An interesting psychology of restaurant menus is when they use the term ‘house made’ for an item. My assumption then is that all the other items came from the Sysco truck and will be suitably generic.
An interesting psychology of restaurant menus is when they use the term ‘house made’ for an item. My assumption then is that all the other items came from the Sysco truck and will be suitably generic.
It has to be because apparently you need a huge menu several times what you can prepare fresh in order to be a restaurant. Some of the best restaurants I've ever been to had only a few items on the menu.
At the same time, I've seen chefs take over and declare everything will be made in house, such as sauces and gravies, only to to see regular customers fight back and complain bitterly about the changes - they want the canned slop! Some clientele are just chicken nugget people, through and through.
I think it's a common rule that everyone should know. A specialty restaurant with fewer items is always better. It's cheaper and better for them to run, and you get cheaper and better food
Likely, yes. Sadly, most restaurants (in the US at least) are shit, and most restaurants are using shortcuts like the "Applebee" model of glorified frozen TV dinners. Especially in wholesale supplier food deserts in the middle of nowhere where the options are fewer.
By contrast, I know of a Turkish-American-owned fast casual restaurant on University Ave in Palo Alto that spends hours every day making almost everything, including hummus and baklava, from scratch. There are only a few complicated things that aren't made from scratch ordered from Turkey from specialty Mediterranean food suppliers. The generic stuff is sourced from Sysco, local butchers, and various other suppliers. It's a lot of time and work to do things right, and it takes pride and cost to make excellent food.
What’s the restaurants name? :) thanks