

Author :chef ssentongo Geoffrey

Preparing sauces and seasonings

Blog : French cooking Techniques chefs Need to Know..

Culinary arts has strong roots in French cuisine.

Inspired by our namesake, Auguste Escoffier. Our cooking have a versatile foundation in French cooking that can be applied to advanced techniques from a variety of cultures!

Here are some of the most useful French cooking techniques for an aspiring chef to hone.

1 – The Foundational Mirepoix

In French cuisine, it’s the miropoix, a finely diced blend of two parts onion, one part celery, and one part carrots, lightly cooked in butter or olive oil. To make perfect miropoix, you must cook your veggies slowly in order to release the flavors without browning or caramelizing them.

Mise en place
Mirepoix

2 – The perfect Roux

As a starting point for many of Mother sauces the roux is an indispensable French cooking techniques. A perfect roux helps to thicken a liquid, stock, or sauces.

The ingredients for a roux couldn’t be simpler, made from equal parts Flour and fat—often butter. The trick is in the heat, the movement, and the timing.

A roux should be cooked over medium heat, stirring frequently, until it’s just the right color.

From the right : blonde roux, brown roux, and dark roux

The only difference between a blonde roux, and a brown roux and dark roux is in the timing.

3 – The Five Mother Sauces

The Five “Mother sauces ” in French cuisine form the basis of dozens of additional sources.

The four original mother sauces were Bechamel, Veloute, Espanole, and Tomate. These were selected by legendary French chef Marie-Antoine Careme, the man who developed the concept of Haute cuisine. Later, Hollandaise was added to the lineup by Auguste Escoffier himself. When you knows how to make these, a whole world of sauces opens up! These sauces and the secondary sauces can be found on Pastas, proteins, vegetables, and much more.

The Five Mother sauces

° Bechamel : A roux of flour and butter with milk

° Hollandaise : Made from clarified butter, warm egg yolks, and an acid like vinegar or white wine

° Veloute : A white stock (chicken, or vegetables) flavored with mirepoix and thickened with a trademark blonde roux

° Espanole : A brown stock flavored with mirepoix and thickened with a roux

° Tomate : Made from rendered pork, a romantic veggies, tomatoes, stock, and ham bone for flavor

4 – Delicate French Cuts

In French cooking, you should have a specialty knife skills that can help you to make short work of their herbs and veggies. These techniques help cooks to reduce irregular foods into uniform shapes for even cooking.

To julienne, for example, is to cut vegetables into small, uniform Matchsticks. These cook quickly and evenly and are perfect for a light Sautee.

The Batonnet is similar in shape to julienne, but it’s a bit shorter and thicker.

A Brunoise is a fine dice, often used in sauces as their small size releases flavor quickly. A small dice is a slightly larger cube than a Brunoise.

The Chiffonade is a method of cutting herbs and leafy vegetables into fine stripes.

The differences between these various cuts can be subtle, but they’re important distinctions in French cuisine!

From left to right : Brunoise, julienne, small Batonnet

5 – Flavorful Deglacer

Much of French cooking comes down to simplicity. Rather than adding additional ingredients or seasonings for extra flavor.

Getting flavorful food

One way to do that is with the method of deglacer, or deglazing. To deglaze is to release the browned juices and fats from the bottom of your pan by adding a bit of stock, water, or wine and heating to a low simmer.

Deglazing

Deglazing pulls the concentrated flavors and fats from the pan which can then be re-use for a delicious pan sauce or Demi-Glace to pour over the protein that you’ve just cooked!

6 – Cooking “En Papillote”

A great deal of modern cooking terminology is in French, which can make simple concepts sound complicated. But it simply means cook “in paper”. It’s ideal for tender proteins like fish, chicken and veggies and a romantics atop your protein to impart their flavors to the finished dish. For example..

Vegetables en Papillote

7 – The Bouquet Garni

In some French recipes, herbs impart a bit of their flavor to a stew, sauce, or stock… but they’re not meant to be eaten.

So How can you remove individual ingredients from the greater whole?

The answer is the bouquet garni, a common method of adding a ” garnish bouquet” to a dish thet let’s you take it out after cooking.

This is a perfect way to get peppercorn flavor in your dish without biting into one!

A bundle of loose herbs in cheesecloth.

French Cuisine Has Spread Worldwide

Why focus on the techniques you find in French cooking?

Is Hospitality management a Good Career Choice for You?

Become chef insractor

Please, if you’ve find this article helpful, please, comment, share to your friends or visit the website,

just tap on the link below

http://www.chefsideacafe.food.blog

0

HOME >RECIPES >EASY DINNERS AND IDEAS

Author :chef ssentongo Geoffrey

Blog : Recipes and ideas

1 : Beef Teriyaki Pastas

Total Time

Prep and time: 20 min.

Makes

4 servings

At our house we love to combine fresh ingredients with a pantry product. This version starts with beef, onions, pepper and mushrooms. But make the dish your own.

INGREDIENTS

* 1 pkt 500g pasta noodles

* 500g beef cut into bite-sized

* 1/4 tsp salt

* 1/4 tsp pepper

* 100 ml cooking oil

* 1 onion chopped

* 1 bell pepper chopped

* 1 cup quoterd mushrooms

* 2 pkts Teriyaki sauce mixture ( you can make your own, by mixing, soy sauce, rice win, saki, oysin sauce and corn flour)

DIRECTIONS

~ prepare pasta and Teriyaki sauce. Meanwhile, Sprinkle beef with salt and pepper. In a large skillet, heat 3 tbsp oil over medium-high heat. Add beef; stir-fry 6-8 minutes or until no longer pink. Remove from pan; discard drippings.

~ Stir-fry vegetable and mushrooms in remaining oil 3-5 minutes. Return beef to pan. Stir in pasta and sauce mixture.

You can make your own Teriyaki sauce at home instead of buying.

2 – GRILLED RIBEYE AND DARLIC BLUE CHEESE MUSTARD SAUCE

This simple steak gets a big flavor boost from two of my favorites : mustard and Blue cheese.

INGREDIENTS

* 1 cup half and half cream

* 1/2 cup Dijon mustard

* 1/4 cup plus 2 tsp is a rumbled blue cheese, divided

* 1 garlic clove, minced

* 500g ribeye steak 11/2 inches thick each

* 1 tbsp olive oil

* 1/4 tsp salt

* 1/4 tsp pepper

DIRECTIONS

~ in a small saute-pan over medium heat, whisk together cream, mustard, 1/4 cup blue cheese and garlic. Bring to a simmer. Reduce heat to low; whisk occasionally.

~ meanwhile, Sprinkle salt and pepper on steak. Heat up a skillet drizzle oil and grill steak 3-4 minutes each side or until meat reaches to your desired doneness. Remove from grill to plate. While sauce is reduced by half, pour over steak top, with remaining 2 tsp blue cheese, salad and enjoy.

3 – PESTO RICE-STUFFED CHICKEN

Juicy stuffed chicken is perfect for basil fans, but I’ve just as easily used shredded cheese in place of pesto.

