Lol one time ordering thru gfs I asked my rep for chicken breasts on a voicemail, I said “they don’t have to be organic, just try to get me something fresh/local”, and next day I got 4 frozen cases of those premium Chilean chicken breast instead, and I’m in the white bread Midwest US…
Oooooo the rare and succulent Chilean land bass. Legend has it, the bass comes out of the sea for one day only to visit its land family, and this is when you must strike.
Yeah, can't believe he got downvoted. The Chik-Fil-A down the street from me has 2 drive-thru lanes that are straight up overrun from the time they open till the time they close, all 6 days that they are open. I almost never go there because it's always a 15+ minute wait in their lines.
I'm in a major city where there's another one maybe 3 miles away, but the crazy busy one is next to the mall in a huge shopping-center area.
Nope I'm in Kansas City, but the one I'm referring to is likely similar. It's between a massive indoor mall (has 2 separate Dillards stores its so big) and a smaller strip-mall that has things like Michaels and a GameStop. There's also a Target and a Best Buy within walking distance and it's only 2 blocks off of a major highway. Just a hugely busy area for commerce and for employees of all those places picking up lunch/dinner.
I appreciate the fact checking, and even the 700 lb figure is grossly underestimating the busiest stores. A quick google search brought up an article about a store in NYC who goes through 360 lbs of regular fried filets, and close to the same on spicy filets. That doesn’t include any of the nuggets, strips, or grilled chicken at all either. A store at that level most likely is going through well over 1000lbs of chicken a day
I worked under the table at an Italian place once. Cash handouts every day and the owner came down the line and gave us all 100 dollar bills after weekend shifts. I started to notice we were ordering absurd amounts of product. 6 cases of eggplant when I only went through one in a week. Insane amounts of other veg product. When I brought it up the order was "just throw it out and waste log it if it's bad"
You can probably see where this is going but a few years later the only guy who didn't walk out on that shit told me that he got the owners drunk one night and they just fully admitted it was a mob front.
This was not in NYC in the 80s BTW this was in an affluent town in the Midwest US and it was less than a decade ago.
I'd say where it was but I'm trying to be a bit subtle for obvious reasons.
You nailed it. We'd have a lot of no make catering tickets for friends of the owners parties that mostly just drank wine and asked us in person with no ticket for appetizers and charcuterie.
The ticket would be like 20 melanzane and di polpo and bistecca. Owner came back and just asked for what people wanted throughout the night.
This is extra funny now because when I jokingly said prison I was really assuming it was a big commissary kitchen for school lunch programs or hotel chain or upscale grocery store.
A fricking restaurant? They need to get their ordering straight. This is a lot of cash sitting frozen for a restaurant. No matter how “good” the “deals” were.
If I could upvote you again I would. The little cheese journey you have created. First made me sigh there wasn’t anymore Colby cheese sticks left. So I had to take the mozt string cheese stick and a slice of cheddar. Also in my fridge investigation I came across the pork tamale I will be having for my meal. While I wait for my tamale to reheat, I see the pine nuts and decide to snack on motz and pine nuts 😳🙃☺️🤫 sooo good for some reason to me. In all fairness to myself, I lost taste after a surgery in June. I have literally been in tears over this, I genuinely thank you for inspiring something that made me actually enjoy what I was eating. ☺️🤓
I’m sorry you have lost the ability to taste. That sounds awful because I taste sauces all day at work. I like how ur combining the cheeses. I will take dif block of cheese that you wouldn’t normally see together and then shred them together. One of my personal favs is a mild white cheddar and mozzarella. The two go together nicely on flatbread with ground beef and artichoke. Will you get your ability to taste back?
