Burger helper

[prasantrin]

Well...while it is on the griddle..I put on the cheese, Pick and grilled onions. I know what you are talking about though...condiment placement is an actual science...or at least I like to think so.

I agree! It's something I have given much thought to! Partly because I'm just anal, though.

Think about this...I like toast with real butter and jam...no jelly here. society somewhat forces you to eat this kind of toast with the jam side up, but...if you think about it...your taste buds are not at the roof of your mouth. just by turning the toast upside down..with either butter or jam...it is this side that come in contact with your taste buds first...it taste alot better.

When I eat ice cream, I put ice cream on the spoon, then turn it upside down before putting it in my mouth, so the I taste the ice cream first, not the spoon!

So my thoughts is that I want my customers to taste the seasoned burger first, the condiments must then work themselves around to add to the beef flavor as well as the overall texture of the burger. This is one of the reasons for toasting buns in my opinion.

1. with the texture of the toasted side, the wet condiments dont soak in as fast

2. To add texture and sometimes flavor to the burger.

As far as ket and must, right now...I just let the customer put on as much or as little as they wish. In the future...the person cooking will do this.

So once you put it on yourself, the condiments will be between the veggies and the top bun?

I do plan on using lettuce...but no iceberg...I prefer Romaine because of color and texture. I dont use just everyday onions...No.9 has its own onions...cant be duplicated...worked on it for three years...well it can but it would be pretty hard.

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Does that mean you developed your own onion variety? Do you grow them yourself? I might have missed that part.

[Magus]

Edited November 11, 2007 by Magus (log)

[Magus]

I read this thread and was enthralled.

Just a note of caution...

I know where you're coming from, its a pride thing. I ran a restaurant for 16 years and when I first started out, I wanted to create THE BEST (of everything on the menu). In some instances, my idea of THE BEST was simple enough, but when sales increased, the logistics of this became a nightmare. Such as making various sauces in small batches - I was making "small batches" twice a day. Or skin-on fries - I was washing a half a ton of potatoes a day.

I would assume the same would go for grinding your own meat. Sounds simple enough, but it may get out of hand.

I don't want to throw a wet towel on these great ideas, I just want to say that as volume increases, it is difficult to keep it in house.

On another note, as you may see as you get further along, to be successful, you don't have to be necessarily THE BEST, but simply better than the next guy. (I know, I know, your not talking about success, but instead creating the best).

Keep us in the loop!

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I will have to see how "out of hand" things get.

This is the thing that I am fighting within my own mind.

Do I NEVER want to run out of food?

or

Is is O.K to say...Sorry we are out of this or that for the day.

Right now...my customers have found out that if you dont get to No.9 early...you wont get a burger. Maybe this is O.K because of the nature of the business right now. Once I get perm diggs...this could get ugly.

Also...my mindset of No.9... is that we have to keep working to be either the perfect 10 or the new No.1.

Edited November 12, 2007 by Magus (log)

[MarketStEl]

Also...my mindset of No.9... is that we have to keep working to be either the perfect 10 or the new No.1.

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You're not going to go off on one of those Million Man March-style numerology tangents, are you?

[Magus]

Also...my mindset of No.9... is that we have to keep working to be either the perfect 10 or the new No.1.

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You're not going to go off on one of those Million Man March-style numerology tangents, are you?

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lmao....Oh never that!...I just know that I can never sit down to rest...thinking "I'm the best"...I have to keep working to be the best at what I/we do. never gettign I am here to serve food to the people who are also my customers. I listen to them...I am not one to get complacent.

[Magus]

BACON!!!

What does everyone like?

Precooked

Its faster but IMHO it does not taste as good.

I have used when I worked at one of the big three...

Another one of the big three use to have a bacon that was raw and needed to be cooked. (this was pre dumb down era) I

t was round...so when you put it on the burger...it covered the whole burger.

They no longer have this. The danger here is either undercooking or overcooking it.

Personally

I like cooking the bacon when the burger is orderd. When I tried this...it cooked faster than the burger did and it was fresh and juicy...it just takes more thought to not burn the bacon while you are cooking the burger. But cooking the bacon fresh make a overall great product.

What are your thoughts?

Edited November 12, 2007 by Magus (log)

[MarketStEl]

What you said, Magus.

Cooked-to-order bacon is much, much better than precooked, reheated bacon.

