Optimising 1st Class

Increasing efficency, productivity and sustanability within invitez, by...

  • Redesign the BQT kitchen to become it's true destiny
  • Combine the production with 1st class and the other restaurants to create a sustainable F&B concept
  • Introduce an a la carte Breakfast for hotel and other guests
  • Revamp and optimise the conference menu






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Slide 1: Tekstslide
SustainabilityMBOHBOStudiejaar 3,4

In deze les zitten 18 slides, met tekstslides.

time-iconLesduur is: 10 min

Onderdelen in deze les

Increasing efficency, productivity and sustanability within invitez, by...

  • Redesign the BQT kitchen to become it's true destiny
  • Combine the production with 1st class and the other restaurants to create a sustainable F&B concept
  • Introduce an a la carte Breakfast for hotel and other guests
  • Revamp and optimise the conference menu






Slide 1 - Tekstslide

Pressing restart
Redesign the BQT kitchen to become it's true destiny by converting it into a propare MEP kitchen where production and preperations is conducted. including: pastry, sauces, dressings, jams, cookies, sandwiches, soups, salads, beverages, and others are being produced. 

Slide 2 - Tekstslide

It's all about the MEP
  • Creating a sustainable and supportive production system where each shift will be responsible for production of a couple of products for the entire week.
  • Conducting MEP activities for the following shift.
  • Converting 2nd chance prodcuts

Slide 3 - Tekstslide

Breakfast service
Offer a la carte breakfast for hotel guests, alongside to other people within the buliding. Incl. students, teachers and other employees.

It is possible to offer breakfast until lunch time and serve it in both 1st class and Queen’s bar.

Slide 4 - Tekstslide

Yoghurt with muesli, seasonal fruit skewers, freshly squeezed orange juice
Healthy Start

Slide 5 - Tekstslide

Uitsmijeter / tosti







• Ham
• Cheese
• Bacon









Hollandaise Eggs:







• Benedict – ham / bacon
• Royale – smoked salmon
• Florentine – steamed spinach

Slide 6 - Tekstslide

Belgian waffle / Crêpe / Churros
• Fruits – berries / bananas / pineapple / poached fruits
• Whipped cream mascarpone
• Chocolate sauces – dark / milk / white

Slide 7 - Tekstslide

Build your own

• Eggs as your wish – poached / scrambled / fried / omelette
• Toast / Croissant / Danish / Belgian waffle / English muffin
• Cheese selection – old cheese / belegen / brie / fetta
• Meat selection – ham / roast beef / bacon / pulled chicken
• Sweet selection – jam / hagelslag / nutella / peanut butter
• Extras - Slow baked tomato / sliced avocado / steamed spinach / smoked salmon

Slide 8 - Tekstslide

1st Class' offerings
•Baked goods 
•Sandwiches
•Salads
•Extras


Slide 9 - Tekstslide

Baked goods
Daily and weekly items, housemade as possible, incl.: Sausage rolls / pie selection/ pastry of the day / croissants /  Danishes/ cookies/ cupcakes / brownies / macrones / eclairs / 
etc.

Slide 10 - Tekstslide

Sandwiches
A variety of freshly baked breads with the array of fillings, BYO:
• Spread selection – aioli/ cream cheese/ hummus/ babaganoush/ pesto
• Meat selection – ham / roast beef / bacon / pulled chicken
• Cheese selection – old cheese / belegen / brie / fetta
• Sweet selection – jam / hagelslag / nutella
• Extras - tomato / cucumber / lettuce / rucola / red onion / sliced avocado / steamed spinach / smoked salmon
MORE A LA MINUTE RATHER THAN PRE-PRODUCTION

Slide 11 - Tekstslide

Salads
A variety of freshly prepared salads with the array of BYO:
• Leaves – lettuce / masculine / rocket / spinach
• Fresh vegetables – tomato / cucumber / paparika / red onion / avocado
• Grilled / others – eggplant / courgettes /
• Dressings selection – French dressing / olive oil / Balsamico,
• Meat selection – ham / roast beef / bacon / pulled chicken
• Cheese selection – mozzarella / halloumi / brie / fetta
• Extras - steamed spinach / smoked salmon / olives / boiled egg

Slide 12 - Tekstslide

Extras
Soup of the day
Daily meal
Daily deep fried item

Slide 13 - Tekstslide

Additional options
Daily goodies and snacks that can be sold
 fruit skewers/ fruit platters/ cheese platters/ charcuterie / smoothies / special beverages / etc.


Slide 14 - Tekstslide

SOPs and Clear Instructions
More than what we do, it's how we do it.
Recipes will change and evolve, we all have different styles and backgrounds,
 however, standards and expectations should be in one line.

Slide 15 - Tekstslide

Cassa SOP
Coffee SOP
Sandwich SOP
Recipe standards (throughout the operation)
Labeling standards
Storage regulations (no bowls in fridges)
Cleaning --> like the PKO lesson
SOP dish washer
Food safety and HACCP requirements

Slide 16 - Tekstslide

Rules and regulations - nail polish, phones, jewlary 
How many students will partake in each outlet?


Slide 17 - Tekstslide

Thank you for your time :) 
Let's make the world a better place!

Slide 18 - Tekstslide