Corporate image key in business

As a person who has always loved heading aproffessional institution, i have on a number of occassions realised the importance of having smartly dressed staff to serve your clients in a dining room. When we were still at school, we were forced to put on a complete school uniform which included a navy blue/army green trouser and a short/long sleeved shirt with asweater and aneck tie but many students including your own always found excuse for being shubby.

When i completed school, i used to find students who were smart and those who were not smart and what would come to my mind was always simple;- This is how there homes/schools are! and when i started working in ahotel, i observed the importance of having staff in a full uniform. Apart from being smart and free at work, i have always observed asmile on one of my staff's face when ever he's smart-in auniform. He's very fast with identifying mistakes and taking on new challenges and while meeting customers, he has proved a niche among others

I usually give out clients assesment forms and one  day aclient made aremarkable comment anout our corporate image and he went ahead to mention it to me when i was saying good bye to him. The next time he came back, he was so happy that we had changed what he recommended to our staff because i valued his advise. One of the things that are highly neglectable is the corporate image.  Always think of how different are you from other service providers? Most restaurants prepare good food because almost the same chefs/cooks keep rotating in the same places so, nothing new they leave behind but it will be the corporate image that may force others to come to your place for an evening

One day i went to arestaurant in town and i was being served by avery shabby waitress and the only thing i could buy from them was abottle of adrink and had to change the restaurant to another place where i had seen asmart front desk person. Bottom line, the first restaurant lost money whereas the latter made extra that day because i didnt only buy food, but even the pleasant enviroment that attracted me.

So when ever you're thinking of anything to do, think about the best corporate wear for your staff then and Excel Restaurant Consultants will be there to help you identify the best for your staff.

Banana Muffin

Ingredients


1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter, melted

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter

Directions

1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

2.In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3.In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4.Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Enjoy

PINEAPPLE UPSIDE DOWN CAKE

a baked pineapple upside down cake

Pineapple Upside Down Cake is a throwback to the 1920s. A time when canned pineapple was all the rage. One look at this cake and you can see why it was so popular. It is lovely, glistening slices of sweet and sticky caramelized pineapple sitting happily on top of a fluffy white butter cake. This cake begs to be served warm from the oven, with or without a dollop of softly whipped cream.

When I set out to make a Pineapple Upside Down Cake, I had my mother's cake in mind. Her cake had rings of canned pineapple slices with a maraschino cherry in the center of each. But then I came across Alice Water's recipe in her cookbook Chez Panisse Fruit, where she used fresh pineapple, and I decided it was time to update the classic. Pineapple Upside Down Cake begins with melting butter with brown sugar until it starts to caramelize. This mixture is then poured into a cake pan and fresh pineapple slices (or you can use canned pineapple) are placed on top. A buttery white cake batter is then poured over the pineapple slices and the cake is baked until golden brown. Once the cake cools, it is inverted onto a cake platter so the top of the cake features the pineapple slices that have become wonderfully soft and sweet from absorbing all that delicious caramelized sugar. I love to serve this cake warm with a nice dollop of whipped cream. Leftovers can be covered, stored in the refrigerator, and simply reheated.

 

So why did the first recipes for a Pineapple Upside Down Cake use canned pineapple instead of fresh? For the answer we have to look at the time (1920s) this recipe first appeared. The 1920s was the beginning of widespread availability of canned pineapple at reasonable prices. (At the time fresh pineapple was not widely available and if you could find it, it was very expensive.) This widespread availability happened because Jim Dole, who founded the Hawaiian Pineapple Company (later known as Dole Food Co.) in the early 1900s, increased pineapple production dramatically. He canned about 95% of the crop so this eventually led to a huge expansion of the canned pineapple market. As with all new foods, with time pineapple recipes began to appear in magazines, newspapers, and cookbooks. So popular was Pineapple Upside Down Cake in the 1920s, that Jean Anderson in her The American Century Cookbook tells us that when the Dole Food Co. held a cooking-with-pineapple contest in 1926 they received over 2,500 recipes for Pineapple Upside Down Cake. Since then the popularity of Pineapple Upside Down Cake has ebbed and flowed, and now it is often thought of as comfort food.

