re: A Chef's Perspective

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(1) Why dont you put the grilled avacado on your menu as a side? It's awesome.

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don't do grilled avocado. just raw sliced with the sirloin flap or on request

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(2) Why do so few restaurants use table side card readers?

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Don't know. we were the first in NOLA to do so 5 or 6 years ago. For me its about customer perception of card protection. There are newer technologies out there that we may employ soon to have 100% swipe at table compliance.
it's a huge pain in the arse from a mgmt standpoint, but hopefully these newer tech will alleviate that.
i always use the analogy of going to Kmart & the cashier walks away with your card to go swipe - you'd freak the hell out.
why has the perception been different in restaurants? don't know.

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3) What type of sweetbreads do you use? Thymus or pancreas? Lamb, veal, beef, pork?

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great question. get asked this a lot.
Milk fed veal from Dutch Valley.
we use the pancreas. most restaurants use thymus.
technically pancreas are called heartbreads.
I use the term sweetbreads as it is interchangeable(arguably) and more widely accepted.
also heartbreads have larger surface area and less connective tissueand are more suitable to grilling.
also cost twice the price.
currently i pay $16.30 per pound!
yikes! i dont make a dime on them