eating out continues from page 46
PROPER PLANNING At two months out from the start of Restaurant
Week, menus are due: Three courses for lunch and three courses for dinner. Many restaurants will also do what’s called an, “amuse-bouche” for the start of the meal. This is a complimentary morsel, served at the chef’s whim and intended to “amuse the mouth,” preparing diners for what’s to come. While it isn’t technically a fourth course, this does require planning, preparation and execution. When menus are submitted for approval, they
must also be accompanied by detailed costing sheets, which arguably are the most unromantic and least favorite of any chef’s tasks. Imagine Michelangelo having to breakdown the chemical composition of his paints and their costs, before actually putting it on canvas! These sheets spell out in detail, the cost of each ingredient, the portion size of each ingredient, the method that is required with the addition or handling of each ingredient, the garnish to be used, the specifics on the appropriate china and oftentimes a photo. Now, this may not sound like a lot, but consider for a moment that each component will require this. The Blood Orange Beurre Blanc that graces the yellowtail will need a costing sheet as will the Squash Polenta, Braised Leeks and the actual protein itself… So on and so forth, for every prepared item and sauce. It seems chefs slowly turn into cookbook writers when Restaurant Week looms. Once the executive chef, general manager and director of operations have put their shining stamp of approval on all documents, we can begin with menu design!
PREPARATION Some restaurants have more resources than others, but no matter who’s doing the deed, it still must be done. Menu formatting and design can oftentimes be a restaurant manager’s bane—or in some cases their boon—should they be more-than- savvy when it comes to Microsoft Office products. If you are lucky enough to have a marketing department, this is the time when you set them loose and let their creative juices flow. Time has been ticking, now we’re about a month
out from Restaurant Week and must begin making our final preparations as marketing (guerilla and otherwise) begins in earnest. Menu items, prices, any add-ons or pairings must be entered in the point of sale database and tested to ensure it is all working correctly. Managers share detailed
48 RAGE monthly | JANUARY 2016
menus with staff, outlining all allergy possibilities, substitutions, protein temperatures and upsell opportunities, such as beer and wine pairings.
PERFORMANCE The stage has been set, the planning is done and
the preparations have been made, now all that’s left is the grand performance! As you have recently read, we at The Patio on Goldfinch, as well as the over 180 other participating restaurants, have all been working very hard over the last months to bring you a wonderful dining experience, great food and awesome cocktails.
San Diego Restaurant Week takes place from Sunday, January 17 through Sunday, January 24, throughout some of the county’s most delectable dining establishments. Diners can enjoy three-course prix-fixe dinner menus for just $20, $30, $40 or $50 per person, or two-course prix-fixe lunch menus for only $10, $15 or $20 per person. Tickets and passes aren’t necessary, but reservations are highly recommended. For more information or a complete list of participating restaurants, go to
sandiegorestaurantweek.com.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56