Delicatessen Cookbook: Burdett's Delicatessen Recipes

Burdett’s

Delicatessen

Recipes

By Avani Burdett

Smashwords Edition

Copyright 2012 Springwood emedia

Introduction

Burdett’s Delicatessen was our family business for generations, providing a way of life for the entire family. It was a business that provided a great income for all family members and as the family grew older and retirement age loomed the selling on of a very successful business provided all with the necessary funds to enjoy retirement and build the foundations for other ventures.

Burdett’s was a throw back to the turn of last century delicatessen, built on good customer service. It had a friendly knowledgeable food store environment and it was a glorious place filled with all manner of international aromas and ingredients. An array of culinary delight stocked to the rafters with cooked meats, continental cheese, relishes and sauces, freshly cooked bread and cakes.

The extended serving area was used to check out items and hand over fresh sandwiches that were crafted from behind the display fridges. There were ready meals by the dozens, pasties, pies and quiches. There were global coffees that could be ground; fine teas were weighed up loose. Health foods, confectionary, fruit and vegetables, snacks, mineral lemonades and other beverages and of course the continental beer, lager and wines section. In short if the deli could make it or buy it in from high quality suppliers we would sell it, and more often than not a lot of it.

The store ran an extended day opening hours until late evening to maximise profit of the café and eating areas of the store. Which because it had an alcohol licence could in the early evening accommodate businessmen and other professionals for a quick drink and bite to eat.

It was a family concern, my parents ran and organised catering for parties and weddings, christenings, bereavements. Balanced the accounts, sourced new product lines and bought in the wide variety of stock associated with a ‘One shop wonder store’.

My Uncle a hardworking go getter who would not only go to fresh wholesale markets five times a week to pick out the best in fruit/vegetables/flowers/meat and fish. He would merchandise that side of the grocery section when he arrived back in the early mornings, often working very unsociable hours to get the store ready before it opened.

After my Uncle had retired for breakfast, my brother would take charge at the front of house in charge of the shop floor staff. He has always been a charismatic figure (every store needs one) who would greet and charm the money out of people’s pockets through the vast array of quality foodstuffs the store could offer.

My part in all of this being the youngest in the family was to be the all rounder. If I was needed on the shop floor I would merchandise and clean. Behind the counter I would offer advice on meals, cooked meats, cheeses, herbs & spices etc. Serve the correct quantity in what was then (lb’s) Pounds & (Oz’s) Ounces. Hence the term quarter of a pound (4oz) a pound being of course 16oz.

I would work whenever needed and go to wholesale market when required and yes work Friday/Saturday nights and Sunday mornings.

When I look back it was strange that everyone got along and the family was as close as could be. We lived in each other’s pockets and saw each other every day. There was no moaning because everyone in the family worked as hard as everyone else and Sundays were bliss because we closed the shop early and frequently had roast dinner, a barbecue or went out for dinner. On Sundays we always had a few too many drinks that we would regret on the Monday morning. But it was great and the best working conditions that I have ever had in my life.

If you have a family, want a way of life and you enjoy food and drink, why not building up a delicatessen? It could be one of the most rewarding, life-changing experiences you will ever have. You will develop hands on practical skills and develop your (Brand) shop, (Brand lines) products and reputation. Meeting some of the most interesting characters in your community along the way. And through your expert knowledge in food and catering you will make a lot of friends.

But be warned running a Delicatessen or Farm Store is hard work, its not just about putting on a smock and smiling a lot. As I have highlighted above for your project to work you need to be committed in every aspect (Stock control/Merchandising/Quality produce and food lines/Café area/Sandwich bar/Eatery/Catering) of a diverse business.

I hope by providing you with this guidebook you can see how great a lifestyle you or your family can enjoy. We are all born to be creative and by producing and cooking your own lines, you can get satisfaction from others enjoying your creations.

Also remember that you are at the heart of the community, so if you need help just ask. Thankfully there are very good casual workers (mums or students) who you can be trained to help you out.

Avani Burdett.

How to use this book

This book contains information and recipes about starting a small to medium sized store. It is broken down into brief sections about business, and foodstuffs in a store.

I have also listed recipes so product ranges like jams & pickles or ready meals can be developed to generate a good income.

A, Business Advice

B, Shop Floor

Essentials - Bread, Egg, Milk

Herbs and Spices

Fruit & Vegetables

Relish, Chutney, Conserves, Jams

Meats

Pate

Cooked Meats

Cheeses

Sandwiches

Coleslaw & Salads

Snacks

Pasty, Pies & Quiches

Ready Meals

Deserts

Coffee Types and Description of Coffee Drinks

Teas types and Moroccan Tea Recipes

Tobacco

This book will give a feel for what you can stock. My aim is to cover all bases so that customers once inside your store will be able to purchase all manner of quality foodstuffs and in this way you will be able to maximise your sales and drive up your turnover.

You can also use this book to develop a strategy for a niche store such as small holding farms that would want to sell their meat (butchered or fine cooked meats) and could attract more customers by offering a small country store with locally sourced fruit and vegetables.

Each section will have recipes that you could make in bulk to sell in your store or could give you ideas of purchasing merchandise from independent suppliers. You might become an outlet for successful locally produced cheeses, sausages & meats, breads, snacks and wines and spirits.

Of course it’s all down to you and nobody can do everything, there just isn’t enough time in the day. Pick and choose what you are good at, get yourself organised, be professional and use your head by projecting a business plan of how your business can build up both product lines and it’s reputation.

