TURBOTRONICS

im after a little advice on running a kitchen if anyone can oblige
thanks

ScoobyWon't

Have a search for Safer Food Better Business. That should answer all health and hygiene aspects.

What exactly do you want to know?

David Lock

You won't get any useful answers without more info.

I built and ran a small kitchen for an old person's charity. Bloody nightmare really.

Memories include: -

Food hygiene certificates (easy, all common sense really)

Lots of sinks

As much stainless steel as you can afford

Good knowledge of regs re food storage and record keeping and fridges that work

Most profitable:-

Cups of tea

Cups of coffee

Baked potatoes with filling

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Locate a good food supplier like Breaks (Brakes?)

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Or are you talking about a small restaurant? In which case count me out

dl

TURBOTRONICS

i start my new job in about 4 weeks in a new kitchen in a new children's nursery and i have no catering experience as such only for party's garden party's etc
so this is going to be a big challenge on getting food quantities right and sorting a reliable food supplier which i have been trying to do over the week end but im not having much luck
the other thing is how much do i have to make my self ie sauces etc or can i get that in bulk
the bosses of the nursery also have no experience in running a kitchen but they chase me as they know i will give it 110%
any advice on food quantities and a supplier in the wigan st hellens warrington area would be good thanks

mamoon2

In a Children's Nursery you had better make sure all the food is cooked fresh, i.e. no processed food. As a parent this is one of the most important things when considering a nursery

DARB

No offence mate but regardless of how many percent you will give it, I would still prefer someone with experience cooking my little ens chicken

That said, sorry I cant help but good luck with it

Chip

The first thing you need to get is your food hygeine certificate, have you got this yet? Your cooking for small children remember.

As for proportions I would think this is rather basic stuff that you, if your going to be running a kitchen, should not have to ask about.

Chip

David Lock

Hmmmmm. Forgive me for saying so but I think you really do need someone with some experience to guide you, at least to start with. Do you have young kids yourself and know what sort of things they like? May be there is a mum around who might lend a hand. I am guessing that you may need extra care with kids with allergies, lactose intolerance etc etc - above my pay scale
As for food suppliers there are dozens about - just drive past a few local pubs early one day and see who is delivering the grub. And yes you can get most things you will need so no need to make the Mayonnaise yourself. Quantities will be difficult to judge when you start as you must sling out before use by date (or take the food home or give it to the cleaning lady and tell her to keep quiet).
How old are these sweet little brats? You can't go far wrong with pizzas, salads and baked spuds with ice cream and/or fruit after and you can get some smashing soups but perhaps they are too young for that stuff?

Happy poisoning, sorry I mean cooking

dl

Silver Angel

no additives cant have hyper kids and yes watch for allergies in children and diabetes etc... and also need to think about catering for a variety of different religions , why not see what other child establishments offer on their menus

legb4rsk

Hi mate,well done for taking on this work! It's a bit like asking someone for a little advice because you have to fly a 747 in a few weeks time.

I would get a catering paper/magazine/web to check the see if you can find a very experienced person who has run their own kitchen to help mentor you for a short time.They will know about menus,ordering,amounts,accounts,rules & regs etc. Could be a massive help & saving in the long run.

Very best of luck,hope it goes well.

Rob Day

iTrader: (78)

I have two kids and we hold and regular get invited to childrens parties, as such I have personally experienced quite a lot of the food myself, im a city and guilds qualified chef, and if Im perfectly honest its a doddle and I have traded as a chef now for 15 years!

Regardless to the above comments, I hardly think that when someone is booking a childrens party they ask to see the chef or ask for his/.her qualifications, its more likely that one will look at the options of food and choose the best suited (simples)

The examples of food I have experienced are... plenty bread

Ham, cheese, tuna sandwiches.
Curly Fries, Crisps and bread sticks
Dips,
Fresh Salad
Fresh Fruit Salad
Loads of decent fruit juices (no added sugar)
Muffins and the all important Cake (although most guests bring their own)
Also the all important gift bag!

Obviously there is the older kids parties whom want more adult foods such as pasta etc, but you need to be more clear about what it is you intend on doing inc number of guests per party/day and how much the per head you are expecting to charge.

HTH
Rob


PS - ignore the pessimists, and good luck!

Midlife......

iTrader: (2)

Rob

I think the OP's problem is that it's not a party so "party food" is out.......I think it's meant to be balanced, nutritious and wholesome

Now where are my Turkey Twizzlers

Shaun

Rob Day

iTrader: (78)

Doh....

