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Learn how to do anything in the Feast, food, and recipe scope.
Catering - a wonderful dining experience
Give your guests a wonderful dining experience for your party! Catering provides a delicious buffet so you can have fun and relax with the guests instead of being in the kitchen! Choose between All Seasons Receptions Buffet or Four Seasons Buffet for only DKK 129 per person. envelope when buying min. 10 pcs. (normal price per envelope NOK 279).
By Erik Tilbud Olsen5 years ago in Feast
How To Fill The Perfect Box Of French Fries
So, you want to be a French Fry master! This technique should work well at any restaurant that uses a standard fry scoop to serve fries into boxes: McDonald's, Burger King, Wendy's, Bojangles, and even Arby's. Well, there is definitely an art to it. You want to give the customers what they want, but at the same time you do not want to lose a whole bunch or money on food cost by giving out too much in the box. Oh, what to do, what to do? The solution is simple. You can do both! I will teach you a technique allows the fry box or bag to be full enough for the customer, but not overstuffed like my kid's teddy bear. I have had many customers over the years complement me on my fry handling skills. A couple of returning customers always referred to me as the "Fry Station Ninja". A manager takes what he can get I suppose ...
By Matthew Leo5 years ago in Feast
We Are Bad Customers: Fast Food Restaurant Drive-Thru Etiquette (Part 2)
In my last article, I began by discussing some of the issues we have as consumers of fast food, how our culture has evolved from a one-size-fits-all mentality to a style of serving in which each and every customer is served precisely to their personal tastes and needs. McDonald's used to call this "Made-for-you." Burger King reigned on high with their slogan, "Have it your way." While I know this does reflect the great progression of how our society has grown, I feel that certain aspects of the fast-food business have been neglected. As customers, we sometimes feel that we are owed something when we are making our purchases. With rising pricing of meats and henceforth driving up prices of our sandwiches and entrees. These price increases are also impacted by cost of oil prices as well. Increases in the price per barrel affect gasoline costs which drive up delivery costs for food truck deliveries to each store. To stave off those costs and to help maintain the standard 33% profit that most stores strive for, those costs unfortunately have to be passed along to the consumer. Restaurants have tried to battle the anger of rising prices by attempting to add value to the customer by providing wonderful decor, upgraded merchandising, buildings and scenery that are pleasant to look at, and better quality food. Most importantly, excellent service is a value that is tied into the price of each person's meal. The more value a restaurant and provide to go along with the food that is purchased, the more a customer will feel that they got their money's worth.
By Matthew Leo5 years ago in Feast
We Are Bad Customers: Fast Food Restaurants Drive-Thru Etiquette (Part 1)
Customers Versus Employees Indeed, there are only two types of people: people who roll through the drive-thru. And those behind the scenes who work it. This excellent idea saved us from having to slave over home cooked meals for our families and us. Since its inception, a slow rising war between these two factions has been brewing for decades. Customer complaint lines and direct access to companies via the internet have done little but help fuel this amnesty. The ever-increasing pressure for faster and perfect performance on the side of the servers has put this situation right on top of a powder keg. Also, the managers trying to run the show find themselves caught in the middle of it. This supposed to be the future? As a society, shouldn’t we have moved past these issues? Altercations and complications still plague drive-thrus all over the world. Many of the customers that go through the line have never worked fast food, so they have no clue how their unpreparedness affects the stress levels and overall productivity of the people trying to feed them.
By Matthew Leo5 years ago in Feast
How To Make All Restaurants Safer for Employees
Asking the Right Questions I have worked in many different restaurants. One day, I had become tired and annoyed about how the business I was in charge of was being run. I came to terms with this simple truth. I did the same thing day in and day out. I had mastered all the different stations, completing tasks at speeds that can only be considered superhuman, wearing my body down. I started doing things like flipping cups around and catching them to entertain myself. I created a better way to stuff French-fry boxes and learned to handle fry baskets one-handed. Even these gave way to boredom and my mind once again started to wander. My mind was always struggling to find the next new thing. I began to look around my job, and my brain commenced to ask questions, “How do I stop stray lids from falling back behind the drink station? How do I keep napkins, straws, and stray cups from being kicked under the counter?"
By Matthew Leo5 years ago in Feast
Coffee Ordering 101 for Coffee Shop Newbies!
Ordering something from anywhere new can be intimidating, but ordering coffee might be the most scary of them all. Even more so if you have to order for someone else! There are so many different names, flavors, add ins, temperatures and of course the sizing doesn't always make sense! BUT PLEASE DON'T LET THIS STOP YOU FROM ENJOYING A DELICIOUS HANDCRAFTED BEVERAGE!
By Caitlyn Barnes5 years ago in Feast
A Curry, A Chardonnay and a Surprise
Chicken Curry. Heavily spiced, deliciously burning. A dollop of cool, calming plain yoghurt. The creaminess bites through the acid and heat of the curry to give you a moment of peace, just before you go back in for another bite of pure and delicious torture.
By Henley Harrison5 years ago in Feast
Decorating
I decided to learn how to decorate my dinner plate so the plate's presentation looks good and tempting that people would want to eat the food I cooked. Many years ago, I was dating this guy, saying it's all on how you present it. He used to tell me if you want people to eat what you made, you have to decorate your plate with food, so when you present the plate, it looks very tempting with the presentation. I never understood that and always questioned why because it's the food that people eat, not the presentation. For the past few years, my little sister moved in for a year, and she took over the kitchen and cooking. Every time she would serve me food, my plate full of food would look very pretty, and it would make me very happy while I would eat it. No matter what she made, she, her presentation of the plating, would look very beautiful. After a few months, I started to notice that, and that when my ex's word made sense to me. "It's all in the presentation." So from that day, I started watching her how she would begin decorating the plate and how I looked forward to her presentation. I learned how to proportion each plate with carrots, beans, spinach, rice, mash potatoes in each corner, and the meat either in the middle or side. Whatever or, However, she felt the presence of the plate would look good. I learned something new that day, and every day from there until she left, I learned how to set the plate with all the things she would cook for that day or night. After she left, mom took overcooking, and with mom, she would cook without any presentation, just simple and ready to eat. My mom may have the same thinking as me, right! Why? It's what you eat, not how the plate looks. But now that mom decided to travel and visit my two other sisters. I am left home alone to cook my meal. I figured now is the time to get hands-on and start trying the plate presentation.
By Neha Kumar 5 years ago in Feast
Top 3 Cooking Oil Disposal Tips
Kitchens are going to get busier during the holidays, but this doesn't mean that safety is going to be overlooked. In fact, fire prevention guidelines must be enforced better during the holiday season. Holiday celebrations are expected to involve plenty of cooking, and the National Fire Protection Association (NFPA) reports that the peak day for home cooking fires is Thanksgiving, which is followed by Christmas Day, the day before Thanksgiving, Easter, and Christmas Eve. In addition, cooking was the leading cause of reported residential fires from 2014 to 2018.
By ServiceMaster Wright5 years ago in Feast
