- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
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 |
Forum
Message
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.
re: Flank vs. Skirt? Now Hanger.
Posted by BocaJared on 5/18/16 at 5:50 pm to GeauxTigers0107
quote:
Are you not marinating because of the quality you're buying?
Yea and no.
Decided to stop a long time ago for whatever reason.
Use something with natural papain enzyme.
Papaya or pineapple.
Breaks down muscle fibers but you need to marinate at least 4-6 hours
Tuck.
It causes the whole wing to cook slower do they don't overcook by the time the rest of the bird is done.
It causes the whole wing to cook slower do they don't overcook by the time the rest of the bird is done.
re: Flank vs. Skirt? Now Hanger.
Posted by BocaJared on 5/18/16 at 4:44 pm to BlackenedOut
We used to marinate the flank. Not anymore.
We're using an Angus/Kobe breed from Imperial Wagyu. Ridiculously marbled. Wicked juicy.
And yes cutting across the grain is paramount. Use a double bias cut on it- angle you knife to 45° then rotate it a few degrees and cut thin across the grain.
Cook on high heat and for God's sake please let the meat rest.
Skirt has much more exterior fat and needs to be cooked slow to render the fat.
I think both are suitable for fajitas but pay attention to cooking technique.
We're using an Angus/Kobe breed from Imperial Wagyu. Ridiculously marbled. Wicked juicy.
And yes cutting across the grain is paramount. Use a double bias cut on it- angle you knife to 45° then rotate it a few degrees and cut thin across the grain.
Cook on high heat and for God's sake please let the meat rest.
Skirt has much more exterior fat and needs to be cooked slow to render the fat.
I think both are suitable for fajitas but pay attention to cooking technique.
re: What One Food And What One Drink Do You Consume The Most?
Posted by BocaJared on 5/16/16 at 10:06 pm to John Keating
Wine
Hummus
Hummus
re: Trouble with sous vide fish
Posted by BocaJared on 5/16/16 at 6:35 pm to Dave Worth
Don't sous vide fish. The point of it is to slowly break down the tissue. No fish needs this done to it.
Some I've done:
Gazpacho.
Smoked tomato aioli makes great base for other things.
Salsa.
In a gastrique- purée, reduce on low heat w a little water, add sherry vinegar & sugar. Reduce till thick.
Bbq sauce.
Gazpacho.
Smoked tomato aioli makes great base for other things.
Salsa.
In a gastrique- purée, reduce on low heat w a little water, add sherry vinegar & sugar. Reduce till thick.
Bbq sauce.
We've been doing this in restaurants forever when you order a rare steak. It's so easy. Season it. Put it on a rack in an oven at 200° is ideal. 20 minutes for an inch thick steak.
Sear on both sides about 1 minute each. No need to rest.
If you want it med rare add about 10 minutes in the oven.
Please don't wrap the meat in foil.
It steams it. Don't do that to baked potatoes either BTW.
Sear on both sides about 1 minute each. No need to rest.
If you want it med rare add about 10 minutes in the oven.
Please don't wrap the meat in foil.
It steams it. Don't do that to baked potatoes either BTW.
What's a microwave?
re: Birthday dinner tomorrow night La Boca, Cavan, or Kenton's
Posted by BocaJared on 4/21/16 at 4:34 pm to Oenophile Brah
quote:
quote: BocaJared Hey Chef I was being a little hyperbolic on the drinks. I'm not literally calling for anyone's job over an old fashioned that was too sweet.
When you want to comment about your experience and include it as an "FYI", that's not hyperbole.
You did call for my staff's jobs. Literally.
We get calls for goofy drinks from time to time. Southside has mint in it and we don't carry that anyway.
Just because someone hasn't heard of it doesn't ever discount their experience in what they do.
I appreciate your patronage but it is a two way street.
re: Birthday dinner tomorrow night La Boca, Cavan, or Kenton's
Posted by BocaJared on 4/21/16 at 2:37 am to Oenophile Brah
quote:
ps. I'm not sure if anyone orders drinks at la Boca, but their bartenders should be fired. I had the single worst old fashioned I've ever had and S/o had an equally bad gin cocktail. Just an FYI...
So I should fire my staff because you had a bad drink?
Seems sensible.
Did you send the drink back and have it corrected?
I've got three bartenders with 17 years combined at Boca. Three of the best, most compassionate, loyal people I've ever had the pleasure to work with.
...and I should fire them because of your bad drink.
Gotcha.
re: Hogs for the Cause Friday Night?
Posted by BocaJared on 4/4/16 at 3:17 pm to StripedSaint
quote:
quote:
spend some serious $$$
That is one of the difficulties. Greater New Orleans is only so big and almost every team is vying for sponsors and donors within the same pool. The bigger teams are thriving by being older, having extended networks, and/or having independent wealth.
The goal is to put together a team that is not afraid to ask for donations throughout the year and to be willing to put in at least 4 days of hard work. The rest will fall into place.
quote:
First year you will have to go full barker and serve something interesting and good to get customers.
A few here have already said that it wouldn't matter because they will only go to the more recognizable teams.
This is all very accurate.
My team has a great network of vendors that we use in our restaurants and are generous with food donations.
We don't have any big$$$ supporters and have to fund raise throughout the year to keep this from being an out of pocket expense.
It costs us in the neighborhood of $5000 to put our booth together.
We don't do the event as an extension of any of the restaurants we are affiliated with because its a fun hobby and we'd like to keep it that way.
Every year it does get a little cheaper/easier because you've accumulated more gear and experience.
If there are no new team openings try and volunteer with an existing smaller group. Many new teams are formed in exactly that way.
The fest continues to grow and will likely be around for a long time.
Participate, donate, volunteer.
Just be a part of it and have fun!
Cheers!
Jared
Team Silence of da Hams
Popular
57