I so and assumed the OP was going to be looking after parties..... wheres my glasses

Ive just polished off a packet on mini chedders

Rob

Rob Day

iTrader: (78)

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY

WEEK 1
LUNCHSpaghetti Bolognese with a Bread Roll Choc Ice
Roast Chicken, Roast Potatoes, Cauliflower & Peas Flapjacks
"Make your own" Pizza with Wedges & Beans Fruit Salad & Cream
Vegetable Curry, Rice and Poppadoms Fresh Fruit
Cottage Pie, Green Veg and Carrots Arctic Roll
TEAJacket Potato with Cheese and Salad Yoghurt Cake
Cheese and Chopped Tomatoes on Toast Cake or Biscuit
Sausages with Sweetcorn and Mashed Potato Fruit Jelly with Ice Cream
"Make your own" Tuna, Mayonnaise & Cucumber Sandwiches Sponge Roll & Custard
Pasta with Ham, Cheese and Tomato Banana Cake

WEEK 2
LUNCHFishcakes, Wedges & Sweetcorn Sponge Roll & Custard
Chinese Vegetable Stir-Fry with Noodles Orange Segments in Jelly
Roast Chicken, Stuffing, Roast Potatoes, Broccolli & Carrots Fruit Pie & Custard
"Make your own" Pizza with Croquette Potatoes and Sweetcorn Peaches and Ice Cream
Sausage, Onion Gravy, Mashed Potatoes and Vegetables Delight Dessert
TEAHerby Cheese Supper Snack Yoghurt
Sausages and Baked Beans with New Potatoes Fresh Fruit
Jacket Potato with Tuna and Mayonnaise and Salad Scone and Jam
Cheese and Chopped Tomatoes on Toast Yoghurt
Tortilla Wraps with Cheese, Ham & Tomato filling Flapjack

WEEK 3
LUNCHRoast Chicken, Roast Potatoes, Yorkshire Pudding, Broccoli & Carrots Arctic Roll
Cottage Pie with Seasonal Vegetables Ice Cream with Wafer
Vegetarian or Meat Chilli with Pitta Bread and Salad Flapjack
Toad in the Hole, New Potatoes, Peas and Gravy Choc Ice
Quiche with Wedges & Sweetcorn Jelly and Ice Cream
TEABeans on Toast Fruit Pie and Custard
"Make your own" Salmon Spread and Cucumber Sandwiches, Cheesy Puffs Cake or Biscuit
Pasta, Ham and Cheese with Salad Fresh Fruit
Jacket Potato with Baked Beans Peaches and Ice Cream
Ravioli, Salad with Bread & Butter Cake or Biscuit

WEEK 4
LUNCHFishcakes, New Potatoes and Vegetables Ice Cream with Wafer
Spaghetti Bolognese with Bread Melon
Chicken Curry with Rice and Poppadoms Pineapple Upside Down Cake
Roast Chicken, Roast Potatoes, Carrots and Peas Fruit Crumble and Cream
Sausages in Onion Gravy and Vegetables Yoghurt
TEAJacket Potato with Tuna and Mayonnaise and Salad Scone and Jam
Beans on Toast Banana Cake
Tortilla Wraps with Ham, Cheese & Tomato filling Fresh Fruit
Macaroni Cheese, Salad with Bread & Butter Sponge Roll
Cheese and Chopped Tomatoes on Toast Peaches and Ice Cream or Cream
NB: A vegetarian alternative is always available.MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY

WEEK 1
LUNCHSpaghetti Bolognese with a Bread Roll Choc Ice
Roast Chicken, Roast Potatoes, Cauliflower & Peas Flapjacks
"Make your own" Pizza with Wedges & Beans Fruit Salad & Cream
Vegetable Curry, Rice and Poppadoms Fresh Fruit
Cottage Pie, Green Veg and Carrots Arctic Roll
TEAJacket Potato with Cheese and Salad Yoghurt Cake
Cheese and Chopped Tomatoes on Toast Cake or Biscuit
Sausages with Sweetcorn and Mashed Potato Fruit Jelly with Ice Cream
"Make your own" Tuna, Mayonnaise & Cucumber Sandwiches Sponge Roll & Custard
Pasta with Ham, Cheese and Tomato Banana Cake

WEEK 2
LUNCHFishcakes, Wedges & Sweetcorn Sponge Roll & Custard
Chinese Vegetable Stir-Fry with Noodles Orange Segments in Jelly
Roast Chicken, Stuffing, Roast Potatoes, Broccolli & Carrots Fruit Pie & Custard
"Make your own" Pizza with Croquette Potatoes and Sweetcorn Peaches and Ice Cream
Sausage, Onion Gravy, Mashed Potatoes and Vegetables Delight Dessert
TEAHerby Cheese Supper Snack Yoghurt
Sausages and Baked Beans with New Potatoes Fresh Fruit
Jacket Potato with Tuna and Mayonnaise and Salad Scone and Jam
Cheese and Chopped Tomatoes on Toast Yoghurt
Tortilla Wraps with Cheese, Ham & Tomato filling Flapjack

