Restaurant inventory management is easy and efficient with a kitchen management system and a mobile device including a scanner. This is one of the topics in the following newsletter by Certified Master Chef Ron DeSantis.
Food Is Just the Beginning™
by Ron DeSantis
Volume 2 Issue 9
September 2019
CulinaryNXT
200 Totoket Rd
Branford, CT 06405
203-415-9190
Come On, Already!
One would think choosing orange juice in the supermarket would be a simple task. Think again.
One brand has 11! varieties. Original, Homestyle, Grovestand, Calcium + Vitamin D (No Pulp), Calcium + Vitamin D (Grovestand), Low Acid, Heart Healthy, Healthy Kids, Antioxidant Advantage, Vitamin C + Zinc (No Pulp), Vitamin C + Zinc (Some Pulp), and this list doesn’t include the orange juice blended with other juices!
I wonder, is nature’s original orange juice not up to the task any more?
Cheers!
Master Chef Insights
Temperature & Time
Cooking is all about temperature and time.
I’ve been cooking food for many years and this statement becomes clearer each time I prepare something. Generally speaking, low temperature will require more cooking time, and conversely high temperature will shorten the cooking time.
The next factor to consider is the food. Now the simple statement, “temperature & time”, becomes intricate. Understanding the structure of what is being cooked allows the cook to apply temperature and time. A whole “beer can chicken” will cook at a moderately high temperature for a longer time than marinated zucchini planks. Both foods will use moderately high temperature, but time varies. I am convinced that once the properties of raw ingredients are understood, temperature & time can be accurately dialed in.
Accurate temperature & time will result in better tasting food that is more nutritious. Another quality characteristic is consistently delicious food. Consistently delicious food is the goal in professional kitchens. It doesn’t matter if the operation is a restaurant that changes the menu daily, or the military on a cycle menu, consistency makes happy guests.
How to implement temperature & time starts with accurate recipes. If you are an operator, take the time to document temperature & time when preparing foods. Record that best results and the worst. Then repeat the process. YES, it’s hard work! I never said temperature & time was easy, I said it was best. If you use recipes, look for reliable sources AND test once again. To support the temperature & time process have a calibrated thermometer to check the food’s internal temperature, and record that. If the food is slow cooked, have kitchen fork on hand to test for tenderness. Always capture the information and update the recipe.
The process will provide your operation with consistently high quality, delicious food.
Culinary & more…
Kitchen Tech – Kitchen Proof Scanner
Believe it or not, this scanner can withstand chef handling.
And it is a very useful inventory management tool. This handheld computer is very robust, and scans supplies for efficient inventory control. It then uploads to the Jamix Kitchen Intelligence System for accurate inventory management. Chefs and managers who in the past have spent hours with a clipboard and inventory sheets can now speed things up. This scanner can take the impact of hitting the floor, it has a gorilla glass front (sounds cool), has a 2D bar code scanner, Bluetooth connectivity, and operates on Android platform. The beauty of this tool is, point the scanner at the bar code and you’re in business. Here is useful technology designed for a rough environment with easy-to-use connectivity to the kitchen intelligence system.
Updating information in real-time allows restaurant operations to act quickly. The restaurant management team has current and accurate information to make decisions. Look for this type of technology to streamline kitchen operations and allow the team to focus on guests.
Links
Here are a couple links. One has my insights to using naan as an ingredient.
The other highlights recent awards garnered by Attention Span Media. The Team at Attention Span Media “analyze problems, identify opportunities, create scenarios, and build solutions.” And they are a great group of pros to work with.
Naan is a superior bread for small bites (www.nrn.com)
25th annual communicator awards (www.attentionspan.com)
Ingredient of the Month
Roasted Peppers
Something so simple and abundant is so incredibly good! Roasted peppers are last summer’s gift to the flavor of summer all winter long.
Peppers are in peak season right now. They are CHEAP. So, what are you waiting for? Buy a basket full of peppers, fire up your grill, lay the peppers on until black, let them cool and slide off the black char. The result is deliciousness.
Make a lot of roasted peppers and put extra in ziplock bags, then freeze for a flavor burst later in the year.
Cooking Tip
Deep-Frying
Summer is a great time to deep-fry….outside.
Deep-frying creates that craveable crispy texture to foods. I love frying a few pounds of potatoes into chips seasoned with salt and smoked paprika. These are the “bet you can’t eat just one” kind of chips. Fresh fish with a fried to a crispy golden panko coating is very satisfying!
When done properly, fried foods have a crispy coating and a tender moist internal. Furthermore, properly fried foods are not greasy. Non-greasy fried food is a result of clean cooking oil, proper temperature, and the right amount of food added to the fryer. The right amount of food is one of the critical steps to great fried food. Too much food and the oil cools. When the oil cools, extra oil is soaked up by the food’s coating. This results in greasy food.
Having a table-top deep fryer is the easiest way to fry food. The next method is to use a pot of oil with a thermometer that will read up to at least 425°F. Once the temperature is set/achieved for the type of food being fried, get cooking.
One last note: fried food is best eaten immediately – crispy and hot!
Bon Appétit!
CulinaryNXT is a food service advisory practice drawing on Ron DeSantis’ 30 years of experience in all facets of the food industry. Ron is one of only 70 Certified Master Chefs worldwide and has advised organizations of all sizes and types. His strengths include culinary innovation, menu and recipe development, culinary assessment, bottom-line results, and communication skills that allow him to implement solutions effectively.
CulinaryNXT’s base is in New Haven, but its reach is truly global. CulinaryNXT’s relationships extend to numerous countries around the world in a client and alliance network that has been built over many years. These relationships provide both global support and local knowledge.
Manage your restaurant inventory with JAMIX Kitchen Intelligence System!