A) Business Advice

Write A Business Plan

Developing a business plan for your small business is key in getting your new store off to the best start. Banks won't consider lending without a written business plan in hand. Also, the process of preparing a business plan forces you as an entrepreneur to consider every aspect of the company's operations. Don't skip the details on this crucial step.

Get a unique company name

A company name says a lot about your business and how you want to be portrayed to the general public. Try to pick a name that easily fits into a web address or domain name, if it’s easy to type, simple and catchy customers will pass your details on quickly. Make sure to register the domain name quickly, before someone else does. You may also want to get not only the .com version of the name, but the .biz and .info versions as well, so you can direct as much traffic to your site. You may regret not having these additional domains when your company grows and becomes successful.

Inc or Ltd Your Business

One of the primary advantages to incorporating your business is the fact that you can then enjoy limited liability. As a sole proprietorship, of a Deli business owner, you assume all the liability of the company. Your personal assets, such as your house and car can be seized to pay the debts of your business.

When you incorporate your Deli business, you become a shareholder in the corporation. As a shareholder in the corporation, you can't be held responsible for the debts of the corporation.

Get A Tax Identification Number

There are several types of tax id numbers:

*A Federal EIN Number - The Federal Tax Identification Number is used to identify a business entity and is required for employers and corporations as well as partnerships.

*A State Sales Tax Id - Sales tax id number or sales tax exemption certificate is a legal document issued by the state. This certificate of authority gives your business the authority to collect the required sales and use taxes, and to issue appropriate sales tax exemption documents, including resale certificates used for purchasing inventory

*A State EIN Number - A state specific Tax Identification Number. Check your state regulations to see if it is required.

Evaluate the competition

Check out your competition in the Deli industry - your clients will. Compare your business ideas against your competitors. Determine what are your strengths and weaknesses are. Compare them and determine how to strengthen your weaknesses and how to emphasize your strengths. Your clients will compare your Deli services with others before choosing - so make sure you offer your clients a service they can't refuse.

Calculating wages and profit

Since you will be working on your own you will need to determine your wages. You will need to pay for self-employment taxes, insurances, supplies and education. Make sure when calculating your fee to include all of your expenses and what you need to make a profit. Make sure your rates are competitive. Also remember, that people aren’t always looking for the cheapest Deli business, they want dependability, reliability and genuine quality service.

Create a Corporate identity - Logo

A corporate identity is very important element for your business, you can develop signage, shopping bags, flyers, menus, adverts. You can also help people relate to your brand by the interior decoration of your establishment and the uniform your employees wear or the music played in the store. Remember a good brand is emotive and customers love to feel they are part of a cool place to be as well as get the best quality merchandise available. Use a logo to clearly set a graphic representation of your business and it’s value - providing your Deli business with an extra level of professional presence. You need to provide your clients with a sense of legitimacy, as they will be entrusting you with their Deli business needs.

A great logo should be eye catching and visually appealing and is often the first impression a potential client will get of your Deli services. Let a professional design it and create a timeless and balanced look that can stand as your identity for years to come.

Build a website

Use one of the many do-it-yourself online companies like Wix or 1&1 design that offer you an assortment of website templates, where you can enter your own content.

Keep your website simple and to the point. Start with a home page, which describes your business and the services you offer. Then include a page that provides your professional biography and credentials as well as a photo. A web form that allows potential clients to enter their information. Don't forget a page that provides your contact information. Include a payment form where clients can pay for your services using a credit card or electronic check, if advance payment or a deposit for your services is required.

Get customers

You will need to advertise, market and promote your Deli/small store business in order to attract clients. Make sure to prepare a budget for maintaining your a website, getting business cards, ordering fliers, and sending out a press releases. Offering a special incentive to your first clients etc.

Learn as much as you can

Stay current within your field of Deli. Sign up for free newsletters and subscribe to magazines and newspapers designed for those in the Deli industry. This will help you stay in touch with the newest trends in the Deli business world. The more knowledgeable you are about Deli, the more likely to you are to succeed.

B, Shop Floor

Essentials - Bread, Egg, Milk

Certain produce is guaranteed to keep customers coming back, time and time again - these are the essentials of a store like Bread, Eggs and Milk. Make sure you have a reliable local supplier who can give you all the variety the store needs. Also look at stocking Local/National newspapers to bring in the (early birds) customers.

Bread Variations

Get to grips with what your community wants and even in some cases pre-order on certain days of the week. That way any speciality breads will be fresh for the customer.

(Don’t get frightened) comprehensive reference list of bread below:

Aish Merahrah

Flatbread

Egypt

Made with fenugreek seeds and maize; dough allowed to ferment overnight, then flattened and baked.

Anpan

Sweet bun

Japan

Filled, with red bean paste usually, or white beans, sesame, or chestnut.

Appam

hoppers, Appa (s.)

Varies widely

South India, Sri Lanka

Bowl-shaped thin pancakes, made of fermented rice flour, shaped via cooking utensil, neutral taste, served usually with spicy condiment or curry, for breakfast or dinner.

Arepa

Corn bread

Latin America: Colombia, Venezuela, Panama, Canary Islands

Dish made of ground corn dough or cooked corn flour, similar to Mesoamerican tortilla and Salvadoran pupusa.

Bobka or baba

Sweet yeast cake

Poland, Belarus, Ukraine, Western Russia

Traditional types usually contain some sort of fruit filling, and are glazed with fruit flavored icing; some contain chocolate or cheese filling.

Bagel

Yeast/wheat bread

Worldwide (Eastern Europe/Ashkenizi Jewish origin)

Ring shaped, usually with