The menus of the holidays are already available in most restaurants, get place to dine in a restaurant on Christmas Eve, It becomes almost an odyssey as many close and many others, squares are already covered. Restorers are prepared for these dinners where delivered to the customer will enjoy and in which the delicacies, good wines and soft drinks have a key role.
If you have not designed the menu for the holidays you can even prepare a special menu for Reyes-, Here we suggest some that practical suggestions for lunch or dinner, it does not turn into a nightmare.
Before raising the menu must take into account the sale price of the same, so we must first observe and study our market to launch a tentative offer. Remember that Tonight costs are not the same, if the raw material, light, Water, gas ... but no staff its cost is somewhat higher due to public. Without naming the king that night is most in demand and price increases staff.
We analyze some dining suggestions ...
Make proposals dishes for the Christmas menus
Cold dishes
We must opt for dishes that do not require immediate preparation to remove them from the kitchen with the greatest possible immediacy. I mean that, if we have a salad with caramelized goat cheese, we may have previously developed. Or if the salad takes some time sauteed prawns, we can probably sauteed before them and keep them in the table hot oven or over.
Another example, It would have a crispy chicken rolls to decorate our salad and we will do the same operation as the previous dish.
Soups and creams
This section is simple since we can prepare beforehand or days before provided that its conservation is correct. As for the operational, The simplest is to make a water bath to keep the hot broth. Always remember to boil or lift, in the hospitality slang, soup or cream to avoid any health problem.
Pescados
Aquí hay que tener especial cuidado con el punto del pescado. Si lo haces a la plancha, te recomiendo marcarlo antes del servicio por la piel, disponerlo en bandejas de horno y terminarlo al horno en el momento del pase. Así será más fácil darle su cocción perfecta. De lo contrario, añádele alguna salsa. Otras alternativas, pueden ser los confitados, cocciones en salsa o gratinados.
Carnes
Optar por carnes como entrecot o solomillo será tarea difícil ya que los clientes te llegarán al mismo tiempo, incluso tarde, y si es noche vieja, las uvas presionan al personal de sala y cocina. Intenta carnes que puedas controlar el punto, arrollados, roles, rellenos,… alternativas que te ayudarán a impresionar y no fallar por falta de tiempo para atenderlas todas a la vez.
Postres
Estos bocados son y serán siempre la guinda del menú. Aquí es fácil, un postre con chocolate con un detalle rojo y una copa de cava, son un trinomio perfecto. Si haces algún menú temático, adapta el postre al mismo.O si haces combinaciones, no dejes de usar las cerezas, las castañas, la crema de turrón, las almendras, los polvorones, etc. Productos muy arraigados a nuestra mesa navideña.
Alterativas, sugerencias y propuestas para ponerlas en marcha en tu restaurante. También extrapolables a los menús de empresa o a tu día a día.
¡Feliz Navidad y próspero año nuevo!
