Behind the Line: Cary Taylor
Topic: State of the Industry/Trends
Dining Trends
If you work, or have worked, in a casual restaurant, how do you infuse high-quality flavors into an affordable/casual menu?
- Cary Taylor
- Executive Chef
- The Southern
- Chicago, IL
Sell a lot of liquor to balance out the costs!!
Find alternative cut of meat and less known, but still great fish, etc.
Answers from other users
- Nathan Sears
- Executive Chef/Owner
- The Radler and D.A.S.
- Chicago, IL
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.
- Jason McLeod
- Executive Chef/Owner
- Box Tree Restaurant, Inc
- San Diego, CA
very difficult as using great ingredients cost more than not so great ingredients, but you need to be very creative, the biggest way to save is do not waste anything, make sure your staff respect t...
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- Jimmy Bannos Jr.
- Executive Chef/Owner
- The Purple Pig
- Chicago, IL
It's all in the execution.
- Geoff Rhyne
- Sous Chef
- The Ordinary
- Charleston, SC
High quality shouldn't mean expensive. When you talk about whole utilization, there's less waste, less expense.
- Jill Barron
- Executive Chef/Owner
- MANA food bar
- Chicago, IL
small plates!