by Diary-Udon » Fri Aug 12, 2016 11:51 pm
SOLUTION FOR KNACKERED CHEF ENTREPRENEURS: Don't have staff except a dishwasher.
RUN A BUFFET and limit the hours to the highest traffic daypart. Which in our case was always dinner time.
Without having to wait tables, and then make sure the waitress got the order right from any one of the bazillion accents spoken by customers, and then 2 chefs + 1 chef helper jump up from playing on facebook, and make the food on 6 burners at top speed and sometimes STILL have a queue / delay, and hope the waitresses got the BIN RIGHT, and for the right table, the BUFFET situation, it's magic by comparison. Customers flock in by their usual groups, serve themselves food they always remembered was good, and pig out. Oh wow, all we had to do was refill some ice and keep the food HOT. A monkey could do it.
The key is to make it NOT JUST ANY old food but tasty stuff, HOME COOKED CHEF NOOY style. Our sauces are not from Makro, they're made fresh by Chef Nooy.
We'll be serving BOOZE as well so watch this space. Also due in soon the DELI COUNTER, and if you want to PRE-ORDER food like MAC n CHEESE or PORK RIBS etc we will be offering DELIVERY service for same, by the KILO. Have the BBQ at your place and use our delicious food. Leave the COOKING to Chef Nooy. Our stuff a LOT fresher than Tops, Villa or elsewhere and usually HALF the cost.
BUFFET HOURS 5pm thru 9pm daily, Later if Reserved.
DELI HOURS to be announced soon.
STAMPEDE ON IN WE MITT U MAK MAK LEAW JING JING.
Time to down some pints! Until next time SAYONARA!
Diary-Udon.
[b]SOLUTION FOR KNACKERED CHEF ENTREPRENEURS:[/b] [b][color=#800000]Don't have staff except a dishwasher.
[/color][/b]
[b][color=#0000BF]RUN A BUFFET[/color][/b] and limit the hours to the highest traffic daypart. Which in our case was always dinner time.
Without having to wait tables, and then make sure the waitress got the order right from any one of the bazillion accents spoken by customers, and then 2 chefs + 1 chef helper jump up from playing on facebook, and make the food on 6 burners at top speed and sometimes STILL have a queue / delay, and hope the waitresses got the BIN RIGHT, and for the right table, the BUFFET situation, it's magic by comparison. Customers flock in by their usual groups, serve themselves food they always remembered was good, and pig out. Oh wow, all we had to do was refill some ice and keep the food HOT. A monkey could do it.
The key is to make it NOT JUST ANY old food but tasty stuff, HOME COOKED CHEF NOOY style. Our sauces are not from Makro, they're made fresh by Chef Nooy.
We'll be serving BOOZE as well so watch this space. Also due in soon the [b]DELI COUNTER[/b], and if you want to PRE-ORDER food like MAC n CHEESE or PORK RIBS etc we will be offering DELIVERY service for same, by the KILO. Have the BBQ at your place and use our delicious food. Leave the [u]COOKING[/u] to Chef Nooy. Our stuff a [b]LOT[/b] fresher than Tops, Villa or elsewhere and usually [u]HALF[/u] the cost.
BUFFET HOURS 5pm thru 9pm daily, Later if Reserved.
DELI HOURS to be announced soon.
STAMPEDE ON IN WE MITT U MAK MAK LEAW JING JING.
Time to down some pints! Until next time SAYONARA!
Diary-Udon.