1 / 15

Ivan's

Ivan's. By: Jordan Johnston Mr. Tanner. MY TABLE OF CONTENTS. History of Ivan’s What I usually do at work What I usually do cont.. My likes and dislikes Expectations Details Detail cont…. My independent study My independent study Part2 My independent study part3

race
Download Presentation

Ivan's

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Ivan's By: Jordan Johnston Mr. Tanner

  2. MY TABLE OF CONTENTS • History of Ivan’s • What I usually do at work • What I usually do cont.. • My likes and dislikes • Expectations • Details • Detail cont…. • My independent study • My independent study Part2 • My independent study part3 • How to make a clubhouse sandwich • Sources • The end

  3. History of Ivan’s • Ivan’s started off as a small business on Algonquin called Ted's chip stand and of course a person named Ivan had bought the chip stand off of ted hence the name Ivan’s. After buying the chip stand they moved it from Algonquin to O'Brien street where Colonel Hoagies is now, shortly after a man named Claude Ledoux had bought Ivan’s and moved its location in to the plaza where it is now and Claude’s Daughter Christina Walkling is the current owner/manager of Ivan’s. Ivan’s has been around for more then Twenty years and has been around long enough to say that it is a North Bay tradition.

  4. What I usually do at work In the mornings I peel and chip potatoes usually around 400 to 600 hundred pounds depending on the day. In the afternoon I am given a prep list and I prepare whatever is on there for the cooks to cook, usually most of the preparation is spent using the robo coupe the robo coupe is meant for cutting and shredding I usually make home fries shred mozzarella and cabbage with the robo coupe almost everyday. Once in a while I'm on board and I usually do fries to help the cooks out during a rush.

  5. What I usually do cont…. This is a potato peeler I usually use one of these every day. Its pretty simple to use you just plug it in turn it on and stick potatoes in the top and open the hatch on the side after a few seconds and potatoes will just fall out. The small thing beside it is a potato chipper after I peel all the potatoes I have to chip them all with one of those into a big tub.

  6. My likes and dislikes • Likes I liked doing potato prep Putting away orders Placing orders Serving food Making gravy mixes Portioning meats and chicken The coffee The free beverages Smoke breaks • Dislikes Portioning coleslaw Doing dishes Making Cole slaw Cleaning Potato peeler LUNCH RUSH!!!!!!!!!!

  7. Expectations There's a lot of math involved In being a prep cook You have to have all your prep done on time and always be on your feet. Usually a prep cook is in a half hour or at least ten minutes early to prepare. Every bit of food is measured out into pounds, grams,Tbsp…etc. Into separate baggies or buckets. The prep cooks usually have to use a scale or measuring cups to measure out all the food except for potato’s they come in 50 pound bags. On a slow day a prep cook is expected to chip and peel around 400 pounds of potatoes, on a busy day 600 All meat slicing has to be done by 10:00 before lunch rush, if not there could be a lot of problems.

  8. Details,cont….. • Where? My independent study task Obviously took place at Ivan’s in the back kitchen In the prep area. • Why? My independent Study task was beneficial to My self because now I know how to be able to price food if I ever owned a restaurant or was in the restaurant business.

  9. Details • Who?- I was of course involved in the independent study as well as Christina , Mike, Grace, Zack, Amanda, Carmen. They all helped train me and teach me about Ivan’s. • What?- for my independent study task I decided to make it on the economics behind the kitchen and knowing how a restaurant makes profit in order to stay in business. • When? I conducted my independent study task between 10:00 and 11:00 while working at Ivan’s

  10. My Independent study • My independent study is on Kitchen economics since I couldn’t really ask Christina to tell me how much she makes in the restaurant I figured I would give an example on a smaller scale. • I started my independent study by pricing everything that would go into a clubhouse sandwich. • Bread costs $1.99 for 20 slices • Tomato’s cost $1.45 for 3 • Lettuce was $1.25 a head • Chicken was $4.84 for 3 chicken breasts. • Bacon was $3.99 and I estimated it would make 8 sandwiches. • Cheese slices $2.99 for 16 slices. • Mayo was $3.99 and I estimated you could put mayo on 100 sandwiches. • Mustard was $1.00 and I estimated that you could put mustard on 75 sandwiches. • Toothpicks were $1.00 for 650

  11. My independent study • What I did after I priced the food was some simple algebra. • Bread: 1.99/20=$0.10x3=$0.30 • Tomato: 1.45/3=49/2=$0.25 • Lettuce: 1.25/20=$0.06 • Bacon: 3.99/8=$0.50 • Chicken: 4.84/3=1.61/2=$0.80 • Cheese Slices: 2.99/16=$0.19x2=$0.37. • Mayo= 3.99/100=$0.04 • Mustard= 1.00/75=$0.01 • Tooth Picks= 1.00/650=0.0015x4=0.006 or half a cent. • The over all price of everything together is$2.30x3= $6.90

  12. My independent study • Lets say I own a sandwich shop that only sells clubhouses for 6.99 a sandwich. The shop is open from 8:00am to 12:00 pm everyday, I have two employees and they both work 8 hours for $10.25 an hour. Each day from 8 till 12 we get 100 customers how much profit am I making. • The 2 employees: 8 hours x $10.25=$82x2 employees=$164 • I sell each sandwich for $6.90x 100 customers=$690 • $690.oo-$164.00=$526.00 a day • I make 526 a day this would go towards paying for the place and restocking the food and whatever is left over I keep.

  13. How to make a clubhouse This is how to make a clubhouse. 1. Get a decent size baking sheet and cook one peace of chicken breast in the oven at 350 degrees for twenty minutes flip it over in ten. 2.Get your bacon started take how much you think you would need for the sandwich lets say 4 slices and cook them in a skillet on moderate heat on your stove until crispy. 3. Prepare your lettuce and tomato for a sandwich you will probably need half a tomato cut into 3 cm slices and 2 small chunks of ice burg lettuce. 4.Toast 3 slices of bread and lay them flat on your table and put mayo and mustard on all of them. 5. You put you lettuce on one slice and tomato on the other and put your two slices on whatever side. 6. Put chicken on the bottom and bacon on top stick your tooth picks in each corner and quarter your sandwich into 4 even pieces.

  14. Sources • http://image.made-in-china.com/2f0j00wCAthgvcLaWF/Potato-Chipper-HPG-061-.jpg • http://theora.com/images/cabbage.jpg • http://content.etilize.com/Large/11962362.jpg • http://www.mccallpancakehouse.com/images/misc/clubhouse-sandwich-2.jpg

  15. End • Thanks for listening • Any questions?

More Related