Catering Collection Box
Comprehensive Specials Food Guide
This was collated as an aid in the creation and production of “special” specials to use on chalkboards. Sometimes it can become difficult to think of new and exciting dishes and this manual will assist in creating new ideas. It is very simple to use – split into 8 sections and each section is supported by chalkboard descriptions. I have also included low carbohydrate, low fat and low calorie sections for healthy and diet options. At the end of the file is a section, which includes our own most popular pub specials, a costing section to assist with selling prices and spare sheets to insert individual house specials.
Menu and Costing Guide
In my opinion a menu is the ONE opportunity to maximise the catering operation. The customers do not see the long hours of preparation, hard work and staff training which goes on behind the scenes so, therefore, it is imperative that the menu is professional, imaginative, descriptive and well presented. To assist our tenants, the menu selector is a guide, which offers a wide range of popular meals with dish titles and descriptions – straightforward to use as well! Just tick the item required and insert the selling price on the dish selector. Examples of menu styles, sizes and colour schemes included. An easy to use costing section is also included. Completed selectors are returned to me and I will arrange printing.
Beer with Food Recipe Book
This Recipe Book has been compiled to promote cooking with Beer. It is a fantastic opportunity for us to offer our customers dishes with a “difference” and great fun to experiment using our Brands. It also includes recipes sent in from some of our outlets, which have been tried and tested!
Daniel Thwaites motto is “Progress with Tradition” and whilst we cherish all the tradition that nearly 200 years of heritage can deliver, we also embrace technology where it will deliver results. The majority of our tenants and managers now have PCs with colour printers so to assist with the professional advertising and implementation of promotions, I have created a CD which contains over 40 promotions and theme ideas (including recipes and menus) and over 30 generic posters and tent cards which can be over printed in house.
Due Diligence Guide
This Guide contains the 4 Ps to Food Safety and Hygiene in the Catering environment covering:
People
Premises
Practices
Procedures
· HACCP
To cover the new Food Hygiene Regulations 2006 a simple to use HACCP booklet which covers all the relevant flow charts, documentation and systems needed to comply with the Law
Kitchen Risk Assessment
This booklet is to assist in the identification of the risk analysis within the kitchen and ensure steps are taken to prevent them from occurring
Stock and Order File
This file has been compiled to aid in the task of preparing food orders and to record and monitor
Catering Reviews
Formal documented reviews have been introduced – these are completed between 6 to 8 times per year depending on the level of food trade. The reviews assist in the pro-active development of the catering business as we plan for the forth-coming year, and each manager is aware of dates for menu changes, and cook offs etc. To assist in making these changes more effective, during the four weeks prior to review a simple menu and competitor analysis, is completed by the manager. With all this information readily available the changes then implemented are far quicker
Hygiene Audits
Quarterly hygiene and kitchen management audits have been introduced; this is a comprehensive audit of over 100 hygiene points, which are completed at every catering house. We look at all aspects of the business, including standard practices connected with due diligence, cleaning, record keeping, food storage and also kitchen management