re: If you owned a restaurant, how would you handle a request for a 1/2 sized entree

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The dnm 33whatever guy's responses are killing me. Grind the other half of the steak?

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That was somewhat tongue in cheek, but dont tell me that a happy hour "Ribeye Burger" wouldnt sell. Again, that was based off of not knowing what type of restaurant we are talking about here. If it's chili's, then those steaks are pretty shitty cuts anyway. If it's an upscale locally owned steakhouse, then this entire thread is irrelevant because they offer a various assortment of cut sizes and a person can order whatever size they want.

I really just want 2.5 ounces.

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So what? You're coming up with solutions that absolutely will not and cannot work.

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Im just throwing stuff out there man. It's not a bad thing to think outside the box. And how do you know this? Have you ever owned a restaurant? Have you ever worked in a kitchen?

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That was somewhat tongue in cheek, but dont tell me that a happy hour "Ribeye Burger" wouldnt sell.

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Of course it would. Fleming's makes a killing off their happy hour burgers and they are amazing. They also aren't cutting perfectly good steaks in half and making burgers out of them because the steaks sell for $40 and the burgers sell for $6.

Doe's does the same thing at lunch... also using trimmings from the steaks, not whole pieces.

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Of course it would. Fleming's makes a killing off their happy hour burgers and they are amazing. They also aren't cutting perfectly good steaks in half and making burgers out of them because the steaks sell for $40 and the burgers sell for $6.

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This dude is either trolling or will never understand this. Really wish I had just stayed out like I said I would have

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but dont tell me that a happy hour "Ribeye Burger" wouldnt sell

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omg.

The one burger made from the 1/2 of the one steak that was done this way for one customer?

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We can do that.

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My man!

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Of course it would. Fleming's makes a killing off their happy hour burgers and they are amazing. They also aren't cutting perfectly good steaks in half and making burgers out of them because the steaks sell for $40 and the burgers sell for $6.

Doe's does the same thing at lunch... also using trimmings from the steaks, not whole pieces.

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Right. There is a huge difference in recycling scraps/consolidating ingredients vs. running a special because one person wanted a half steak. You gonna run a HH special that only one person can order? No. The steak gets trashed/eaten by staff. Loss of money (unless you charged full price).

If you offer small steaks, that is one thing, but the thread wasn't about offering small portions on your menu -- it was about accommodating the random customer who asks for a half portion that you don't normally offer.

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Have you?

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Yes, in college, unfortunately. Most of my friends were in the biz and I have some now that are owners of VERY successful local places.

If your menu is SET UP to offer small and large plates, that's great. In fact, those are the places I like to eat at now.

But if its NOT set up that way, this would be a nightmare for the kitchen. You think they are going to start "grinding meat" for the one a-hole a week that orders an off menu "half order" steak? Jesus.

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You think they are going to start "grinding meat" for the one a-hole a week that orders an off menu "half order" steak? Jesus.

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This made me wonder how often people order off the menu at a given place. Seems like it would screw up a ton of stuff in the kitchen.