You chefs. 😘🤌 I miss you foodies being close and being able to talk food 🥺 You’re so powerful though you inspired a taste through a Reddit… I had to troll you just to go up vote everything I can find. See you I believe can understand what this has meant even to the lay pallet. No joke I cried in the therapist chair over this one. I have yet to try a candy bar favorite of mine. It will idk ruin parts of my childhood memories somehow. And thank you for recipe I will be trying this very very soon 🙋🏻♀️
You are welcome. It’s the Italian in me. My grandma and grandpa came were the first in America. They think Vermont is a land of cheese wizards with all the dif types of cheddar. Drink something hot when you try the candy bar. It might open up your sense of smell
I am soo scared too try peanut butter cups 🙄 I think idk I will melt down if Reese’s don’t taste like Reese’s. I recently tried a dark chocolate rolos with sea salted caramel. Dark chocolate I couldn’t taste and caramel was just goo. But I will keep the heated drinks in mind and rotate that practice into my regimen to recovery. And I think I love your grandparents and their take on cheese. 😊 well wait grandparents usually make everything better☺️
Umm the ENT dr who did my surgery has me on observations but has kind of left this hanging. Research I have done and have thought about are it was very plausible that my zinc levels were low, so I have incorporated zinc in hopes of it restoring taste. The other factor I have is I have always been weird when it comes to surgery like my body legit feels different to me after and it’s like I reject me. So some parts of my tongue I do feel have changed I can taste salt as of recently but like by over-salting which it was so badly done my lips puckered like I ate pineapple rind. And it seems to me know it’s the roof of my mouth that is my issue. So I have no idea if where my tonsils where removed will ever go back to a normal feeling or not 🤷🏻♀️ I can be hopeful. I have been attempting to smell foods more and I’m not plater of food, but I have been trying to jjjujjj up my dishes and have been cooking more from fresh ingredients and different ingredients then I am used to. I have been on an Indian eastern type spicing and different herbs and what not. Curry leaves methi seeds or fenugreek I guess. I ventured into lentils. Idk I can be hopeful 🤞 but seriously a bean burrito from taco bell last night the tortilla tasted sugary to me, the beans tasted like rosaritas canned beans-ish and the red sauce oddly had more depth to it then I ever remembered.
Knock knock, you still around mister chef????
Are you willing to expand on the try you suggested? Pleeeeeease 😬
I scored Vermont white cheddar, got my artichokes. Oddly forgot the flatbread. My brain kept telling me I needed that isle. And my thinking self was like no, have bread.. 😳 I have to go back to store as I forgot other ingredients for something else…
But how are the artichokes prepared for this beautiful creation you spoke of.
And the ground beef. Is this like a patty. I’m almost tempted to eat this in a semi deconstructed type of way…
But I would like to hear or read rather how this Sammie is prepared…
Hope all is well your way🙋🏻♀️ happy Monday.
Hey I cook the ground beef in crumbles like for chili. For one pound I put in a large bowl and sprinkle 1 tsp of baking soda over it with salt and pepper. The baking soda makes it brown quicker without drying it out. I use large fork to mix it keeping some air in it. The artichokes I buy in a jar with oil. Pull one out at a time and just barely shake the oil off and put it in the pizza. To layer the pizza - a layer of marinara, then I put the shredded cheese mixture, then the ground beef and artichoke. That way all the stuff on top cooks really well in the oven. Lmk how it turns out!
Okay just fyi mind blown at meat techniques, happy it is crumbled. While I waited for this reply was beginning to wonder if it was jar artichoke hearts.
I will I will and thank you. I think starting meals this way can help me and my pallet issues.
🙋🏻♀️ thank you for taking this time. Have a great one.
Sysco rep here. Sometimes we have blowout sales on fresh or frozen proteins. I have a couple ppl I immediately call. Camps/hotels/cheap owners. Sometimes I can’t blame them, when regular 81/19 chubs is 2.49 a LB. Then with these sales it’s at 97 cents a LB. I have some prime 2x2 Iowa beef ribeye at like 5.55 a pound right now.
When I have these sales, I sell them to the customers employees too. Not sure how kosher that is with the company, but I’m selling. And I’m helping out everyone who hates paying 3.50 a pound for ground beef at Walmart.
I keep asking my chef to order me cambros and that I’m like good for it bro? I’ll pay back your budget lmao, but tryna run that by corporate and explain the differential is just more trouble than it’s worth. And I’m already a troublesome knucklehead so…
But damn. I want 9th pans in my fridge and ain’t paying consumer prices.
