Toshar Catering Services

06/11/2024

LaisonOle Dawo ThomasBlueberry Lime Cheesecake Cupcakes 💜🧁
Ingredients: byLaisonOle Dawo Thomas
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
8 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon lime zest
1 tablespoon lime juice
1 cup blueberry preserves
1 cup fresh blueberries
1/2 cup purple-tinted cream cheese frosting
Lime slices and zest for garnish
Directions:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
In a bowl, mix together the flour, softened butter, granulated sugar, and vanilla extract until the mixture forms a soft dough.
Press the dough evenly into the bottom of the prepared muffin tin, about 1 tablespoon per cup. Bake for 10 minutes, or until lightly golden. Allow to cool.
In another bowl, beat the cream cheese, powdered sugar, lime zest, and lime juice until smooth and creamy.
Spoon a layer of blueberry preserves over the cooled crust in each cup.
Pipe the cream cheese mixture over the blueberry layer, filling each cup nearly to the top.Spoon remaining blueberry preserves over cream cheese mixture.
Top with a swirl of purple-tinted cream cheese frosting.
Garnish with fresh blueberries, lime slices, and lime zest.
Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes | Kcal: 210 kcal per cupcake | Servings: 12 cupcakes

01/11/2024

How to Control Food Cost
Reducing food costs and waste starts with tracking and monitoring the food coming into your restaurant. Many restaurants order food in bulk shipments, but it can be difficult to use all of that food before it spoils. To reduce spoilage, here are some steps you can take:

1. Calculate Your Food Costs
Calculating food costs in a restaurant can be a time consuming task, but staying on budget and calculating your finances could help you save time, money, and food in the long run. Some things to take into consideration when calculating a food cost percentage is your inventory, the cost of goods sold (COGS), and food cost percentage. These factors can help you stay on budget and track your profit and loss statement.

How do I calculate my food cost percentage?
The best way to calculate your actual food cost is to take your COGS divided by your food sales, multiplied by 100. This will you give you a result as a percentage.

Food Cost Formula: (Cost of Goods Sold / Food Sales) x 100
A healthy food cost percentage is between 25 and 35 percent. But, do not fret if your percentage is higher than this. If you are spending more on food, you may not be spending as much on labor or rent – which all evens out in the end.

2. Be Consistent When Calculating Inventory
When calculating your inventory, you should be tracking this at a consistent time of the day. For example, it is best to calculate your inventory at the beginning or end of each day. This helps you keep your numbers consistent when calculating inventory and your food cost percentage.

Checking your inventory on a regular basis can give you an idea of how and at what rate your food is being used or wasted. For example, if you notice that you have salami that is going unused and spoiling, change your food order to a lesser amount to reduce the food waste. Conversely, if you’re running out of mozzarella cheese before your dinner service even starts, you need to increase your food order.

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Hello, are you looking for caterers? ToShar Catering Services is the solution to your Question

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