 

Pineapple Upside Down Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm) round cake pan.

 

Topping: Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking for a few more minutes until the sugar starts to caramelize. Then remove from heat, and pour into your prepared cake pan. Evenly arrange the fresh pineapple slices on the bottom of the pan.

 

Cake Batter: In a large bowl, sift or whisk together the flour, baking powder, and salt.

 

In the bowl of your electric mixer, or with a hand mixer, cream the butter with the sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.

 

 

 

In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 45 - 55 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan (a toothpick inserted into the cake (not the pineapple) will come out clean). Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate.

 

Serve with softly whipped cream.

 

Makes one - 9 inch (23 cm) cake. Serves 6 to 8.

 

 

Note: Can substitute one - 20 ounce (567 gram) can of pineapple slices (drained). Once drained, pat the pineapple slices dry with paper towel and arrange on top of the sugar mixture. Place a maraschino cherry in the center of each pineapple slice.

  

Topping:

 

 

 

• 4 tablespoons (1/4 cup) (55 grams) unsalted butter
•  
• 3/4 cup (160 grams) light brown sugar
•  
• 1 medium pineapple (peeled, quartered, cored, and sliced 1/4 inch thick)
•  
• Cake Batter:
•  
• 1 1/2 cups (195 grams) all purpose flour
•  
• 2 teaspoons baking powder
•  
• 1/4 teaspoon salt
•  
• 1/2 cup (113 grams) unsalted butter, at room temperature
•  
• 1 cup (200 grams) granulated white sugar
•  
• 1 teaspoon pure vanilla extract
•  
• 2 large eggs, separated
•  
• 1/2 cup (120 ml) milk
•  
• 1/4 teaspoon cream of tartar

 

 

 

 

 

 

 

 

 

 

                                         Spaghetti, made with eggs and cheese.

                          


Each year when I travel to Assisi I visit one of my favorite hotel,kasunga training & conference centre this small hotel also has an excellent restaurant. One of the reasons is their spaghetti carbonara. They use more pepper than most, but I enjoy the slight kick it gives.

Many recipes call for cream, but this is not traditional. The creaminess from the eggs and cheese, cooked by the heat of the pasta, is enough. If pancetta is unavailable you can use a good quality, lean bacon. Living in the south I sometimes use country ham pieces.

Spaghetti alla Carbonara

Ingredients

1 pound spaghetti

2 Tbs butter

3 Tbs extra-virgin olive oil

4 ounces pancetta, cut into thin strips

1/3 cup dry white wine

2 eggs

4 Tbs Parmigianno-Reggiano cheese, freshly grated

1 Tbs finely chopped, flat-leaf parsley

1/4 cup onion, finely diced

salt

freshly ground, black pepper

Directions

Bring 4 quarts of water to boil in a large pot.

Put the butter and olive oil in a skillet, over a medium heat. When the butter is melted add the pancetta and onion. Cook until the onion is translucent and the pancetta is well browned, but not crisp.

Add the white wine and continue cooking until it has reduced by about half. Remove from the heat.

When the water is boiling add the salt and pasta, stirring until it is submerged.

In a mixing bowl (I usually use a microwavable serving bowl that I'll add the pasta too) lightly beat the eggs with the cheese, parsley, a pinch of salt, and a generous amount of fresh black pepper.

When the pasta is cooked al dente, return the skillet with the pancetta and onion to a high heat.

Drain the pasta and add it to the bowl with the egg and cheese mixture. Toss well, until the pasta is coated with the egg and cheese.

Add the onion and pancetta. Toss again.

If necessary, pop the bowl in the microwave for 30 seconds. Don't cook longer, or the pasta will be too dry.

Serve immediately.