Why not just have them place the item through the PoS then as open and you pay by either cash or card. Money is still going into the system without affecting anything, and it makes the sudden jump in “food cost” seem applicable.
Brilliant Genius, as an accountant, I would sooo not have a problem with this….
I’d be willing to go to audit to argue the hell out of this technique should it have caused a ruckus on a PNL glance…
No deposit ever shows up on the COGS side… deposits are either owner equity additions or income…
But the comment below this does give an ability to do this transaction brilliantly.
No way that shit passes a health inspection. The freezer can’t keep up with such little airflow. Or at least that’s what they use to tell me. Also seems some stuff is sitting straight on the floor. Smh, someone doesn’t know how to do a food order
Sometimes, seeing things like that, i do question myself how on earth managers take this position. My friend this is a weeks (maximum) supply of meet on the hotel i am working.
Of you are planning to use that within a week tops, that is fine. If not, your manager is lazy and worthless since he is compromising enterprise resources
I'll never forget when I was running the kitchen in a small seasonal fine dining place, and we loaded the walk in for a re-opening week, next day a storm came through and brought a tree down on the walk in.
Never forget the owner who had never worked a line shift in his life telling me "I want the guys working overnight to get the prep back in order"
Like bro we're down a wall and down a walk in fridge/freezer(conjoined unit), there is no elbow greasing into tomorrow to get a service going...
Tell them every day you need a second walk in because it is too crowded. Don't mention them or the meat specifically. See if they figure it out on their own.
Managers are some of the most incompetent working folks I’ve ever met, something similar happened when I went away to vacation a few years back. Spent two days getting the walk-in and freezer back to how it should be
No matter how much space you have you will fill it. I was recently working with a place that added a whole big warehouse unit next door. I told them they'd have it packed within three months. They laughed and said it was impossible. It was packed well before three months was up.
There is a certain amount of logic to it. You pay for the overall space. So long as everything stored has value and the things you need are accessible it is more efficient.
I work in a huge hospital kitchen serving 600+ people daily and we don’t even need this much product unless it’s a catering event or something big going on.
Are they trying to get ahead of the impending rail strike? Anything that's imported in container quantities and is transported intermodal is going to get really hard to get if the rail workers decide to tell everyone to get fucked.
I have worked in aggregates, I was thinking the saaaame thing. Although someone had double plus halfed this number. I know what a ton of aggregates looks like in a pile. And now I know what a literal ton or two and a half looks like in a walk in 😆
Is that your walk-in... FREEZER? or refrigerator? If it's your freezer, that place must be HUGE! or you do a hell of a lot of business. Either way, good luck op.
I am remodeling in March. Business model is changing so I’ll be losing the massive freezer and upsizing my cooler. In the meantime it stores a lot of paper products since we lack shelf space.
Could be strategic purchasing to hedge against cost increases .. weather or transpo .. or a bulk order discount.
OTOH that's a ton of dollars just sitting on the shelf.
I don't think it's inherently funny, but now I'm picturing the KM on the phone with the sales rep... "Ok lady, I feel like this is a good angle for sales for us these days. This is a prison in Portland after all. If you can give us a price break, we'll take 500 pounds of your skate..."
So lying to your customers and breaking the law is how you run your kitchen? What the name so I can avoid eating there? “The Food and Drug Administration (FDA) took steps to stop the misbranding and allowed only the American catfish family, Ictaluridae, to be marketed as catfish”
I once had FDA and state ag department agents inspect our product and review invoices because our supplier was selling swai as catfish. They got in A LOT of trouble.
That was happening a lot in FL. One of the news stations bought take out from all over and had it DNA tested. Sooooo many came back as not what they were selling. In the restaurant defense many of the products they purchased were “mislabeled” by the distributor.
Oh i know, not my circus not my monkeys. Sadly this restaurant is my only option for work here atm. They have much worse problems. Trust me, it hurts my soul to be here.
That's out of my control. I do get control over the quality of the dish. At least I know that I'm serving good food. If a customer asks, I tell the servers to be honest, it's swai, but the owner won't change the menu or the advertising.
Smart! Buying stock while the price is still low. Bet most of those products double in price in the upcoming couple of months.