INGREDIENTS

* 3/4 cup instant rice

* 1/2 cup chopped seeded tomato

* 1/4 cup prepared pesto

* 1/8 tsp salt

* 4 boneless chicken breasts (6 ounces each)

* 2 tbsp oil divided

DIRECTIONS

~ preheat oven to 375°. Cook rice according to packaging. In a small bowl, combine tomato, pesto, salt and rice. Cut a pocket horizontally in the thickest part of each breast. Fill each with 3 tbsps rice mixture; secure with toothpicks.

~ in a large skillet, heat 1 tbsp oil over medium-high heat. In batches, brown chicken on each side, adding additional oil as needed. Transfer to greased try, then back.

~ Bake for 18-22 minutes or until chicken it’s done. Dish ard toothpicks before serving.

If you have enjoyed the recipes, please share, comment and keep visiting our website and on Facebook.

Just tap on the link below. See there..

http://www.chefsideacafe.food.blog

0

SMALL BUSINESS > BUSINESS PLANNING > STRATEGY > TIME MANAGEMENT AND CAREER ADVICE

Author :chef ssentongo Geoffrey

Blog : Customer Service Issues in the Restaurant Industry

Restaurant owners offer customers a chance to escape the chores of making up afterwards. Dinners usually anticipate an experience that makes them feel their visit was worth their effort and expense.

If you’re running a restaurant, make sure you are aware of all the customer service issues–good and bad – – and address them promptly and completely.

THE FIRST IMPRESSION

Hire hosts and hostesses who will make your guests feel welcome as soon as they walk into your restaurant by greeting them and informing them how long they may have to wait. Once seating is available, your host ore hostess should guide your customers to their seats, letting them know their server will be.

POSITIVE AND PROMPT SERVICE

Prompt and courteous service in the restaurant industry is critical to your establishments success and your reputation. Train your serving staff to treat the restaurants guests with the treatment they expect when out for a night of fun spending their hard-earned pay.

COURSE CORRECTIONS

Correcting mistakes in your restaurant is critical. If food is late making it to the table, or if one of your servers picks up the wrong order and delivers it by mistake, you and your staff should politely and quickly make the correction.

Most of the time, customers appreciate your honesty and willingness to take care of their order.

NEAT, CLEAN, SAFE AND ATTRACTIVE

Customers want to eat in a clean, safe and well-kept establishment, so make sure you consistently attend to this critical part of customer service.

WHAT IS ENTAILED IN RESTAURANT OPERATIONS?

Restaurant Operations are about much more than food. Successful restaurants design operations aimed at pleasing customers, making a profit and avoiding potential crises such as food poisoning.

PURCHASING

A restaurant must have inventory on hand to prepare menu items that customers order. Stocking a restaurant kitchen can be a tricky dance. On the one hand, you need to have ingredients available to prepare every item on your menu, even if nobody has ordered it for a week.

PREPARATION

Restaurant food preparation operations involve developing systems for cooking and serving each item on the menu, and also making changes and adaptations for special requests or allergies.

SERVICE

Successful restaurant service involves attentiveness as well as cognizance of customers’ boundaries. A hostess should greet customers as soon as they arrive and seat them as soon as possible and servers should aim for standards regarding timing to take drinks orders and then follow up with subsequent parts of the service routine.

THE TYPES OF RESTAURANT EMPLOYEES

For an eating establishment to run properly, serverl types of restaurant employees are required. Although the number of employees can vary based on the type and size of restaurant, the general type of employees remains consistent.

MANAGEMENT

A chain of restaurants or a franchise can have a general manager to oversee the operation and ensure the quality of food is consistent throughout the restaurants, while a smaller restaurant can have a manager with the same job.

CHEF

All restaurants require a person in charge of cooking the food. In a fine restaurant, this person is the head chef, while in a fast-food chain, it may be the head cook.

The chef normally has more in-depth duties as a fine restaurant contains many courses requiring additional kitchen help, such as pastry or sous chefs. Both restaurants require kitchen staff.

MISCELLANEOUS

Two final employees in the restaurant chain are the cashier and the delivery person. As some restaurants deliver food to your door, the delivery driver is responsible to ensure the correct order is picked up and delivered to the right location.

RESTAURANT CUSTOMER SERVICE GUIDELINES

A restaurant is a service business that thrives on the referrals of satisfied customers. Those customers are satisfied by what they perceive as good food, reasonable pricing and high levels of service.

Creating a memorable experience for clients is the responsibility of every employee in a restaurant, and all need to be trained on good restaurant customer service guidelines.

PROFESSIONAL ATTITUDE

The entire staff needs to have a professional attitude with each customer from the moment that customer walks through the door.

PROMPTNESS

Customers at a restaurant, unlike many other services businesses, are on a time table. They are hungry when they arrive, and the longer they are forced to wait to eat, the worse the experience gets for them. By the same token, when a restaurant customer is done, she wants to receive the bill in a timely manner.

SUGGESTIONS

Making suggestions on the menu items and the specials of the day serves several purposes. It informs customers of any specials may appeal to them that may not be on the menu.

DISSATISFIED CUSTOMERS

Restaurant personnel will, at some point, come into contact with dissatisfied customers for one reason or another. Some customers may not find the service prompt enough, while others may find the quality of food discouraging.

Bring dissatisfied customers to the attention of management.

SUPERVISOR

The supervisor ensures that the wait staff and cooking staff complete tasks in a timely manner. He handles any problems that arise during the process.

Looking to grow your business?

Check out the next article on our website below..

http://www.chefsideacafe.food.blog

0

HOW TO DEVELOP BUSINESS FINANCIAL PLANS

Author : chef ssentongo Geoffrey

Blog : Restaurant business

How to Develop Business Financial plans?

A financial plan that accurately anticipates variables, as well as the unexpected, is key to successful business management.

Whether you are planning the launch of a start-up, or are estimating next year’s business and planning for any financing that might be needed, careful study of historical numbers and skillful estimation of future results directly impact your net profits.

ANALYZE AND PLAN

1- Gather your historical financial information including your accounting reports, bank statements and tax returns.

2 – list your fixed costs and dependable revenues on your working p&l. This is the base for your financial planning.

3 – list and analyze variable and unexpected costs and revenues from your historical information.

4 – Estimate the costs of planned projects and business development campaigns for the next year. Add those to your working P&l.

5 – Check your finished work for errors. Projections can easily become skewed giving unrealistic results.

http://www.chefsideacafe.food.blog

WHAT IS EARNED REVENUE IN AN OPERATING BUSINESS BUDGET?

Your restaurant operating budget outlines anticipated revenue and operating costs for a given period, typically a year.

Annual budgeting process allow you to compare business income and expenses to see whether you need additional loans or to invest income in new business or owner earnings distributions.

HOW TO CREATE EFFECTIVE BUSINESS PLANS?

An effective business plan inspires action, whether from you or a potential investor. Some restaurant business owners don’t realize the true value of a logical, reasonable and actionable plan.

* Focus heavily on the marketing and business financial performance items of your plan.

