Originally Posted by Rob Babcock
An excellent post! Yeah, restaurants are too often a vanity project for people with more money than common sense. They get caught up in the romanticized notion of a restaurant without a grounding in the realities involved. But I wonder what the failure rate is if you filter out the ones that were set up to fail right out of the gate?
I especially agree with one thing you mentioned- the huge sprawling menu is the hallmark of an amateur
! It kills food cost to stock ingredients for two hundred dishes, especially ones that don't cross utilize products. You could have 20 pastas, and if they all use one of 3 sauces and the same basic ingredients you're probably okay. But it's difficult to stay focused with huge menus. It dilutes you identity: what is the place? A steakhouse? A bistro? What does it say about you if you have mostly French food but throw in a few Asian dishes and a few Cajun, alongside a smattering of Italian dishes? It can be done if it's done carefully but chances are it'll be an unfocused mess. With even a hundred different entrees the server staff will have their hands full and only the best of them will really understand the menu. Ditto for the cooks- that's a lot of things to learn. And ordering will be a nightmare, and you'll constantly be either running out of an ingredient or throwing it away because a few dishes don't move.
I've worked as a chef and manager for a couple decades, too. My FOH experience is fairly limited, and it's definately the area I'd need to work on if I ever decided to open my own place.
Best of luck in your endeavor. And btw, I wouldn't use select for "center of the plate" steaks. It would work okay for country fried steak, chili, salsbury steak, etc but I wouldn't feature it "naked." Fwiw I currently work for an independant steakhouse.
Yeah, Ive seen a couple of Doctors loss their *** on restaurants. I told one, its like me falling in love with the idea of being a doctor. Wouldn't it be cool, to be called "Docter", wear the cool white coat, and have a bunch of pretty nurses at my beckon and call?? Problem is, I havent been trained, and I would end up killing some folks....just like these Doctors end up killing restaurants.
btw, whats your take on Grinding the sirloin myself Vs. Ordering it already ground?