That said, you can take the shortcut many diners use to handle busy times: Fry a large batch of bacon early and keep it warm in a metal container on the grill. It won't be as hot as the bacon cooked with the burger, and it will lose some of its juiciness, but it keeps you from having to focus on both the bacon and the burger when you're getting slammed.

[Magus]

What you said, Magus.

Cooked-to-order bacon is much, much better than precooked, reheated bacon.

That said, you can take the shortcut many diners use to handle busy times: Fry a large batch of bacon early and keep it warm in a metal container on the grill.  It won't be as hot as the bacon cooked with the burger, and it will lose some of its juiciness, but it keeps you from having to focus on both the bacon and the burger when you're getting slammed.

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Yeah...steam pans work I guess.

Thick or Thin?

I personally like thick cut bacon...it it is also pricier than the thin cut bacon...

The thin...I have found gives taste and texture... where as thick cut bacon add to the taste, texture and the meal itself.

Edited November 12, 2007 by Magus (log)

[MarketStEl]

Why am I'm not surprised Sandy that the wretched stench of the Mighty 'Skins has wafted all the way to Philly?

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Boy, did it ever!

Though the stats say the Iggles still stink worse than the 'Skins, they managed to best your beloved tribe in a true stink-bomb of a game yesterday. (Exciting, yes, but they still stank up the field with all those penalties and turnovers.)

Nonetheless, it sure smelled good to us up here in Philly.

So: what did you settle for in the way of eats since Magus wasn't able to FedEx you a burger?

[Magus]

Has anyone ever tasted or cooked....deep fried bacon?

[SundaySous]

I'm sure I have had deep fried bacon unfortunately that was many braincells ago. R&D costs there wouldn't be too costly though.

When I was a kid and worked at a diner we par cooked bacon. Then through it back on the griddle and put a bacon press on it to get it flat and crisp.

My only concern about thick cut bacon would be the baby boomer's who I think will make up a significant part of your business. I'm guessing the 50+ crowd may find it difficult to deal with.

Curious, at the games are more than 1/2 the patrons 50+?

[Magus]

I'm sure I have had deep fried bacon unfortunately that was many braincells ago. R&D costs there wouldn't be too costly though.

When I was a kid and worked at a diner we par cooked bacon. Then through it back on the griddle and put a bacon press on it to get it flat and crisp.

My only concern about thick cut bacon would be the baby boomer's who I think will make up a significant part of your business. I'm guessing the 50+ crowd may find it difficult to deal with.

Curious, at the games are more than 1/2 the patrons 50+?

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No Actually 20 somthings....I do get a great number of more mature customers though.

I want to say so much about my idea of the decor but I dont want to let too much out too fast.

[divalasvegas]

Why am I'm not surprised Sandy that the wretched stench of the Mighty 'Skins has wafted all the way to Philly?

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Boy, did it ever!

Though the stats say the Iggles still stink worse than the 'Skins, they managed to best your beloved tribe in a true stink-bomb of a game yesterday. (Exciting, yes, but they still stank up the field with all those penalties and turnovers.)

Nonetheless, it sure smelled good to us up here in Philly.

So: what did you settle for in the way of eats since Magus wasn't able to FedEx you a burger?

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Sigh no special munchies here Sandy; humiliating losses tend to dampen the appetites of diehard Redskins fans and just think we have those *&^%#!@ Ploughboys to look forward to next week. Again, OH THE HUMANITY! A special-delivery bacon cheeseburger from Magus would've gone a long way to easing my pain though.

And yes, I'd like the bacon on my burger to be thick cut, but really regular would be just fine with me; it's the meat and cheese that have to be right.

[Magus]

I'm sure I have had deep fried bacon unfortunately that was many braincells ago. R&D costs there wouldn't be too costly though.

When I was a kid and worked at a diner we par cooked bacon. Then through it back on the griddle and put a bacon press on it to get it flat and crisp.

My only concern about thick cut bacon would be the baby boomer's who I think will make up a significant part of your business. I'm guessing the 50+ crowd may find it difficult to deal with.

Curious, at the games are more than 1/2 the patrons 50+?

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No Actually 20 somthings....I do get a great number of more mature customers though.

I want to say so much about my idea of the decor but I dont want to let too much out too fast.

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O.K im gonna explode...I'll give just a little.

First, the idea of being retro is false...we are not retro...we just never caught up

Second...The pictures that I have...are all done in Sepia tone or technicolor or B&W...cant decide right now. ..dont want the focus to be on the color...just the image.

During the day...WW ll era jazz and big band...stuff like that...in the evening...the music changes.

