On a recent review with a new client the question was asked “how can we control costs on our food margins with out affecting the quality of the food & the choice of dishes that we offer?” – we looked at the average weight on a roasting striploin of beef , spoke with the butcher & re specified the weight & trim on the beef – this worked out at an average saving of €57.69 per week x 52 weeks = €3,000 – this savings can now be invested in growing the business. Hospitality Solutions can help you manage your costs & help grow your profits
What’s in season now?
The flavours of October – no recipes this month, instead a list off ingredients to inspire you
Swiss chard (some cut from my own garden), apples, beetroot, borlotti beans, brill, butternut squash, cabbages, celeriac, chard, chestnuts, clams, cockles, cod, crabs, curly kale, Dover sole, duck, eel, fennel, figs, grey mullet, haddock, hake, halibut, hare, John Dory, kohlrabi, leeks, lemon sole, lobster, mackerel, monkfish, mussels, onions, oysters, parsnips, pears, plaice, plums, squash, quinces, red kale, salsify, scallops, sea bass, sea bream, skate, spinach, squid, swede, sweetcorn, thyme, turbot, turnips, watercress, winkles
And from the Wild Larder – October’s wild food
Apples, crab, grouse, hare, horseradish, mallard, nettles, partridge, rosehips, sea beet, sloes, teal, tufted duck, venison, wet walnuts, wigeon, wild mushrooms, woodcock, wood pigeon
Donegal Wild Mushroom 2011Season Highlights