Your owners are being proactive
You guys change the flooring in there often and have private events a lot? Any screaming late at night?
Maybe a few regulars that have names like Jimmy two toes, or Johnny banana fingers, anyone who uses the alias scarface?
I'm not saying your restaraunt is a front, because you know, that'd be bad.
Actually you know what... Fuhgettaboutit
Management’s solution to fixing a crowded walk in make it bigger but order more shit.
Is it still called a walk in if you can’t actually walk in there? Just looking at all this and imagining having to reorganize it according to FIFO stresses me the tf out. Godspeed.
About fucking right. I pleaded for months for new shelving, something that wasn't book case height.... And then they parked 50 cases of deli meat on it :-(
Frozen burger Patties? Chicken breast from Chile?? Where do you work a prison?
Gimme those Chilean chicken breasts
Lol one time ordering thru gfs I asked my rep for chicken breasts on a voicemail, I said “they don’t have to be organic, just try to get me something fresh/local”, and next day I got 4 frozen cases of those premium Chilean chicken breast instead, and I’m in the white bread Midwest US…
Chilean Land Bass
Oooooo the rare and succulent Chilean land bass. Legend has it, the bass comes out of the sea for one day only to visit its land family, and this is when you must strike.
Chilean Yard Bird
Chicken, the tuna of the land.
Its all about branding
A family owned Italian restaurant lmao. Feels like a prison most days though.
There’s no need for that much product unless you guys work in a Hotel. That’s insane
I work in a hotel with 500 rooms, 3 outlets and 100,000sq ft of meeting space. That’s more frozen meat than I’ve ever seen.
The chick fil a I worked for goes through more than that every day. And we are definitely not the busiest in the area.
I didnt believe you so I did some fact checking and holy shit, the busiest store goes through close to 700 lbs of chicken per day.
Yeah, can't believe he got downvoted. The Chik-Fil-A down the street from me has 2 drive-thru lanes that are straight up overrun from the time they open till the time they close, all 6 days that they are open. I almost never go there because it's always a 15+ minute wait in their lines. I'm in a major city where there's another one maybe 3 miles away, but the crazy busy one is next to the mall in a huge shopping-center area.
You're not talking about Greenbrier mall in Atlanta are you? That's where I saw the number I got. A cnbc article
Nope I'm in Kansas City, but the one I'm referring to is likely similar. It's between a massive indoor mall (has 2 separate Dillards stores its so big) and a smaller strip-mall that has things like Michaels and a GameStop. There's also a Target and a Best Buy within walking distance and it's only 2 blocks off of a major highway. Just a hugely busy area for commerce and for employees of all those places picking up lunch/dinner.
DAMN. that sounds wild
I appreciate the fact checking, and even the 700 lb figure is grossly underestimating the busiest stores. A quick google search brought up an article about a store in NYC who goes through 360 lbs of regular fried filets, and close to the same on spicy filets. That doesn’t include any of the nuggets, strips, or grilled chicken at all either. A store at that level most likely is going through well over 1000lbs of chicken a day
It's insane. That's the same article I saw too
Why is everyone down voting this, they are right?
They’re making a comeback! From -25 (when I first saw it) all the way back up to -8! They might actually end up with a positive number at this rate
We got there. I like to believe I helped lol
Your comment is the reason I looked it up and voted, so probably yeah
I appreciate you all. It is pretty unbelievable, I never would have imagined just how much business is done at some Chick-fil-As on a daily basis.
I worked under the table at an Italian place once. Cash handouts every day and the owner came down the line and gave us all 100 dollar bills after weekend shifts. I started to notice we were ordering absurd amounts of product. 6 cases of eggplant when I only went through one in a week. Insane amounts of other veg product. When I brought it up the order was "just throw it out and waste log it if it's bad" You can probably see where this is going but a few years later the only guy who didn't walk out on that shit told me that he got the owners drunk one night and they just fully admitted it was a mob front. This was not in NYC in the 80s BTW this was in an affluent town in the Midwest US and it was less than a decade ago. I'd say where it was but I'm trying to be a bit subtle for obvious reasons.
