JAMIX KITCHEN MANAGEMENT ensures the quality of food and saves time

Aleksia is a public utility providing foodservices for over 40.000 people in the Finnish community of Nurmijärvi. Aleksia’s services include daily meals for children in pre-schools and elementary schools, for employees of the community and for senior citizens at care facilities. In addition, Aleksia provides catering services for meetings and events.

– JAMIX streamlines restaurant operations by assisting us in preparing right amounts of food and odering right things at the right time, tells Teija Määttä who is the Food Production Advisor at Aleksia Food and Cleaning Services.

 

” Good and tasty food of high quality”

– We have 12 commissary kitchens, and in total there are 50 sites where food is served and consumed. We prepare 14.000 meals per day. Each kitchen used to have their own recipes and own ingredients, so the quality of food probably varied. Now we are able to produce food of uniform quality and everyone is aware of the ingredients a certain meal contains, explains Teija Määttä.

 

The program provides time savings while taking care of critical calculations

– It would be impossible to manage this number of kitchens and sites without a kitchen management software. The program saves time as it calculates order quantities for us. You don’t need to gather any paper sheets or notes and calculate what and how much needs to be ordered, summarizes Teija Määttä the benefits of the system.

 

Menu in a mobile application

– Thanks to the free JAMIX MENU mobile application our customers can browse the menus of schools and kindergartens on their smart phones. In addition to the menu content, ingredients and nutritional values are available in the application. Our kitchens that serve meals utilize the mobile application, as well – it works as a tool for them as it contains the latest and correct information about the food, says Määttä.

JAMIX KITCHEN MANAGEMENT provides far-stretched visibility towards customers, as well.

Xamk catering services of South-Eastern Finland University of Applied Sciences includes seven restaurants in total, located in four different cities. All restaurants provide lunch and coffeehouse services, as well as catering services for Xamk students and personnel and for other customers, as well. JAMIX KITCHEN MANAGEMENT software is utilized in Xamk both as an everyday tool as well as for customer communication

Xamk Restaurant Services Manager Minna-Mari Mentula says she is happy with the co-operation with JAMIX:
– JAMIX has been used in Mikkeli University of Applied Sciences already since 2013. We used to have another management system but we wanted to change to a more agile one.

”JAMIX is an everyday tool for restaurant managers and for those who make purchase orders”

Restaurant Manager for restaurant Kasarmina, Margit Neuvonen states that JAMIX is an unbeatable tool and you just couldn’t work without it. Not a day without JAMIX goes by, you’ve got to have it!

Easy to share your menu with customers

– JAMIX system is visible to customers, as well. In each of our restaurants, we have a JAMIX MENU display terminal located at the entrance, from which the customer can see the menu of the day. In addition, at restaurant Kasarmina we have a smart lunch line which is just another example of JAMIX’s compatibility with digitalization and practicality. In the smart lunch line customers can see the nutrient content of the food they have taken on their plate, tells Restaurant Manager Margit Neuvonen and summarizes:
Extremely far-stretched visibility towards customers.

Food Is Just the Beginning™ – August 2018

by Ron DeSantis

Volume 1 Issue 3
August 2018

CulinaryNXT
200 Totoket Rd
Branford, CT 06405
203-415-9190

www.culinarynxt.com

 

Come On Already!

During my first hand writing a newsletter a couple of years ago, I called the newsletter, “Come On Already!” This is something you’d hear me say for a variety of occasions – something amazing, something ridiculous, something unbelievable (to me anyway), and….you get the idea. I hadn’t realized I used this phrase until a trip to Spain some years ago and my host wondered why I said that, well because, it doesn’t make sense when translated. But, everyone gets the gist.

Here’s this month’s Come On Already!…give me feedback.

 

Are Small Plates Too Small?

Small plates are a fun way to eat. A group of friends get together and order a variety of small plates to share and experience flavor & textures. However, at some point the small plates are just too small. How do 4 people share 3 shrimp? The answer is, you have to order a second small plate of shrimp. Now I have 2 more shrimp, but that’s not too bad because I can cut them in half and each gets ½ shrimp. But, wait, who gets the tail and who gets the fat juicy end? But, you say, why not split the last 2 shrimp lengthwise?….why not indeed. When did dining become so complicated????

Cheers!

 

Master Chef Insights

Allergen & Nutrition Information

Providing customers with information allows them to make decisions when eating in our establishments. The obvious customer information is menu prices, but many customers want nutrition and allergen information that is easily available. My recent years in College & University foodservice underscored the importance of nutrition and allergen information. The customer population with food allergies must know what is in food.

