re: Let's talk "insider" industry secrets

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I'm willing to bet it was not that "nice" if this is how they decided what to push off as a special.
Great restaurants like to use nightly specials as a way to show off the chef's skills and probably use fresh stuff.

I know what you are saying does happen in the lower level places.
I love Anthony's book.

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You know not what you speak of...


Not all specials are based on what is nearing expiration but It is common place. There is a little thing called 'food cost' that a lot of chefs actually receive bonuses on. I remember a certain restaurant that used to offer diver scallops at cost to employees after expiration. And yes, that is after running specials to customers.