* I cloud thorough information about your management team in your business plan, including Resumes, Experience and any beneficial connections that your team has within the industry.

* Gather research on all pertinent elements of your proposal and include references to them in your plan. That includes your competitive analysis, SWOT(strengths, weaknesses, opportunities and threats) marketing focus and financial business.

* Add realistic and measurable information about your vision for the business.

* Add product samples or online demos to your plan to support the description of your product or service and bring your concept to life.

HOW TO MAKE BUSINESS REVENUE PROJECTIONS

Forecasting your revenue is important for more than just profit-projection exercises. Accurately predicting your revenue can help you manage your cash flow, avoid credit problems and cash crunches, create more accurate budgets and effectively predict demand and its related production and labor needs using a variety of techniques.

* Investigate marketplace trends. Visit websites of trade or professional associations in your industry to find out if they are predicting any trends that might effect your business or sales.

* Project sales, work with your sales department to project your sales over a variety of parameters. Estimates your revenues by customers, distribution channels, products, territory and sales reps.

* Estimate Receivable Turnover, in addition to projecting how much revenue you might have this year, estimate when it will arrive to help with cash flow planning.

http://www.chefsideacafe.food.blog
http://www.chefsideacafe.food.blog

Connect with us every week through..

> Facebook page (Bite my plate)

@chefssentongo1

Instagram @chefssentongo

>www.chefsideacafe.food.blog

0

HOW TO SAVE A FAILING RESTAURANT

Author :chef ssentongo Geoffrey

Blog :How to Save a Failing Restaurant

Restaurant owners put their heart and soul into creating a unique and personal dining experience for their customers. During financially difficult times, restaurant owners can use a number of techniques to save their restaurant from failure, without taking out loans or other drastic measures. The methods used might even make the restaurant more popular with the public.

Menu Changes

Your restaurant may have a spectacular menu filled with unique dishes and options, but it might not be right for the area in which you operate. Restaurant must evolve to serve great menu choices that also appeal to a larger customer base. For example, if your restaurant serves expensive French dinner dishes in a residential neighborhood location, it might alienate a large portion of the residents of that neighborhood. Serving simpler, cheaper French cuisine might drive sales and increase the flow of customers.

Special Events

Special dining days entice customers to try your restaurant and come back for more. For example, you might offer a special for every day of the week. On Mondays, you could offer half-price appetizers or a special dinner at a time lower price. Your restaurants specials will encourage customers to visit consistently and spend more money on other menu items.

Turning Tables

Part of increasing restaurant revenue involves increasing customer volume throughout the day. This means that your restaurant should turn tables quickly to make room for new customers. Every customer who works out the door because of wait to eat in your restaurant is lost revenue. Instruct your table cleaners and staff to clean tables quickly. Do not rush your customers out but do bring them the check promptly once they finish their meal.

Restaurant Hours

Increase your restaurants hours can open your restaurant to a group of customers who could not eat there previously. For instance, if your restaurant operates only from 4:pm to 9:00 pm. It misses customers who dine out for lunch . Opening your restaurant at 7am. Might bring in the breakfast and lunch crowd and drive up sales every day. Additionally, the lunch crowd might create regular customers.

Suppliers Shopping

You spend a large amount of money on food for your restaurant. Any price break you can negotiate with your food supplies lowers your cost of goods sold. If your food suppliers will not budge on their prices, shop around for other food suppliers in your area.

Community Advertising

Get the word out about your restaurant, if business slows. Attend events in your community with samples and advertising promotions. For example, create a booth at local school sporting events for parents to try your food. Hire a college student to hand out promotional coupons for your restaurant at a college campus. Speak with civic organizations in your area and offer to host their next meeting at your restaurant. Reach out to your city’s community and sell your restaurant.

Making people Feel Welcome In a Restaurant

When customers feel welcome in your restaurant, they might be more likely to come back. Taking a few small steps to improve service can help you ensure that customers enjoy their experiences at your restaurant.

Better Greetings

Spend a few minutes observing the way your servers and host or hostess greet customers. If employees mumble a hurried greeting when a customer walks in the door or act annoyed when customers interrupt them when they’re chatting with a co-worker, customers might feel that they’re bothering your employees. Emphasize to employees that their full attention must be on customers from the moment they enter the restaurant until the moment they leave.

Friendly And Pleasant

It’s not always easy to maintain a positive attitude when you work in a restaurant. When customers are rude or demanding and there’s a backup in the kitchen, it can be hard to keep a smile on your face. Customers don’t care about your problems. They just want a nice, relaxing meal. Remind servers that the way they treat customers really does affect the restaurants profitability. Hire friendly, positive people who are capable of making casual conversation with customers.

Be Prepared

You wouldn’t invite a friend to your home for dinner without ensuring that you have everything you need to make a meal. Although your friend might be forgiving if the meal isn’t served on time or you can’t make something you’d planned because you forgot to buy the ingredients, restaurant customers will be less forgiving. Make sure restaurant is ready to receive customers when you open.

The Personal Touch

Encourage your staff to offer personalized service to customers. Repeat customers might return even more frequently if the wait staff learns their names and their likes and dislikes.

Definition

In a tough economic climate, it is increasingly important for Restaurant owners to hire candidates based on their soft skills, which can be described as those abilities needed for productive interpersonal relationships. Soft skills are non-academic, non-technical skills that are transferable from one job to another, such as good communication, self-awareness, positivity and ability to work in a team. A wait staff with good soft skills demonstrates a desire to enhance the reputation of the restaurant and prides herself in exceeding customer expectations.

Please if you found this article helpful then, Visit the website so that I can read more articles like this every week.

Www.chefsideacafe.food.blog

0

WHAT ARE THE SOFT SKILLS NEEDED BY A WAIT STAFF?

Author :chef ssentongo Geoffrey

Blog : what are the soft skills Needed by a wait staff

As a restaurant owner, your success hinges not only on the menu, but on the continuous delivery of excellent customer service. Your praised chef may create the most amazing culinary confection on the planet, but if it is delivered to the table by a waitress who treats your customers poorly, it damages the experience for the customer and hurts your bottom line. When interviewing a prospective employee for a wait staff position, it is important to focus on her soft skills as well as the experience on her resume.

Definition

In a tough economic climate, it is increasingly important for Restaurant owners to hire candidates based on their soft skills, which can be described as those abilities needed for productive interpersonal relationships. Soft skills are non-academic, non-technical skills that are transferable from one job to another, such as good communication, self awareness, positivity and the ability to work in a team. A wait staff with good soft skills demonstrates a desire to enhance the reputation of the restaurant and prides herself in exceeding customer expectations.

Hospitality and Courtesy

A wait staff with a developed soft skills set is a people person who emits a positive, warm and caring attitude with her customers, even when courtesies are not necessarily reciprocated. She is polite in greeting the customer, and makes him feel welcome with her mannerisms. Excellent listening skills are necessary to handle diners ‘ wants, preferences or questions about the food. Empathy is important for a wait staff.

