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Started By
Message
re: If you owned a restaurant, how would you handle a request for a 1/2 sized entree
Posted on 4/28/15 at 4:40 pm to LouisianaLady
Posted on 4/28/15 at 4:40 pm to LouisianaLady
I gotta say, I've been playing Devil's advocate in this thread (partly because I've just recently become a newbie in the industry), but I have not really heard of anyone doing this, at least on a wide scale, and I tend to eat out quite a bit.
0
Posted on 4/28/15 at 4:48 pm to LNCHBOX
quote:Because it's NYC.
Why cater to this needy person's request? It over complicates things, will end up costing the business owner more money. Nothing good comes from this.
Posted on 4/28/15 at 4:52 pm to GreatLakesTiger24
quote:
Because it's NYC.
Well, if you had read the article, you would see that the person profiled in the article was not accommodated. In fact, the article implies that very few places seem to do it. They happen to mention Amal and George Clooney being accommodated, but let's not act like that is usual. If they walked into my French place and asked me to freshly kill a chicken and have the kitchen make them Mexican food, I'd probably have it done or do it myself.
Posted on 4/28/15 at 4:56 pm to arseinclarse
quote:
arseinclarse is not half sized anything
Arse - I know half sized goes against everything you stand for, but here are facts.
I am 6'3" 200 pounds on a former athlete frame. Unfortunately, I am an old guy and can't or shouldn't eat nearly what I could eat 10 - 20 years back.
Entrée portions are beyond my capacity to eat now. They are simply too big most of the time. The wife and I have stopped buying appetizers when we dine out (which is frequent). More and more, we order one entrée and split it. When we cook steak at home, much of the time we eat a small salad, half of a baked potato and split a NY strip. That is just fact for us.
We stopped going to all you can eat places years ago. I can no longer eat all I can eat.
I understand what the person in your OP is talking about.
What I can say is that there is no way I will pay $40.00 for an entrée and throw half of it away. So the problem now is I am hesitant to go to an expensive restaurant where I know I will throw away much of what they serve to me. I guess I need to say that I hardly ever get a doggie bag and when I do I hardly ever eat it later that day or the next.
I understand a chef has tender Chef feelings and that small half sized portions "goes against their philosophy". It is frustrating to know they don't give a shite about the desires of the people buying their food.
My 2 cents worth. I probably owe you a penny refund.
Posted on 4/28/15 at 5:14 pm to MeridianDog
Hate to burst y'all's bubble, but here's the low down on arse.
Dude shares everything. He'd give you the shirt off his back, mainly cause he likes taking it off cause he's dead sexy.
But don't think he's nailing everything you see in the rewind. Sure, he nibbles, but he likes everybody to enjoy good food. The only thing he doesn't share is his Beam.
He's not getting a fever blister again.
Dude shares everything. He'd give you the shirt off his back, mainly cause he likes taking it off cause he's dead sexy.
But don't think he's nailing everything you see in the rewind. Sure, he nibbles, but he likes everybody to enjoy good food. The only thing he doesn't share is his Beam.
He's not getting a fever blister again.
Posted on 4/28/15 at 5:27 pm to arseinclarse
Eat half and take the rest home.
Posted on 4/28/15 at 5:27 pm to arseinclarse
Eat half and take the rest home.
I'm assuming she orders half pints of draft or half vodka tonics?
I'm assuming she orders half pints of draft or half vodka tonics?
Posted on 4/28/15 at 5:29 pm to AlxTgr
quote:
The dnm 33whatever guy's responses are killing me. Grind the other half of the steak?
Special of the day: 6oz Fresh Ground Ribeye Burger with half a slice of gruyere cheese, half a baked potato and two asparagus sprigs*
*limit one, supplies extremely limited (to one).
Posted on 4/28/15 at 5:29 pm to Boondock544
Y'all think she takes half of, like, everything?