Kitchen management systems provide managers with the tools to get critical allergen information to customers. Menu cards can be printed or digitally displayed at the point of access to provide diners with allergen information. This information is displayed as a list of ingredient and, in many cases, as icons. The icons are a great visual graphic that allows the diner to quickly scan the known allergens that might be in the food.

Nutritional information is the other piece of information diners use to make meal choices. Kitchen management systems can upload this information to mobile device apps so that the customer can see the information at any time.

Jamix Kitchen Management Systems is a comprehensive technology solution that provides allergen & nutritional information for customers. For more information visit www.jamix.com

 

Culinary & more

Lentils

I finally realized that I’m a geek…..a food geek. My recent collaboration with CIA Consulting and lentils.org made me realize I’m a geek, otherwise why get excited over lentils!? And I was/am excited over lentils. Together with certified master chef Tony Seta, we lead a group of top chefs through a series of talks, tastes, and team hacks to come up with delicious lentil-forward menu items.

The project yielded some interesting outcomes. The biggest surprise for me was that lentils blend well with ground beef. I went in thinking the lentil flavor would be dominant but in a 66:33 ratio the beef was the star and the lentil helped to make the burgers delicious. Green lentils (which look brown) also blended well with turkey, and pork, and red lentils were delicious with salmon.

Our process was to cook the green lentils, then puree them and use the puree to mix with ground meat. Red lentils were only soaked, then pureed and mixed with salmon.

The participants were set up into teams and given a market basket of ingredients to use. Teams created signature burgers, inspirational bowls, and craveable street food. For more information visit www.lentils.org

 

Brava

Cooking with light is at the core of the Brava cooking system. The light comes from powerful light bulbs inside the Brava. The power of the light can professionally caramelize meats and vegetables in a short time. The result is seared food cooked to a perfect predetermined doneness. And the food is delicious.

I was able to experience the Brava in action recently in Manhattan. The CEO, CTO, and Chef were in NY to demonstrate the technology. I got there as a 4 portion beef strip was being served with roasted potatoes and seared mushrooms. Here’s the coolest part – all 3 ingredients were cooked AT THE SAME TIME, and each was perfectly done. As if that wasn’t enough, the chef then cooked 2 portions of salmon filet with roasted tomatoes and asparagus. The salmon skin was cracker-crisp and the center of the fish was medium (as requested).

The process includes 3 cooking zones inside the Brava and technology that knows how much light intensity and time is needed for each ingredient. And the Brava has a video feed of the food cooking. I’m going to keep an eye on Brava. For more information www.brava.com

Thanks Darcy!

 

Chris Cheung

Chef Owner of East Wind Snack Shop NYC & Tansuo in Nashville.

Chris Cheung – cool guy, excellent chef, and mafioso! He’s all that and more. I first saw Chris on Anthony Bourdain’s show No Reservations in a Chinese restaurant in NYC’s China Town. THAT’S how cool Chris is. I got to spend time with Chris while taping cooking videos for Hormel Foods. Then I interviewed Chris for a Cooking Journey podcast also for Hormel Foods. Talking with Chris is like talking with a good friend. The conversation flows, the talk of food is always in the center and you find out quickly that Chris knows food.

Chris has SERIOUS culinary chops – Jean George Vongerichten, Morimoto, Wylie Dufresne – are notable chefs he as cooked with. He has traveled China to learn about Chinese cuisine, and he worked alongside a Master Chinese dim sum chef to fully understand the craft of creating dim sum.

If you really want to know about Chris’ food, visit him at East Wind Snack Shop http://www.eastwindsnackshop.com/

 

Web Link of the Month

Food from India – 2018

The flavor forecast from Flavor and The Menu magazine has great insight into what’s going on right now.

Here’s more information from experts: https://www.getflavor.com/passage-to-india/

Another use for beer from the Czechs….

https://www.npr.org/sections/thesalt/2018/07/06/625386388/czech-company-designs-a-nonalcoholic-beer-to-taste-good-tocancer-patients

 

Special Feature

Chef Humberto Espinal

Yale 3rd Cook, Chef Humberto Espinal took top honors at the 2018 NACUFS National Culinary Championship. This is especially meaningful to me for several reasons. Foremost is because Humberto is one of those joyful success stories. 6 years ago while I was Director of Culinary Excellence at Yale Hospitality, I had to inform Humberto that I couldn’t hire him without a high school diploma or GED. It was one of the most difficult messages I had to deliver. It was difficult because Humberto was, and is, a craftsman and I knew he would give everything to our craft. I told him to call me when he has his diploma.

