ProBuy Purchasing Consulting

Can Quality actually be concisely defined? Absolutely.  When it comes to creating a menu or specifically a menu item, the ingredients you decide to use are as important as your talent in preparing the dish. In a past Regional position I had 64 chefs in my Region. The Private Clubs that we had varied in concept from small concession-based food operations to high end dining clubs with white glove service. So, the type of chefs ranged from promoted Sous Chefs to well-trained senior level culinary artists. However, one thing I found that was true was regardless of level, most chefs did not know the level of “quality” that was available for many ingredients. One way to avoid making a quality error was to just buy the “best”. Based on the customer ticket average, the real high-end clubs were getting such high prices for their entrées the could afford the “best” of everything. It was the middle and lower end clubs that struggled with food cost. Here is an example. One club would never

Can Quality actually be concisely defined? Absolutely.   When it comes to creating a menu or specifically a menu item, the ingredients you decide to use are as important as your talent in preparing the dish.   How about beef? What the hell is Angus anyway? Why is the Angus breed considered so much better than the others? I was lucky to have toured a Lamb slaughter house, a Pig slaughter house and a Beef slaughterhouse.   Did you know that there actually is a “sacrificial Lamb”? It is the pack leader and they paint a big red X on his back and all of the others actually follow him to the slaughter. Anyway, it was truly a learning experience. In regard to beef, the US Government does much of the “quality” sorting for us. All Beef processors have USDA representatives on site to verify safe and correctly rated beef.   This tour was sponsored by one of the largest beef processors in the US. The reason for the visit was to educate me and the two Regional Chefs that I worked with on