- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: A Chef's Perspective
Posted on 3/21/15 at 12:51 pm to BocaJared
Posted on 3/21/15 at 12:51 pm to BocaJared
I have always been curious to hear stories about menu items that you really enjoyed but had to be pulled due to poor public reception or less than optimal margin dollars.
Also, curious to hear about when business started to creep in on creativity and the subsequent handling of what can be differing goals of success.
Also, curious to hear about when business started to creep in on creativity and the subsequent handling of what can be differing goals of success.
1
Posted on 3/21/15 at 1:34 pm to Rouge
quote:
I have always been curious to hear stories about menu items that you really enjoyed but had to be pulled due to poor public reception or less than optimal margin dollars.
i used to do crab ravioli, price wasn't the overwhelming cause to remove it, but he amount of labor & how many we could produce daily.
we would spend close to 5/6 man hours to produce 12 portions & then those would sell out by 7:00.
a great dish but hard to swallow for someone like me that yearns for ultimate efficiency in the kitchen.
quote:
curious to hear about when business started to creep in on creativity and the subsequent handling of what can be differing goals of success.
not sure how to answer this, elaborate please
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News