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BocaJared
| Favorite team: | |
| Location: | |
| Biography: | |
| Interests: | |
| Occupation: | Chef plumber butcher griller counselor |
| Number of Posts: | 213 |
| Registered on: | 3/20/2015 |
| Online Status: | Not Online |
Recent Posts
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There are many answers in this thread that are on point and none completely off.
The point about food cost vs. contribution to bottom line is something many restaurants contend with. Some on an item by item basis, some on complete menu outlook.
It depends on what your menu is and your menu mix ends up being.
I won't divulge all of my practices so that they are not misconstrued.
I sell a prime 12oz bone in filet from Linz Meats outside of Chicago. Not cheap. $29.99/lb - my cost.
That's $22.50 on the plate.
If I were to try to hit a 33% food cost on that it'd be almost $70.
Nobody would buy it.
I sell it for $40. 60% cost.
That's offset by selling tons of gnocchi and French fries in generous portions to create a sense of value.
That's what it's all about, a sense of value
Who here is willing to pay $8-10 for company burger, I am. High quality and sides and drinks are cheap.
It's all about customer perception.
I think some restaurateurs get it, some don't.
The point about food cost vs. contribution to bottom line is something many restaurants contend with. Some on an item by item basis, some on complete menu outlook.
It depends on what your menu is and your menu mix ends up being.
I won't divulge all of my practices so that they are not misconstrued.
I sell a prime 12oz bone in filet from Linz Meats outside of Chicago. Not cheap. $29.99/lb - my cost.
That's $22.50 on the plate.
If I were to try to hit a 33% food cost on that it'd be almost $70.
Nobody would buy it.
I sell it for $40. 60% cost.
That's offset by selling tons of gnocchi and French fries in generous portions to create a sense of value.
That's what it's all about, a sense of value
Who here is willing to pay $8-10 for company burger, I am. High quality and sides and drinks are cheap.
It's all about customer perception.
I think some restaurateurs get it, some don't.
2
re: Oyster Shucker (human to rent)
Posted by BocaJared on 8/20/16 at 3:04 am to fightin tigers
This is my dear friend Becky.
She takes the summers off during down season, but give her a shout.
LINK
She's worked at Rio Mar and Hi Hat and done a bunch of our websites as well. She's legit.
She takes the summers off during down season, but give her a shout.
LINK
She's worked at Rio Mar and Hi Hat and done a bunch of our websites as well. She's legit.
Hand cut steaks...
Who the hell got to hire Edward Scissorhands and not me?!?!??
Who the hell got to hire Edward Scissorhands and not me?!?!??
re: Hogs relocates event to UNO
Posted by BocaJared on 7/27/16 at 4:07 pm to BlackenedOut
I don't think the site location is going to be any hindrance. Hogs has such a huge draw now.
The parking situation will help immensely. As cooking team members we would sometimes have to walk half mile/mile to our vehicles to run errands or come and go once load in was finished. Hopefully parking for team members can be given some priority.
We hauled more than 50 pallets and 50 3/4" plywood to make a floor. Jesus that sucked but was necessary.
Good riddance to that shite!
Hey can we bring back the Lollapalooza 92/93 lineups?
The parking situation will help immensely. As cooking team members we would sometimes have to walk half mile/mile to our vehicles to run errands or come and go once load in was finished. Hopefully parking for team members can be given some priority.
We hauled more than 50 pallets and 50 3/4" plywood to make a floor. Jesus that sucked but was necessary.
Good riddance to that shite!
Hey can we bring back the Lollapalooza 92/93 lineups?
The Aviary.
Grant Achatz place.
Ridiculous on every level.
Grant Achatz place.
Ridiculous on every level.
re: Yelp reviews and the trolls who write them...
Posted by BocaJared on 7/16/16 at 1:15 pm to BlackenedOut
frick yelp.
We use a 2lb digital by Escali.
They make lots of sizes depending on your needs.
This one is $34 at Caire restaurant supply. Works great
They make lots of sizes depending on your needs.
