Afternoon all!
Today I have a few showcases from my time in New York, from two different times of the year. As a manager of that department I took great pride in making impactful, beautiful displays for our customers. As a primarily full-service department style, you need to be on your "A" game "A"t "A"ll times!
So this setup was from a Memorial Day weekend showcase for our prepared meals section. As you can see we loaded up on the impaled meat pieces, and dressed them up with care!
For a little bit of numbers perspective each of the full trays holds approx. 16 large kabobs comfortably, so each half pan about 8. 12-14 of the smaller Satay sticks in each half pan. This was just to set up before we opened!
In the back I wish I had grabbed a picture at the time, had about 4-5 large cooler/tubs filled with reserve ready to go!
There was about 60 Kabobs in each tub ready to fill and be marinated for the case for our 10+ available flavors for each type of Kabob ( beef/pork/chicken). At that time I had two of my employees at minimum, at any given time, ripping out the kabobs as if it were empty, because I knew what was coming. Endless tray after tray sold and we never ran out! I was so pleased because I was able to beat some of the bigger stores sales in those categories, like Brooklyn and Tribeca.
It's the little things that make us happy in our work. :)
Now this photo, if you can read the toppers, is from Thanksgiving. Big displays and big sales are the name of the game!
The name of the game this season is certainly TURKEYTURKEYTURKEY, but there's always a market for the premium roasts.
This is the aspect I miss from this style of department as opposed to a more streamlined establishment.
Hope you enjoyed! What's your favorite cut of meat?