              TASTY CHICKEN BROCOLLI




Chicken broccoli can also be served with spaghetti

 

Ingredients

 

• 1 kg of boneless, skinless chicken breasts
• 1 tablespoon cornstarch
• 1 tablespoon water
• 4 tablespoons of oil  
• 1 litre of oil for frying

 

 

To marinate chicken

 

1 large egg white

 

1 tablespoon cornstarch

 

1/4 tablespoon salt

 

 

 

For sauce

 

2 tablespoons of oyster sauce

 

1 tablespoon light soy sauce

 

1 tablespoon dark soy sauce

 

1 tablespoon water

 

 

 

To cook broccoli

 

1 kg broccoli

 

1/2 cup water

 

1/4 tablespoon of salt to taste

 

1/2 tablespoon of refined sugar to taste

 

2 garlic cloves, crushed

 

 

 

Method

 

Chop the chicken breasts into 1 inch pieces.

 

Take a bowl, add egg white, cornstarch, salt and mix well.

 

Add to the chicken pieces and mix so that the egg white mixture sticks onto the chicken pieces.

 

 

 

Let the chicken marinate in the fridge for 30 minutes.

 

Prepare the sauce by taking a bowl and mixing the oyster sauce, light soy, dark soy, water and keep aside.

 

Take a small bowl and mix cornstarch with water and put aside.

 

 

 

Wash the broccoli, chop into thin slices and keep aside.

 

Using a heavy bottomed pan, heat the oil.

 

Fry the chicken till it turns golden brown.

 

Drain it using kitchen paper to remove excess oil.

 

 

 

Heat 2 tablespoons of oil in another heavy bottomed pan, add garlic and fry for a minute. l Add broccoli, salt and sugar and fry for a minute.

 

Add 500ml of water, cover and let it boil for about 5 minutes.

 

When boiled, empty the pan and drain.

 

Heat the pan again and put 2 tablespoons of oil.

 

Add broccoli, chicken and stir well.

 

Add the sauce and cornstarch mixture and stir quickly to let it thicken.

 

Serve with hot rice.

 

 

 

 

 

RESTAURANT DECOR' IMPORTANT TO KEEP CUSTOMERS

                                      Aphoto showing the restaurant interior.


There are some days when u visit arestaurant and you feel the place is very pleasant, confortable for your evening or friends and without even taking aquick glimpse over the menu, you have already called up friends to come and join you at this particular place not because you have had a nice meal, but just because the first impression of the setting which include the interior decor', has made you feel confertable so you feel its aworthy arecommendation.
In the end, its the restaurant owner who smiles his way to the bank because of the overwhelming turn up of customers at the restaurant and all have bought them selves abottle or two of your expensive wines and have paid for the food  they have just enjoyed.

But on the other hand arestauranteur who went and bought the poor curtains, fake decorations, cheap table clths has alot to worry about apart from customers not dining at his place because. The negative publicity he's getting from his diners outside there cannot make his business survive the serious competition from the existing service providers and however much he tries to relocate, the result will be the same.

There fore its widely recommended  here at excel to go for the right things and do the right things for acustomer in your dining. unless you are targetting aparticular group of clients but i don't expect the restaurant to be like home dining or even less! here you are bound to lose on referals.

Its now important to observe the following

• Replace the fading wall paint with afresh and vibrant colour to give anew look to your dining
• Cushions should always be in good condions and without holes
• the bar should be well arranged with liquors well displayed and not mixed up. This helps to show the customer what you have in stock and even the bar tender to ease your work while giving out bottles, tots to customers
• All soiled or dirty table cloths should be removed as soon as they are observed 

sebaggala Issa: sebaggala09@aol.com

BREAD AND BUTTER PUDDING.

 bread and butter pudding before it is baked


This simple bread pudding is spiced with cinnamon and spiked with raisins. Since I love raisins, I always add more. This is an easy old-fashioned favorite dessert.

Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:

•1 teaspoon ground cinnamon
•1/4 cup sugar
•4 Tablespoons butter or margarine, more or less as needed, at room temperature
•5 slices crust-on white bread
•1/2 cup golden raisins
•2 cups milk
•2 eggs
.1 pineapple ring

Preparation:

Preheat oven to 350 degrees F. Add cinnamon to sugar in cup and mix well. Set aside.

Generously spread one side of each piece of bread with butter or margarine. Cutting diagonally, slice each in half. Arrange triangle slices in pan, slightly overlapping, with butter-side up and cut edges facing the same direction, making a spiral. As you add the bread, sprinkle with sugar, cinnamon,pineapple cubes and raisins.

Put milk in small bowl, add eggs, and using whisk or fork, mix to blend well. Pour milk mixture over bread and raisins in baking pan. Set aside for about 15 minutes for bread to absorb liquid.

Bake in oven for about 30 minutes, or until top is golden brown.

Serve the pudding while still warm in individual dessert bowls. It is eaten plain or with cream poured over it.

Yields: 5 to 7 servings

THAI BURGERS TONIGHT.

Thai burgers with sweet chilli sauce and slaw

Garlic, peeled 4 cloves
Cilantro, chopped 2 Tbsp.
Whole black pepper 1 tsp.
Ground beef 1 lb.
Ketchup ½ cup
Bottled Thai sweet chili sauce ½ cup
Kaffir lime leaves, julienned 2
Basil leaves, julienned 6
Mayonnaise 2 cups
Soy sauce 1 Tbsp.
Sesame oil 2 tsp.
Sugar 1 Tbsp.
Cilantro ½ bunch
Limes, juiced 2
Toasted ground coriander 1 pinch
Cabbage, shredded 2 lb.
Bean sprouts 1 cup

Method:

1. In mortar, grind garlic, cilantro and black pepper to paste and add to beef. Form three patties; refrigerate 10 to 15 minutes.

2. Grill until cooked to desired doneness.

3. To make T.H.A.I chili sauce, combine ketchup, bottled chili sauce, kaffir lime leaves and basil. Set aside.

4. To make slaw, whisk together mayonnaise, soy sauce, sesame oil, sugar, juice from lemons and coriander. Toss with cabbage and bean sprouts to reach desired consistency. Refrigerate one hour to blend flavors. Serve with burgers and T.H.A.I. sweet chili sauce.

Sebaggala Issa

DUTIES OF A WAITER

WAITERS AND THERE DUTIES

sebaggala issa

They are most often looked at as people of low profile and many see
them as people of no importance in the restaurant by the customers and
some bosses. But did you know that a waiter determine the success of
the restaurant. A presentable restaurant starts with the waiters’
settings, the choice of colour he decides to use in the restaurant and
his personal grooming.
In any case the owner wants to maintain a certain standard in his
restaurant; the waiter’s standards should be consistent. This includes
the general cleanliness of the place, the glassware and the cutlery,
the table cloths and the walls. It doesn’t really matter how newer the
building is when it is not clean. Who would dare to visit a place
where the staffs are not smart? Remember people dine out for various
reasons but the large percentage of the number come to have anew
experience. So; don’t give them that memorable negative experience to
there lives
As a waiter, you must know your role, duties in the restaurant. Leave
alone serving patrons with food and beverages, you should keep an eye
on the guest’s tables and watch for the empty glasses, bottles and
don’t wait for the customer to call you to clear the table in case
they are through with there meals or drinks.

Show interest in your customers. Always smile with them and for those
who come with children, show interest in there children. If the babies
are young, you can assist the mother by lifting him, directing them
where to sit having a simple chat / joke.
Care should be put into consideration here. Keep children occupied
with toys, crackers etc
Below is a summary of waiter’s duties

• Attend briefings about restaurant service
• Conduct mis-en-place arrangements (cutlery, cups, plates etc)
• Mis-en-sin this is the preparation of the place before the function(
not the cutlery cups, plates) but the tables, flowers etc
• Clean glasses and silver ware
• Receive guests and sit them
• Take orders and serve beverages
• Serve wines and champagne
• Present bills to patrons
• Control the cost in the restaurant
• He is the salesman person
• Ensure hygiene and sanitation
• Safety in the restaurant and outside the restaurant
• Be informed about everything both internal and external
• keep stations to avoid panic and sweat
• Un used covers should be cleared before a guest sits on a table
• Don’t disturb a guest un-necessarily when adjusting the cover for the
customers.

