Your Menu is the key to efficient production
A properly planned menu considers kitchen facilities, manpower, availability of seasonal foods, and special requirements, as well as customer's food preferences.
Arbor's menus are carefully planned to result in maximum efficiency. Standardized recipes are used to assure product consistency.
Cooks learn proper food preparation techniques. Ingredients are correctly weighed and measured. Servers are taught which type
and size of utensil will achieve good portion control for particular food items. The best cooking method and cooking time are determined
inadvance to guarantee a product of maximum quality. Food temperatures are monitored and foods are tasted by a manager before serving.
Daily Production Records detail preparation activities and serve as production histories. Daily staff meetings reinforce and clarify instructions given on the Production Records.
New products are tested in Arbor's Corporate test kitchen, then field tested with customer preference being the primary consideration.
© 2000 Arbor Management, Inc.
Questions? Write to:
Arbor Management, Inc.
2100 Corporate Drive
Suite B
Addison, IL 60101