Copying Skills

Everyone has seen the difficult customer who takes out his frustrations in a restaurant —he doesn’t like his food, he got the wrong entree, the waitress took forever. Dealing with a difficult diner can be a frustrating aspect of providing good service. A skilled waiter uses his or her coping skills in tense situations to resolve the issue. She listens to the complaint and takes responsibility for the problem while remaining calm.

Work Ethic

A solid work ethic, initiative and reliability are soft skills that are desired in any position. A talented writer should have leadership ability and work well with other restaurant employees. When other employees lack initiative, he or she may provide motivation or bring an air of optimism to a uncertain situation.

Considerations

Some people have good people skills without having awareness of them. When interviewing your candidate, evaluate her soft skills by watching her or he. Observe whether she arrives on time, how she greets you and interacts with other staff members.

The Importance of Training in a Restaurant

A well-trained workforce saves your profitability. Therefore, ensure that every member of your team from the wait and kitchen staff to the managers receives solid and continuous training to remain outstanding in the highly competitive industry.

Food Handling

Restaurant employees must know proper food-Handling practices to ensure food safety. For example, a well-trained staff would know how to store certain foods at their required temperatures or the need to wash their hands before engaging in the cooking process.

Customer Service

Your employees need to master the art of service to ensure your customers return, as well as recommend you to friends and families.

Consistent Quality

A good training program in a restaurant covers quality standards among other aspects of business. Training reminds employees of your restaurants about principles, procedures and policies to ensure that they consistently fulfill their duties in accordance with these standards.

Please if you have find this article useful, please follow or visit the website below, drop your comments.

0

RECIPES >DINNER >EASY RECIPES >FOLLOW THIS PAGE

Author :chef ssentongo Geoffrey

Blog : recipes

14 Things you Need to Stop Doing Today to Make Your food Taste Better.

Ever wonder how to make food taste better, like the kind you’d have at a restaurant?

Professional chefs do things a little different, and they have a few tricks up their sleeves that instantly level-up your meal.

1 – Stop relying on a Timer

Timers definitely have their place in a kitchen; I use one all the time to keep myself from burning out-of-sight food in the oven! But, the best way to prevent overcooking your food is to use thermometer and your senses of sight, touch and smell to determine when vegetables are ready.

2 – Stop cutting your Meat as Soon as It’s Done

This is a one: if you’re not resting your meat, all these delicious juices will spill out onto the cutting board, resulting in a dry, tough cut ( no matter how perfectly you cooked it).

3 – Stop Automatically Adding Salt, Pepper or Condiments

As a chef, I’m never offended if someone wants to add salt and pepper at the table-after all, everyone’s taste buds are different. I do hate to see someone automatically doll the food up without tasting it first, though. You might be surprised to learn it’s perfectly seasoned as-is!

4 – Stop Avoiding Fats

Fat is often seen as the enemy, but professional chefs know that fat is flavor. If you really want your food to taste resistant quality, don’t be afraid of using olive oil or butter when you’re cooking.

5 – Stop Waiting to Salt at The End of cooking

Salt is uniquely suited to accentuate the natural flavors of your ingredients. If you just add it at the end, though, your food will taste salty. Instead, salt as you go, building layers of flavor that will make your food really stand out.

6 – Stop Assuming The Recipe will Work

The first thing I learned is that if you’re not tasting, you’re not cooking! The recipe is just a guideline; it’s up to you to use your senses to make sure it turns out perfectly. Be sure to taste as you go

7 – Stop Being Unprepared

In the restaurant, we call it mise en place : ” everything in it’s place” and it’s the key to being prepared for anything while cooking your recipe. If you read through the steps ahead of time and pre-chop all your ingredients, you won’t be caught by surprise as you’re cooking.

8 – Stop Ignoring the Details

A chef considers all the details when composing a plate. If you’re not thinking about things like color and texture, your dish may turn out lacking. To take your food to the next level, pair something crispy with soft foods and balance heavy flavors with a splash of an acidic ingredient citrus juice. Don’t forget about garnish.

9 – Stop Throwing Away Bones and Vegetables Scraps

Homemade stock is the key to stellar soups, stews and braising dishes. Save the bones from your rotisserie chicken or fish and bag-up your vegetable scrap, stirring them in the freezer until your body to make stock.

10 – STOP Forgetting About Sauces

Whether you’re serving up a side of vegetables or a big, meaty entree, pairing your food with sauces can really take things to the next level.

11 – Stop Haphazardly Chopping your Vegetables

The number one rule of making sheet pan dinners is to chop your ingredients evenly or they won’t cook at the same rate. The same rule is true of braising, sautéing and simmering. Take your time and work on your slices and dices.

12 – Stop leaving Flavor Behind

You should know the secret of making the best Gravy, was in the deglazing after you cook meat and vegetables,

13 – Stop cooking Unseasoned meat

Using brines and marinad is a crazy easy way to infuse a ton of flavor into your meat. Even if you don’t have time to whip together a marinade from scratch, you should at least salt your meat before cooking it.

Did you like the recipes? If you liked it! Share, comment, follow or visit our website below. http://www.chefsideacafe.food.blog

0

WHAT IS FUSION CUISINE?

Author : chef ssentongo Geoffrey

Blog > world of Food and Drink

You may have heard the term “FUSION” amid culinary circles or seen fusion cuisine ” in restaurant marketing.

But what is fusion food? Let’s look at fusion cuisines roots, the state of the movement now, and what we might anticipate for this trend in the coming years.

WHAT IS FUSION CUISINE?

Essentially, this catch-all term means bringing together ingredients from different cultures and merging recipes. This technique of joining culinary forces offers truly novel flavor combinations and unique menu offerings that customers can’t find elsewhere. Fusion food has a complex history whose origins can’t be easily pinpointed. It has been around for centuries.

French chefs in large cities started combining Asian foods in some of their dishes in 1970s.

Chines-American fare has been around for quite some time and is perhaps one of the longest-standing examples of fusion cuisine.

POPULAR TYPES OF FUSION

* Tex- mex: this type of cuisine is a blend of traditional Mexican foods like beans, meats, and cheeses.

* Cajun : hailing from the bayous of Louisiana, this French-inspired cuisine popular in the American South includes pork and crawfish.

* French-vietnamese: among other Asian fusion menu items, the ever-popular sandwich known as the banh mi includes Vietnamese pork sausage and veggies on a French baguette.

* Indo-chinese: taking aspects of Indian food like vegetables and spices, merging them with Chinese sauces and cooking them in a wok, makes this family of cuisine.

DO YOUR RESEARCH

Fusion cuisine calls for passionate experimentation, but also a thorough understanding of which flavors and mouth feels pair best together.

BE WILLING TO TRY NEW THINGS

This is often the most fun part for crafty culinarians! Trying out new combinations and seeing what works and what doesn’t-is at the heart of fusion cooking.

ACCEPT FAILURE AS PART OF THE PROCESS

Of course, trying necessitates occasionally failing. If you’re breaking into the world of fusion foods, you’re going to have quite a few flops along the way.

Latest Trends in Fusion cuisine

Ingredient and equipment distributor pregel provided a preminder of the’ con-fusion‘ Era of fusion food during this cuisines mainstream boom period in 1990s.

