威斯汀酒店westin_style-checklist.doc

Westin Style “Focal Points”Better Banquet Food Veggies & PotatoesDosBuying Seasonal Produce &Vegetables as well “Alternative” Products such Orange Bell Peppers, Red ArtichokesSet-up Monthly Vegetable & Starch Programs based on Yield and PriceUse inexpensive Grains, Polentas and Rice and add a creative approach or flair to the execution of them DontsBuy Baby VegetablesBuy Turned VegetablesBuy Processed Vegetables (Peeled baby Carrots, Turned Potatoes etc)Buy Asparagus and other high cost vegetablesSimple AmenitiesDosUse Seasonal Fruits like pears, apples, plums etcCreate simple executed items that only have 1 or 2 components rather than an overabundance of productDevelop Amenities that can be assembled rather than ProducedProduce Selections that people really want and will appreciateDontsUse the same Food Amenities Year round (Prices Change)Develop Amenities that take more than 5 minutes to produce individuallyDo vegetable or fruit sculpturesCreate items that people have always seen.They end up out in the hall.Wasted timeBasic BreakfastDosEliminate the Fruit Garnish on every plateBuy a “True” Hashbrown (Grated or Diced)Buy fruits for breakfast that are all seasonal and focus on yieldBuy 4 count melons Pre-poach breakfast Sausage so you have no left overUse Skirt Steak, Flat Iron, or secondary meat for Steak & EggsCreate a daily juice creation and Yogurts utilizing BI-product from fruit plates Buy a better Bacon and Sausage that will allow you to Yield better as well as charge moreDontsAdd bell peppers to hashbrowns.Spend that money somewhere elseDeep Fry hash brownsUse the same fruit plate selection year roundUse Asparagus, Tenderloin and Striploin for Breakfast Create your own Hashbrown by cutting up red potatoes Simple SaucesDosCreate sauces that are “Emulsified” by using BI-ProductUse Vegetable and Stock based saucesUse infused oils & Vinegars as an alternativeUse Beans, Legumes, Squashes and Root Vegetables as alternatives in your sauce workDontsUse Heavy Cream or ButterUse Morels, Porchini or Truffles as a foundation.Rather use them to infuse or finish your sauceCreate sauces that always have to be hot.Create sauce that are used on an as need basisCooking With One Arm Behind Your BackDosUse Chickens Thighs, Duck Legs, and ShanksUse Braised Tri-Tip, Pork Shoulder, and Veal Breast as alternatives to Primary Cuts DontsUse Tenderloin or Striploin for Steak SandwichesEvaluate Portion size 4-5oz for lunch & 6-8oz for dinnerSalt, Pepper and Than Some: Rubs & MarinadesDosUse Rubs and Marinades as a form of Seasoning and thus potentially eliminating sauces as part of the dishDontsBelieve that the only way you can enhance the flavor of a product is by using a sauce or relishSalad GarnishesDosUse Cous Cous, Taboulah, Beans, and alternative vegetables as a part of the salad eliminating high cost itemsFocus on the seasonally of product and alternatives or lower grades as it relates to packing Use Sprouts, Pea Tendrils, cabbages and other inexpensive ingredients to “Blend” in your salad MixDontsUse shrimp, scallops, lobster, smoked salmon as a garnish independently rather mix them with a combination of ingredients to cut your cost and still achieve what you wantUse the same garnish year round i.e. half a tomatoMenus and other suggestionsCreate menus that are conducive to your business and more importantly the period between meal periods. Menus as a whole should be small so you can “Flex” and “Re-Deploy” them as needed rather than have a situation that you cant manage. Try to