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Sexy Dinner

Sexy Dinner

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Sexy Dinner

Lunghezza:
127 pagine
39 minuti
Editore:
Pubblicato:
Dec 22, 2014
ISBN:
9781507082225
Formato:
Libro

Descrizione

Dinner couldn’t be easier…or sexier.

You don’t have to be a world famous chef to run the sexiest underground dinner. Tell your sexy story through food—craft an intimate multicourse menu that speaks to your background, uses ingredients you are passionate about and impresses all the beautiful people!

Editore:
Pubblicato:
Dec 22, 2014
ISBN:
9781507082225
Formato:
Libro

Informazioni sull'autore


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Anteprima del libro

Sexy Dinner - A.R. Kirimi

Appetit!

TARGET MARKET: WHO IS MY AUDIENCE?

MIDSCALE VS. UPSCALE. KNOW THE DIFFERENCE!

CONCEPT: WHAT AM I COOKING?

YOUR PREP KITCHEN

Kitchen Organization

Kitchen Maintenance/Upkeep

Deep Cleaning

Sanitation Sink

Sweeping and Mopping

Equipment Maintenance

Inventory

LOCATION, LOCATION, LOCATION

Venue

MENU AND FOOD COSTING

WRITING AND PRICING YOUR POP UP MENU

Purveyors

Maximizing Groceries

RENTALS

STAFFING

HIRING

A TYPICAL EVENT STAFF

BOH Roles

BOH Training

Insurance, Permits and Licenses

OPENING DAY

Setting Up Your Mobile Kitchen

Electricity

Propane

Running Water

Know the Space

Plan Accordingly

Treat the Space with Respect

KITCHEN OVERVIEW

The Pass

Inside Hot/Inside Cold

Hot Station

EVENT EXECUTION

Phase 1: Build the Kitchen

Plating and Back Station

Outside Hot Station

Electricity & Lighting

Storage

Phase 2 - Break Staff Down In Stations

CDP: Outside Hot

CDP: Inside Hot

CDP: Inside Cold

Phase 3 - Finalizing set-up

Finishing Touches

Line Up

Phase 4 – Service!

Timescale

Speaking to Diners

Other Rules to Live By

Phase 5 – End of Service

Phase 6 – Post Event

GENERAL RULES AND PRACTICES

FRONT OF HOUSE GUIDELINES

PRE-EVENT SET-UP: All FOH Staff

UNLOADING THE U-HAUL AKA ALL HANDS ON DECK

EVENT PREP WORK

LINEUP

PREP WORK: ALL SERVERS

SETTING UP THE DINING AREA

Tables and Chairs

Dressing and Taping the Tables

Setting up Chairs

SERVICE STATION SET-UP

Dressing the Table

SETTING THE SERVICE STATION

Water Dispenser and Water Bottles

Cups

Drink Bin

Service Station Supply Bin

LIGHTING/DECORATIONS

PREP WORK: PORTER

TRASH CANS

BOXES

BATHROOM(S)

MUSIC

LIGHTING/DECORATIONS

DURING THE EVENT: FOOD RUNNER

POST EVENT: ALL SERVER POSITIONS

DINING ROOM BREAKDOWN

Filling Bins

Cleaning the Dining Area

POST EVENT: PORTER

BATHROOM

LOADING THE U-HAUL

PUBLICITY

Advertise

FINANCING

WHAT ARE SOME PROBLEMS?

FINAL THOUGHTS AKA GUIDELINES TO SUCCESS

GUIDELINES TO SUCCESS

TARGET MARKET: WHO IS MY AUDIENCE?

No restaurant has universal appeal. Think of the old adage: When you try to please everyone, you end up pleasing no one. The same goes for dinner parties. So rather than trying to capture 100 percent of the dining market, focus on the 5 or 10 percent of the market who will be truly passionate for your food.

With that in mind, who will be eating at your table? Let's look at the main market categories of your potential diners:

Millennials 

Millennials, AKA Generation Y, are those born between 1980 and 2000. It is the most ethnically diverse generation yet and more than three times the size of Generation X. Millenials are a fast moving demographic, seeking food that is healthy but satisfying with perceived value.

Generation X

The group of Americans born between 1965 and 1980, Gen X’ers is known for strong family values. While earlier generations strove to do better financially than their parents, this group is more likely to focus on their relationship with their children. They are concerned with value, favoring quick-service restaurants and midscale operations. To appeal to this market group, offer a comfortable atmosphere with a strong focus on value and ambience.

Empty Nesters 

This group consists of people in the age range between the high end of the baby boomers and seniors (people in their early 50s to about age 64). Empty nesters generally have grown children who no longer live at home. This demographic will continue to grow as baby boomers age and their children leave home. They have

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