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Dessert and Wine Pairing Educational Event
Carla Medina, Kendra Ramirez, Greg Bodenlos, Lauren Pignataro, Joseph Belsky
Overview Planning
Menu Development Meeting Tasting Costing and Service Flow Meeting
Execution FOH BOH
Next Steps Problems and Solutions Our Next Event
PlanningMenu Development Meeting
One wine from each category on the Dessert Wine List
Researched classic pairings
Developed 2-3 dessert pairings for each wine
Met with Jess to discuss possible pairings
Narrowed it down to our final menu…
PlanningExecution Next Steps
PlanningTasting
Dessert Prep in kitchen
Worked with Pastry Chef Dan
Tasted with multiple wines the next day
Jess attended our tasting
We all consulted to finalize pairings
PlanningExecution Next Steps
PlanningCosting and Service Flow Meeting
Used Adaco and finalized menu to determine costing
Step by step analysis
Assigned BOH and FOH duties
PlanningExecution Next Steps
Food Item Cost Cost Unit Order Unit Total
Dairy Bread Cheese Purchase Inventory
*, eggs, large 2.14 2.14 dozen 27 eggs 4.82
*, butter, solid unsalted 2.492 2.009 lb 1.5 lbs 3.01
Cream, heavy, Cornell dairy, Half G 4.426 4.425 1/2GAL 2.25 cups 1.20
half & half, quart 16.12 1.364 cs/quart 0.75 cups 0.26
Cheese, chevre goat log 8.99 8.993 lb 1 log 8.99
Fresh Produce
raspberry coulis n/a n/a
beans, vanilla 41.23 41.23 lb 2 beans 0.82
pears(bosc) 42.24 0.352 cs/ea 3 pears 1.06
Meats and Seafood
Pork, pancetta, 3/cs 3-4 lb ave ea 5.32 5.329 lb 2 lbs 10.66
Dry Goods
cocoa powder, bensindorf 26.69 2.669 cs/lbs 5 tbsp 0.83
flour (ap) 12.99 0.2602 cs/(ea/ lb) 8 lbs 2.08
Chocolate, couveture dark, 63% 25.56 1.162 #22/lbs 2 lbs 2.32
sugar, granulated, 8/5lb 13.94 1.743 cs/ea 32 lbs 11.16
Sugar, confectioner, 10x 12/2 lb 19.42 1.62 cs/ea 2 lb 1.62
Salt, kosher 12/3 lb tt tt tt tt tt tt
Hazelnut, blanched, skinless 65.15 6.515 cs/lb 4 lbs 26.06
Syrup, hazelnut, monin 29.88 7.49 cs/1 ltr 4 tbsp 0.44
FOOD COSTS $75.33
COST PER GUEST 4.18
% OF SALE PRICE 9%
Wines
Banfi, Brut 88.26 14.726 cs/750ml 3 750ml 44.18
Standing Stone, Ice Wine, Vidal 15.42 15.42 btl/375ml 6 375ml 92.52
Penfolds, Club Reserve, Tawny Port 12.21 12.265 btl/750 ml 3 750ml 36.80
Banfi, Rosa Regale Brachetto 96.22 8.028 cs/btl 3 btl 24.08
BEVERAGE COSTS $197.58
COST PER GUEST 10.98
% OF SALE PRICE 24%
TOTAL COSTS $272.90
COST PER GUEST 15.16
% OF SALE PRICE 34%
TOTAL COSTS $272.90
COST PER GUEST 15.16
% OF SALE PRICE 34%
ExecutionFOH
Met early to set up room, polish flatware and glasses, and place settings
Kendra and Greg presented the educational portion
Joey and Gabrielle were our FOH servers
PlanningExecution Next Steps
ExecutionBOH
Prepped Pancetta and Crème Brulee the day before
Carla and Lauren baked and plated the desserts
PlanningExecution Next Steps
Next StepsProblems and Solutions
Marketing
Communication
FOH and BOH
Menu
PlanningExecution Next Steps
Starting sooner and new market
FOH communication line
Adding value and slight item changes
Next StepsOur next event
Next event:
Monday, November 16
Join Us!!PlanningExecution Next Steps
Questions?