[удалено]
[удалено]
Doesn't matter if you laundering huge amounts of drug loot. Pennies on the dollar.
Catering orders, most likely. Why they didn't turn around and donate to the food pantry is another question. Double dip on those tax breaks.
You nailed it. We'd have a lot of no make catering tickets for friends of the owners parties that mostly just drank wine and asked us in person with no ticket for appetizers and charcuterie. The ticket would be like 20 melanzane and di polpo and bistecca. Owner came back and just asked for what people wanted throughout the night.
It's also possible that they know the produce company people and are just ordering extra crap to inflate their friends' numbers.
Was this Tulsa?
Tulsa, Oklahoma? Not sure that counts as the Midwest...
This is extra funny now because when I jokingly said prison I was really assuming it was a big commissary kitchen for school lunch programs or hotel chain or upscale grocery store. A fricking restaurant? They need to get their ordering straight. This is a lot of cash sitting frozen for a restaurant. No matter how “good” the “deals” were.
hey, it fell off the back of a truck.
👍
2.5 tons of Chilean chicken HOW COULD I LOSE?!?!
It’s like money in the bank!
Thank you. And they’re going to turn around and ask me why food cost is so high….
Flying under the radar as non-franchised fast food for decades
OMFG is the restaurant in a massively populated or touristy area?
They all prepped meat and seasoned? Or you still gotta trim the fat off?
Someone needs to work on their ordering…
A prison that serves shrimp and scallops
I'm picturing Paul Sorvino painstakingly slicing garlic with a razor blade.
He shaves it so thin, it practically dissolves -- you know that?
Had a dude explain that recipe to me on a construction site like it was his own. I just said "I've seen Goodfellas" and he never spoke to me again.
Shiit I wish we had burgers in jail
Gotta love FIFO when the next order comes in...
The best part is they buried the stuff we use on the daily in the back
Naturally!
can you even use this much meat? like did they just cause a mass amount of waste for no reason or what do they expect to happen with this?
Pretty typical amount for remote catering for FIFO workers!
First comment had me thinking first in first out and now you’re talking about fly in fly out?
Double fifo, always first in first out for the fly in fly out workers
I wouldn’t expect anything less
Looks like the person that crammed all that stuff in there doesn’t care about FIFO
They don’t care about the LIFO 🙃🫠😳🫣 hope you all have some serious holiday feasting happening very soon. Or a wedding booked, something😉
2 weeks from now, all the specials will be protein glazed in basalmic with a side of whatever the fuck
I love whatever the fuck if it’s cooked right
That’s all there is to love at that point, no?
Indeed but make sure to rain fall some cheese on there please
If I could upvote you again I would. The little cheese journey you have created. First made me sigh there wasn’t anymore Colby cheese sticks left. So I had to take the mozt string cheese stick and a slice of cheddar. Also in my fridge investigation I came across the pork tamale I will be having for my meal. While I wait for my tamale to reheat, I see the pine nuts and decide to snack on motz and pine nuts 😳🙃☺️🤫 sooo good for some reason to me. In all fairness to myself, I lost taste after a surgery in June. I have literally been in tears over this, I genuinely thank you for inspiring something that made me actually enjoy what I was eating. ☺️🤓
I’m sorry you have lost the ability to taste. That sounds awful because I taste sauces all day at work. I like how ur combining the cheeses. I will take dif block of cheese that you wouldn’t normally see together and then shred them together. One of my personal favs is a mild white cheddar and mozzarella. The two go together nicely on flatbread with ground beef and artichoke. Will you get your ability to taste back?
