One Man Show Catering

20/08/2024

GCHS 2024/2025 school year is coming up and I would like to put out an official post about hiring a part time employee at the high school as a prep cook. Would start off as part time and linger into a full-time job once the person is fully trained and enjoys their working environment.

Main deal breaker is having a positive criminal record. Record must come back negative and have a criminal clean record.

Job Summary: making salads, sandwiches, fruit and vegetable cups. Assist me with running the till and serving the students. Misc. cleaning and other various small tasks.

Feel free to message me on Facebook or email me at [email protected] to set up an interview.

13/06/2024

"The old ways of running a restaurant...don’t work.😲"...

Andrew R. Scott

"How do I know the old ways of running a Restaurant don’t work anymore?

Because it took me MONTHS to find what actually DOES work... Hear me out...

I purchased my first restaurant at 20 years old with the confidence I would one day be making over $100k/year.

But like every 20 year old, I had no idea what I was doing.

I applied for a bank loan, but as luck would have it, no bank agreed to give me one.

I asked my dad to cosign it, putting his house down as collateral.

This was the only hurdle I thought to myself.

How wrong I was.

Remember when I said I didn't know what I was doing?

Well, it turns out the people I had bought the restaurant from, weren't accurate with their finances....

In reality the business had no money.

I was staring down bankruptcy, with the terrifying thought of losing my father's house hanging over me.

With $10,000 in overdraft on my bank account, I realized I needed to do something drastic to change the situation.

Working 100-hour weeks became a new normal for me.

If somebody called in sick or if someone quit, guess who was replacing them?

I was!

If something wasn’t working or if we ran out of lettuce, I had to go and fix it.

When I opened my second location, my sales weren’t as high as I wanted.

I had this flashback to when I had to work 100 hours weeks to try and turn things around.

I couldn’t do it anymore.

The pressure nearly crushed me.

I had put on 150 pounds and my blood pressure was skyrocketing.
My doctor recommended I start taking the same blood pressure medicines as my grandparents.

There were nights when I was driving home after grueling 3 AM shifts, where I questioned everything...

Why is this happening to me?

This doesn’t make sense.

Is it ever going to get better?

I don't want my dad to lose his house.

Should I just give up?

If I let go of the wheel, at least my family will get my life insurance.
I was physically and emotionally drained, and I felt utterly alone in my fight.

But here's the thing - I didn't give up. I refused to let my dream die.
I dug deep, analyzed every aspect of the business with a magnifying glass, and pushed myself to find new ways to bring money in.

After a great deal of trial and error, and getting the right plan in place...

things started to turn around.

It wasn't easy and it definitely did not happen overnight.

My restaurant didn't just survive; it thrived, and I didn't stop at one.
Today I own 4 locations that run on autopilot!

The second location which started off bad is now my biggest money maker.

This journey of mine wasn't just about saving a business.

It was about fighting for a life that I believed in, a life beyond constant stress and sleepless nights.

And now, I want to share this journey with you.

Because sadly restaurant owners are not even aware...

The old ways of running a restaurant...don’t work.😲

They’re flawed and failing.

Because of this...owners are in a constant fear of failure, have no time to enjoy life, and are constantly questioning if their business will succeed.

To top it off, they never learn the new way to run a restaurant.

That’s why I feel like it’s my duty to help you avoid these flawed and failing approaches and develop the right plan for your specific needs.

So here’s the deal…

I’m going to help you double your profits in the next 4 months or I’ll work with you for FREE until you do.

Yes, that’s right. I’m THAT confident my methods will work for you.
I’m going to show you how to:

• Radically drop your food and labor costs and make profit with the sales you ALREADY have

• Grow your sales and increase your profit even more

• Attract the ROCK Star Talent to free you up from the business
I’ve even created a free training to show you how everything works!
I know how lonely and tough this path can be.

You don't have to go at it alone.

If you're tired of the endless worry, if you're ready to take control and start writing your own success story, the click the link below and let’s get started."

- Andrew R. Scott

06/06/2024

Here is the news story involving my mother and her friend being hit by the driver in Beardmore.

OPP will be charging the driver with reckless driving and causing bodily harm.

That news story is at the 11-minute mark.

31/05/2024

*****Important Edit and Update!

*****Before proceeding with this, an official conversation between myself, the principal, and the school board must take place and the school board needs to approve this request before having people come here,even to the street.

*****I do aplogise for this, once I get approval and a plan going, I will make an official post about it 🙂 In otherwords, sit tight, once I have an answer,all of will be the first to know 🙂

(Unedited Post)

I am currently in talks about opening up during school hours to the public for the remainder of the school year and next September.

Once I get confirmation and a plan established, there is a good chance that I can have customers from the public come to the side door and purchase food.

