Saturday, June 4, 2011

Well... throw away the pyramid!

Just so you can have it on hand, here is the NEW official government logo for the new take on food groups. I have little to comment, except that freedom is an ongoing effort.

Friday, June 3, 2011

Marketing: This is very interesting!

Just received this email from Tuxedos and Tennis Shoes Catering & Special Events in Seattle. I'm sharing it with you because I'm impressed by how creative and original this marketing concept seems to be.

Is this a new profit center for caterers?

Thursday, June 2, 2011

Sun & Sailboats

Last evening at dinner Bernice and I were treated to our first mini-regatta of sail boats from the view out of our Chicago lakefront condo windows - the top photo (taken from our window) shows a sure sign of summer approaching. The bottom photo is of Diversey Harbor showing a fully loaded set of power boats ready to go!

Wednesday, June 1, 2011

June 1st. Checklist.

Well - June 1 has arrived. Here are a few things to do today.

1. Ask the staff person who causes you the most "concern" into your office and just chat. During your chat, try to learn three things about their life outside of work that you didn't know.

2. Make and send a simple lunch order for twenty to one of your local vendors who has helped you during the last six months.

3. Take a walk into your walk-in cooler today and try to stay calm.

4. Call a relative that you have not spoken to in a long time. I'm going to call my brother in Las Vegas.

5. Have someone check the air pressure in the tires of your delivery trucks.

6. Google "caterers in (your city)" and see what comes up. This will  remind you that your industry is very competitive.

7. Ask your chef if they have a joke they can tell.

8. Take two of your best workers out to lunch.

9. Try to do something today that is clearly not what you would not normally be expected to do.

10. Call someone at 3:00 PM today and tell them "I love you".

Tuesday, May 31, 2011

Roman's Audio #2 - Who Owns Your Company (4:22)

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Memorial Day has passed, so...

you can now wear white till Labor Day.

Kitchen Evaluation #2 - Getting to the bottom of things.

Every consultant looks for little things that need to be checked. For example, after a can or package has been used and put into the garbage management should take it out and shake it, scrape it and look inside. The question is: Is all of the food out of it?

Many times one will find find peas still stuck at the bottom of package of frozen peas. There may be some baked beans at the bottom of the can. When things start moving fast in a kitchen, culinary staff sometimes overlook things and take shortcuts. The purpose is not to beat-up staff, but to remind them that a few peas hers and a few peas there soon add up to a lot of peas!

Monday, May 30, 2011

Thoughts on Decoration Day...

That's what Memorial Day was originally called. It was a time to decorate the graves of our fallen soldiers. Due to age and other circumstances, I've never served in the military. On each Memorial Day I think about the men and women who have given so much to keep our freedoms secure. I especially remember those who made the ultimate sacrifice of dying for our nation. I also feel quilt for not taking part in the military and wonder how my life might be different if I had.

God bless America and all those (and their families) who have and now protect us.

Sunday, May 29, 2011

Roman's Audio #1 - 2 minutes

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Sissy Sushi

I snapped this photo the last week when we went to our favorite sushi restaurant in Chicago ITTO SUSHI on north Halsted street. We've been going there at least three times a month for over twenty years. This is our sushi course before we take on the cooked menu items that would follow.

I just can't seem to get into the raw fish arena, but as you can see Bernice has also ordered one piece of Hamachi Yellow Tail. I, lovingly call what I order "sissy sushi" simply because what I order is fully cooked or vegetable in nature. Maybe someday I'll take the raw fish plunge?

OK... what's this all about?

Last night, Bernice and I were invited to our granddaughter's birthday event. 36 guests were present. 29 were from 21 to 30 years old. The remaining guests (us included) we ancient! This simple buffet was purchased from a neighborhood Mexican restaurant for $516 total which included tax, disposable chaffers, and guacamole and chips (not pictured).

No staff. It was picked up and setup by my the young folks with the help of our granddaughter's mother. Here's the point. It was not a glamorous buffet, but the food did taste very fresh and good. The restaurant made money and the guests were very pleased. So, depending on how one defines catering this was either a great success or below normal catering success.

What I witnessed was a great success from the guest's point of view.