- Joined Feb 5, 2016
I am currently the executive chef at a small bar and grill. The owner and I have partnered up to start a new business where we are making pre-portioned meals for clients. We are targeting people that are looking for meals that are healthy but convenient. I am trying to keep the food at a restaurant quality but it must all be heat and eat. I am trying to make food that would make sense on a restaurant menu. I'm not looking for high end but I don't want to serve chicken, brown rice and broccoli. Our menu currently is around 500 calories per meal and 1500 per day with three meals a day. I am interested in any and all ideas. Pinterest has worn me out with housewife recipes. I need some professionals help.