We're a corporate cafeteria who serves only 8k-10k people a week..
"Don't talk about it"-Chef
byu/EmilyPotato inKitchenConfidential
by EmilyPotato
We're a corporate cafeteria who serves only 8k-10k people a week..
"Don't talk about it"-Chef
byu/EmilyPotato inKitchenConfidential
by EmilyPotato
49 Comments
Only 8-10K a week? That’s not a small number.
could.. make cheese? i know that uses a lot of milk
Holy cow!
At this point you should just buy a few cows
Looks like quiche, custard and trescientos leches cake is on the menu this month!
And milkshakes!
Hm, how about making ice cream, so at least some of it can be stored?
Cream based sauces, soups and you can freeze it, but if you do only use it for those things
I must have taken 8 hours just to unbox all that and get it on shelves
Guessing someone thought they were ordering by the each and ordered by the case instead?
Got Milk?
I had the reverse happen where they sent us 4oz milk cartons instead of half gallons
>We’re a corporate cafeteria who serves only 8k-10k people a week..
OP, explain yourself. that is not a lot for ten thousand people.
Better learn how to make some cheese or that milk is gon go bad
That’s a whole lotta dairy
At least 100 gallons of bechamel
And 2000 crème brûlées
This kind of reminds me of this diner I worked as a dishwasher in Florida back in the late 90’s. The Chef made a deal with a friend of his that owned a convenience store or something (I don’t remember). The chef was storing several dozen two liters of soda for him in the restaurant. Yeah I don’t know why either.
Dude was filling the mini fridges under the line, the pie fridge in the front house, the walk in fridge for salads and shit, pretty much every refrigerated space had soda two liters stashed in them.
We were on a smoke break together in the afternoon, and I mentioned how they don’t need to be stored refrigerated. Like at the grocery store, for example, they sell them right off the shelf and expect the customer to refrigerate them at home.
I went back to the dish pit and he went to work on the two liters. I thought he was going to put them in his office or the pantry or something. Nope. He stacked them out back like where we spray down the mats and shit. In the Florida Sun. My next smoke break I went out to find the entire little fenced off area was covered in hot sticky soda since the bottles in the most direct sunlight had swollen up like a balloon, burst open, and deposited their contents all over. My boss gave me a dirty look, but didn’t say shit.
To his credit he cleaned it all up himself when he totally could have made me do it.
Why was this not returned immediately
Only 8k-10k/week..
We had 10 customers between 11 and 230. 🫠
Whole lot of Mac and cheese, start making bechamel.
Have a milk drinking contest and charge an entry fee
Time for tha mothafuckin alfredo!
Or get an ice cream machine and get to work my dude.
Surprised that you don’t get milk by the crate and load it into a machine instead. Would save a lot of walking space, plastic waste and staff hours.
Likewise with the OJ.
Time to make some in-house cheese, butter, and creme fraiche.
people gon be shittin at work
Guaranteed to increase in value over the next two years, good call chef.
Question: How much of this is for service as-is (e.g. milk for cereal or half and half for coffee, etc.) and what’s for the kitchen?
Makes me wanna play schedule 1
Gravy. Make lots of gravy.
local coffee house can burn through that milk pretty quick.
Talk about what? 🐄
Looks like I’m doing whole rails of Oreos tonight ladies
What kind of food do you serve?
But we all know a prep cook who will still need help finding the milk.
so..
OP – yeah YOU – YOU OWE US AN EXPLANATION.
Got lemons? Got cheese cloth? It’s Ricotta-o’clock, baby!!!
Ok but where’s the lemonade
Ok but lmao
Who killed the cows
Are those shelves cambro?
Geez, how much milk steak do you guys serve?
I worked at a college for a bit. We had milk dispensers like soda dispensers. The milk was in bags in boxes. Non fat, 2%, whole, and of course chocolate. If I wasnt lactose intolerant I probably would have treated the chocolate milk like a keg…
It’s cream of everything month now
My dad worked at a hotel/casino in Las Vegas. There was a discount on Budweiser products. I counted them in their cold room. 98 pallets, 8 feet high.
Better make some milk steak.
Meanwhile, at McDonalds…
Can one boil pasta in milk without scalding the milk? This may be a good week to experiment.
You could make so much custard…