How chefs can Master Fusion Cuisine

There are myriad opportunities to participate in the world of fusion cuisine, either in an existing fusion establishment or through experimenting with unique combinations in your own kitchen.

You want to learn more about trendes in the culinary industry?

Read the next article :

* The latest in food Tech

* How Ghost kitchen & Ghost Restaurant lower Startup Risks

0

MENU PLANNING TIPS FOR YOUNG CHEFS

Author :chef ssentongo Geoffrey

Blog : culinary arts

Proper menu planning is much more than listening your favorite recipes on a sheet of paper paper and putting it in front of customers.

A good menu is a deliberate, careful blend that suits the restaurants theme and design and meets the desired price point. The kitchen team has to be able to execute the menu in their available kitchen space. And it all has to be done without exceeding food and labor costs.

Don’t get overwhelmed! Menu planning is a skillet that chefs build over time. If you’re just starting out, these four menu planning tips can help you use the menu as a tool to improve the restaurants efficiency and profitability.

1 – Consider Seasonality

Incorporating seasonal produce into your menu can have several benefits. First, seasonal produce tends to be more affordable, since the supply is so large. It also tastes significantly better.

Some restaurants completely rewrite their menu seasonally. But it’s more common to have a “standard” menu with a small selection of seasonal items that change several times per year.

2 – Plan with Cost Control and Pricing in Mind

Chefs must consider the cost of the of every ingredient when they’re planning their menus. Everything from the protein to the seasoning contributes to the overall costs in the kitchen. And the more unique items you have, the more quickly those costs can add up.

Chefs also must consider the final price of each dish when planning their menus.

3 – Think Ahead to Prevent Waste

Kitchen food waste is a common problem in Restaurants, Hotels and Catering companies that chefs can tackle in the menu planning stage. While some amount of waste is inevitable in a kitchen, a clever menu can help manage the problem.

4 – Think About Pacing and Speed

It’s tempting to think of an entree as a single, individual entity. But a chef has to think holistically. Diners rarely eat alone. So you have to consider how long it takes to prepare each different item on the menu.

HOW TO BUILD A DELIVERY FRIENDLY MENU

Gone are the days when restaurant delivery was limited to calling in a pizza from neighborhood pizza joint. Thanks to the advent of food delivery apps like DoorDash and Uber Eats, dinners now want everything from their favorite foods like..

* Burritos

* Burgers 🍔

* Stews and Chili’s

* Smoked Barbeque meat

* Pizzas

Choose items that will Travel well.

While in-house diners will eat their mea few minutes after they are prepared, delivery customers may not enjoy their food until an hour after it leaves the kitchen.

After paying for their meal and the delivery fee, they won’t be happy receiving a soggy sandwich or overcooked steak. One of the reasons Pizza has been such a staple in the delivery world for so long is its transportabiluty. If you’re not offering pizza 🍕, think through what else could travel well.

Think About packing

Just as proper plating is key to dine-in service, choosing the right containers is crucial if you want to deliver orders. Proper packaging helps keep food safe and contained-no delivery driver wants a car full of hot soup, and patrons will appreciate when their sandwich isn’t smashed

Modify Dishes that Rely on Exquisite Presentations

Along with thinking about how a dishs texture holds up during delivery, consider presentation.

Learn the Fundamentals of Menu Design

Before you can build a menu that will have delivery customers raving, you need to learn the components of any Successful menu. Whether you’re running a Ghost kitchen, Food Truck, or Restaurant,your menu will impact your purchasing, prep time, and profits. That means throwing together a menu based on your favorite dishes isn’t always the best option.

Check out these articles about food entrepreneurship next

* Positioning Statements for Restaurant Marketing.

0

HOME >RECIPES >INGREDIENTS >MEAT AND POULTRY= FOLLOW THE PAGE

Author chef ssentongo Geoffrey

Blog : lunch and dinner

# slow-cooker saucy pork chops

I served these tender chops a couple of times a month because they just love them.

INGREDIENTS

* 4 pork chops (4 ounces each)

* 1 tsp salt and pepper

* 2 tbsp oil

* 2 cans cream of chicken soup, undiluted

* 1 onion, chopped

* 1/2 cup ketchup

* 2 tbsp Worcestershire sauce

Hot cooked rice or mashed potatoes 🥔

DIRECTIONS

~ Sprinkle pork chops with salt and pepper. In a large skillet, heat oil over medium heat. Brown pork chops in batches; drain. Transfer to a sauce pot.

~ In a large bowl, combine soup, onion, ketchup and Worcester sauce, pour over chops. Cover and cook on high for 1-11/2 hour or until meat is tender. Serve with your favorite rice or mashed potatoes.

# MAPLE SAGE GRILLED CHICKEN

Maple and sage are reserved for the fall no more! My recipe devours these sweet and savory chicken filets for your dinner or anytime.

INGREDIENTS

* 3/4 cup unsweetened apple juice, divided

* 1/2 cup brown sugar

* 6 tbsp olive oil

* 1/4 cup cider vinegar

* 3 tbsp Dijon mustard

* 1 tbsp ginger and garlic paste

* salt and pepper to taste

* 4 boneless chicken breasts halves

* 1 tbsp sage

DIRECTIONS

~ In a large bowl, whisk 4 tbsp apple juice, brown sugar, olive oil, vinegar, 2 tbsp maple syrup, mustard, sage, ginger garlic paste and salt until blended. Pour 1 cup marinade into a shallow pot. Add chicken, turn to coat. Refrigerate 2-3 hours or overnight. The same to the remaining marinade.

~ Drain chicken, discarding marinade in dish. Place chicken on oiled grill rack. Grill, covered over medium heat until done.

~ meanwhile, in a small saucepan, combine reserved marinade, remaining 1/2 cup apple juice and remaining 2 tbsp maple syrup. Bring to a boil; cook until liquid is reduced by half, 5-7 minutes. Serve with chicken.

# BABA GANOUSH ( BABA GANOUSH)

Baba ganoush ( also spelled, baba ghanoush or baba ghanouj) is a Lebanese dip made with roasted Eggplant 🍆. It’s typically served as a starter with pita bread or fresh vegetables.

INGREDIENTS

* 2 eggplant 🍆 roasted

* 3 tbsp olive oil, divided

* 3/4 tsp salt, divided

* 1n2 tsp paprika

* 4 tbsp tahini

* 1 garlic clove, minced

* 1 tsp lemon juice

* chopped fresh parsley

DIRECTIONS

~ preheat oven or grill to 450°. Brush olive oil over eggplant 🍆. Sprinkle with 1/2 tsp salt bake until soft. Remove eggplant from pan to a wire rack to cool.

~ peel skin off, and discard. Put flesh into a food processor and pulse to mash, transfer to bowl. Stir in tahini, lemon juice, garlic, paprika and remaining 1/2 tsp salt. Spoon into serving dish. Drizzle with additional olive oil. Sprinkle with parsley and additional paprika

# BEST HUMMUS

Hummus is everyone’s go-to appetizer in Lebanese homes when they need something quick, easy and impressive.

