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| Client Testimonial |
“Finally a solution to our dilemma.
The recipe to turn a problem into an advantage:
Here is my testimony as a restaurant owner in Perigord (France); restaurant and hotel 3 stars and 3 chimneys “Logis de France”.
Given the economic situation, I decided to let my executive chef go knowing that I have had the same second de cuisine for 3 years and he has the intensity to handle the Chef position.
Two months before the reopening, my second de cuisine let me know he is leaving. Therefore I find myself alone with the realization of having to go back to my first job: Chef. I put out an advertisement to hire kitchen staff, but after a month and a half nothing had come up.
Analysis of the situation:
Weakness: I am by myself with a young student, and my restaurant makes ten thousand covers per season.
Strength: (to raise my spirit a little bit)
Chef and second de cuisine (salary and taxes) is 50 000 Euros less to spend.
I had heard about Cuisine Solutions in September 2008 from a friend, Chef with Michelin Stars. At that time, after tasting their products I had understood that this solution could have helped me before when I used to handle delicate situations with limited staff.
Analysis result:
I have a clear vision of what I should do: I composed my menu mostly with Cuisine Solutions products. I kept for myself only the sous vide production of local products like foie gras mi cooked, cooked ham ... I now have a menu that fits my business.
I asked a chef from Cuisine Solutions to teach me the reheating technique and to give some ideas of plating which he provided to me directly within my kitchen.
To finish this season I will keep the young student with me.
Conclusions: (well my spirit is good now)
I'm organized and well prepared for the season.
Initially with an economic issue, I am finally with a comfortable margin. The overall production cost is lower (raw material and processing included) especially because I know my trading volumes of products.”
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- Jérôme AUDIBERT
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Owner,
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Perigord Restaurant
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