> From: "Bill Arnold" <[EMAIL PROTECTED]> > That's a very good point, Stephen. I do know some chefs, and you are > right, they can be pretty egotistical. > > Nevertheless, one thing that would help the situation at large is photos > of meals on the menu, like they have in Chinese places, as a standard. > Funny how this is standard for Chinese places, but only them.
Why not buy the plastic ones out of Asia and have a showcase window up front? Just kidding. What is the problem that you need an image of how something will look? You need to trust the wait staff, they are the pros, and they know what "people" like. > Going further, such as video clips showing how certain meals are > prepared, might work in specialized settings, such as very high end > restaurants who can afford (rare) chef/actors. You are missing the point to the industry. TURN TABLES! If you have a wait at the door, you don't want to distract anyone who is seated from finishing their meal and leaving. > I will stand by the overall observation that entertainment in any/all > forms is a growth area for businesses dealing with the general public. > Implementation is the trick. Yyour nuts, from a business perspective. I'll go out on a limb and say get a chefs table at Commanders Palace or likewise. There you can see the insanity that occurs in a real kitchen. You can see stress levels that you might remember from war times. It's tough business and few really make it. When you know that night ou have your 4 or 6 particular customers are in and you have to do something very special for them, on top of doing everything else for the other 120+ dishes that are going out the door that night. What makes a restaurant successful is knowledgeable staff in both food and beverages, and an inventive kitchen that can come up with interesting specials that enhance a great menu. I worked with a very talented Swiss trained chef. He would come into work and say "I have a new menu for the .... " Pick any season. Customers hated it! But his food was so good that they tried the new dishes and were impressed. Today you know of Tuscan cuisine, but back in the 81-2 days it was unheard of. _______________________________________________ Post Messages to: [email protected] Subscription Maintenance: http://leafe.com/mailman/listinfo/profox OT-free version of this list: http://leafe.com/mailman/listinfo/profoxtech ** All postings, unless explicitly stated otherwise, are the opinions of the author, and do not constitute legal or medical advice. This statement is added to the messages for those lawyers who are too stupid to see the obvious.