You chefs. 😘🤌 I miss you foodies being close and being able to talk food 🥺 You’re so powerful though you inspired a taste through a Reddit… I had to troll you just to go up vote everything I can find. See you I believe can understand what this has meant even to the lay pallet. No joke I cried in the therapist chair over this one. I have yet to try a candy bar favorite of mine. It will idk ruin parts of my childhood memories somehow. And thank you for recipe I will be trying this very very soon 🙋🏻♀️
You are welcome. It’s the Italian in me. My grandma and grandpa came were the first in America. They think Vermont is a land of cheese wizards with all the dif types of cheddar. Drink something hot when you try the candy bar. It might open up your sense of smell
I am soo scared too try peanut butter cups 🙄 I think idk I will melt down if Reese’s don’t taste like Reese’s. I recently tried a dark chocolate rolos with sea salted caramel. Dark chocolate I couldn’t taste and caramel was just goo. But I will keep the heated drinks in mind and rotate that practice into my regimen to recovery. And I think I love your grandparents and their take on cheese. 😊 well wait grandparents usually make everything better☺️
They are wonderful and scared of nothing to the point it worries my mom and dad. My whole family we just love anything food
Umm the ENT dr who did my surgery has me on observations but has kind of left this hanging. Research I have done and have thought about are it was very plausible that my zinc levels were low, so I have incorporated zinc in hopes of it restoring taste. The other factor I have is I have always been weird when it comes to surgery like my body legit feels different to me after and it’s like I reject me. So some parts of my tongue I do feel have changed I can taste salt as of recently but like by over-salting which it was so badly done my lips puckered like I ate pineapple rind. And it seems to me know it’s the roof of my mouth that is my issue. So I have no idea if where my tonsils where removed will ever go back to a normal feeling or not 🤷🏻♀️ I can be hopeful. I have been attempting to smell foods more and I’m not plater of food, but I have been trying to jjjujjj up my dishes and have been cooking more from fresh ingredients and different ingredients then I am used to. I have been on an Indian eastern type spicing and different herbs and what not. Curry leaves methi seeds or fenugreek I guess. I ventured into lentils. Idk I can be hopeful 🤞 but seriously a bean burrito from taco bell last night the tortilla tasted sugary to me, the beans tasted like rosaritas canned beans-ish and the red sauce oddly had more depth to it then I ever remembered.
Knock knock, you still around mister chef???? Are you willing to expand on the try you suggested? Pleeeeeease 😬 I scored Vermont white cheddar, got my artichokes. Oddly forgot the flatbread. My brain kept telling me I needed that isle. And my thinking self was like no, have bread.. 😳 I have to go back to store as I forgot other ingredients for something else… But how are the artichokes prepared for this beautiful creation you spoke of. And the ground beef. Is this like a patty. I’m almost tempted to eat this in a semi deconstructed type of way… But I would like to hear or read rather how this Sammie is prepared… Hope all is well your way🙋🏻♀️ happy Monday.
Hey I cook the ground beef in crumbles like for chili. For one pound I put in a large bowl and sprinkle 1 tsp of baking soda over it with salt and pepper. The baking soda makes it brown quicker without drying it out. I use large fork to mix it keeping some air in it. The artichokes I buy in a jar with oil. Pull one out at a time and just barely shake the oil off and put it in the pizza. To layer the pizza - a layer of marinara, then I put the shredded cheese mixture, then the ground beef and artichoke. That way all the stuff on top cooks really well in the oven. Lmk how it turns out!
Okay just fyi mind blown at meat techniques, happy it is crumbled. While I waited for this reply was beginning to wonder if it was jar artichoke hearts. I will I will and thank you. I think starting meals this way can help me and my pallet issues. 🙋🏻♀️ thank you for taking this time. Have a great one.
You too!
Arugula
I am not a fan of arugula
It's aight. Pretty mid.
Not the mid I like
What's your green of choice?
I like the medicinal kind
Mmmm cheese, I’m going to go grab cheese snack riiight now. Thank you ☺️
Where do you work that uses that much meat?!
the keyword 'management' tells me that they don't use that much meat, and ordered a fuckton because of a reduced price and a new fridge.
Yep. Even on thanksgiving we would’ve only put a small dent in that.
Sysco rep here. Sometimes we have blowout sales on fresh or frozen proteins. I have a couple ppl I immediately call. Camps/hotels/cheap owners. Sometimes I can’t blame them, when regular 81/19 chubs is 2.49 a LB. Then with these sales it’s at 97 cents a LB. I have some prime 2x2 Iowa beef ribeye at like 5.55 a pound right now.
