Kaffeinated Konfusion

 I have been asked on more than one occasion how do you do that?!!
I thought a blog post would be perfect.

 The menu and portion sizes were finally decided back in August. Then everything item we offer is written into a recipe.
The cost of each item in the recipe is figured out. This way we know how much each item will cost us to prepare. Then comes the marketing. Posters, table tents, emails and order forms are all created and these are done by the end of September.   

 When November arrives the first thing you have to do is get very organized.

A load of turkeys ready for the oven

All orders get plugged into a spread sheet with formulas so that we will know how much food to prepare. We get involved with our suppliers to keep them up to date as things progress. Fresh turkeys can get real scarce around Thanksgiving!  

We also require additional refrigeration. This year we were blessed enough to get a big refrigeration truck was parked outside the restaurant for a few days. Our thanks go to Matt Dykesterhouse, his boss Dave Biondo, and everyone else from Gordon Food Service, right down to the driver who dropped the truck. We would not have been able to this without the truck and their help.

 Everything is written into a plan of action when it is time to start cooking. We need to coordinate oven space, counter space and prep time for each item. This is like a well choreographed dance that lasts for a couple days. Remember we also have to serve people who come into the restaurants.

Awesome Pies

All the food is packaged, labeled and staged in the refrigeration truck as it is produced.

 

Getting ready to fill orders

We also get to enjoy time with our families and I only had one more turkey to carve up.
I think I have it down now!