So, this is a first for me. Portioning frozen fries… management to kitchen bureaucracy continues to amaze me
So, this is a first for me. Portioning frozen fries… management to kitchen bureaucracy continues to amaze me
by freakwithareason
33 Comments
CockAsshole
Yeah I have to do 6oz. I did a check free hand a few times and I was within .25oz(like 3 fries)but I can’t get my full handful in the fucking bag(you have large bags, very jealous) so it’s tedious to prep and I know it’d save more time/money just to show the cooks what it should look like. +Less single use plastics.
MrWrym
I worked under a dude who wanted to portion out everything. Noodles for mac and cheese, brussel sprouts for our fried Brussels, similar wing/leg ratio for the buffalo wings, and my favorite also happened to be fries individually portioned. Fucking bags everywhere and so much pointless time wasted weighing absofuckinlutely everything…
Zappomia
We did this in ziplock bags, I swear. The owner was spending more on baggies than he was saving.
Tasty_Impress3016
You trust me to feed hundreds of people, but do not trust that I can eyeball a portion of fries. Why am I still here if I am so incompetent?
Intelligent_Top_328
Why not just have a scale on line and weigh them as you’re dropping them? Why portion them?
Seems like a waste of labour.
GreatScrambino
If I have a lot of new people in the kitchen I’ll have them portion out fries to get a sense of what it feels like. A couple weeks of portioning and I’m no longer left with 3 extra orders of fries per rail.
TeMoko
This is especially silly as frozen fries are one of the things you have a massive margin on, I’ve often gotten away with running as low as 10% food costs on fries.
drsquig
I’ve portioned mashed potatoes, thawed shrimp and portioned to refreeze, shrimp skewers, pasta, veggies. One place would trust people to count 2 shrimp skewers. And our shrimp was thawed, portioned, and refrozen…to be thawed again.
That place was the worst for plenty of reasons.
vibrantcrab
We used to do that at one of my jobs. We portioned everything in bags. I got pretty good at twisting up those little baggies in one motion. The sweet potato fries always clumped and you had to beat the crap out of the baggie before frying, so everyone got broken-up mashed fries.
Apprehensive_Pin3536
EaTiNg fRiEs iS sTeALiNg
ChefAsstastic
We just measured the portion with a 9th pan.
Objective_Winter_699
Hey bud. When you’re done with this we need you to go into the restrooms and start portioning out the toilet paper. 3 sheets per user. If they are two ply we need you to make them 1 ply.
AjiChap
Out of the industry now but goddamn did this remind me of how much plastic/trash we generated at just the small neighborhood place I worked at.
Please-stopp
Years ago we got a new co-owner who moved out of state to help out. He decided on a Friday afternoon right before service we were going to portion our fry’s to 4 oz an order. It lasted 30 minutes before literally everyone complained. Fun day
Odd-Egg57
I haven’t done much branded work where I feel this is much more common place. But the one place I did work for a short while everything almost went into shitty portion bags. My favorites were the rice, which was weighed to a plus or minus 1g tolerance. So it fitted into the ramikin to serve it perfectly. When I asked why, instead of weighing it, don’t we just heat it back up in the serving ramikin to save time? I was told that’s how we have to do it.
Then the shit bought in confit duck leg that got mixed with some really cheap gravy rolled into balls weighed then pannèd. Asked why we didn’t just use a scoop of the right size to save time. Was told that’s just how it was done.
But my all-time favorite was pre weighing and portioning 4g of peashoots to garnish a starter. Then the chef would always just add more to it as the plate looked so empty anyway.
I lasted a week. I get portion control, but when it is squeezing every last penny out of every ingredient and costing triple in wages than small fluctuations in ingredients cost, just for the sake of micromanagement then I am out.
Otto_Duke
I have no reason to sit and break down the amount of money these types of tasks take. But between the cost of the bags and time lost to other types of prep, it has to be a pointless exercise in micro managing.
