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re: If you owned a restaurant, how would you handle a request for a 1/2 sized entree
Posted on 4/28/15 at 2:52 pm to LSUBoo
Posted on 4/28/15 at 2:52 pm to LSUBoo
quote:
So the restaurant should just eat the cost of the other half of the steak? Or hope that someone comes in that night and also wants a half-order of the same cut?
Why are you all assuming that they would be confined to this tiny little box of "sell half of a steak or throw it away"? As if it's not good meat anymore? Keep it for the day, if it doesnt sell, grind it. We are just talking hypotheticals here, but let's say we're talking about an extremely low end chain like Chili's. You seriously think they couldnt use that half steak for fajitas the next day?
4
Posted on 4/28/15 at 2:54 pm to dnm3305
quote:
but let's say we're talking about an extremely low end chain like Chili's. You seriously think they couldnt use that half steak for fajitas the next day?
With their current business model? No, they couldn't.
Posted on 4/28/15 at 2:56 pm to dnm3305
quote:
but let's say we're talking about an extremely low end chain like Chili's.
Im not owning anything remotely close to that shite hole that is chilis
Posted on 4/28/15 at 2:56 pm to LouisianaLady
quote:
If it wasn't something I offered, tough shite for the diner.
Apparently there are different schools of thought when it comes to customer service. Posted on 4/28/15 at 2:56 pm to LNCHBOX
Give them a kids meal.
Posted on 4/28/15 at 2:58 pm to LNCHBOX
quote:And that wasnt directed at you, obviously.
Oh, you rolled your eyes. Much different.
quote:
"You gotta be shitting me" is a just a fantastic argument.
And that was directed towards this pathetic statement...
quote:I think "you gotta be shittin me" is pretty appropriate because that was either someone being incredibly stupid or facetious, in which that response is spot on.
Does the patron use half a plate? half a glass? Does the restaurant only half cook the food
quote:
Move the goal post much?
The conversation had transpired into this scenario, again in which this comment wasnt directed at you.
quote:
Fun fact, much more goes into the cost of an item besides the food.
And I acknowledged that, again in a comment not directed at you, but you cant tell me a business would lose money selling 1/2 of a steak vs not selling a steak at all.
This post was edited on 4/28/15 at 3:00 pm
Posted on 4/28/15 at 2:58 pm to Mo Jeaux
quote:
With their current business model? No, they couldn't.
Why not?
Posted on 4/28/15 at 2:58 pm to dnm3305
Now you're also adding extra overhead just to accommodate a request that is probably very uncommon.
Again, it really all depends on the entree. If I'm running a place and someone wants to order a half-size steak, I probably say no. If they want a half-sized pasta dish, sure.
At least until it becomes more than just an uncommon request and something that has to be planned for.
Again, it really all depends on the entree. If I'm running a place and someone wants to order a half-size steak, I probably say no. If they want a half-sized pasta dish, sure.
At least until it becomes more than just an uncommon request and something that has to be planned for.
Posted on 4/28/15 at 2:59 pm to dnm3305
quote:It's just not that black & white. Margins are slim enough in the restaurant business.
You seriously think they couldnt use that half steak for fajitas the next day?
Operating margins are slim , inventory control is an ongoing battle for many restaurants, and pricing strategy has to be rethought.
It's just not an easy or smart strategy to implement in most restaurants. Sure, places like Domenica can offer something like this, but they print money.
Posted on 4/28/15 at 3:00 pm to dnm3305
quote:
And that wasnt directed at you, obviously.
Never claimed it was.
quote:
And that was directed towards this pathetic statement...
That's not a pathetic statement though. Those things have a cost that is factored into the menu cost of your food.
quote:
I think "you gotta be shittin me" is pretty appropriate because that was either someone being incredibly stupid or facetious, in which that response is spot on.
Except you're completely wrong. It's kind of fitting that your insults more describe you than others in this thread.
quote:
The conversation had transpired into this scenario, again in which this comment directed at you.
quote:
but you cant tell me a business would lose money selling 1/2 of a steak vs not selling a steak at all.
This is you moving the goal posts.
Posted on 4/28/15 at 3:00 pm to LSUBoo
quote:
Now you're also adding extra overhead
he clearly has never heard this term in his life.
Posted on 4/28/15 at 3:02 pm to Mo Jeaux
It wouldn't be an issue. If I ever owned a restaurant, I'd offer small and large portions.
Posted on 4/28/15 at 3:02 pm to LSUBoo
quote:
Again, it really all depends on the entree. If I'm running a place and someone wants to order a half-size steak, I probably say no. If they want a half-sized pasta dish, sure.
What happens to the rest of the pasta that wasnt eaten? Is it thrown out? The EXACT same rebuttal you guys are using for the steak can be said for nearly anything. A steak is actually more versatile than pasta making it capable of being used in various ways so why should pasta be easily divided and not steak?
Posted on 4/28/15 at 3:03 pm to dnm3305
quote:
Why not?
My understanding of the supply chain for chain restaurants like this lead me to believe that this would be a type of flexibility and initiative that is not likely to be present in a chain restaurant such as Chili's. Of course I'm sure it may be present in some locations.
That being said, I only have a tangential knowledge of the inner workings of the restaurant industry, and that is based on the owner/business manager side of smaller, non-chain places here in NYC, so I could be wrong.
Posted on 4/28/15 at 3:04 pm to dnm3305
quote:
What happens to the rest of the pasta that wasnt eaten? Is it thrown out?
It was never made or created. I feel like you dont know how food works. At all.
Posted on 4/28/15 at 3:05 pm to LNCHBOX
quote:
That's not a pathetic statement though. Those things have a cost that is factored into the menu cost of your food.
Cooking half of someones food means serving someones food raw. That's pretty asinine. That was what I was repsonding too. Using half sized dinnerware? That's not even relevant to the subject at hand.
Posted on 4/28/15 at 3:06 pm to dnm3305
To me the real questions is "does someone who orders half a meal only occupy the table for half the time?"
How can a restaurant maintain the same dollar production with people coming in and ordering half entrees while staying th same amount of time?
How can a restaurant maintain the same dollar production with people coming in and ordering half entrees while staying th same amount of time?
Posted on 4/28/15 at 3:07 pm to More beer please
quote:
It was never made or created. I feel like you dont know how food works. At all.
No, we have just never defined what type of restaurant this is. You think Chili's makes pasta from scratch? It's not like the shrimp dish at Peche' that's made to order. Until we narrow this hypothetical place, how can any of you say that you know how the pasta would be made?
Posted on 4/28/15 at 3:07 pm to dnm3305
quote:No I am not shittin you, money doesn't grow on trees. Restaurants sometimes run on really lean margins. Things such as bussing tables, washing dishes, taking orders, air conditioning, linen cleaning, and on and on and on have costs. Costs that have been carefully calculated and accounted in the costs of food served. Simply cutting entrees in half can affect that, I can understand why restaurants would not do that...and if they do want to do it, I would expect a plate charge or a surcharge for that service.
Youve gotta be shittin me.
Posted on 4/28/15 at 3:07 pm to dnm3305
quote:
What happens to the rest of the pasta that wasnt eaten? Is it thrown out?
It either a) never existed in the first place, or b) was part of a mass portion of pasta.
quote:
The EXACT same rebuttal you guys are using for the steak can be said for nearly anything.
No, pasta isn't pre-cut into 16 ounce (or whatever size) servings that are listed on the menu as a portion size.
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