Bubba & Boudreaux Humor

 Bubba & Boudreaux walk into a restaurant. While having a bite to eat, they talk about their moonshine operation.

Suddenly, a woman at a nearby table, who is eating a sandwich, begins to cough. After a minute or so, it becomes apparent that she is in
real distress.
Bubbba looks at her and says, 'Kin ya swallar?' The woman shakes her head no. Then he asks,'Kin ya breathe?'The woman begins to turn blue and shakes her head no.

Boudreaux walks over to the woman, lifts up her dress, yanks down her drawers and quickly gives her right butt cheek a lick with his tongue 

The woman is so shocked that she has a violent spasm and the obstruction flies out of her mouth. As she begins to breathe again, the Boudreaux walks slowly back to his table.

Bubba says, 'Ya know, I'd heerd of that there 'Hind Lick Maneuver' but I ain't niver seed nobody do it!'

Be Great at Something

I went to a reasaurant today that had every dish I could think of listed in their menu.  I did not know what to order because I was overwhelmed by all the items. Some restaurants try to be something they are not.  I am not going to order lasagna off the menu at a Mexican restaurant.  At a Chinese restaurant I am not going to order enchiladas.  Staple items such as a hamburger or chicken sandwich might be OK as long as the menu item does not add items to inventory.  A kids menu with the usual staples (chicken fingers, hot dog etc...) are acceptable; even necessary if your core customers have children.  Stick with what you are good at.  Review your menu and compare it to your local chain restaurant.  It should follow the same general pattern.  Chain Restaurants (Chili's. Applebee's, Outback, etc...) use the latest market reasearch trends and sample markets to test the effectivness of their menu offerings.  You will notice in each catagory they offer the traditional and highlight their speciality items.  Your menu should be similar.  Your speciality item does not have to be a reinvention of the wheel.  COLD 20 OZ Glass Mugs of draft rootbeer could make a hamburger stand shine.  Mexican restaurants are often juged by their Margharitas rather than the taste of their food.  Pick something and make it famous.  People will remember the greatest_________ of their life and talk about it to all their friends.         

The Conscience Voice of "Restrepo" Volunteers to Return to Afghanistan

http://stuck-middle.blogspot.com/2011/08/conscience-voice-of-restrepo-volunteers.html

Keep It Professional ALWAYS!

The food business is a business built on personal relationships.  Your guest are trusting you with what they put in their bodies.  Clients become friends and friends become clients.  Business is business regardless of who your client is.  Therefore it is important to keep the business relationship professional.  I am referring to all those handshake deals that are made everyday.  I have learned the hard-way that the details of those deals sometimes get foggy.  In order to keep your friends make sure you follow up that handshake deal with a proposal.  Put the menu paper.  Tell your client what products and services you will provide.  Then  state the price and terms you agreed upon.  Have your client a receipt for the money they pay you.  I was often hesitant about writing business proposals for a friends wedding or my mothers anniversary party but I found that it is a stress reliever.  Many times it helps work out potential problems before they ever happen.    Make sure and send a proposal as soon as possible after the conclusion of the conversation that it concerns.  That is when the details are fresh to you and your client.  This also gives both parties the ability to correct any misunderstandings.  Revisit the proposal before the event in order to confirm the details and insure coordination. Below you will find a simple catering proposal.  It is not fancy or full of legalities and it states exactly what I am going to do, for how many guest, and what I am charging for my services.  Feel free to use it as a template or make your own.

 

Louisiana Catering Services of New Orleans agrees to provide the following menu on 26 December 2009 from 1-4 PM at _______________for the fixed price of $_______

 Po-Boy’s-Smoked Ham &Turkey, Roast Beef and Gravy, Fixings' Bar on New Orleans  French Bread

Creamy Creole Style Red Beans & Rice with Louisiana Smoked Sausage

Twice-Baked Potato Casserole

 Green Bean Casserole

 Triple Chocolate Layer Desert

 Banana Pudding

Price includes all utensils, plates, napkins, customary condiments and will include everything needed to serve the above items.  Price includes a serving time of 4 hours.  Additional time will be $_____ per hour. Price is based on ____ guests.  Customer must confirm change in number of guest 72 hours prior to event.  Customer is responsible for paying for all confirmed guest regardless of their attendance.  Customer is responsible for paying for all guests in attendance.

__________________________________  

Michael Larey

Louisiana Catering Services

 __________________________________

 Representative

 XXXXXXXXXX