I will shortley be taking over a pub that comes with a fully equiped kitchen and dining extention. I was wondering if anyone knows of websites that give tips on how to preprepare dishes and tips on timings eccetera.Thanks!

Just wondering what kind of food you are thinking of serving?

You might get a better response if you give a little more info in that area.

There is this magazine, and if you are thinking of serving souse vid dishes, the company mentioned is one of the biggest around, and when I last saw their price list, it was reasonable for that kind of product:-

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A lot of restaurant food is semi-cooked and frozen these days, and defrosted and finished off in combi-ovens when required. Is that the kind of thing you have in mind?

I use a Panasonic combi, and it's really excellent. It comes with a very comprehensive manual that gives details on defrosting and combining the various modes to prepare food quickly.

There are various meat-based sauces and ragus, like curries, bolognaise, cottage pie, shepherd’s pie and chilli con carnie, casseroles, etc, that can be kept hot all day in slow cookers and served as required. You can use cheap meat cuts/mince and the flavours get better as the day goes on - easy to prepare a day in advance and keep in the fridge.

There are a lot of websites that give info on freezing, defrosting, and cooking times - google will find.

As I say, I'm not sure what you are looking for?

Have you thought of employing an agency chef for a couple of weeks to get the restaurant up and running?

I'll be honest with you, if you need to ask, should you not just employ someone who knows, ie a head chef?
More and more pubs and eating establishments are going pop than ever before. EVERYONE is relatively skint with higher taxes and prices generally.
If they have to cut back then it's your money they'll not spend.
I think the most important thing to do is pick your niche VERY carefully and try to knock 'em dead from day one, some don't get a day two.
Very best of luck with it.

Yes I agree - that was my thinking too, and why I floated the idea of using an agency chef to set things up in the first instance.

So much depends on what the menus are to be, which in turn need to be constructed in relation to the area, the premises, staffing, the customer base, etc.

At the moment the big challenge is the divide between healthy food and tasty food, the two often not going together, plus good value at a keen price. Difficult times indeed.

It takes time to build up a good reputation, but a lot less to lose it, getting it right at the outset is very important.

I think this is the kind of issue that raises the difference between good quality home cooking to a high standard, and delivering food in a commercial setting that pulls customers in and shows a profit. A lot of different skills are involved.

Thought the OP might be interested in this article re SV:-

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