Please forward this error screen to sharedip-16015316211. Book a Table or Order Online! If you would like to download and save a copy of our restaurant menu, please use ordering food in a restaurant pdf link below to a PDF Menu. Discount on our Excellent Takeaway Service, which is available Seven days a week.
Our instant online table RESERVATION and TAKEAWAY ordering service enables you to place food orders, and book a table at our restaurant, with minimum effort. Why not take full advantage of this facility, it’s completely free. View Menu in PDF – Dine In and Takeaway menu are the same. Please note: The management reserves the right to refuse service without any explanation. 10 deposit per person will be required on confirmation of booking.
Appetisers, tea, coffee, sweets and sundries cannot be served without a main meal. Cheques only accepted with a valid bankers card. Is It Time to 86 Tipping? One of the most important components of managing your food cost is managing your inventory process. Controlling your month end food inventory and food cost is essential both for your business as well as for your own professional reputation.
Taking Inventory First of all when taking your inventory, be sure that everyone uses the Shelf to Sheet method of counting inventory. Never use the Sheet to Shelf method, where you use your printed Inventory Taking Sheets to hunt for the items to count as you read down the Inventory Taking Sheet page. If you go Sheet to Shelf, then you will inevitably miss items which are on your shelves but which are not on the taking sheets. Shelf to Sheet means that when taking inventory you look at what’s on the shelf and then find it on your Inventory Taking Sheets. You move along counting every single item on each shelf in a systematic method, whether it’s top to bottom, left to right, whatever. If you take inventory shelf to sheet you will miss nothing and you will probably end up with write-ins on the worksheet. Write-ins are items which are not on your inventory taking sheets but are on your shelves.
A corporate luncheon – thank you so much for responding! The New York Times April 19, yelp Crispy Rice Spicy Tuna is to die for! They are also high in saturated fat, then my numbers would still be close to accurate. After pizza came Asian food, the intake of fast food is increasing worldwide.
Always count your expensive proteins by the pound, not by the each or by the case! If you are counting your prime ribs by the each or case and they are packed as 6 each 10 lb average per case but what you have on hand actually weigh 11 or 12 lbs each then you are losing money. Counting shrimp by the case can have a disastrous effect on your foodcost! Separate your Inventory into Specific Storage Areas Your Inventory Taking Sheets should be organized by specific areas.