As of now, I have extra lunch from today that I am packaging up in mircowavable containers.

Baked Chicken Burgers, Roasted Potatoes Wedges, Peas and Carrots. $8

Or Chicken Burger on its own $6

I also have,

Fresh Cut Fruit 4$
Fresh Cut Veggies 4$
Greek Garden Salad 4$
Chefs Pasta Salad 4$
Turkey Sandwiches 4$
Ham Sandwiches 4$

Leftoversl Main Meals,

Shepherds Pie 6$
Chicken Alfredo 6$

Those of you who are interested in purchasing anything today, I will be here until 330 - 4pm. Please Park on the side of the road after messaging me on my page. (please have a look at the picture). The cafeteria doors beside my truck 🙂 I added pictures to show.

I can bring out the Debit Reader straight to your vehicle or cash works too.

Just a friendly reminder that, as of right now, I cannot have people of the public come onto or into the school durinh school hours.

Thank you!

28/05/2024

Do you blame inflation? Blame the government? How about the constituents who keep fighting for a higher minimum wage? Who's to blame? Surely it must be the resturant owner? Or is it the consumer? Who or what caused a mark up of 6 times the intital price from 2010.

The better question is, why do you accept it?

22/05/2024

Looking for a casual worker Monday TO Friday approximately 3-4 hours a day. Once things pick up especially in September I can promise atleast 8 hours a day.

Job includes cleaning, making/prepping salads, sandwiches, fruit containers, vegetable containers, etc.

The job is more of a prep cook /general helper position

Please message me if you have anyone in mind!

Thank you

18/05/2024

Last Night at the Legion!

Beef on the Bun with a side of fries or poutine

15/05/2024

Just wanted to say thank you for everyone who supported me at the a legion these past few months. It's good to k kw that of I were to ever open and suit up a new kicthen in town, I'd have enough clientale to keep the lights on and make a profit.

As of now, the restaurant menu is no longer available.

This weekend however, is the last meat draw that the Legion commitee is hosting until after the summer. I will be there providing a basic meal for people to purchase by the plate.

We decided that I'll be serving Beef on the Bun, with a choice of my famous French fries or uograde to poutine.

Thanks for reading!

See you this Saturday!

11/05/2024

Limited Menu at the Legion Today! Open 4 - 9 Saturday May 11th

Hamburgers, Cheeseburgers, Bacon Cheeseburgers

Chicken Burgers

Perogies

Boneless Buffalo Bites

French Fries
Poutine
Gravy

Deep Fried Pickles

Send a message to learn more

10/05/2024

Restaurant part of the legion is closed tonight. Have alot to get done for the school and I've been working 16 hour days. I just can't do it tonight. Saturday will be open.

Legion Bar upstairs is still open for buisness.

Sorry about that.

06/05/2024

Grand Opening Today.

Serving Breakfast and Lunch, Monday to Friday at GCHS

Cash and Debit

04/05/2024

No more chicken fingers, grilled chicken, and chicken alfredo.

Can substitute grilled chicken for Crispy chicken for the Wraps

03/05/2024

My last day at the Legion will be on May 18th

I will be selling what I have left in the fridges and will only buy a few items to top up some big sellers such as hamburgers and fries.

I will post daily on what if left and what I won't be selling anymore.

First item to leave the menu - Chicken Fingers. (I apologize to anyone who got the no frills chicken fingers, I agree they are not the best compared to the Sysco brand I was getting prior). For the time being, I will be selling Boneless Chicken Bites as I have a spare box in the freezer, these are pretty much boneless wings.

I start at the Geraldton Cafeteria this Monday May 6th.

Thank you everyone who has supported me at the Legion.

01/05/2024

Will be closed today and tomorrow May 1st and May 2nd

29/04/2024

***************ATTENTION************

If anyone receives any messages from any of my accounts asking for money without a former invoice and former conservation, please let me know immediately!

Since 7pm tonight (April 28th), I've had official notifications from multiple accounts saying someone is trying to sign into my accounts. From Facebook, Linked In, to Twitter and my official business email with Microsoft!

I know these messages are not scams because they are coming from my authenticators meaning these scammers have my passwords. My authenticators are saying they are trying to sign in from somewhere in China!

I have switched all my passwords to a unique ones, but I am still afraid one of my followers/past clients are going to receive a message.


PLEASE CALL ME 1-807-621-7825 IF YOU RECEIVE ANYTHING SUSPICOUS

26/04/2024

Open Today (April 26) 4pm - 9pm

Sit down and Take out
1-807-854-0901

24/04/2024

Closed Today - alot of highschool preparations needed to take place :)

Opening tomorrow normal hours

20/04/2024

WEEKEND SPECIAL

Hot Chicken Boneless Bits

BONELESS breaded chicken tossed in Frank's Red hot sauce s red with ranch

19/04/2024

Please Share!