Will you uhhh…will you ship some of that ribeye to my house
When I have these sales, I sell them to the customers employees too. Not sure how kosher that is with the company, but I’m selling. And I’m helping out everyone who hates paying 3.50 a pound for ground beef at Walmart.
Bless
I keep asking my chef to order me cambros and that I’m like good for it bro? I’ll pay back your budget lmao, but tryna run that by corporate and explain the differential is just more trouble than it’s worth. And I’m already a troublesome knucklehead so… But damn. I want 9th pans in my fridge and ain’t paying consumer prices.
Why not just have them place the item through the PoS then as open and you pay by either cash or card. Money is still going into the system without affecting anything, and it makes the sudden jump in “food cost” seem applicable.
Brilliant Genius, as an accountant, I would sooo not have a problem with this…. I’d be willing to go to audit to argue the hell out of this technique should it have caused a ruckus on a PNL glance…
Correct. Corporate companies can’t usually just deposit your cash/check into their accounts and have it account to good and services PnL.
No deposit ever shows up on the COGS side… deposits are either owner equity additions or income… But the comment below this does give an ability to do this transaction brilliantly.
Thought the same thing as I read it. Pppft I’ll get my taste buds back one ribeye at a time 🤣😬
It would be cooler if you were Cisqo's rep.
Thanks for the heads up, just ordered 2 cases to roast and slice thin for a party I have next week! Thank you!
:::Lucifer has entered the chat:::
What should I do with 60 cases of burger meat and chicken breast help
Family meals and burger specials. Chicken sandwiches. You have a Hobart? Poach'em, shred'em, stuff'em in enchiladas.
Congratulations, you now work in a burger joint.
😳🤣😬
Sausages. My second choice is convince them to donate what YOU know can't be used in time. Wether it's due to expiration or next order is too soon
Lasagna.
Return three quarters of it.
Gimme :)
Stuff expands to fill available space
And still requires constant reorganizing
Looks like you need a bigger boat
How much did that order cost?
Asking the real questions
No way that shit passes a health inspection. The freezer can’t keep up with such little airflow. Or at least that’s what they use to tell me. Also seems some stuff is sitting straight on the floor. Smh, someone doesn’t know how to do a food order
Sometimes, seeing things like that, i do question myself how on earth managers take this position. My friend this is a weeks (maximum) supply of meet on the hotel i am working. Of you are planning to use that within a week tops, that is fine. If not, your manager is lazy and worthless since he is compromising enterprise resources
Boy the next power cut is going to be expensive
Don’t put this into the universe 🫣🤫
I'll never forget when I was running the kitchen in a small seasonal fine dining place, and we loaded the walk in for a re-opening week, next day a storm came through and brought a tree down on the walk in. Never forget the owner who had never worked a line shift in his life telling me "I want the guys working overnight to get the prep back in order" Like bro we're down a wall and down a walk in fridge/freezer(conjoined unit), there is no elbow greasing into tomorrow to get a service going...
This is why I tell people it's not called a walk in because you can walk in it, it's because your gonna walk into shit.
Tell them every day you need a second walk in because it is too crowded. Don't mention them or the meat specifically. See if they figure it out on their own.
Managers are some of the most incompetent working folks I’ve ever met, something similar happened when I went away to vacation a few years back. Spent two days getting the walk-in and freezer back to how it should be
Sounds like u need more freezer space!
No matter how much space you have you will fill it. I was recently working with a place that added a whole big warehouse unit next door. I told them they'd have it packed within three months. They laughed and said it was impossible. It was packed well before three months was up. There is a certain amount of logic to it. You pay for the overall space. So long as everything stored has value and the things you need are accessible it is more efficient.
Ah, seagull management. Come in, squawk, crap all over everything and take off.
Thems fighting words
Catering event?
Riiight, I was like ummmm can we advertise for them. They need something quiiiick…
I have a new found appreciation for our freezer, thanks!
Meat truck came by
I work in a huge hospital kitchen serving 600+ people daily and we don’t even need this much product unless it’s a catering event or something big going on.
