Sunday, 4 March 2012

Ballymaloe Day 33, 22nd February - How to price a Lobster Vol-Au-Vent?

Our Theory day for Week 7. Today the Restaurant Advisor Blathnaid Bergin was back for her second day of lectures on food and business. Particularly interesting was how to cost a recipe, down to the last gram of sugar and flour. Even if the ingredients are relatively cheap, once you’ve added on tax and overheads and so on (not to mention profit!) the price you need to charge for a dish creeps up. Then there were also all the systems a good restaurant should have in place which we went through. We also looked again at common mistakes restaurants make and at some other food businesses in Ireland which have done well. With everything that could go wrong it wouldn’t surprise me if some of us were put off starting up after this!

In the evening my housemates and I and some of the other students were invited to Darina’s house for drinks with Rory and some of her family. We had organic Cava and some lobster vol-au-vents. You don’t get them every day!

Took zero pictures today but will be back with some tomorrow!

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