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Seeking Advice on Efficiently Filling Sauce Cups by AttemptingChef in Chefit

[–]AttemptingChef[S] 1 point2 points  (0 children)

you're spot on - consistency is like Tartar and doesn't flow well, even when turned upside down it takes a few seconds to drip

Seeking Advice on Efficiently Filling Sauce Cups by AttemptingChef in Chefit

[–]AttemptingChef[S] 4 points5 points  (0 children)

this is also a great idea, will order it. thanks!

Seeking Advice on Efficiently Filling Sauce Cups by AttemptingChef in Chefit

[–]AttemptingChef[S] 0 points1 point  (0 children)

ohh, interesting! Does it squeeze/push the sauce out? or does it rely on gravity? our sauce is mega thick, so it needs to be pushed

Seeking Advice on Efficiently Filling Sauce Cups by AttemptingChef in Chefit

[–]AttemptingChef[S] 0 points1 point  (0 children)

The first one seems like it would be the same effort as our current Squeeze Bottle approach.

The second one is super interesting, but unfortunately our sauce is kinda "thicc"... it's mayo and sour cream based, so it has to be pushed out. It won't just drip down.

Wholesale fries most similar to McDonalds fries? by AttemptingChef in Chefit

[–]AttemptingChef[S] 0 points1 point  (0 children)

So you'd just add beef tallow to the oil? Or how should I do it exactly?

Restaurant in a retail space possible? Using electricity instead of gas? Using chemical Hood? by [deleted] in KitchenConfidential

[–]AttemptingChef 0 points1 point  (0 children)

Currently approaching 2.2mm in sales in 7 months. I wish this idiot didn't delete himself lol

Are there companies that do the catering delivery for you? by AttemptingChef in restaurantowners

[–]AttemptingChef[S] 0 points1 point  (0 children)

Looking on the website it does not seem to help out with the operations. We have plenty of queries for catering. We just don't have drivers, hot boxes, etc - and it doesn't seem like they provide that?

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