The recipes of your healthy menu use extra virgin olive oil ...

[charchew]

The recipes of your healthy menu use extra virgin olive oil extensively. Your purveyor informs you that there is a sudden shortage of extra virgin olive oil, and will not be available to any restaurant in your area for two weeks.
 
  How would you begin to remedy this issue? What are potential ingredient substitutes? How can you communicate these changes to your staff? Should your clientele be alerted of this change? Why or why not?

Question 2

During which time period is it most crucial to remember that the checklist serves merely as a reminder and not a substitute for continuous monitoring?
 
  a. Mid-shift
  b. Pre-shift
  c. Shift end
  d. Closing

[izzat]

Answer to Question 1

Answers to this question will vary, but steps to remedy this issue can include:
 Determine whether olive oil is used in the dish for either cooking purposes, flavor, or both.
- For cooking, canola oil is a comparable substitute for olive oil.
- When olive oil is used to impart an olive flavor, such as in a dressing, consider using olive puree. Allow your restaurant staff to taste redeveloped dishes.
- If necessary, suspend the menu item until olive oil is available.
 During the pre-service meeting, address this issue to the kitchen and service staff, explain the proposed changes, and gather the staff's feedback.
 Alerting your clientele depends on how drastic the menu changes. It is important to communicate to customers of nutrition content changes significantly.

Answer to Question 2

A

[charchew]

Thanks for the timely response, appreciate it

[upturnedfurball]

Wow, this really help