This one is $34 at Caire restaurant supply. Works great
re: How do the better restaurants handle the reservation situation for VIP guest?...
Posted by BocaJared on 6/29/16 at 5:29 pm to BlackenedOut
quote:
Most places now use a reservation tracking software/POS system. So for regulars, they pretty much can track down things like preferred table, waiter, how many ice cubes in his scotch, what type of white burgundy the wife likes, etc... Many places (talking about places that take reservations) hold tables in the 7-830 range for regulars or VIPS. And if none show, they can release them to walk ins.
Exactly.
re: Annas Closes(the brand new marigny, no tipping restaurant)
Posted by BocaJared on 6/28/16 at 11:34 am to Midget Death Squad
What a lose/lose situation.
In no way would ownership recoup any amount of initial investment funds in one week of business.
Staff absolutely gets screwed, but this has little to do with them making $15/hr and no tips. Many places put credit tips on paychecks these days for proper income tax reporting. The staff would've been out that money in either case.
Vendors, landlords, city utilities, local/federal taxes all lose as well if there's no restitution.
The amount of capital necessary to start a business pales in comparison to whatever monies he left with.
I'm just being cautionary to the public in saying that this has anything to do with no tipping.
But seriously, a gastropub with no alcohol??
WTF is that?
It's like calling Galley Seafood a steakhouse.
In no way would ownership recoup any amount of initial investment funds in one week of business.
Staff absolutely gets screwed, but this has little to do with them making $15/hr and no tips. Many places put credit tips on paychecks these days for proper income tax reporting. The staff would've been out that money in either case.
Vendors, landlords, city utilities, local/federal taxes all lose as well if there's no restitution.
The amount of capital necessary to start a business pales in comparison to whatever monies he left with.
I'm just being cautionary to the public in saying that this has anything to do with no tipping.
But seriously, a gastropub with no alcohol??
WTF is that?
It's like calling Galley Seafood a steakhouse.
Who drinks Dom with steak anyway?
re: No reverse sear No green egg just cooked in a pan
Posted by BocaJared on 6/20/16 at 10:52 pm to rouxgaroux
Stunning.
That first pic is professional level action!!
That first pic is professional level action!!
re: Which steak to order at La Boca?
Posted by BocaJared on 6/19/16 at 12:14 pm to djangochained
quote:
How's fito ?
Big Fito?
Doing well and dropping the lb's!
Little Fito?
Gonna be a badass chef. Cooking at Nomad(I believe) in NYC.
Puts out some great vids on Facebook.
re: So my wife came home from costco with a 3lb bone in ribeye, WWYD?
Posted by BocaJared on 6/17/16 at 9:16 pm to Canard Noir
Nice!!
re: Which steak to order at La Boca?
Posted by BocaJared on 6/17/16 at 9:00 pm to LSU fan 246
quote:
Skin on is hit or miss imo. I loved it. 2 others didn't.
True. That steak is pretty unique and not for everyone.
I've got a nice selection of American Wagyu from Imperial right now.
38oz Tomahawks
Chuck flap- ridiculously rich
Terras Major-very tender
Or the most popular steak here-
Hanger Steak from Painted Hills Ranch
See you mañana!
38oz Tomahawks
Chuck flap- ridiculously rich
Terras Major-very tender
Or the most popular steak here-
Hanger Steak from Painted Hills Ranch
See you mañana!
I get them all the time at the restaurant. A few employees like to take them home for projects. Hell, I built the whole bar top with wood wine crates.
You could always ask at higher end wine stores too.
You could always ask at higher end wine stores too.
re: The great grits debate
Posted by BocaJared on 5/25/16 at 1:18 pm to lsuwontonwrap
Salt
Never sugar. Never.
Never sugar. Never.
re: Kale & Filet Nachos - with pictures
Posted by BocaJared on 5/24/16 at 10:43 pm to theantiquetiger
That looks great. Steak and potatoes gets mundane(not that there's anything wrong with it).
Always try something new.
Always try something new.
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