INGREDIENTS

* 1 can garbanzo beans or chickpeas, drained

* 1/2 tsp baking soda

* 1/4 cup fresh lemon juice

* 1 tbsp minced garlic

* 1/2 tsp salt

* 1/2 tsp ground cumin

* 1/2 cup tahini

* 2 tbsp extra virgin olive oil

* 1/4 cup cold water

Optional: roasted garbanzo beans, toasted sesame seeds.

DIRECTIONS

~ place garbanzo beans or chickpeas in a large saucepan ; add water to cover by 1 in gently rub beans together to loosen outer skin. Pour off water and any skins that are floating. Repeat 2-3 times until no skins float, drain. Return to saucepan, add baking soda and enough water to cover by 1 in. Bring to a boil; simmer uncovered, until beans are very tender and just starting to fall apart.

~ meanwhile, in a blender, process lemon juice, garlic and salt until almost paste. Let stand 10 minutes, strain, discarding solids. Stir in cumin. In a small bowl, stir together tahini and olive oil.

~ Add beans to blender, add cold water. Loosely cover and process until completely smooth add lemon mixture and process. With blender running, slowly add tahini mixture, scraping sides as needed. Adjust seasoning with additional salt and cumin if desired.

Transfer mixture to a serving bowl, cover and refrigerate at least 30 minutes. If desired, top with additional olive oil and assorted toppings.

Don’t miss the recipe coming soon.

Don’t forget to follow, comment and visit our website below to find out more. http://www.chefsideacafe.food.blog

0

HOW TO PATENT OR TRADEMARK A CULINARY FOOD PRODUCT

Author :chef ssentongo Geoffrey

Blog : FOOD ENTREPRENEURSHIP

If you put in time and effort to invest your own recipes or culinary designs, it’s natural that you’d want to protect them from copycats.

Patent and Trademark office is the governmental organization that issues legal protections to new inventions. These protections come in the form of patents and Trademarks.

So are patent and Trademarks available to culinarians who create new recipes or culinary designs?

The answer is…. Sometimes! We’re going to dig into what patents and Trademarks are, and how you may be able to use them to protect your inventions.

Note: This post is for informational purposes only and is not intended to serve as legal advice.

PATENTS IN THE CULINARY WORLD

What is a patent?

A patent is an exclusive license that gives an inventor or company the right to use and monetize their invention. This license serves as an incentive that let’s inventors profit financially from their work.

THREE TYPES OF PATENTS

* Design patent —protects an ornamental design, like a new kind of cake decoration or packaging. The Heinz “Dip and squeeze” ketchup packet.

* utility patent —protects a “new and useful process, machine, article of manufacture, or composition of matter.

* Plant patent — protects new kind of plants. A new herb or vegetable hybrid could be eligible to get a plant patent if it meets the legal requirements.

HOW CAN DESIGN PATENTS APPLY TO THE WORLD OF FOOD?

A design patent can offer protection for the visual components of a culinary creation. This could include the food item itself or the packaging it comes in.

CAN YOU PATENT A RECIPE?

It may seem at first glance that a utility patent would be a good way to protect a recipe. After all, a recipe is a “new and useful process… or composition of matter…” right?

Well, another rule regarding utility patent is that they have to be “Novel” and “Nonobvious”. And since recipe are usually the sum of their ingredients, it can be hard to make the “Nonobvious” argument.

This doesn’t mean it’s impossible to patent a new recipe. It does happen. In many cases, you my prefer not to patent your recipe. Why? Because patents are public. If you want to patent a new recipe, you have to divulge it.

TRADEMARKS MAY BE THE BETTER ROUTE

* what is a trademark?

A trademark is a word, phrase, and /or design that refers to a specific product or service. Trademark is often used as an umbrella term, but it specifically refers to products, while service mark refers to services. With a trademark, you’re not protecting the process or invention. You are protecting the brand around that process or invention.

WORD MARKS AND LOGO MARKS

* A word mark —is the name of the product, service, or brand.

* A logo mark—is a protected design, like the Nike swoosh. It may also appear with a word mark.

Protecting your Brand with a Trademark

With a trademark, you protect the name of your creation and prove that you created the original.

KNOW THE LAW AROUND HOME-BASED CATERING

Before you file any paperwork or spend a shilling to establish your business entity, you need to know what is possible in your area.

START LOOKING AT THE NUMBERS

There are two factors to a business profitability–income and expenses. Before you jump into your new venture, start sketching your financial outlook and making some projections so you can see your way to a money-making business.

WHAT WILL IT COST TO OPEN YOUR DOORS?

There are costs associated with every business. How much will cost you to start your catering business at home, and how long will it take to recoup those costs?

Try to keep your expenses low at the beginning. Instead of buying all new equipment and serving dishes, what can you find second hand even borrow? Can you do local, low cost marketing instead of a pricey online ad?

HOW MUCH CAN YOU EXPECT TO BRING IN?

How many events can you reasonably cater per year? And how large do you plan for those events to be? This is a vital part of your planning process, and goes to the very heart of your home catering business.

It’s not all about how many events you cando–it’s about how many you want to do. Flexibility is part of the appeal of this business model, so it’s up to you to decide what you want your business to look like.

CREATE YOUR BUSINESS ENTITY

Name your Home-Based catering Business

Time to brainstorm some names!

Check out, the name to make sure that it hasn’t already been used.

CREATE YOUR BUSINESS STRUCTURE

Also proprietorship is the easiest to create, but it doesn’t keep your personal and business assets separate. A limited liability company will protect your personal assets from business debts or liability.

Get any Required licenses and Permits.

START BUILDING RELATIONSHIPS WITH VENDORS

As a catering business owner, you have access to wholesale food supplies that can supply you with bulk ingredients at better prices.

Do you like this article?

Please check out on our website for more articles like this, visit http://www.chefsideacafe.food.blog

0

RECIPES >DINNER >EASY RECIPES >FOLLOW

Author :chef ssentongo Geoffrey

Blog Recipe :

1 ORANGE SPONGE CAKE

This recipe has been handed down in over 40 years from a French baker, from 1970s.

INGREDIENTS

* 8 eggs, separated

* 1 cup plus 2 tbsp all-purpose flour

* 2 /3 cup plus 2/3 cup sugar, divided

* 1/2 cup orange juice

* 3 tbsp grated orange zest

* 1/2 tsp salt

* 1/4 tsp cream of tartar

# For Frostburg :

* 1 – 1/2 cups sugar

* 6 tbsp all-purpose flour

* 2 /3 tbsp grated orange zest

* 2 eggs

* 2 cups heavy whipping cream

* 1 cup chopped pecans

DIRECTIONS

~ place egg whites in a large bowl, let stand at room temperature 30 minutes. Meanwhile preheat oven to 325°f. Sift flour.

~ in another large bowl, beat egg yolks until slightly thickened. Gradually add 2/3 sugar cup, beating on high speed until thick and lemon-colored. Beat in orange zest. Fold in flour.