2 ½ years after that meeting, Humberto called me to say he got his GED! His timing was right because we had a cook’s position open and Humberto was now on the Yale culinary team. Over the next couple of years, Humberto continued to hone his craft and this year he wanted to compete to represent Yale Hospitality at NACUFS.

The rest, they say, is history! Congratulations Humberto to your Championship!

 

CulinaryNXT is a food service advisory practice drawing on Ron DeSantis’ 30 years of experience in all facets of the food industry. Ron is one of only 68 Certified Master Chefs worldwide and has advised organizations of all sizes and types. His strengths include culinary innovation, menu and recipe development, culinary assessment, bottom-line results, and communication skills that allow him to implement solutions  effectively.

CulinaryNXT’s base is in New Haven, but its reach is truly global. CulinaryNXT’s relationships extend to numerous countries around the world in a client and alliance network that has been built over many years. These relationships provide both global support and local knowledge.

 

Food Is Just the Beginning™ – July 2018

by Ron DeSantis

Volume 1 Issue 2
July 2018

CulinaryNXT
200 Totoket Rd
Branford, CT 06405
203-415-9190

www.culinarynxt.com

 

CulinaryNXT Food Forecast

“The culinary horizon is coming into focus as chefs step up foraging, fermentation and fire. Foraging is bringing sloe berries, yarrow, olive capers and gooseberries to the modern table. Much of the ongoing flavor explosion is rooted in fermentation, pickling, curing and brining. And the fascination with live-fire cooking will burn brightly as fire delivers intensely flavored food.”

As quoted by Ron DeSantis to Flavor & The Menu in January 2018.

Cheers!

 

Master Chef Insights

Production Forecasting

The culinary team thrives on forecasts. “How many orders?” is the language of a la carte restaurant chefs. These culinarians are asking “what’s on the books?”, or how many reservations for the evening. They will then know, from experience how many portions of each dish to prepare. This process continues in countless foodservice operations worldwide. Knowing how much to prepare determines purchasing quantities, station MEP, and staffing, to name a few.

Technology can provide leadership teams with analytic tools to fine tune production forecasting. Kitchen management systems use historical data to provide management with accurate production forecasts. This information is distributed to culinary teams to allow them to prepare the proper number of portions.

Accurate production forecasts require operational teams to capture raw data. Basic data needed by management systems are – quantities prepared by the kitchen staff, number of transactions, and shortages/outages. This information will be used by the software to forecast future production quantities needed by the operation. The benefits to an operation are numerous: purchases can be accurate which controls purchasing costs; production of food is more accurate which assists staffing (labor costs), and results in fewer leftovers; less discarded food means less trash waste; energy consumption is reduced when overproduction is managed; and there are many other benefits.

Establishing a production forecasting system has numerous benefits to operational success.

 

Culinary & more…

Oyster Farmer

Early in June I had the opportunity to visit Copps Island Oyster farm. I had met the owner, Norm Bloom last December and he invited me to go out on one of his boats. It was December, seriously cold, and I had “office shoes” on, so I declined and took a rain check. So early in June on a beautiful day I visited Norm’s farm and went out with his son Jimmy to harvest oysters. What a great experience.

6am I was heading out into the Long Island Sound on an oyster boat built in 1932. After about 20 minutes into the Sound, Jimmy dropped cages off each side of the boat. When he hauled them in, they were full to the top with shells. Then 2 deck hands maneuver the cages over top of one of 11 bushels that will eventually hold 550 bushels, and by pulling a lever, opened the cage bottom. Everything in the cage dropped into the bushel, and the process was repeated for about 75 minutes. When the bushels were full, we headed in.

During that trip, (and Jimmy makes 3 trips a day, 6 days a week, all year) I learned that during this time of year the bushel on the deck yields 8 bushels of half-shells, 20 bushels of throwback, and the rest the material, all shells, is recovered and used to prepare fresh oyster beds in other parts of the sound. Norm’s family has been farming the waters for over 100 years. They are committed stewards of the seas.

Once back in dock, the bushels are unloaded and moved into refrigerated sorting rooms. Oysters that are selected for market are picked and put into bins. These bins are eventually emptied onto a conveyor, rinsed, sorted one last time and then bagged for distribution.

 

Find the Cause

Find the Cause is an organization in Boston that raises money to….find the cause. Of breast cancer. Their mission is “to fund scientific research on the environmental causes of breast cancer and educate the public on prevention”. My wife, Sylvia, and I were guests recently at their gala. Part of the reason I was going is because I was an auction item. I offered to cook dinner for up to 20 guests at the home of the auction winner. The auction started and ended up netting $13,000 for me to cook dinner. The proceeds go to Find the Cause.

