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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 7:34 pm to nuwaydawg
Posted on 4/28/15 at 7:34 pm to nuwaydawg
To the poster that would not accommodate a request.
That is a losing business model.
I attended a conference where the facilitator asked a question.
"What is the most important task concerning your job"?
I worked in manufacturing.
"Safety".
"Efficiency".
"Quality".
"An enlightened human resource department that provides".
The facilitator shook his head.
Bottom line, you provide a service to a customer.
You can have the most efficient, quality focused, enlightened personnel in the world.
If you don't provide what the "Customer" wants, you will fail.
That is a losing business model.
I attended a conference where the facilitator asked a question.
"What is the most important task concerning your job"?
I worked in manufacturing.
"Safety".
"Efficiency".
"Quality".
"An enlightened human resource department that provides".
The facilitator shook his head.
Bottom line, you provide a service to a customer.
You can have the most efficient, quality focused, enlightened personnel in the world.
If you don't provide what the "Customer" wants, you will fail.
4
Posted on 4/28/15 at 7:52 pm to nuwaydawg
quote:
If you don't provide what the "Customer" wants, you will fail.
So if one customer goes to a Raising Canes and wants grilled chicken and a baked potato but can't get it then the restaurant will fail???
This post was edited on 4/28/15 at 7:53 pm
Posted on 4/28/15 at 8:10 pm to arseinclarse
Don't restaurants portion out proteins before hand to streamline the cooking process. It seems that this request would cause a bit of chaos in the kitchen and may cause food to be wasted cutting into their bottom line.
It seems like this blogger knew they would not honor her request and was looking for some blogging material.
Next time she should order soup, with that most offer a cup or bowl.
It seems like this blogger knew they would not honor her request and was looking for some blogging material.
Next time she should order soup, with that most offer a cup or bowl.
This post was edited on 4/28/15 at 8:11 pm
Posted on 4/28/15 at 8:11 pm to arseinclarse
Cook the full size. Cut it half. Charge full price. Eat the other half.
Posted on 4/28/15 at 8:13 pm to nuwaydawg
quote:
To the poster that would not accommodate a request.
That is a losing business model.
I attended a conference where the facilitator asked a question.
"What is the most important task concerning your job"?
I worked in manufacturing.
"Safety".
"Efficiency".
"Quality".
"An enlightened human resource department that provides".
The facilitator shook his head.
Bottom line, you provide a service to a customer.
You can have the most efficient, quality focused, enlightened personnel in the world.
If you don't provide what the "Customer" wants, you will fail.
Yep, you just screwed the whole business model of Saks, Ferrari, Bentley, Virgin Airways etc.........
I bet you shop at Walmart.
Posted on 4/28/15 at 8:26 pm to fleaux
A fallacy is the use of poor, or invalid, reasoning for the construction of an argument.[1][2] It is also used to refer to "an argument which appears to be correct but is not."[3] If an argument is fallacious, it does not necessarily mean the conclusion is false.
Never mind, you win. Do what you want to do. I don't care.
quote:
So if one customer goes to a Raising Canes and wants grilled chicken and a baked potato but can't get it then the restaurant will fail???
Never mind, you win. Do what you want to do. I don't care.
Posted on 4/28/15 at 8:33 pm to nuwaydawg
quote:
Give them a half sized entree' and charge them half the price of a regular entree'. What's so difficult about that?
will not work...fixed expenses will rise...can't be on equal % basis
Price reduction must be around 80% of Portion reduction.
Reduce portion by 40%, Price gets reduced by 25%
or something like it.
Posted on 4/28/15 at 8:48 pm to Tigertown in ATL
Figured I'd chime in here.
Some of yall hit the nail on the head here. Some of yall can't hit the side of the barn.
How much for one rib?
Some of yall hit the nail on the head here. Some of yall can't hit the side of the barn.
How much for one rib?
Posted on 4/28/15 at 8:54 pm to BocaJared
quote:Being an owner won't make your response to the 1/2 sized entree request correct. (I figure I stir the shite a little. You know...for fun.
Figured I'd chime in here.
Some of yall hit the nail on the head here. Some of yall can't hit the side of the barn.
How much for one rib?
"You got change for a hundred?"
Posted on 4/28/15 at 8:57 pm to nuwaydawg
quote:
To the poster that would not accommodate a request.
That is a losing business model.
I feel like I'm on the poli board and it's hard to even give real rebuttals at this point.
Posted on 4/28/15 at 9:21 pm to BocaJared
quote:
How much for one rib?
Our local BBQ chain has buck a bone on Tuesdays.
It's solid.
I dare you to eat just one.
Posted on 4/28/15 at 9:23 pm to KosmoCramer
Actually working that into future happy hour menu at next restaurant
Posted on 4/28/15 at 9:30 pm to nuwaydawg
nuwaydawg as in nu way in Macon?
Posted on 4/28/15 at 9:42 pm to arseinclarse
Tell them to piss off. fricking entitled diners are the worst
Posted on 4/28/15 at 9:43 pm to TigerHam85
quote:
If give her half and charge her whole
I'm gonna catch up on this thread, but this is what I'm doing. Coming from the perspective of a family where my mother was a miniscule eater, she had no problem making this request and prefacing it by saying she would pay for the whole. I'm sure there was some waste in the kitchen as a result, but at least the restaurant was getting it's bottomline met. Once I hit teenage years she would just order the standard and I'd eat half. Hell, I still do that now if I dine with my parents.
ETA: Nevermind, read through 3 pages and it's a bunch of LNCHBOX shite.
You can have half, but you're paying full price. I'm not going through the hassle of rewriting my menu for .08% of diners. I do like the idea of half and full size portions as a normative option, but that's up to the chef de cuisine. If they don't choose to make that option available, well, deal with it.
This post was edited on 4/28/15 at 9:52 pm
Posted on 4/28/15 at 9:53 pm to nuwaydawg
Great job quoting Wikipedia to make a point.
Posted on 4/28/15 at 9:56 pm to Matisyeezy
Go frick yourself Yeezy. I'm right and you're just being a bitch because it's me.
Posted on 4/28/15 at 9:57 pm to LNCHBOX
quote:
Go frick yourself Yeezy. I'm right and you're just being a bitch because it's me.
So when we gonna get that beer
Posted on 4/28/15 at 10:00 pm to Matisyeezy
I'm at shamrock for post kickball stuff, put they're isn't much of a selection here
Just realized I forgot an emoticon to make my last post less serious looking. My b
Just realized I forgot an emoticon to make my last post less serious looking. My b
Posted on 4/28/15 at 10:13 pm to LNCHBOX
quote:
I'm at shamrock for post kickball stuff, put they're isn't much of a selection here
Nah, we'll down some white cans, Strawberrys, or something else super maven-y in the 70001, aren't we the same zip code now that I moved out the hood? First 3 rounds on me in the burbs. You name the place.
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