So you will have a totally different feeling from the afternoon than you will 1 or 2 in the morning!

The mood changes, the music changes,the people have changed....yet the quality of food and customer service has stayed the same.

Thats all I can let out at this time.

Edited November 12, 2007 by Magus (log)

[Magus]

Paper cups.

Does ANYONE know where I can get 'plain white wax cold cups" This is almost impossible to find!

[Kbear919]

[SundaySous]

I wonder if you could franchise the carts and trailers?

[SundaySous]

Paper cups.

Does ANYONE know where I can get 'plain white wax cold cups" This is almost impossible to find!

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Magus you're nothing but trouble.

They don't say paper in the description but on that site they are under the paper category. Somebody must sell them in Michigan.

[Magus]

Paper cups.

Does ANYONE know where I can get 'plain white wax cold cups" This is almost impossible to find!

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Magus you're nothing but trouble.

They don't say paper in the description but on that site they are under the paper category. Somebody must sell them in Michigan.

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THANK YOU SO MUCH!!!! YOU ARE THA MAN!!!

I jus did not want to have to serv drinks out of thoes gawd awful cups with thoes wacked designs on them. Every time I see them they turn my stomach..

Plain white cups, Plain white bags, with burgers in plain white butcher paper!!

At least I can put my own logo sticker on these!!!

[Magus]

I wonder if you could franchise the carts and trailers?

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Funny you should say that. Being from the NYC, I contacted a cart maker. I asked for him to send me the schematics to a $10k cart. Well...instead he sent me the cut sheet....that was a big Oops on their part. What they sent me is what they used to manufacture the cart itself...measurements and all...so....I have quickly taught myself how to weld. The only thing I am playing with is aluminum thickness and what not....that is in the works. I even invested in a nice Mig welder with gas. I figured I would needed it anyway to make counters and tables and such.

My mind is allways going...its a wonder I get any sleep at all

[SundaySous]

THANK YOU SO MUCH!!!!  YOU ARE THA MAN!!!    

I jus did not want to have to serv drinks out of thoes gawd awful cups with thoes wacked designs on them. Every time I see them they turn my stomach..

Plain white cups, Plain white bags, with burgers in plain white butcher paper!!

At least I can put my own logo sticker on these!!!

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I'm pretty sure it would be less expensive to have them print your logo on the cups than use stickers. The parent company is Georgia Pacific. You can make an inquiry. If I understand small batches, like 8,000 cups are not a problem for them.

[Magus]

THANK YOU SO MUCH!!!!   YOU ARE THA MAN!!!    

I jus did not want to have to serv drinks out of thoes gawd awful cups with thoes wacked designs on them. Every time I see them they turn my stomach..

Plain white cups, Plain white bags, with burgers in plain white butcher paper!!

At least I can put my own logo sticker on these!!!

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I'm pretty sure it would be less expensive to have them print your logo on the cups than use stickers. The parent company is Georgia Pacific. You can make an inquiry. If I understand small batches, like 8,000 cups are not a problem for them.

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8,000 cups ..hey...Im not one of the big three

8000 is small...you have to remember not to shock me like that...Im still a little guy. But I will check.

[SundaySous]

Whoa there cowboy. Before you go off fabricating your own Restaurant equipment you might want to take a look at things like product liability insurance, NSF certification and a bunch of other stuff I can't think of.

[Magus]

Whoa there cowboy. Before you go off fabricating your own Restaurant equipment you might want to take a look at things like product liability insurance, NSF certification and a bunch of other stuff I can't think of.

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One thing that I know is food equipment...how to fix my own..etc. I take things apart to see how they work, then put them back toghether...I can stand when someone tells me...oh you can do that!....sHeeeeeeet. I will take anything apart.

Most of the time when Ive done this...I did not like what I found. Alot of that commercial equipment is kinda flimsy if you ask me. I like doing this so if I do choose to have someone else fix it...they can't jerk me!

BUT

Stuff that the Health Department would come down on me for...like kitchen stuff. I buy all NSF approved stuff. Things like service counters, that stuff can be fabricated...as long as its made of foodgrade approved products.

Edited November 15, 2007 by Magus (log)

[Mike B4]

Good luck this weekend. Say, can you bring a few extra burgers to the visitors dressing room right before kickoff? I think the home team might need some extra help. If you have OSU thinking about those wonderific burgers. Maybe they will forget about Hart, and Henne. One can only hope.

Mike