Text 19731, 97 rader
Skriven 2007-08-28 12:10:28 av Michael Loo (1:18/200)
     Kommentar till en text av Dave Drum
Ärende: Candy & Food Bars 51
============================
 -=> Dave Drum said to Burton Ford <=-

 BF>Geeeeese! Haven't had either in years.   Gotta find some and have a
 BF>sliver or two.
 DD> Mars does/did have almonds on top. 3 Musketeers had (allegedly) three 
 DD> different flavours of nougat filling in each bar. Milky Way was just a
 DD> distaff Snickers (no nuts). Haven't had any of them in yonks. Payday 
 DD> used to be my candy-bar vice.

NTF. The distaff part.

 -=> Dave Drum said to Jim Weller <=-

 JW>If I understand their web site it's an AYCE buffet, with all the
 JW>above and unlimited steaks, BBQ Pork Ribs, roast beef and fried
 JW>chicken, with all the sides plus sundaes, pies and and cobblers all
 JW>for just $6.99 for lunch, $8.99 for supper? How can they make
 JW>money even with mediocre food? Stolen meat and slave labour?
 DD> Same way that almost all buffet type places make money - 
 DD> 1. Economies of scale
 DD> 2. Decreased employee expense
 DD> 3. Prominent featuring of low-cost salad and starch items
 DD> 3. Prominent featuring of medium cost vegetable items and
 DD> chicken items.
 DD> 4. Meats not cooked to order

Yes, the above are true, especially the first 3, or 4. The
meats thing is often but not always the case - I've been to
plenty of places with a grill station, with the added expense
that that entails (semi-skilled labor at least).

 DD> An acquaintance who used to have a couple of Bonanza Steak Houses here
 DD> told me that his average food cost per meal for his food bar (which
 DD> was  U$4.99 as a stand alone and included with a cooked to order meat
 DD> entree)  was 42c per person. And chicken livers/gizzards, fried
 DD> chicken, ham and  scalloped potatoes were always on that food bar.
 DD> Other things like meat  loaf, pork steaks, etc. from time to time.

42c seems a bit low. I would have guessed 1.42 maybe. I figure
your buffetgoer packs down a couple pounds of chow, and 21c a
pound doesn't buy you much, even wholesale. Of course, you are
an old man.

 DD> Most people who go to a buffet restaurant load up on mashed potatoes
 DD> and  gravy, etc. And there IS a good reason that most of these places
 DD> have  really tasty gravy (even if from a can). Also on lettuce salads -
 DD> which  are cheap to stock.

Lettuce salads go bad pretty quickly, unless they're treated with
multisyllabic preservatives.

  By the time they get to the protein they
 DD> will likely  eat less meat than if they had gone to a regular
 DD> (sit-down) casual  dining place and ordered a typical meat and two (or
 DD> three). And because  patrons who front-load on starches, etc. at a
 DD> buffet usually go away  with a semi-uncomfortable stuffed feeling they
 DD> tend to think, "Man, I  really hurt them on that 9 dollar buffet".
 DD> Without realising that the  buffet joint just made nearly 8 buck gross
 DD> profit on them.  

I guess I'm the exception: I do the raw bar and then a pound
of protein. But of course the places take into account the likes
of me, and the pricing is such that they probably break even on
the patrician mandarins and make mints off the smashed taters and
mac'n'cheese crowd.

---------- Recipe via Meal-Master (tm) v8.06

       Title: MANDARIN AND ALMOND CAKE
  Categories: Cakes, Autumn, Ann oliver
       Yield: 1

     350 g  Mandarins
       7 lg Eggs; 61g ea
     275 g  Sugar- castor
     300 g  Almonds- blanched; ground
      13 g  Baking powder

   Butter & flour a log tin. Put the mandarins into a saucepan & just cover
   them with water. Simmer them, covered, very gently till very soft.

   Allow to cool enough to handle &, working on a plate, pull them apart &
   remove the pips. Put the eggs & sugar into a food processor & whisk till
   creamy. Add the remaining ingredients, mix thoroughly & scrape into the
   Bake for approximately 30 to 40 minutes [1 hour for the 28cm cake] in
   preheated 175^C oven till just set in the middle. Allow the cake to cool
   before removing it from the tin as it is very fragile when hot.

   By: ANN OLIVER
   From: THE INDEPENDENT WEEKLY, 09 JUNE 2007
   Typed by: KEVIN JCJD SYMONS

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