GRILLED PIZZA

Grilled Pizza:

 

 

General infomation

1. Servings 12'' Pizza (2-4)
2. Preparation 105 Minutes
3. Cooking Time 8-10 Minutes

 

 

Ingredients:

 

• 1 teaspoon of salt
• 1 1/2 cup warm water divided (110F)
• 3 1/2 cups Unbleached white flour
• 1/4 cup corn meal
• 1/4 cup whole wheat flour
• 4 tbls. olive oil divided
• 2 teas. light brown sugar
• 2 pks. dry yeast
• Sauce, cheese, and toppings of your choice
• Step by Step Procedure

 

 

DOUGH:

 

• Measure 1/2 cup warm water in a bowl.
• Add sugar and yeast and stir to dissolve.
• Allow stand at least 5 minutes to proof, or until froth forms on top.
• Meanwhile, sift together into a large bowl the white flour, wheat flour, corn meal and salt.
• Make a depression in the middle and add 3 Tbls of the olive oil and 1 cup warm water.
• Add prepared yeast mixture.
• Mix all ingredients with your hands and gather together and place on floured board.
• Knead about 10 minutes, adding more flour if dough is sticky, to form a smooth, elastic mass.
• Grease a large bowl with olive oil.
• Place dough in bowl, turning it to coat with oil.
• Cover and let rise in warm place, draft−free location until doubled in size − about 45 minutes.

PIZZA:

 

While dough is rising prepare desired sauces and toppings.
Divide dough into 6 equal pieces and, on floured surface, roll out to desired shape about 1/2 inch thick.
Coat both sides of shaped crust with olive oil, then place on grill directly over fire until upper surface begins to bubble (about 2 minutes).
Fire must be very hot and grill must be clean (coals should be red with a small flame, like a steak fire; this is important).
Watch crust closely and rotate with spatula if necessary.
Remove crust and turn cooked side up (it should be golden brown).
Brush with olive oil, sauce, cheese and desired toppings.
Sprinkle some olive oil over each pizza.
Return for final cooking (2−4 minutes).

 

 

Additional Information:

 

 

Cooking time of sauce, cheese, and toppings will be shorter than in an oven. Use toppings that take little time at all (if any) to actually cook and do not overload. Try using a soft or crumbled cheese and a cooked, warm sauce.

 

Sebaggala Issa; sebaggala09@aol.com ( excel restaurant consultants ltd)

MANAGING CASH FLOW IN YOUR RESTAURANT

Cash Flow Management:

By sebaggala issa

The statistics on small business failure are alarming.

Michael Gerber, author of "The E-Myth: Why Most Small Businesses Don't Work and What To Do About It", says that 40% of businesses fail in their first year. 80% fail within their first five years. Simply because:

THEY RAN OUT OF CASH.

Don't let this happen to you.

Here are 10 Rules to help you take control of your cash flow so you can create the business you have always dreamed of.

1. Never Run Out of Cash
Running out of cash is the definition of failure in business. Make the commitment to do what it takes so it does not happen to you.

2. Cash Is King
It's important to recognize that cash is what keeps your business alive. Manage it with the care and attention it deserves. It's very unforgiving if you don't.

Remember, Cash Is King, because No Cash = No Business.

3. Know the Cash Balance Right Now
What is your cash balance right now? It's absolutely critical that you know exactly what your cash balance is.

Even the most intelligent and experienced person will fail if they are making business decisions using inaccurate or incomplete cash balances. That's the reason why business failures are not limited to amateurs or people new to the business world.

