How do they do it? Let's say one night half the people order the filet mignon. How could they prepare for that? Or another night it's a salmon craze. You can't stock this stuff like pasta or rice. And they bring out these complete meals pretty quickly too.
Anybody here in the restaurant biz?
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Restaurant Question
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Restaurant Question
by MARV » Sun Jan 07, 2007 10:32 am
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by manekineko » Sun Jan 07, 2007 11:35 am
Easy. Food replicator.
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by ben_at_work » Mon Jan 08, 2007 5:39 am
They have a certain amount of portions available each night depending on the day of the week. If it runs out it runs out. I can remember a few times being told they were all out of the prime rib and you might as well forget about getting an end cut.
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by phillyidol » Mon Jan 08, 2007 6:54 am
Ben is right Marv. I have a connection with the biz. They order a certain amount and they pretty much guess on how much based on what night it is and how many people they expect. Anything left over is kept till the next day (unprepared) or given to staff and dumped.
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by phillyidol » Fri Jan 12, 2007 4:06 am
Another tip is NEVER EVER send anything back! Trust me.
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by Bitter Almonds » Sat Jan 13, 2007 7:52 am
<p align="justify">Always make sure to cover your chips, breads, and other appetizers in hot sauce if you did not eat them so that the restaurant won't re-serve it to other customers. This is something I have seen in SoCal.
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