Topic: State of the Industry/Trends
There's no denying casual spots are in-demand nowadays. If you've cooked in this arena, what are your over-arching restaurant philosophies?
Consistency is key no matter what you wish to deliver.
If you work, or have worked, in a casual restaurant, how do you infuse high-quality flavors into an affordable/casual menu?
The protein is almost always the highest cost so using something like chicken legs and thighs cuts cost a lot. Then you can afford to wrap it in gold leaf or whatever you want.
Yes. Also at the expense of really knowing what a well done dessert is.
Breakfast menus are on the rise in popularity, due in large part to the affordable price points. If you serve breakfast, how do you give that chef-driven spin to the bacon and eggs crowd?
We don't serve breakfast.
Fine dining establishments are often relegated to "special occasion." If you are a fine dining establishment, do you embrace that or try to entice people to come in for more "everyday" dining?
Small plates menus encouraging family style dining. Keeping prices relatively low while maintaining the quality level.
Love 'em or hate 'em, cupcakes have proven the test of time. Do you wish the cupcake trend would go away?
I'm over it.
Well, they're great for kids, not for me.