Posted by George on January 04, 1999 at 22:46:03:
In Reply to: Re: Gelatine-enhanced stocks/sauces posted by Francois on January 04, 1999 at 20:56:20:
: George:
: I appreciate your response. But I disagree with your statements.
: I think it's high time people in this country demanded high quality food all the way around.
Unfortunately the bulk of the consumers are more dollar and speed conscious than quality oriented. (other wise Mc D's would have closed its doors long ago.)
: I say it is time to retire short cut cooking.
Unfortunately it's what the customer says with their pocket books that votes for the products and quality offered.
: There is no reason why high quality low end food can not be produced.
Sure but the bulk of public wants it burger and fries.
:In addition to the organic farm I am currently doing in addition to the restaurant I am in charge of, I am planning a very low end lunch restaurant. I do believe it is possible to produce a product that we can be proud of at a low cost. It was done in the past and it certainly can be done in the future.
In a privately run restaurant you are free put together any kind of a menu you wish, you develop and promote the menu. If the customer is interested they come, try, and if satisfied they return. You have a potential customer base equal to the population that is within a reasonable journey (here on Long Island NY over a million potential customers). Once you have set a menu you can keep it in tact for as long as you wish and add specials as needed.
In a corporate food setting you have a defined number of potential customers (in my case 300) you have to prepare and serve a different menu each day that has to appeal to all occupants of the building. And you have to do it within your budgeted expenses. It's a TOTALLY different ball game than in your restaurant with its own organic garden.
You have to make due in a not fairy book world.
George