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re: If you owned a restaurant, how would you handle a request for a 1/2 sized entree
Posted on 4/28/15 at 6:18 pm to LouisianaLady
Posted on 4/28/15 at 6:18 pm to LouisianaLady
quote:
I had plenty of customers ask for gumbo without okra..
quote:
It is like they never took into account that gumbo takes hours to cook..
About 10 years ago, I was with some other folks and we ate Landry's in Breaux Bridge. I ordered seafood gumbo. The waitress asked me "with or without okra?".
I ordered it without, of course. It was quite good at the time. 
2
Posted on 4/28/15 at 6:58 pm to Gris Gris
Restaurants went to a larger portion years back when they discovered that larger portions could justify higher prices.
The "sales per customer transaction" increased, the restaurant was happy....thus also increasing the "sales per sq ft"
The bill increased, so the tips became larger and the waiters/waitresses were happier.
If a restaurant served smaller portions, they will likely be asked to charge less, so all of the above would change AND their FIXED expenses % would rise as a % of revenues
It is not the restaurants job to restrain people from eating.
I often will eat half and take the other have home...depending on what I have ordered.
Having said this, some restaurants might still profit if they reduce the size by 20% and the price by only 10-15%
The "sales per customer transaction" increased, the restaurant was happy....thus also increasing the "sales per sq ft"
The bill increased, so the tips became larger and the waiters/waitresses were happier.
If a restaurant served smaller portions, they will likely be asked to charge less, so all of the above would change AND their FIXED expenses % would rise as a % of revenues
It is not the restaurants job to restrain people from eating.
I often will eat half and take the other have home...depending on what I have ordered.
Having said this, some restaurants might still profit if they reduce the size by 20% and the price by only 10-15%
This post was edited on 4/28/15 at 7:02 pm
Posted on 4/28/15 at 7:02 pm to Gris Gris
OT.
Local butcher. Started buying his "ground chuck".
It was delicious. Cold ground in the freezer. Discernible fat and protein.
I asked him one day, "Jim, I never see a chuck roast in your meat case". "I'd like to buy one for a pot roast".
He replied."I cut steaks all day long". "Nobody will buy the tapered ends"." All those scraps are ground up". "Filet mignon, ribeye, strip, porterhouse,are ground up to an approximate 80/20". "I call it ground chuck, because that is what people know".
Local butcher. Started buying his "ground chuck".
It was delicious. Cold ground in the freezer. Discernible fat and protein.
I asked him one day, "Jim, I never see a chuck roast in your meat case". "I'd like to buy one for a pot roast".
He replied."I cut steaks all day long". "Nobody will buy the tapered ends"." All those scraps are ground up". "Filet mignon, ribeye, strip, porterhouse,are ground up to an approximate 80/20". "I call it ground chuck, because that is what people know".
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