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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 09-18-2013, 12:29 PM   #16
WhatHappened
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Par level is how much you want on hand. Lets says you want 3 cases of brisket on hand. 3 Cases would be your par level. So when you are taking your order, you would mark down that you have 1 case on hand. Does that make sense? Some food venders will help you set up your par levels, and they will just go into you kitchen, and make your order based off of the par levels you have set. I highly recommend against this.
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Unread 09-18-2013, 12:50 PM   #17
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Quote:
Originally Posted by cpw View Post
I pulled this off of their website.

We used these trays at one of my restaurants, and they were great. Dixie makes a liner that fits them. Sysco carries he liners. You can have servers put the liners, and stack them ahead of time. They line just has to grab them, and plate them.
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Unread 09-18-2013, 07:39 PM   #18
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Am trying to find the pans now I really like the pans as plates concept. It looks really different and stands out.
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Unread 09-18-2013, 07:59 PM   #19
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This is how we do it. This does very well and were semi upscale.
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Unread 09-18-2013, 08:00 PM   #20
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Thanks it looks great! Where do you get your pans?
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Unread 09-18-2013, 08:53 PM   #21
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Quote:
Originally Posted by Ahannif View Post
Thanks it looks great! Where do you get your pans?
We had Sysco find them for us.
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Unread 09-18-2013, 08:59 PM   #22
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B-Side BBQ out here does the sheet pan and liner thing as well. I forgot about that, but, I love it for BBQ. Much better feel than a basket or plate for a BBQ place.

That is a 1/4 steel sheet pan, any baking supply store should be able to supply them in bulk, and for around $4 to $6 each. Not all that cheap, but, they do not break, rarely bend, survive the sanitizer easily and look better with age.
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Unread 09-18-2013, 09:21 PM   #23
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Quote:
Originally Posted by landarc View Post
B-Side BBQ out here does the sheet pan and liner thing as well. I forgot about that, but, I love it for BBQ. Much better feel than a basket or plate for a BBQ place.

That is a 1/4 steel sheet pan, any baking supply store should be able to supply them in bulk, and for around $4 to $6 each. Not all that cheap, but, they do not break, rarely bend, survive the sanitizer easily and look better with age.
Just curious; how many of those can you expect to be stolen by customers, on average? Is it a significant problem, restaurant owners? They do look nice, for sure!
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Unread 09-18-2013, 09:28 PM   #24
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One down side to Aluminum / Steel sheet pans. They act as heat sinks and suck the heat right out of your food.
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Unread 09-18-2013, 09:46 PM   #25
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Quote:
Originally Posted by cynfulsmokersbbq View Post
Have you thought about tin pie plates? I have eaten off of them in BBQ joints before.
Also there is a restaurant at Lake of the Ozarks that serves all kid meals on a frisbee. Another one serves kids meals like fries, chicken strips, mini corn-dogs in a small plastic bucket w/shovel

something like this, but they were a little more rustic.
I use pie tins at Saddles.

Quote:
Originally Posted by WhatHappened View Post
We used these trays at one of my restaurants, and they were great. Dixie makes a liner that fits them. Sysco carries he liners. You can have servers put the liners, and stack them ahead of time. They line just has to grab them, and plate them.
Quinton's on E Grand uses the 1/4 sheet pans for their plates.

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Originally Posted by Slamdunkpro View Post
One down side to Aluminum / Steel sheet pans. They act as heat sinks and suck the heat right out of your food.
I would find a way to keep the pans warm for service. I would think a heat lamp would work.
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Unread 09-19-2013, 10:50 AM   #26
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Great idea on using the heat lamp definitely wanna keep your food warm. Gonna check Sysco out on finding them for us thanks!
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Unread 09-19-2013, 12:37 PM   #27
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Baskets, trays and anything else with that crappy paper in it SUCK. I tell every restaurant manager that has it.

A simple white plate is much better- for health reasons, durability and the customer will appreciate it.

As far as breakage, keep the trash out of your store and at Walmart...your plates will last just fine.
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Unread 09-19-2013, 12:39 PM   #28
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Quote:
Originally Posted by WhatHappened View Post
You can have servers put the liners, and stack them ahead of time.

Yep and then I get to eat off of a piece of paper that has been in contact with the underside of a tray/basket/etc.

Whenever I see them pre-stacked, I either leave or ask that a new piece of paper be used.
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Unread 09-20-2013, 01:26 PM   #29
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As far as loss goes, it will depend if you are Fast Cas or full service. We are fast casual and do our best to bus tables quickly, but customers like to help by throwing away plates, forks, side dish cup etc.


Amazing.

We use baskets for our kids menu stuff and some appetizers. Plates for everything else.
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Unread 09-22-2013, 04:19 PM   #30
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Quote:
Originally Posted by wearcd View Post
Just curious; how many of those can you expect to be stolen by customers, on average? Is it a significant problem, restaurant owners? They do look nice, for sure!
Have used them 3 years now and never lost a single one.

Quote:
Originally Posted by Slamdunkpro View Post
One down side to Aluminum / Steel sheet pans. They act as heat sinks and suck the heat right out of your food.
The paper guards against that.

Quote:
Originally Posted by Pigs on Fire View Post
Yep and then I get to eat off of a piece of paper that has been in contact with the underside of a tray/basket/etc.

Whenever I see them pre-stacked, I either leave or ask that a new piece of paper be used.
Really???
A plate that has been stacked by a dishwasher with wet hands is cleaner?
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