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Sexy Dinner
Di A.R. Kirimi
Lunghezza:
127 pagine
39 minuti
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!
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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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