I have some exciting news that I just can't wait to share with the community!

Geraldton Composite High School and I have signed a contract stating that I will become their official caterer/vendor for the remaining 2023-2024 school year and 2024-2025, 2026, & 2027 school years. This here is my pre-health inspection done by the Thunder Bay Health district stating that I have the green light to start offering my services at GCHS. Once my services start, an unannounced health inspection will take place, upon success, I will be granted the level grade 'A' sign for the kitchen.

Students living in the municipality of Greenstone will have the opportunity to enjoy the meals I provide at GCHS's cafeteria. As per the Canada's Food Guide, it's mandated that I provide nothing but the healthiest of choices. For Example: Hamburger day would consist of 100% lean ground beef, a choice of multi-grain or wholewheat buns, none-processed cheese slices, and fresh lettuces/vegetables must be an option as toppings. Hot lunches will typically include a choice of 1 protein, 1 starch, and 1 vegetable. For Example: marinated chicken, brown rice, and grilled vegetables.

Items that will be provided everyday all day apart from beverages are fresh cut fruit containers, fresh cut vegetable containers with low-sodium ranch, variety of cured meat and cheese containers, fat free yogurts, variety of sandwiches/wraps, and a variety of garden salads.

Operation hours are from 7:00am - 3:30pm Monday to Friday.

Thanks for reading and sharing my post! All of your support adds up and it really does make a difference!

18/04/2024

Woke up overwhelmed and under the weather.

Closed Today.
Sorry for any inconvenience.

17/04/2024

Closed Wednesday April 17th and Thursday 18th

Buisness will continue as usual starting Friday April 19th

10/04/2024

Due to unpopular demand, I have decided to take off Spaghetti Bolonaise off the menu.

Chicken Parmesan will replace it from here on out.The sauce is made completely from scratch and the chicken cutlet is hand breaded.

Includes garlic bread :)

Also, due to popular demand, chicken Quesadilla* is back on the menu!

Open 4 pm - 9 pm Wednesday TAKE OUT ONLY

I have my till set up downstairs on days I work alone for security purposes, if anyone has difficulty with stairs, please let me know when ordering and I will run up with my debit and cash till :)

621-7825
854-0901

08/04/2024

08/04/2024

Enjoy the Eclispe RIGHT NOW

07/04/2024

I heard a rumor saying that I use McCain frozen fries.

Heres a few tricks I do to get my fries so good that it can be mistaken for processed fries:

1. The Potato: Russets have a relatively higher starch content compared to yellows and red. Russets are not as waxy as red potatoes, but have a better integrity compared to yellows. I say this when reminding myself what potato to use depending on occasion: Roast your reds, Mash your yellows, deep fried your Russets.

2. The Fry Cutter: the fry cutter or 'puncher' is rather pricy but worth every penny. You can buy different attachments for different results. The most commonly used one in restaurants is, the 'batonent' attachment, which results in the perfect French fry.

3. The Storing Temperature: I store my potstoes in huge 16L plastic buckets on the bottom of the fridge. I Peel and cut the potatoes a day before so thatvthe water they are stored on goes down to almost 0 degree celious, not quite freezing temperatures, but cold enough that the fries have become 'crispy' cold. This trick and this trick alone is enough to achieve the perfect French fry.

4. The Cooking Temperature: In culinary school, we learn a cooking process known as, 'blanching'. However, there are different types of blanching methods. A conventional way of blanching is dipping your vegetables into boiling water for about 45 seconds, and immediately removing them from the boiling water, putting them into an ice bath - this brings out all off the colors, essentially making the vegetables brighter rather than cooking them thoroughly. The blanching method I use after draining the fresh cut fries, requires me to dip the French fries into the hot oil at (335F) for about 3 - 4 minutes, lift fries, let drain. Once an order is due, I cook the blanched French fries at (375F) for about 4 minutes or to your desired crispness.

5. The Seasoning: ensure to season the fries with salt immediately after removing them from the oil. This not only helps aborb excess oils, but activates the sodium ensuring a pefect season.

6. Serve immediately. Even after just a few minutes French fires can lose its crispy potential.

There you have it. Theres my secret in cooking the perfect French fry :)

06/04/2024

OPEN 5pm-9pm Today
Dine In & Take Out
1-807-621-7825

05/04/2024

FOUND SOMEONE! THANKS FOR SHARING

Looking for a helper for tonight (Friday April 5th) from 4pm - 8pm at the Legion

Need someone to help watch the till, help pack/take orders and cleaning.

03/04/2024

New Menu Item

Deep Fried Pickles

Open Wednesdays - Saturdays 4pm - 9pm