Successful Food Service

I’ve added a couple of new pages today. These are references I use to adjust recipes on the fly as well as when I’m analyzing recipes. Since I’m in Utah, and I will be cooking for people with “health risks” including sensitivity to alcohol, I must substitute non-alcoholic ingredients whenever a recipe calls for beer, wine, or spirits.

Also, Enterprise, Utah is located at just over 5000 feet altitude. That has quite an effect (as far as I’m concerned) on the cooking processes. I was trained at sea-level and am still referring to tables to help me make the proper adjustments.

Be sure to check these resources…

Successful Substitutions
High Altitude Recipe Adjustments

So, what’s the point?

The point of this blog is to share my experiences as I develop a food service business plan, which leads to obtaining a contract for a Senior Center, where my team will provide both “in house” and “Meals on Wheels” food service.

The challenges are budgetary, logistical, philosophical, nutritional, and physical. In time, I’ll discuss each challenge in detail.

Why would you want to read this blog?

Well, I have a “certain style” that may keep you entertained. If you’re a food service professional, you may find new tips, tricks, and techniques that you can then apply to your own situation. You may even become compelled to comment on certain posts.

If you’re the “average reader” who isn’t a food service professional, I’ll be including things you can do in your home kitchen, too. If you’re a recipe collector, you’re gonna love this site as I will be including a number of recipes. I’ll also be advocating for some “standardized” ways of putting your recipe on line.

So, stay tuned while I get content and goodies loaded up!

Shari Thomas