Education_Late
Been there, done that. God forbid the customers get some extra fries
woodenmetalman
That amount of plastic waste infuriates me
Cinnamon__Sasquatch
Good ol days of morning prep at BW3s. Just hours and hours of portioning frozen potatoes and other appetizers into single use bags.
Ok_Chapter8131
At buffalo wild wings I used to have to portion 1oz of shredded cheese to put on the mac
whirling_cynic
Frozen fries are insanely expensive currently and have been since COVID.
makingkevinbacon
Used to have to do three of this big cheese bags a day into 2oz bags. That was my hardest prep task there
bman23433
Lol, a guy at work did this the other day and showed me. I looked at him and said “you’ll be the only person doing this.” It stopped real quick when he realized he had to portion more than 12 at a time…..
NakedScrub
I used to work somewhere that had a dedicated fry scale at the station. It had little retainer things on top where you put what you’re weighing to hold a metal bowl. On the scale face, it had markers for 1 portion, 2 portions, etc… this way fries didn’t need to be pre portioned and stored. Just weighed them as they got ordered. Not sure if this option works for you or not.
hanks_panky_emporium
I thought that was just us. Now we get frequent complaints that our fry orders are too small. Which is fair, the small fries is basically a pinch and the large is a slightly larger pinch with dreams of having more fries.
We’re also portioning out EVERYTHING that goes into the fryer in small plastic single use baggies. Really dumb.
jackatman
Our food cost is down .025 but labor is through the roof. Good job.
OGREtheTroll
At one place I worked at long ago, we would use a 2 oz PC scoop/dipper to add shredded cheese to our salads.
Then management decided we needed to pre-portion the cheese into 2 oz ramekins. For portion control.
So we used the exact same 2oz scoop to portion the cheese into the 2oz ramekins.
Such a huge waste of labor and plastic for zero benefit.
writerunblocked
Place I worked at had a scale and small cambro right beside the fryers for this. Quickly weigh out 8oz and drop em. Think you could set up the same thing?
_Hanketh_
It’s gotta be cheaper to make em fresh, no?
GallowBarb
If I have any doubt of anyone properly dropping a fistfull or 2 of fries, I have small bowl to measure out the portion. Screw bagging fries for hours. I got better things to do with my time in the kit.
SoilClean9790
This is stupid, but portioning stuff into bags is so fricking chill. I could do it all day.
Scary-Bot123
If I owned or was running a restaurant right now I would absolutely be portioning to this level of insanity.
braumbles
It saves money. Plus it’s mindless tasks that help pass the time.
33 Comments
Yeah I have to do 6oz. I did a check free hand a few times and I was within .25oz(like 3 fries)but I can’t get my full handful in the fucking bag(you have large bags, very jealous) so it’s tedious to prep and I know it’d save more time/money just to show the cooks what it should look like. +Less single use plastics.
I worked under a dude who wanted to portion out everything. Noodles for mac and cheese, brussel sprouts for our fried Brussels, similar wing/leg ratio for the buffalo wings, and my favorite also happened to be fries individually portioned. Fucking bags everywhere and so much pointless time wasted weighing absofuckinlutely everything…
We did this in ziplock bags, I swear. The owner was spending more on baggies than he was saving.
You trust me to feed hundreds of people, but do not trust that I can eyeball a portion of fries. Why am I still here if I am so incompetent?
Why not just have a scale on line and weigh them as you’re dropping them? Why portion them?
Seems like a waste of labour.
If I have a lot of new people in the kitchen I’ll have them portion out fries to get a sense of what it feels like. A couple weeks of portioning and I’m no longer left with 3 extra orders of fries per rail.
This is especially silly as frozen fries are one of the things you have a massive margin on, I’ve often gotten away with running as low as 10% food costs on fries.
I’ve portioned mashed potatoes, thawed shrimp and portioned to refreeze, shrimp skewers, pasta, veggies. One place would trust people to count 2 shrimp skewers. And our shrimp was thawed, portioned, and refrozen…to be thawed again.
That place was the worst for plenty of reasons.