4. Do Today's Work Today
The key to keeping an accurate cash balance in your accounting system is to do today's work today. When you do this, you will have the numbers you need - when you need them.

5. Either You Do the Work or Have Someone Else Do It
Here is a simple rule to follow to make sure you have an accurate cash balance on your books. You do the work or have someone else do it.

Those are the only two choices you have. The work must be done. It's like mowing the lawn. You can't just ignore it. Someone has to do it. That means either you do it or you have someone else do it.

6. Don't Manage From the Bank Balance
The bank balance and the cash balance are two different animals. Rarely will the two ever be the same. Don't make the mistake of confusing them.

It's futile (and frustrating) to attempt to manage your cash flow using the bank balance. It's a prescription for failure. You reconcile your bank balance. You don't manage from it.

7. Know What You Expect the Cash Balance to be Six Months From Now.
What do you expect your cash balance to be six months from now? This one question will transform the way you manage your business.

This question really gets to the heart of whether you are managing your business or whether your business is managing you.

8. Cash Flow Problems Don't "Just Happen"
You would be shocked and amazed at the number of businesses that fail because the owner did not see a cash flow problem in time to do something about it.

The key is to always be able to answer the question - what do I expect my cash balance to be six months from now?

9. You Absolutely, Positively Must Have Cash Flow Projections
Cash flow projections are the key to making wise and profitable business decisions. They give you the answer to the all-important question from Rule # 7.

It's impossible to run your business properly without them.

10. Eliminate Your Cash Flow Worries So You Are Free to Do What You Do Best - Take Care of Customers and Make More Money

Use these 10 Rules to free yourself from cash flow worries. That way you can focus all your time and talents where you can make the most difference in your business.

No more wasted time worrying about what's going on with your cash flow. Instead, you can focus your unique talents and abilities each day on ways to grow your business and make more and more money each year.

CONTOLLING STOCK IN A RESTAURANT

CONTOLLING STOCK IN A RESTAURANT

You could be losing a lot of money each day you receive deliveries
from your suppliers and in the actual sense, you can’t see exactly or
even to ascertain how much you lose at the end of the week or month
because of your poor recording system. A straight forward,
understandable record keeping system should be electified at your
restaurant and bar such that you minimise on waste through receiving
what you exactly ordered for to the store and receiving the exact
amount, price, appearance and taste of goods

There fore its important to check the following before you receive
supplies to the store;
Items are not damaged
They are in the right measurements and your requisition
Some suppliers may exploit your establishment’s weakness or un
awareness of the supplies of what you ordered to give you less and
when you find out, you realise you have been leaving your profits to
the supplier.

Its there fore important to have a weighing scale and make it a
routine for the one in-charge of the store to first weigh what has
been delivered and record it in the book before keeping them for use
in the store. It’s important at this stage to check the master price
list to find out if the quoted prices tally with the actual delivery
prices for your accountability. Only accept items which you requested
from the supplier since some make it a habit to supply goods which are
about to go bad without your knowledge and here, its much important to
order for items in standard weights such as kilogramme and not in
heaps or bundles since much as you want to make a profit, it will be
easier for you to know how much has been used by your kitchen or bar,
staff meals etc

Always make sure that not every one goes into the store to pick up
items. There should be some one to give away items from the store and
make sure he measures what is being taken, records the destination and
also weighs what is being left out. It’s him who in the end will be
accountable for all the stock loss in the store if at all it happens
For the staff bar, it’s so imperative to assign each staff a specific
bar each shift and cannot work in other areas without management
direction. This makes the staff members accountable for any stock
losses/cash shortages.

It’s important for the suppliers to separate stock deliveries
according to the destination i.e. beverages to the bar and food
supplies to the restaurant store. This will eliminate all the
possibilities of theft among staff because in each department there
will be some one accountable and not all have access to the store
keys. This allows two individual inventories and isolation of
potential problems swiftly in your restaurant.

The author is aconsultant at excel restaurant consultants
e-mail:sebaggala09@aol.com