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

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Posted by Rouge

Floston Paradise

Member since Oct 2004

136903 posts

Posted on 3/21/15 at 1:36 pm to BocaJared

Have you ever had to compromise kitchen creativity/integrity for monetary gain?

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Posted by windshieldman

Member since Nov 2012

12818 posts

Posted on 3/21/15 at 1:43 pm to BocaJared

BocaJared

Hopefully you stick around and post in other threads on F&D board. Don't just disappear after this thread is over. Thanks for answering everybody's questions btw. Interesting thread. I'll be in Nola with family end of month.

Eta: We will be staying on Gravier St, no clue how close that is to your restaurant.

This post was edited on 3/21/15 at 1:47 pm

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Posted by SerenityNow

Chicago

Member since Feb 2008

2418 posts

Posted on 3/21/15 at 3:36 pm to BocaJared

Thanks for posting. La Boca is hands down my favorite restaurant in the city. Keep up the good work. And props to your server team. Every time I go the service is fantastic. Very knowledgable group.

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