It's January 2nd, and I'm waiting on Lindsey to go over the new proposed menu and kitchen 'needs'.  I'm working at a bit of a disadvantage because one of the things I need to include is a cost analysis.  

I can't give them one because they have yet to give me costs (with their current supplier).  I did my own 'cost' estimates by going to Walmart for a couple of hours and pricing out all the ingredients at retail. I compared it to the one PO that they did provide me and found out that I could save them $250 a week buying retail at Walmart over what their supplier charges them (which didn't even include the shipping charges). Not only that... but the produce would be fresher and we wouldn't have to throw so much out at the end of the week.

Anyway... we may be getting a new supplier, or, I may be driving into Tulsa each week and buying supplies at Sam's Club.  Either way... until that happens, I can't give them the analysis... it's a bit frustrating.

What I did do was design a menu based off what I do know. As a 'home' cook on a budget, I designed a menu that is budget friendly, makes multiple uses out of single ingredients and most importantly (to me anyway), can be plated and out to the customer quickly and with the minimum of fuss! Oh... and still taste great! :) 

All they need to do; understand that there will be 'prep' time that they MUST allow me.  Currently, the kitchen is open for service at 4:00 pm.  I'm not supposed to come in before 4:00 pm.  That's not how it works in the real world!  I need to come in for a full day (when the kitchen is closed and there is no service) to prepare all the 'Apps' for the week.  These are things that can be made ahead of time, frozen/refrigerated and ready to go at service. Things like BBQ Pulled Pork Egg rolls, Pupusas, Breaded Raviolis and Cheese Sticks for deep-frying, etc. 


I know this is all boring crap for everyone else, but if they want to really pull this off... I need to convince them that this stuff is necessary.  I need 3 crock pots that I can slow cook Pork, Beef and Chicken in.  Crock pots are good because you don't have to be there babysitting them... Super-tender and shredded... these meats can be used in a multitude of recipes!


Sorry that I'm blathering on... it's just my frustrations coming out.  These people are pencil pushers... all they know is the bottom line, not what goes into cooking quality foods that will keep people coming back over and over... which they will discover actually IMPROVES their bottom line!


OK, and my family is moving away back to Los Angeles.  My grandsons whom I've helped raise over the last almost 6 years, will no longer be part of my life.  This KILLS me.  All I have right now is this restaurant menu and it being a success.  If I can't spend 20 hours a day working on it... I'll lose my mind over my heartache of losing my grandsons!


Pitty-Party!! :(


I'll let you know how it goes.