Red Mosquito

BurtReynolds wrote:Team FOH. Fuck the line cooks!

Most do.

washing machine wrote:

BurtReynolds wrote:Team FOH. Fuck the line cooks!

Most do.

the dishwashers get all the poon.

That can't be true.

15 years of commercial grilling/catering here

Mecca wrote:15 years of commercial grilling/catering here

I've often thought about going into business doing this, though with a focus on crawfish and other large batch things on that kind of equipment. Do you do this on the side or have you had any experience on the business end of things?

washing machine wrote:

Mecca wrote:15 years of commercial grilling/catering here

I've often thought about going into business doing this, though with a focus on crawfish and other large batch things on that kind of equipment. Do you do this on the side or have you had any experience on the business end of things?

its my main job; i handle all of the contracts and most of the accounts receivable/payable on the business end of things along with some other trivial administrative duties.

Mecca wrote:15 years of commercial grilling/catering here

we should smoke some 15lb briskets together sometime

Pretty amazed to learn of Ruddo's past as a popular seafood joint.

Mecca wrote:

washing machine wrote:

Mecca wrote:15 years of commercial grilling/catering here

I've often thought about going into business doing this, though with a focus on crawfish and other large batch things on that kind of equipment. Do you do this on the side or have you had any experience on the business end of things?

its my main job; i handle all of the contracts and most of the accounts receivable/payable on the business end of things along with some other trivial administrative duties.

I'm curious about the permitting process and any ongoing fees or regulations you incur, and how that differs from Buffalo to Houston.

I still reflect fondly on the era in my life when I evolved from bus boy to waiter to mid cook. What a time to be a strapping young lad. Life lessons learned that certainly helped shape me into the capable human being that I am today.

Kaius wrote:I still reflect fondly on the era in my life when I evolved from bus boy to waiter to mid cook. What a time to be a strapping young lad. Life lessons learned that certainly helped shape me into the capable human being that I am today.

In all seriousness, I can totally relate. There are few industries that are suited for upward mobility as quickly as the hospitality industry if you really care about the work that you do, and the feeling of your efforts being recognized and countered with more responsibilities is a great for the soul. Too bad the week to week pay often decreases as you go up through the server/manager/GM or server/line cook ladder.

I'm a big fan of Danny Meyer. Still, I wonder how a tipless restaurant economy would work in cities and towns with less income per capita than NYC.

I do agree 100% that the foodie explosion has created a climate where people are proud to work in the industry, and savvy restaurateurs are smart to help turn this momentum into lower turnover for FOH and BOH positions. I managed in a restaurant group that offers health insurance to all employees as well, and I learned enough about the industry while working with them to want to make a career out of food & bev (I sell beer for a great local brewery now because I couldn't hang with GM hours and the opportunity was too good to pass up.) Hopefully sooner rather than later people don't get asked that ignorant old cliche, "but what do you really want to do with your life?" when you tell them that you work in the hospitality industry.

Of course, everything I just said can be and often is totally lost on the typical evening server who makes $300 a night and still thinks they need a bigger section and less bullshit sidework.

tragabigzanda wrote:It's a great question. Anyone else seen a tipless format in a smaller/less affluent market?

yes, in every country except the united states.

washing machine wrote:

Mecca wrote:

washing machine wrote:

Mecca wrote:15 years of commercial grilling/catering here

I've often thought about going into business doing this, though with a focus on crawfish and other large batch things on that kind of equipment. Do you do this on the side or have you had any experience on the business end of things?

its my main job; i handle all of the contracts and most of the accounts receivable/payable on the business end of things along with some other trivial administrative duties.

I'm curious about the permitting process and any ongoing fees or regulations you incur, and how that differs from Buffalo to Houston.

as far as permits/fees you're really only talking about health departments. We operate in about 8 counties each with their own health department regulations, but we reside in one of the most strict in the region so they accept the yearly inspection done of our facilities as a basis along with spot checking a few events we hold in their county. we fall under the "mobile catering" in the counties our HQ isn't in, so fees range from $75-$200 depending on the county.