WEEK 3
LUNCHRoast Chicken, Roast Potatoes, Yorkshire Pudding, Broccoli & Carrots Arctic Roll
Cottage Pie with Seasonal Vegetables Ice Cream with Wafer
Vegetarian or Meat Chilli with Pitta Bread and Salad Flapjack
Toad in the Hole, New Potatoes, Peas and Gravy Choc Ice
Quiche with Wedges & Sweetcorn Jelly and Ice Cream
TEABeans on Toast Fruit Pie and Custard
"Make your own" Salmon Spread and Cucumber Sandwiches, Cheesy Puffs Cake or Biscuit
Pasta, Ham and Cheese with Salad Fresh Fruit
Jacket Potato with Baked Beans Peaches and Ice Cream
Ravioli, Salad with Bread & Butter Cake or Biscuit

WEEK 4
LUNCHFishcakes, New Potatoes and Vegetables Ice Cream with Wafer
Spaghetti Bolognese with Bread Melon
Chicken Curry with Rice and Poppadoms Pineapple Upside Down Cake
Roast Chicken, Roast Potatoes, Carrots and Peas Fruit Crumble and Cream
Sausages in Onion Gravy and Vegetables Yoghurt
TEAJacket Potato with Tuna and Mayonnaise and Salad Scone and Jam
Beans on Toast Banana Cake
Tortilla Wraps with Ham, Cheese & Tomato filling Fresh Fruit
Macaroni Cheese, Salad with Bread & Butter Sponge Roll
Cheese and Chopped Tomatoes on Toast Peaches and Ice Cream or Cream
NB: A vegetarian alternative is always available.As said make sure you are "qualified" with all the relevent certs.


This looks like a good start:

http://www.islanddaynursery.co.uk/nutrition.php

A lof of the foods can be made in bulk and well in advance.

Rob

Chip

Start here:

http://www.food.gov.uk/multimedia/pdfs/startingup.pdf

Loads of good advice in there.

Chip

stuart69

iTrader: (1)

You can get all your fresh and frozen from Cosco,just turn up,apply there and then for a membership,about 25 quid

If you want fresh meat delivered daily,contact philip clarkson,of clarksons butchers in leyland,he is a catering butcher,he will also put you onto a decent vedge man if you ask him

Cosco sell all the sauses you will need,either powdered or ready mixed,dont think they deliver though.That is if your not making your own,i would

Iam only in eccleston near chorley so if you need to know anything else give me a pm.

Ive just sold my butchers shop,so i do have a few foody contacts.

stuart69

iTrader: (1)

Yes read that

Your first rule of thumb,NEVER mix raw with cooked,dont store it in the same fridge,dont use the same knife,buy coloured knives,that way you have no excuses.

Or you could kill them all

Chip

Hygeine is of paramount importance or you get cases like this which was very sad.The butcher was jailed for a year.

http://www.dailymail.co.uk/news/arti...ing-agony.html

Chip

TURBOTRONICS

thanks for all the advice i do plan on doing every thing by the book and to the letter
i really want to make a go of it
my daughter attends the nursery so even more reason to get it right and my wife works there to
cooking has been a passion of mine for many years
i will take into consideration every bit of advice and i may even take one or two of you up on your offers
thanks again

David Lock

Well all the best TT

d

Chip

Good luck and let us know how you get on

Chip

ScoobyWon't

Do you already have an operating kitchen on site? It's worth making a note of what equipment and utensils you have. Not only will that help familiarise yourself with their operation, but will also help you see what meals/ingredients you can prepare.

In terms of portion control, before dishing up, weigh the portions, so you know what for example 100g looks like, it is worth using items like a pea scoop, so each serving should be the same size.

Once you have decided on a menu, then you will probably be better off doing a trial run of each item. That will allow you to see how long each item takes to cook, visualise it's presentation and also the size of the portions.

Portion control can be overcome by using frozen meals which you just reheat in the microwave or in a pan of boiling water. The microwave technique often take longer as you can only fit in a few items at a time, where as with the water method, you just put in as many bags as you can fit/need. This does offer convenience, but it very much depends on if you want to be cooking or just re-heating food.

Do you have any constraints on your menu, such as cost per portion? Will this allow you to use totally organic food or will you be depending on long life items which may contain additives?

How many staff will you have? If you will be cooking alone, then you may need in to look into hot holding items until you are ready to serve them.

In terms of suppliers, I've experienced Brakes and 3663 in the past. I much prefer Brakes for their customer services and the quality of food.

Best of luck