Empfohlen
Weitere ähnliche Inhalte
Was ist angesagt?
Was ist angesagt? (20)
Andere mochten auch
Andere mochten auch (11)
Ähnlich wie Truffles and flourishes
Ähnlich wie Truffles and flourishes (20)
Truffles and flourishes
- 2. Developing New Passed Items ◦ Idea Generation ◦ Factors to Consider Before Selling Variations to Traditional Passing Presentation Styles
- 3. Have been with the company for 29 years Currently Oversee Day to Day Operations Strong Emphasis on Culinary and Operations
- 4. Founded in 1980 as a hot dog stand Catering spun off into separate company in 1991 Peak revenue of $17 Million 90 FT & 130 PT Employees 45% Full Service / 35% On Premise / 20% Delivery
- 5. Largest event $1.3 Million Focused on food quality above all else Poor facility design challenges efficiency Non Chicago address is a marketing struggle
- 6. Where do you find new ideas? ◦ Existing Menu Items ◦ Restaurants ◦ Competition ◦ Colleagues ◦ Internet/Blogs ◦ Cook Books/Shows/Magazines ◦ Catersource ◦ Employees
- 7. Preparation Packaging Shipping Serving
- 8. Standard Tray Service Carts/Rolling Buffet Small Plates Pairings
- 10. Passed Small Plates New Zealand Rosemary Scented Baby Lamb Chop napped with a Wild Berry Demi on a bed of Herbed Mashed Potatoes accompanied by Miniature Haricot Verts Bundle wrapped in Bacon
- 11. Trays Individual Pieces/Vessels Garnishes
- 12. Form Follows Function Consider Theme and Colors of Event Size of Event
- 13. Passed Small Plates and Napkin Girl Dresses Alice in Wonderland Themed Event
- 14. Custom Tray Layered Mousse
- 15. Custom Passing Tray Homemade passing tray for cones Here we have combined Lobster Corn Dogs and Hot Dogs with cones of Cheddar Fries
- 16. Blossom Tulip Disposable Here it is shown with layered mousse, we also pass salads in this
- 17. Cheesecake Brownie Lollipops Display in a floral cube filled with oasis and covered with sprinkles
- 18. Disposable Glass/Mini Pieces Skewers/Picks/Pipettes Push-Ups Cones Mini Fry Baskets Mini Bamboo Steamers Chinese Take-Out Pails
- 19. Shrimp Shooter Chilled House Poached Jumbo Shrimp on a bed of Tequila Cocktail Sauce, served from a 2oz. Salted Shot Glass, garnished with a Lime Triangle
- 20. Cake Push-Ups Strawberry Shortcake, Chocolate Fudge Cake, Tiramisu Cake Push-Ups
- 21. Frozen Alcoholic Push-Ups Raspberry Mojito and Peach Apple Martini
- 22. Watermelon with Blood Orange Balsamic Reduction and Toasted Pistachios
- 23. Asian Black Cod on Miso Spoon Asian Style Black Cod served resting on a Black Forbidden Rice, drizzled with a Sweet Mirin Sauce, garnished with a Tuile of Pea Shoots, set in an 1.5oz. Miso Spoon
- 24. Dusts Salts Micro Greens/Vegetables Edible or Fresh Flowers Cocoa Paint Transfer Sheets Herbs
- 25. To download a copy of this presentation, go to: slideshare.net/CateringChicago David Sandler dsandler@cateringbymichaels.com | (847) 966-6555
Hinweis der Redaktion
- Allow me Introduce myself – I am David Sandler, Executive Vice President of Catering by Michael’s Family of CompaniesWe are out of the Chicagoland Area and been in business for a little over 30 yearsI have been with the company for 29 – started as a server and have had the great pleasure of building this company to what it is todayin my time I have worked every position within the organization but my current primary function is the overseeing of the day to day with emphasis on our operations and culinary departments.Proud to be a longtime active member of Catersource and various other organizations
- we specialize in all facets of the catering world from corporate and social drop off to full service fine dining, corporate picnics and also operate an on-premise facility and do some private label wholesale manufacturing.
- Look at your existing menu – is there a signature dish you have – turn it into a mini or passed version – a deconstructed versionThink about salads or desserts and redevelop them into small versionsWhen you are testing new items or seeing things you like think about them differently – think outside the box – ASK YOURSELF HOW CAN THIS BE A PASSED OR MINI SIZE
- Does it work for drop off or full service onlyWill this item need on site preparation or can it be sent completely assembled Perhaps things need to be sent in separate componenetsWhat type of advanced prep can be done and what needs to be done on siteThink about how to package everything – for both transportation and ease of use on site while reducing costs sauces sent in squirters or piping bags for quick finishingShipping – consider temperature and time/ presentation we pack food with cell partitions/tart trays/custom boxes/plattersServing - What equipment you will need to finish on site – oven, cave, saute pan, piping bags, torch, portable stoves etc
- Carts – people are using them for anything you can dream of from dim sum, tacos, roti, lon lane’s egyptian buffets carried by servers, etc. staff outfitted with the buffet and napkins etcSmall plates – used in the stand up setting able to incorporate small salads, entrees and plated desserts controls portioning though does require a fair amount of laborPairings – these are becoming very popular examples are beer and pizza sake and sushi sake and seaweed salad wine and cheese taco and margaritaHawker styleOther cute ideas we have seen – servers wearing shirts telling what they are serving
- What is everyone using – anything and everything you can imagineWherever you are you can find something to use or re-purpose as a passing trayHome goods stores, ikea, second hand stores, garden supply, hardware – etc be creativeWe love to use an eclectic mix of platters and shadow boxes
- Here we have examples of servers carrying buffets and napkin girls
- Mason jarsCassouletMini cooking vessels – like cast iron or baby saute pansVasesBe sure to assign a follower behind a server who is passing anything in a mini dish, plate or on a skewer so the guests have a way to get that out of their hand quickly – increases labor slightly but these more unique serving pieces add great impact
- In Addition to these we often use lentils, dry beans, sprinkles, colored sugars, shells, wheat grass, fried rice noodles, fruits and vegetables, shredded phyllo/kadaifAgain the combination of pretty garnishes, individual pieces and eclectic trays make for beautiful presentations