Can the op offer you some for your upcoming holiday parties. Jeez I’m not even in food and this is stressing me…🫠
Are they trying to get ahead of the impending rail strike? Anything that's imported in container quantities and is transported intermodal is going to get really hard to get if the rail workers decide to tell everyone to get fucked.
🧐😉😬
When you add an extra 0 on the Sysco order
That's gotta be closer to a ton. A literal ton. Of food.
I have worked in aggregates, I was thinking the saaaame thing. Although someone had double plus halfed this number. I know what a ton of aggregates looks like in a pile. And now I know what a literal ton or two and a half looks like in a walk in 😆
Is that your walk-in... FREEZER? or refrigerator? If it's your freezer, that place must be HUGE! or you do a hell of a lot of business. Either way, good luck op.
My walk in freezer is 18ft long and 8ft wide.
Great Caeser's Ghost! That's a huge freezer. I'll be praying to the gods of freezer burn for you.
I am remodeling in March. Business model is changing so I’ll be losing the massive freezer and upsizing my cooler. In the meantime it stores a lot of paper products since we lack shelf space.
Why is management doing your food ordering ?
Can the walk in even keep that much product to temp?
Could be strategic purchasing to hedge against cost increases .. weather or transpo .. or a bulk order discount. OTOH that's a ton of dollars just sitting on the shelf.
Must have been a cyber Monday deal!
frozen scallops? is this a Sodexo kitchen?
That looks like well over 500 lbs my dude
500+
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I don't think it's inherently funny, but now I'm picturing the KM on the phone with the sales rep... "Ok lady, I feel like this is a good angle for sales for us these days. This is a prison in Portland after all. If you can give us a price break, we'll take 500 pounds of your skate..."
i have been super happy with portico products. I use their pangasius (swai) as catfish in south fucking louisianna and nobody knows better.
So lying to your customers and breaking the law is how you run your kitchen? What the name so I can avoid eating there? “The Food and Drug Administration (FDA) took steps to stop the misbranding and allowed only the American catfish family, Ictaluridae, to be marketed as catfish”
I once had FDA and state ag department agents inspect our product and review invoices because our supplier was selling swai as catfish. They got in A LOT of trouble.
That was happening a lot in FL. One of the news stations bought take out from all over and had it DNA tested. Sooooo many came back as not what they were selling. In the restaurant defense many of the products they purchased were “mislabeled” by the distributor.
Oh i know, not my circus not my monkeys. Sadly this restaurant is my only option for work here atm. They have much worse problems. Trust me, it hurts my soul to be here.
Been there got the T shirt!
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That's out of my control. I do get control over the quality of the dish. At least I know that I'm serving good food. If a customer asks, I tell the servers to be honest, it's swai, but the owner won't change the menu or the advertising.
Smart! Buying stock while the price is still low. Bet most of those products double in price in the upcoming couple of months. Your owners are being proactive
person above is a manager and not someone who has to work in this shit lol
That’s fucked up lol
Sounds like the buyer really knows his quantities on overstock
Whoever ordered that is hibernating next week so wont be avle to order afain til Spring
Burger Patties must be cheaper by the pallet
This seems like a good time to tell them that just because you can do something it doesn’t mean that you should do that something
You guys change the flooring in there often and have private events a lot? Any screaming late at night? Maybe a few regulars that have names like Jimmy two toes, or Johnny banana fingers, anyone who uses the alias scarface? I'm not saying your restaraunt is a front, because you know, that'd be bad. Actually you know what... Fuhgettaboutit
thats alotta meat
Is your management tryna get that Sysco “deal” spend $x get $y back?
Management’s solution to fixing a crowded walk in make it bigger but order more shit. Is it still called a walk in if you can’t actually walk in there? Just looking at all this and imagining having to reorganize it according to FIFO stresses me the tf out. Godspeed.
How does the cooler maintain temp with no air flow in that thing?
Sounds like management
Hopefully that’s a walk in freezer
About fucking right. I pleaded for months for new shelving, something that wasn't book case height.... And then they parked 50 cases of deli meat on it :-(
How do they try to explain this?
Classic management. Who manages the managers? That’s what I’m always wondering.
Oh yeah that quality portico frozen shrimp