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Catering for Profit - Menu Engineering | Unilever Foodsolutions

Unilever Food Solutions - Catering4Profit. Make your menu work harder. Bringing to life examples of how chefs in pubs, hotels or restaurants. Can apply the concept of Menu Engineering to their business. Bringing to life examples of how chefs in staff restaurants, education or healthcare. Can apply the concept of Menu Engineering to their business. Is the Executive Head Chef and Director of Marco Pierre-White's collaboration with Frankie Dettori. Penne, Salmon, Leek and Tomato with White Wine Sauce.

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Catering for Profit - Menu Engineering | Unilever Foodsolutions | cateringforprofit.com Reviews
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Unilever Food Solutions - Catering4Profit. Make your menu work harder. Bringing to life examples of how chefs in pubs, hotels or restaurants. Can apply the concept of Menu Engineering to their business. Bringing to life examples of how chefs in staff restaurants, education or healthcare. Can apply the concept of Menu Engineering to their business. Is the Executive Head Chef and Director of Marco Pierre-White's collaboration with Frankie Dettori. Penne, Salmon, Leek and Tomato with White Wine Sauce.
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Catering for Profit - Menu Engineering | Unilever Foodsolutions | cateringforprofit.com Reviews

https://cateringforprofit.com

Unilever Food Solutions - Catering4Profit. Make your menu work harder. Bringing to life examples of how chefs in pubs, hotels or restaurants. Can apply the concept of Menu Engineering to their business. Bringing to life examples of how chefs in staff restaurants, education or healthcare. Can apply the concept of Menu Engineering to their business. Is the Executive Head Chef and Director of Marco Pierre-White's collaboration with Frankie Dettori. Penne, Salmon, Leek and Tomato with White Wine Sauce.

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Penne, Salmon, Leek and Tomato with White Wine Sauce | Catering for Profit - Menu Engineering | Unilever Foodsolutions

http://www.cateringforprofit.com/penne-salmon-leek-tomato.html

Unilever Food Solutions - Catering4Profit. This contemporary recipe brings restaurant style dining at an affordable price to the workplace. Using pasta and vegetables as the main components of the dish results in an economical cost per portion, while adding salmon pieces rather than a salmon fillet reduces the expensive protein costs. 1 Kg of Knorr ‘Collezione Italiana’ Penne Pasta. 500g of (Farmed) Salmon Tail (cut in half inch pieces). 1 Glass (200ml) of White Cooking Wine. 250ml Knorr Tomato Pronto.

2

About | Catering for Profit - Menu Engineering | Unilever Foodsolutions

http://www.cateringforprofit.com/about.html

Unilever Food Solutions - Catering4Profit. Make your menu work harder. Menu Engineering is the simple method of taking a closer look at the dishes you serve, identifying the high and low sellers, exploring ways to increase your GP and GM, while encouraging customers to keep coming back. Catering for Profit is a website that brings to life examples of how Chefs in both the Commercial and Social sectors of the catering industry in Ireland can apply the concept of Menu Engineering to their business.

3

News & Events | Catering for Profit - Menu Engineering | Unilever Foodsolutions

http://www.cateringforprofit.com/news.html

Unilever Food Solutions - Catering4Profit. 26th January, 2010. Win a luxury weekend break! Enter your details and be in with a chance of winning a weekend for two at the luxury, four star Farnham Estate in Cavan. This Promotion is open to all hospitality employees in ROI only aged 18 and over and is not open to their families, agents or anyone professionally connected with the Promotion. No purchase is necessary. Closing date to is midnight GMT on 31.03.10. No corrupted entries will be accepted. By enter...

4

Sitemap | Catering for Profit - Menu Engineering | Unilever Foodsolutions

http://www.cateringforprofit.com/sitemap.html

Unilever Food Solutions - Catering4Profit. What is Menu Engineering? Pan Roasted Salmon Steak (Sicilian Style). Grilled Rib Eye Steak Balsamico. Sweet Chilli Stir Fry with Knorr Egg Noodles. Case Study: Anvil Bistro. Chef Profile: Calum Watson. Lamb Casserole with Herb and Mustard Dumplings. Penne, Salmon, Leek and Tomato with White Wine Sauce. Szechuan Chicken Stir-Fry with Pineapple and Noodles. Case Study: Irish Farm Centre. Chef Profile: Eugene McGovern. Win a luxury weekend break! Dublin 24, Ireland.

5

Chef Profile: Calum Watson | Catering for Profit - Menu Engineering | Unilever Foodsolutions

http://www.cateringforprofit.com/chef-profile-calum-watson.html

Unilever Food Solutions - Catering4Profit. Make your menu work harder. Calum Watson has worked alongside Marco Pierre White for the past 8 years as Head Chef and Director of Operators. Through catering for profit Calum offers plenty of healthy tips and recipes to help Irish Hospitality gain greater margins and offer quality meals. Executive Head Chef and Director of Operations of Frankie’s Bar and Grill Marco Pierre-White’s collaboration with Frankie Dettori. Pan Roasted Salmon Steak. Follow us on Twitter.

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Unilever Food Solutions - Catering4Profit. Make your menu work harder. Bringing to life examples of how chefs in pubs, hotels or restaurants. Can apply the concept of Menu Engineering to their business. Bringing to life examples of how chefs in staff restaurants, education or healthcare. Can apply the concept of Menu Engineering to their business. Is the Executive Head Chef and Director of Marco Pierre-White's collaboration with Frankie Dettori. Penne, Salmon, Leek and Tomato with White Wine Sauce.

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