 

Ingredient of the Month

Smoked Paprika

It is just a coincidence that this month’s ingredient is another smoked ingredient. Smoked paprika is one of those tastes that gets your attention. I remember developing a recipe at Yale which included smoked paprika, so it was now part of the inventory. I was visiting a kitchen and noticed smoked paprika being used in a recipe and said to the cook, this isn’t in the recipe. He smiled, and with joy said, “I know, but I LIKE it!”

Smoked paprika is one of those satisfying ingredients. One of my favorite dishes is made by a dear friend. She sautés peeled shrimp in olive oil, slivered garlic, and smoked paprika. It is a combination meant to be.

 

Web Link of the Month

Mediterranean Meats

The flavor forecast from Flavor and The Menu magazine has great insight into what’s going on right now.

Here’s more information from experts:

Eastern Mediterranean Meats

 

CulinaryNXT is a food service advisory practice drawing on Ron DeSantis’ 30 years of experience in all facets of the food industry. Ron is one of only 68 Certified Master Chefs worldwide and has advised organizations of all sizes and types. His strengths include culinary innovation, menu and recipe development, culinary assessment, bottom-line results, and communication skills that allow him to implement solutions  effectively.

CulinaryNXT’s base is in New Haven, but its reach is truly global. CulinaryNXT’s relationships extend to numerous countries around the world in a client and alliance network that has been built over many years. These relationships provide both global support and local knowledge.

 

Certified Master Chef Ron DeSantis joins Jamix Team USA

JAMIX has been Making Kitchens Work for already 30 years and for the last couple of years the focus has been on the US market. Recently JAMIX has been exhibiting at foodservice and hospitality trade shows in New York, Boston and Chicago. In addition, JAMIX attended the 2017 Global Access program where the UCLA MBA students performed an extensive market research and action plan for JAMIX concerning the US market.

It has been great to find out that JAMIX KITCHEN MANAGEMENT software, that has been developed with 30 years of experience, stands out with its versatility and up-to-date features even in the very competitive US market. JAMIX has been doing co-operation with food professionals since its beginning. Now there’s a new Team USA member from the cutting edge of the restaurant business, with long experience and knowledge of the foodservice industry. We are delighted to welcome Ron DeSantis, holding the Certified Master Chef title which is granted to only a limited group of exceptionally skilled chefs. This Master Chef title is not something you get from a TV show, but the highest and most demanding exam of the American Culinary Federation (ACF).

Versatile and experienced professional in restaurant business

Growing up in his family’s local grocery store surrounded by old-world Italian ingredients Ron unwittingly began his food immersion. After cooking in the US Marines Ron’s culinary career shifted into high gear when he graduated from the world’s premier culinary college, The Culinary Institute of America. Ron spent 5 years living and cooking in northern Bavaria, Germany. His time in Germany allowed him to explore Europe and experience many foods and cuisines. Ron returned to the US and landed a position teaching at his alma mater. His 25 year career at the CIA included, in addition to teaching, versatile projects within development, planning, design and consulting. Notable career climaxed in the lead of the CIA Consulting group with successful projects with companies such as Coca-Cola and McDonald’s.

In his next career launch Ron joined Yale Hospitality which is a multifaceted organization consisting of Yale Dining which feeds the undergrad population, Yale Auxiliaries which consists of restaurants, cafes, and C-stores, and Yale Catering. As Director of Culinary Excellence, in addition to overseeing the production of over 14 000 meals each day, Ron provided leadership for all facets of culinary concept design, development of innovative menus and cuisine and training of the culinary team of more than 150 culinarians. As the first Certified Master Chef to enter college & university dining, Ron has changed the format for delivering students meals. His approach has been to think and act like a great independent restaurant in a multi-operational institutional environment.

Ron has received numerous recognitions and rewards during his career. After a successful decade in Yale Hospitality Ron continues to share his versatile knowledge in his consulting business CulinaryNXT. One of the latest projects was creating a 52 ingredient gigantic sandwich for the Super Bowl – as this year it was the Super Bowl nr 52 in order. Watch Ron presenting the Super Bowl Sandwich on a short video.

“JAMIX KITCHEN MANAGEMENT system will change how kitchens are managed.
Chefs and managers will find that JAMIX is a valuable tool that is easy to use.”

Ron DeSantis, Certified Master Chef