~ And salt and cream of tartar to egg whites, which clean beaters, beat on medium until soft peaks form. Gradually add remaining 2/3 cup sugar, 1 tbsp at a time, beating on high after each addition until sugar is dissolved. Fold a fourth of the egg whites into batter, then fold in remaining whites. Transfer to an u greased tube pan. Then bake.

~ meanwhile, in a large heavy saucepan, mix sugar and flour. Whisk in orange juice and zest. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low, cook 2 minutes remove from heat.

~ in a small bowl, whisk a small amount of hot mixture into eggs; return all to pan whisking constantly. Bring to gentle boil for 2 minutes and transfer to a bowl and cool and refrigerate.

~ in large bowl, beat cream until soft peaks form, fold into orange mixture. Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a spoon long serrated knife, cut cake horizontally into 3 layers. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans. Refrigerate until serving.

2 CHOCOLATE CAKE WITH CHOCOLATE FROSTING

I once sent this rich chocolate cake to my girl friend, and it vanished.

INGREDIENTS

* 2 cups sugar

* 2 cups water

* 2 /3 cup oil

* 2 tbsp white vinegar

* 2 tsp vanilla extract

* 3 cups all-purpose flour

* 1 /3 cup plus 1 tsp baking cocoa,

* 2 tsp baking soda

* 1 tsp salt

FOR FROSTING

* 3-3/4 cups confectioners sugar

* 1/3 cup baking cocoa

* 1 cup bread butter

* 1 tsp vanilla extract

* 3-5 tbsp 2% milk

DIRECTIONS

~ preheat oven to 350°. Line bottoms of 2 greased 9-inc. Round baking pans with parchment pepper.

~ in a large bowl, beat sugar, water, oil, vanilla until well blended. In another large bowl, whisk flour, cocoa, baking soda and salt, gradually add to sugar mixture beating until smooth.

~ Transfer batter to prepared pans. Bake until a toothpicks inserted in center comes out clean 30-35 minutes.

~For Frosting, sift confectioners sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. beat in confectioners sugar mixture alternately with enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake.

Did you like this recipe?

Please send your comments or visit our website below. Www.chefsideacafe.food.blog

~

0

HOME >HOTEL GLOSSARY TERMS >GLOSSARY OF HOTEL MANAGEMENT TECHNICAL TERMS

INVENTORY

WHAT IS INVENTORY?

Author :chef ssentongo Geoffrey

What is inventory?

Definition of inventory in Hotels operators?

Inventory is the stocks of merchandise, operating supplies, and other items held for future use in a hospitality operation.

Inventory is quantity on hand of an item of value; recorded in the books of account as current assets. Inventory (verb) to count and record the quantity of items of value.

FIXE ASSET Turnover?

Fixed asset turnover is the annual sales revenue divided by average fixed assets.

WHAT IS FIXED EXPENSES?

Fixed Expenses are the costs that do not fluctuate in response to sales or inventory charges over time. Examples include Rent free and Depression.

WHAT IS HOSPITALITY?

Hospitality is the generous and cordial provision of services to a guest.

WHAT IS HOUSEKEEPERS ROOM REPORT?

Housekeepers room report is a daily report that lists the occupancy status of each room according to the housekeeping department.

ROOM COUNT

Room count is the number of occupied rooms.

WHAT IS A. M. ROOM CHECK?

A. M. Room check is a visual look at guestrooms that are supposed to be ready to receive guests for the purpose of verifying status. Check is made at about 8:A. M. Those rooms not in a ready status are called A. M. Discrepancies and must be investigated. Some hotels conduct A. M. Room checks on every room to determine each rooms status. Sometimes the housekeeping department schedules works according to the results of the A. M. Room check.

ADMINISTRATIVE THEORY

Administrative theory first introduced by Henrik Fayol. It was an attempt to apply scientific principles to a business organization. A sub component of the classical school.

ASSORTMENT MANAGEMENT

Assortment management is a computer process that breaks down barriers in merchandising by allowing retailers to offer the right amount of product at the right time. Retailers accomplish this through comprehensive computer analysis,which forecasts consumer preferences, buying patterns and buying trends.

DEPARTMENTAL CONTRIBUTORY INCOME

Departmental contributory income is the income of an individual operating department after direct expenses have been deducted from sales revenue; sometimes referred to as contributory income.

COST

Cost is the price paid to purchase an asset or to pay for the purchase of goods or services. Also frequently used as a synonym for expense

ANALYSIS

Analysis is the assessment of the flow of information and services of a specific property to determine if proposed new equipment can improve the flow

SALES REVENUE

Sales revenue is the money earned from sales and or income received in exchange for goods or services.

DEPRECIATION

Depreciation a method of allocating the cost of a fixed asset over the anticipated life of the asset, showing a portion of the cost, for each accounting period of the life, as an expense on the income statement.

MERCHANDISING

Merchandising is any marketing method utilized to foster sales growth.

Did you like this article?

Visit the website or my Facebook page (Bite my plate)

http://www.chefsideacafe.food.blog

0

RECIPES >DINNER >EASY RECIPES >FOLLOW ME

Author : chef ssentongo Geoffrey

Blog : RECIPES

CHILDREN CAER WITH FETA

My tomatoes chicken is the perfect answer on those crazy days when supper has to be on the table, in 30 minutes.

INGREDIENTS

* 4 boneless chicken breasts

* 1 tsp salt and pepper

* 2 tbsp oil

* 1 medium tomato chopped

* 1/4 cup creamy Caesar salad dressing

* 1/2 cup crumbled feta cheese

DIRECTIONS

~ Sprinkle children with salt,and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on each side. Turn chicken; add tomatoes on skillet and cook, covered, until tender, add salad dressing top with feta cheese.

SLOW-COOKER ITALIAN CHICKEN

When I made this slow-cooker Italian chicken. Since it includes a flavorful tomato sauce, it’s especially good served over pasta or rice.

INGREDIENTS

* 2 boneless chicken breasts

* 1 cup chicken broth or water

* 5 fresh tomatoes chopped

* 1/2 cup tomato sauce

* 1 green pepper

* chopped green onions

* 3 garlic cloves

* 1/2 tsp ground mustard

* 1/4 tsp people

* 1/8 tsp onion powder

* 2 tbsp all-purpose flour

* parmesan cheese

* Hot cooked pasta

DIRECTIONS

~ place chicken in a 1-1/2-qt. slow cooker. In a bowl, combine the broth, tomatoes, tomato sa, green pepper, onion, garlic and seasonings; pour over chicken. cover and cook on low until chicken is tender. Remove chicken and keep warm.

Pour cooking juices into a small saucepan. Combine flour and cold water until smooth, stir into juices. Bring to a boil, cook and stir for 1 minutes or until thickened. Serve with chicken and pasta top with parmesan chee

LIME CHICKEN WITH SALSA VERDE SOUR CREAM

Whenever I’m in a crunch, this recipe comes to the rescue. The Verde sauce gives classic baked chicken a big pick-me-up.