Posted on 4/28/15 at 5:29 pm to BRgetthenet
you might have a chance if she likes half sized dongs
Posted on 4/28/15 at 5:30 pm to hungryone
quote:
I love to see menus like Domenica's, which offers a variety of items in two different sizes. This seems like a reasonable way to approach the situation.
Oak Oven does the same thing. Just upcharge a bit for the smaller portion.
Posted on 4/28/15 at 5:32 pm to TH03
So, she'd be getting a 1/4 of what she needs. No wonder she looks miserable in the OP.
Posted on 4/28/15 at 5:33 pm to TH03
quote:
half sized dongs
I only pack these, and I never give half.
Posted on 4/28/15 at 5:34 pm to arseinclarse
Either way, she fine.
Too bad she's so picky.
Too bad she's so picky.
Posted on 4/28/15 at 5:37 pm to arseinclarse
quote:
They'll always be King Dons to me.
Posted on 4/28/15 at 5:52 pm to arseinclarse
I'd charge her arse for a doggie bag.
Posted on 4/28/15 at 6:18 pm to LouisianaLady
quote:
I had plenty of customers ask for gumbo without okra..
quote:
It is like they never took into account that gumbo takes hours to cook..
About 10 years ago, I was with some other folks and we ate Landry's in Breaux Bridge. I ordered seafood gumbo. The waitress asked me "with or without okra?".
I ordered it without, of course. It was quite good at the time. Posted on 4/28/15 at 6:58 pm to Gris Gris
Restaurants went to a larger portion years back when they discovered that larger portions could justify higher prices.
The "sales per customer transaction" increased, the restaurant was happy....thus also increasing the "sales per sq ft"
The bill increased, so the tips became larger and the waiters/waitresses were happier.
If a restaurant served smaller portions, they will likely be asked to charge less, so all of the above would change AND their FIXED expenses % would rise as a % of revenues
It is not the restaurants job to restrain people from eating.
I often will eat half and take the other have home...depending on what I have ordered.
Having said this, some restaurants might still profit if they reduce the size by 20% and the price by only 10-15%
The "sales per customer transaction" increased, the restaurant was happy....thus also increasing the "sales per sq ft"
The bill increased, so the tips became larger and the waiters/waitresses were happier.
If a restaurant served smaller portions, they will likely be asked to charge less, so all of the above would change AND their FIXED expenses % would rise as a % of revenues
It is not the restaurants job to restrain people from eating.
I often will eat half and take the other have home...depending on what I have ordered.
Having said this, some restaurants might still profit if they reduce the size by 20% and the price by only 10-15%
This post was edited on 4/28/15 at 7:02 pm
Posted on 4/28/15 at 7:02 pm to Gris Gris
OT.
Local butcher. Started buying his "ground chuck".
It was delicious. Cold ground in the freezer. Discernible fat and protein.
I asked him one day, "Jim, I never see a chuck roast in your meat case". "I'd like to buy one for a pot roast".
He replied."I cut steaks all day long". "Nobody will buy the tapered ends"." All those scraps are ground up". "Filet mignon, ribeye, strip, porterhouse,are ground up to an approximate 80/20". "I call it ground chuck, because that is what people know".
Local butcher. Started buying his "ground chuck".
It was delicious. Cold ground in the freezer. Discernible fat and protein.
I asked him one day, "Jim, I never see a chuck roast in your meat case". "I'd like to buy one for a pot roast".
He replied."I cut steaks all day long". "Nobody will buy the tapered ends"." All those scraps are ground up". "Filet mignon, ribeye, strip, porterhouse,are ground up to an approximate 80/20". "I call it ground chuck, because that is what people know".
Posted on 4/28/15 at 7:27 pm to dnm3305
quote:
Give them a half sized entree' and charge them half the price of a regular entree'. What's so difficult about that?
A lot of your items are prepped and portioned before cooking. This throws things off. Tell them we don't offer that and give them a to go box. Everyone that thinks this isn't that big a deal is looking at a small picture. You could be opening up a Pandora's Box of guests wanting this all the time.
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