Chef is having me create and document standardized templates for crudités, deli boards, fruit platters, etc so I won't be the only one in the crew making these from now on. What do you all think of this for a standard crudités? Yes, I should add a veggie ramp.
by Lemon_and_Rat
9 Comments
9 trillion dollars
All I can say is that looks high-margin to me. Low cost of goods, huge market-up for convenience.
Would be $700 alas, no ramp
AKA table fillers
They look nice but few people eat them. In catering it’s pretty standard. Everyone orders them. Last December I started making them smaller and smaller for every catered event, by the end of the month it was a tiny bowl with like 10 pieces of each veg…and we’d rarely refill it, no matter the number of guests. It became a challenge in the kitchen to see just how little crudite we’d actually need for any given event
OP, that tray needs radishes
I really like this as a template. Easy to replicate, pleasing to look at, most of the volume is high margin. I would personally like some peppers on there, but that’s just because I like them. Full send
add a little (spread)cheese and i am one happy customer 🤤🤤🤤
No ramp, no lost olives 2/10 (couldn’t help myself)
10/10 for aesthetics
Looks wonderful. But who the fuck eats this?