We used to do that at one of my jobs. We portioned everything in bags. I got pretty good at twisting up those little baggies in one motion. The sweet potato fries always clumped and you had to beat the crap out of the baggie before frying, so everyone got broken-up mashed fries.
EaTiNg fRiEs iS sTeALiNg
We just measured the portion with a 9th pan.
Hey bud. When you’re done with this we need you to go into the restrooms and start portioning out the toilet paper. 3 sheets per user. If they are two ply we need you to make them 1 ply.
Out of the industry now but goddamn did this remind me of how much plastic/trash we generated at just the small neighborhood place I worked at.
Years ago we got a new co-owner who moved out of state to help out. He decided on a Friday afternoon right before service we were going to portion our fry’s to 4 oz an order. It lasted 30 minutes before literally everyone complained. Fun day
I haven’t done much branded work where I feel this is much more common place. But the one place I did work for a short while everything almost went into shitty portion bags. My favorites were the rice, which was weighed to a plus or minus 1g tolerance. So it fitted into the ramikin to serve it perfectly. When I asked why, instead of weighing it, don’t we just heat it back up in the serving ramikin to save time? I was told that’s how we have to do it.
Then the shit bought in confit duck leg that got mixed with some really cheap gravy rolled into balls weighed then pannèd. Asked why we didn’t just use a scoop of the right size to save time. Was told that’s just how it was done.
But my all-time favorite was pre weighing and portioning 4g of peashoots to garnish a starter. Then the chef would always just add more to it as the plate looked so empty anyway.
I lasted a week. I get portion control, but when it is squeezing every last penny out of every ingredient and costing triple in wages than small fluctuations in ingredients cost, just for the sake of micromanagement then I am out.
I have no reason to sit and break down the amount of money these types of tasks take. But between the cost of the bags and time lost to other types of prep, it has to be a pointless exercise in micro managing.
Been there, done that. God forbid the customers get some extra fries
That amount of plastic waste infuriates me
Good ol days of morning prep at BW3s. Just hours and hours of portioning frozen potatoes and other appetizers into single use bags.
At buffalo wild wings I used to have to portion 1oz of shredded cheese to put on the mac
Frozen fries are insanely expensive currently and have been since COVID.
Used to have to do three of this big cheese bags a day into 2oz bags. That was my hardest prep task there
Lol, a guy at work did this the other day and showed me. I looked at him and said “you’ll be the only person doing this.” It stopped real quick when he realized he had to portion more than 12 at a time…..
I used to work somewhere that had a dedicated fry scale at the station. It had little retainer things on top where you put what you’re weighing to hold a metal bowl. On the scale face, it had markers for 1 portion, 2 portions, etc… this way fries didn’t need to be pre portioned and stored. Just weighed them as they got ordered. Not sure if this option works for you or not.
I thought that was just us. Now we get frequent complaints that our fry orders are too small. Which is fair, the small fries is basically a pinch and the large is a slightly larger pinch with dreams of having more fries.
We’re also portioning out EVERYTHING that goes into the fryer in small plastic single use baggies. Really dumb.
Our food cost is down .025 but labor is through the roof. Good job.
At one place I worked at long ago, we would use a 2 oz PC scoop/dipper to add shredded cheese to our salads.
Then management decided we needed to pre-portion the cheese into 2 oz ramekins. For portion control.
So we used the exact same 2oz scoop to portion the cheese into the 2oz ramekins.
Such a huge waste of labor and plastic for zero benefit.
Place I worked at had a scale and small cambro right beside the fryers for this. Quickly weigh out 8oz and drop em. Think you could set up the same thing?
It’s gotta be cheaper to make em fresh, no?
If I have any doubt of anyone properly dropping a fistfull or 2 of fries, I have small bowl to measure out the portion. Screw bagging fries for hours. I got better things to do with my time in the kit.
This is stupid, but portioning stuff into bags is so fricking chill. I could do it all day.
If I owned or was running a restaurant right now I would absolutely be portioning to this level of insanity.
It saves money. Plus it’s mindless tasks that help pass the time.