INGREDIENTS

* 3/4 tsp ground coriander

* 1 tsp salt and pepper

* 1/4 tsp ground cumin

* 4 boneless chicken thighs

* 1/3 cup reduced fat sour cream

* 2 tbsp salsa verde

* 2 tbsp minced fresh cilantro, divided

* 1 medium lime

DIRECTIONS

~ preheat broiler. Mix seasonings, Sprinkle over chicken. Place chicken on a broiler pan. Broil 4 in. From heat 6-8 minutes on each side.

~ meanwhile, in a small bowl, mix sour cream, salsa and 1 tbsp cilantro. Cut lime in half squeeze juice from one lime half into sour cream mixture; stir to combine. Cut remaining lime half into four wedges. Serve chicken with sauce and lime wedges. Sprinkle with remaining cilantro.

CHICKEN WITH MANDARIN SALSA

When I have some leftover veggies, I dress the salsa up a little with some diced green onion and bell peppers.

INGREDIENTS

* 1 can mandarin oranges

* 1/2 cup chopped pecans

* 1/4 cup finely chopped red onion

* 2 tbsp chopped fresh cilantro

* 1 pound boneless chicken breast

Cut into cubes

* 1 tsp salt and pepper

* 2 tbsp oil

* 2 garlic minced

* 2-2/3 cups cook rice

DIRECTIONS

~ Drain oranges, reserving 1/4 cup juice. For salsa, in a large bowl, combine oranges, pecans, onion and cilantro.

~Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium high heat. Add chicken, cook and stir 4 minutes. Add garlic, cook 1 minute longer. Stir in reserved juice. Bring to a boil. Reduce heat; simmer, uncovered 4-6 minutes or until chicken it’s done, and top with salsa and serve with rice or any.

MAPIE-THYME CHICKEN THIGHS

We eat a lot of chicken at our homes, and figuring out different ways to prepare and serve it gets challenging.

INGREDIENTS

* 2 tbsp ground mustard

* 2 tbsp maple syrup

* 1 tsp minced thyme

* 1 tsp salt and pepper

* 6 boneless chicken thighs

DIRECTIONS

~ in a small bowl, mix the first 5 ingredients. Grill chicken on an oiled rack, covered, over medium heat 4-5 minutes on each side or until its done. Brush frequently with mustard mixture during the last 4 minutes of cooking.

CHICKEN TOASTED SALAD

If I don’t have any toasted shells on hand for this speedy salad, I just heat taco shells, break them in half and lay them flat on the plates.

INGREDIENTS

* shredded lettuce

* 1 medium tomato cut into wedges

* 1/2 cup salad dressing

* 1/4 cup slice olives

* 2 tbsp taco sauce

* 4 tostada shells

* 2 cooked chicken cut into strips

* 1/2 cup shredded cheese

DIRECTIONS

~ in a large bowl, combine the first five ingredients. Arrange lettuce minute over tostada shells. Top with chicken and cheese.

MUSHROOMS AND EGGS PIZZA

I tried a breakfast pizza at our buffet and wanted to adapt it for home. I’m pleased with the results. It’s a fun alternative to the more typical egg bakes.

INGREDIENTS

* 1can thick-sliced mushrooms

* 1/4 cup finely chopped onion

* 4 eggs beaten

* 1/4 cup grated parmesan cheese

* 1 tsp salt and pepper

* 1 tsp oregano

* pizza crust

* 1/2 cup pizza sauce

* 1 red bell pepper chopped

* 1/2 cup grated mozzarella cheese 🧀

DIRECTIONS

~ preheat oven to 300°c. In a large skillet, cook mushrooms over medium heat until dry, stirring occasionally. Add onion stir for 3 minutes, add bell pepper remove. Discard the drippings.

In a small bowl, whiskey the eggs, parmesan and seasonings until blended. In a large hot skillet pour in egg mixture; cook and stir until eggs are almost set. Place crust on an u greased baking tray. Spread with tomato sauce. Top with mushrooms mixture,Sprinkle with cheese and bake 6-8 minutes or until cheese is melted and eggs are cooked through.

If you have enjoyed this recipes, please share, drop your comments, let me know your thoughts.

You can visit the website by taping on the link below for more articles like this : http://www.chefsideacafe.food.blog

0

STANDARD SERVICE / FOOD AND BEVERAGE MANAGEMENT

Author :chef ssentongo Geoffrey

Blog : service

WHAT IS SERVICE?

* S-mile for every one.

* E-xcallent in every thing we do.

* R-eaching out to every guest with hospitality.

* V-iewing every guest as special

* I-nviting every guests to return.

* C-reating a warm atmosphere.

* E-ye contact that shows we care.

TYPES OF TABLE SERVICE

1. English service

2. French service

3. Silver service

4. American / pre-plated service

5. Russian service

6. Guerdon servie

7. Snack bar service

* FRENCH SERVICE :

1. It is a very personalised service.

2. Food is brought from the kitchen to the dining room on a heavy silver plate and placed on a cart called guerion.

3. Food is cooked and completed at a side table in front of a guest.

4. A small stove called rechaud is used to keep the food warm.

5. Employs two servers working together etc.

* ENGLISH SERVICE ;

1. Often referred to as the “Host service”

2. Food is brought on platters by the waiter and is shown to the host for approval. The waiter then places the platters on the table.

3. All food fully cooked in the kitchen. All sauces and side dishes are on the table to be passed by the guests.

* SILVER SERVICE :

Silver service is a traditional style of service that is commonly reserved for high end establishment’s.

It is a style of service that is:

1. Very visual

2. Popular with customers

3. Adds a dimension of entertainment

4. Enhances the dining Experience

* RUSSIAN SERVICE

An elaborate silver service much on the lines of French service except that the food is portioned and carved by the waiter at the guerdon trolley in the restaurant in full view of the guests.

Display and presentation are a major part of this service.

* AMERICAN SERVICE

1. In American service. Food is dished up on plates in the kitchen

2. Only one wait person serves the meal. Food is served from the left of the guest, beverages are served from the right and soiled dishes are cleaned from the right.

http://www.chefsideacafe.food.blog

WHAT IS UP-SELLING?

Up-selling is a sales technique permitting to increase revenues with the same number of covers, therefore increasing a restaurants guest check average.

# WHAT IS SUGGESTIVE SELLING?

Develop a positive attitude, do not try to manipulate the guest.

~ suggest favourite items or items that you are knowledgeable about.

~ Use props to support suggestive selling

~ Always make positive suggestions

~ Be attentive to guests ‘ needs

~ Dontmak excuses for why suggestive selling will not work.

WAITER(RESS) – WELCOME!

1. Hello my name is——and I will be your waiter server today.

2. Here’s your menu

3. May I recommend our ( special dish)

4. What would you like to eat?

5. Something to drink? Wine, sodas, beer, water?

6. OK, thanks. Your food will be here immediately.

http://www.chefsideacafe.food.blog

If you’ve find this article useful then share to your friends or visit our website below or follow me on Facebook and comment.

http://www.chefsideacafe.food.blog

0

Blog at WordPress.com.

Up ↑

Design a site like this with WordPress.com
Get started